Meat Dumplings Easy Recipe
That’s the ancient dish, loved by millions, some say it originates from Siberia, some say from China. In Turkey they do it in tiny pieces and call “manti”, in Kazakhstan they do it king size and call them “manty”. For the purpose of this recipe we call it “dumplings” and this is the Siberian (Russian) way of making dumplings at home.
All Purpose Flour (marked usually as “0000”)
+2 large eggs
You put inside of Dumpling the minced meat, this is gonna be a mix of Pork and Beef, as half and half, and then you add for taste Onion and Pepper, normally black pepper is used.
Eggs, flour and water will form the dough, add salt. You make small flat circles of a dough, you can use a cup up side down as a circle-cutting tool.
Put meat into the middle of each circle and close it by fingers into a dumpling. Several mechanics exists for this.
The ready dumplings, as soon as assembled in a form of small sacks with the meat mix inside, we recommend to put into the fridge for a time they get tougher, before you cook it.
Boil water and throw dumplings into boiling water, one by one (to prevent them sticking to each other). Don’t be slow that the first dumpling will be ready when you finish throwing the last one.
Keep the water boiling with all dumplings in it. When raw they will be drawn. When all of them start floating on the surface, that means ready.
For an adult you’ll need to serve about 20-30 dumplings, for a family of four shall we count at least 100 dumplings, it obviously consumes a certain time to make them yet it is absolutely worthy.