Quick & Easy Juicy Dumplings in 8 Minutes

Delight your family with dumplings! Do you think itʼs difficult and time-consuming? This is not entirely true! My family really loves dumplings, but usually the modeling process takes a lot of time... But these dumplings are just a fairy tale — juicy filling, pliable soft dough, and I will also tell you how to make 37 dumplings in 8 minutes! Go!
cook time: 1h
Elijah Stroud
Quick & Easy Juicy Dumplings in 8 Minutes

Nutrition Facts (per serving)

293
Calories
21g
Fat
14g
Carbs
10g
Protein

Ingredients (10 portions)

For dough:

Wheat flour 3 cup
Water 1 cup
Vegetable oil 3 tbsp
Salt 0.5 tsp

For filling:

Water 50 ml
Pork 850 g
Bulb onions 1 pc
Salo 150 g

For cooking dumplings:

Salt 1 tbsp
Bay leaf 4 pc
Allspice 3 pc
Peppercorns 10 g

To submit:

Butter 40 g
Sour cream 50 g
Ground black pepper to taste

Recipe instructions

Step 1

Step 1
The ingredients for the dough are very simple — the main thing is to boil the kettle in advance!

Step 2

Step 2
Add salt to flour, mix

Step 3

Step 3
Add boiling water and vegetable oil

Step 4

Step 4
Knead the dough with a spoon and then with your hands. Knead for 10 minutes

Step 5

Step 5
The dough turns out soft and holds its shape very well. It is ideal for dumplings, dumplings and pasties!

Step 6

Step 6
Cover the dough so that it doesn’t get too dry and let it rest — the gluten will swell and the dough will be even easier to work with, but for now let’s get to the filling

Step 7

Step 7
Here are the necessary ingredients for the filling. For me, this filling is a classic; I often use it when making dumplings! But you can change it depending on your taste preferences: pork + beef, chicken or even fish — these are just a few filling options!

Step 8

Step 8
Grind the pork, lard and onions through a meat grinder. You can take more or less amount of lard according to your taste, or do without it, because Khrumka has a very convenient function for changing the composition of products. My pork is lean, so I took about 150 g of lard — this way the filling will be juicier

Step 9

Step 9
Salt, pepper, add a little water for juiciness

Step 10

Step 10
Mix the filling well and proceed directly to sculpting the dumplings. Iʼll tell you how to significantly speed up this process

Step 11

Step 11
If you have a dumpling maker lying around, then this recipe is for you! I hadn’t used it before either, but when I learned how, I started cooking dumplings much more often! By the way, if you don’t have one, then it would be nice to get one, because it’s very inexpensive! Roll out the dough into a thin layer the size of the dumpling maker.

Step 12

Step 12
Cover our dumpling maker with a layer of dough

Step 13

Step 13
Place approximately 1 teaspoon in each cell. l. fillings

Step 14

Step 14
Roll out the second layer of dough

Step 15

Step 15
Cover the first layer with the filling with the second layer of dough and go over it with a rolling pin. The video shows this process very clearly.

Step 16

Step 16
We remove the scraps and use them for the next batch.

Step 17

Step 17
Turn the dumpling maker over and carefully remove the dumplings

Step 18

Step 18
The choux pastry sticks together very well and you don’t have to worry that the filling will separate from the dough during cooking. Thatʼs it — in about 8-10 minutes we got 37 beautiful identical dumplings!

Step 19

Step 19
At the same time, put a pan of water on the stove in advance, add bay leaves and allspice and peas, bring to a boil

Step 20

Step 20
Salt and add the first batch of dumplings. Cook from boiling for 7-10 minutes until fully cooked; readiness can be checked by catching 1 dumpling and breaking it in half

Step 21

Step 21
Serve with butter, freshly ground black pepper and sour cream! Instead of sour cream, I really like to sprinkle the dumplings with vinegar — this is a more dietary option! Bon appetit!

Additional rubrics

Related recipes