Russian Dumplings with Meat Filling

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 large egg 1 large egg
• For the filling: For the filling:
• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1/2 pound (225g) ground pork 1/2 pound (225g) ground pork
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon dried dill 1/2 teaspoon dried dill
• 1/4 cup (60ml) beef or vegetable broth 1/4 cup (60ml) beef or vegetable broth
• For serving: For serving:
• Sour cream Sour cream
• Fresh dill or parsley, chopped Fresh dill or parsley, chopped

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Make a well in the center and add the water and egg. Mix until a dough forms, then knead on a floured surface until smooth. Cover and let rest for 30 minutes.
2. 2.
   In a separate bowl, combine the ground beef, ground pork, chopped onion, minced garlic, salt, black pepper, paprika, and dried dill for the filling. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Roll out the dough on a floured surface until it is about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles from the dough.
4. 4.
   Place a small spoonful of the meat filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and pinch the edges together to seal.
5. 5.
   Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook for about 8-10 minutes, or until they float to the surface and are cooked through.
6. 6.
   Remove the dumplings from the water using a slotted spoon and serve hot. Garnish with a dollop of sour cream and a sprinkle of fresh dill or parsley.

Treat your ingredients with care...

• Ground beef and pork — Make sure to use lean ground meat for a healthier option. You can also mix in some ground turkey or chicken for a lighter variation.
• Dried dill — If you prefer a stronger dill flavor, you can use fresh dill instead. Simply chop it finely and add it to the filling mixture.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• If you have leftover dumplings, you can freeze them for later. Place them on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer bag or container. They can be boiled directly from frozen, just add a couple of extra minutes to the cooking time.
• Experiment with different fillings such as mushrooms, cabbage, or potatoes for vegetarian variations.
• Serve the dumplings with a side of pickles or sauerkraut for a tangy contrast.
• For a richer flavor, you can sauté the dumplings in butter after boiling until they develop a golden crust.

Serving advice

Serve the Russian dumplings hot, with a generous dollop of sour cream on top. Sprinkle with freshly chopped dill or parsley for a burst of freshness. These dumplings are perfect as a main course, accompanied by a fresh salad or pickled vegetables.

Presentation advice

Arrange the dumplings on a plate, making sure to showcase their half-moon shape. Drizzle a spoonful of sour cream over the top and sprinkle with fresh herbs. For an elegant touch, garnish with a sprig of dill or parsley.