Ingredients
For minced meat:
- a) minced pork and beef - only 650 g,
- b) large onion - 1 pc.,
- c) salt, pepper.
For the choux pastry:
- a) very hot water - 1 glass,
- b) sifted flour - 3 cups,
- c) vegetable oil - 2 tbsp. spoons,
- d) fine salt - 1 teaspoon.
Cooking delicious dumplings step by step
1. The easiest way is to chop the onion until mushy with a grater, then add it to the minced meat, just like salt and pepper.
2. Mix the mass. Lifting and throwing forcefully back into the bowl, beat off the minced meat.
3. While the filling is resting, make the choux pastry. Pour boiling water into the salted flour, followed by the butter. Knead the dough carefully, first with a spoon and then with your hands.
4. Roll a small piece of very manageable elastic dough into a sausage.
5. Divide it into rectangles of 1.5-2 cm.
6. Dip the cut sides into flour, flattening the middle.
7. Roll the blanks into flat cakes and spread the minced meat on them.
8.Gather the edges of the dumpling - first simply by pinching them. Then walk along the edge again, tucking it into a kind of pigtail.
9. Place the prepared specimens on a surface dusted with flour.
10. Salt the boiling water and, swirling it with a spoon (so that the dumplings do not stick together), lower the preparations into boiling water. When all the dumplings float to the surface, boil them for another 3 minutes.
Dumplings made with choux pastry are pleasant and easy to make - the dough turns out to be very pliable. Excess preparations can be frozen for the future, placing them in one layer and only after freezing, transfer the dumplings to a bag for long-term storage.
The traditional way to serve dumplings is with butter, sour cream, and herbs.
