Many people believe dumplings traditional dish of Russian cuisine. But is it really so? Who Invented Dumplings? It turns out that the word "dumpling" consists of the Finnish-Ugric word "pel", which translates as "ear", and the word "nyan", which means "bread". It turns out that dumplings are ears made of bread. If you look at the shape of dumplings, it becomes clear why they have such a name.
There are dishes similar to dumplings in the Caucasus, Italy, the Baltic states, Japan and China. Many historians tend to believe that dumplings appeared in Rus' during the invasion of the Mongol-Tatars. Since ancient times, dumplings have been prepared in distant Siberia. Siberian dumplings unlike traditional homemade dumplings, they have some special nuances of preparation. The preparation of dumplings by the peoples of the North was carried out in large quantities, especially with the onset of cold weather. Dumplings were made from three types of meat - elk (sukhatin), beef and pork.
The meat was chopped with special secateurs very finely. Ice or ice water was necessarily added to minced meat. Often minced meat was flavored with lingonberry juice. Ready dumplings were necessarily frozen in the cold and sent to bags for further storage. Men, going to the taiga for a long time, always took with them a large supply of stone-hard dumplings and corned beef. How to cook Siberian dumplings from beef and pork, I will tell you today.
Dough Ingredients:
- Water - 1 glass,
- Egg - 1 pc.,
- Flour - 3 cups (about the amount of flour)
- Salt - half a teaspoon.
Minced meat ingredients:
- - 300 gr.,
- Beef - 300 gr.,
- Onion - 1 pc.,
- Spices or ground black pepper
- Salt.
Siberian beef and pork dumplings - recipe
We start cooking dumplings by preparing the dough. Pour ice water into a bowl. Beat eggs, add salt. Mix the egg and water well with a whisk until smooth. Small portions, about 100 gr. add flour to the egg mixture. After mixing thoroughly, you can add the next portion of flour. As soon as the dough becomes poorly stirred, due to lack of liquid, then it's time to knead it with your hands.
The finished dough for dumplings should be of a homogeneous structure, not too tight, but not overly viscous. Once you think the dough is done, cover it with a towel and let it sit for 30 minutes indoors. During this time, it will become even more elastic, which means it can be rolled out more easily.
Bye dough for dumplings will part, you can do minced meat. We will have assorted minced meat. For Siberian dumplings, ground beef and pork are used in a one-to-one ratio. I am silent about the moose, since it is unlikely that anyone will get it in our area. It is advisable to cook minced meat at home, from whole pieces of beef and pork, in which case you will know exactly what it consists of. Although in terms of speed and simplicity, you can go to the store and buy ready-made ground pork and beef.
So, in any case, these two types of minced meat must be combined and mixed. Next, add the grated onion to the minced meat. It is advisable to rub the onion on a grater or pass through a meat grinder, and not cut into cubes as for.
Season the ground beef with spices and salt for extra flavor. And be sure to add 2-3 tablespoons of cold water. Our dumplings are, after all, Siberian. Thanks to cold water, the minced meat will be juicy, and it will knead much better.
Knead thoroughly with your hands. Everything, minced meat and dough is ready. You can start the third stage of cooking - sculpting dumplings.
Sprinkle the table generously with flour. To thinly roll out the dough, it is advisable to take a small piece from the bowl. Tear off a piece of dough with your hands. Roll it out thinly with a rolling pin. Using a cookie cutter or a stack, cut out circles on the dough.
Put the minced meat in the center, picking it up from the bowl with a teaspoon. Minced meat is better not to regret. If you put too little of it, then the dumplings will turn out flat and hollow during cooking.
Now you need to take the cake in your hand. Bend in half. Pinch the edges and fold into a crescent shape. I got such a blank for dumplings. While it looks like a real dumpling.
It remains to connect the edges of the dumpling and pinch them tightly with your fingers.
Using the same technology, blind all the other dumplings. Place them only on a floured work surface, otherwise they will stick to the table. As expected, before you cook Siberian dumplings, they need to be frozen. Place the dumplings in the freezer and freeze until firm.
Put a pinch of salt and black pepper into boiling water. Add an onion and bay leaf, if desired. Try not to throw a lot of dumplings for cooking at one time. Otherwise, they may stick together due to lack of sufficient space. Immediately after lowering them into the pan, stir with a spoon. Siberian beef and pork dumplings cook for about 10-15 minutes. A clear sign that they are ready is when they float to the surface of the water.
Siberian beef and pork dumplings. Photo
