Easy Freezer-Friendly Pork Dumplings

The best preparation of meat — freeze for a quick dinner! Pork dumplings are good any time, any season. I highly recommend preparing them in batches and freezing them for future use. Then you will always have a ready-made hearty lunch and dinner on hand for the whole family.
cook time: 1h 30 min
Gavin Tanner
Easy Freezer-Friendly Pork Dumplings

Nutrition Facts (per serving)

299
Calories
14g
Fat
18g
Carbs
12g
Protein

Ingredients (10 portions)

For dough:

Wheat flour 4 cup
Water 1 cup
Eggs 1 pc
Vegetable oil 1 tbsp
Salt 1 tsp

For filling:

Pork fillet 800 g
Salo 200 g
Onion 1 pc
Water 50 ml
Ground black pepper to taste
Salt 0.3 tsp

For cooking dumplings:

Bay leaf 3 pc
Allspice 4 pc
Peppercorns to taste
Salt 1 tbsp

Recipe instructions

Step 1

Step 1
How to make pork dumplings? Prepare the necessary ingredients for the dough. I add an egg to the dough, although I know that many housewives prefer the option without it. But this is at your discretion. My dough never falls apart, even if the dumplings are slightly overboiled.

Step 2

Step 2
Sift the flour into a deep bowl. Beat the egg into the flour. I don’t recommend kneading the dough on the table, as our grandmothers did — as a result, the whole kitchen will be covered in flour! Therefore, now I have a large bowl with wide sides for these purposes)

Step 3

Step 3
Add salt to the dough.

Step 4

Step 4
Pour in vegetable oil.

Step 5

Step 5
Pour in water and then use a spoon and then use your hands to knead into a smooth and elastic dough. You may need a little more or less flour, check the consistency of the dough.

Step 6

Step 6
This is how my dough turned out. I used homemade eggs — so the dough came out with a beautiful yellow tint.

Step 7

Step 7
Cover the dough with a bag or a damp towel and you can start filling.

Step 8

Step 8
Prepare the necessary ingredients for the filling. If your pork is fatty, then you don’t need to take lard, just increase the weight of the meat taking into account the lard. Peel the onion, wash it and dry it.

Step 9

Step 9
Grind the pork, lard and onions through a meat grinder.

Step 10

Step 10
Salt and pepper the minced meat, add a little water for juiciness.

Step 11

Step 11
The dough and filling are ready — we are approaching the final stage.

Step 12

Step 12
Separate part of the dough and roll it into a thin layer 2-3 mm thick.

Step 13

Step 13
Squeeze out circles, I have a glass for this purpose.

Step 14

Step 14
Place a little minced meat on each piece and make dumplings! This is a very exciting process, so I suggest involving the whole family. Children will also be happy to take part in this!

Step 15

Step 15
At the same time, place a pan of water on the stove, add bay leaf, black pepper and peas and bring to a boil.

Step 16

Step 16
Salt the water.

Step 17

Step 17
When the water boils, add the dumplings in small batches so that they do not stick together during the cooking process.

Step 18

Step 18
When the dumplings float up — great, only 5-8 minutes left — and they are ready! You can check by taking out and tasting one dumpling.

Step 19

Step 19
Serve pork dumplings with sour cream and butter. I also like to sprinkle a little vinegar on it. Bon appetit!

Additional rubrics

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