The perfect recipe for dumplings that never fall apart
Nowadays, dumplings can be bought in any store. Even though these semi-finished products are far from the dumplings cooked at home with their own hands, housewives often prefer them. That's because many people don't want to mess with the dough and worry that the dish may fall apart or stick together.
To prevent this from happening and make your homemade dumplings perfect, you should pay attention to a recipe from food blogger Yulia Senich that has been tested over the years. On Instagram, she explained how to make the perfect dough and what to add to the minced meat so it doesn't turn out dry.
Homemade dumplings.
Source: Screenshot from Instagram by yuliia senych
Ingredients for the dough:
- Flour – 600 g
- Cold water – 275 ml
- Vinegar – 1 tbsp
- Salt – 1 tsp
- Oil – 3 tbsp
Ingredients for the filling:
- Minced beef and pork – 400 g
- Onions – 2 pcs
- Cold water or broth – 100 ml
- Garlic – 1-2 cloves
- Salt
- Pepper
The method of preparation:
1. Add salt to cold water, and pour in vinegar and oil. Sift the flour and knead the dough into a stiff dough. Wrap it in cling film and let it rest for 20-30 minutes.
Knead the dough.
Source: Screenshot from Instagram by yuliia senych
2. For the stuffing, grate the onion and garlic on a very fine grater. Add water, salt, pepper, and your favorite spices. Mix well.
Prepare the minced meat.
Source: Screenshot from Instagram by yuliia senych
3. Divide the dough into two parts. Put one part in a bag so that it does not get airborne. Roll out the other into a thin layer. Use a small glass to cut out circles.
4. Put 1/2 tsp of the filling into each dumpling. Pinch the edges well and place the dumplings on a surface sprinkled with flour. Repeat these steps with the rest of the dough.
Making dumplings.
Source: Screenshot from Instagram by yuliia senych
5. Boil the dumplings in boiling salted water with bay leaves and peppercorns for 5 minutes after they rise to the surface.
6. Add butter and black pepper to the finished dumplings.
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