Dumplings with Meat Filling are a delightful dish that combines tender dumplings with a savory meat filling. This recipe is perfect for cozy gatherings, family meals, or simply when you’re in the mood for comfort food. The combination of fluffy potato dough and hearty minced meat creates a satisfying bite that will leave everyone asking for seconds.
Ingredients
- 1 kg Potatoes (about 2.2 lbs)
- 2 Eggs
- Salt, to taste
- Pepper, to taste
- 1 bunch Dill
- 400 g Flour (about 3.3 cups)
- 1 Onion
- 600 g Minced meat (about 1.3 lbs)
- Oil for frying
Directions
- Peel and cut the potatoes into pieces. Boil in salted water until tender, then mash. Let it cool.
- To the cooled mash, add eggs, salt, pepper, chopped dill, and flour. Knead the dough by hand.
- Heat oil in a frying pan. Fry finely chopped onion until transparent.
- Add minced meat, salt, and pepper to the onion and fry until cooked. Let the filling cool.
- Divide the dough into pieces and form balls. Roll out the cakes by hand and place the filling in the center.
- Form the pies by pinching the dough tightly around the filling.
- Bring salted water to a boil. Add the formed items and cook until they float to the top.
- Serve with fried onions and herbs, if desired.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6
Nutrition Info (per serving): Approximately 400 calories, 20g protein, 50g carbohydrates, 15g fat.
How to serve
Dumplings with Meat Filling can be served freshly cooked from the pot. For an added touch of flavor, consider topping them with crispy fried onions and a sprinkle of fresh herbs, like dill or parsley. These dumplings are excellent as a main dish or can be paired with a side salad for a complete meal. They also pair wonderfully with sour cream or yogurt for dipping, enhancing the flavors and creating a creamy contrast to the savory filling.
FAQs
Can I freeze Dumplings with Meat Filling?
Yes, you can freeze them before or after boiling. Just make sure to place them in an airtight container, and they can last for up to 3 months in the freezer.
What type of minced meat can I use?
You can use any ground meat of your choice, such as chicken, beef, lamb, or even a mixture for varied flavor profiles.
How can I make the dough more flavorful?
In addition to salt and pepper, you can add garlic powder or onion powder to the dough for an extra taste boost.
Dumplings with Meat Filling
Dumplings with Meat Filling are a delightful dish made from tender potato dough stuffed with a savory minced meat filling, perfect for family meals or cozy gatherings.
Dough ingredients
- 1 kg Potatoes ((about 2.2 lbs))
- 2 pieces Eggs
- to taste Salt
- to taste Pepper
- 1 bunch Dill
- 400 g Flour ((about 3.3 cups))
Filling ingredients
- 1 pieces Onion
- 600 g Minced meat ((about 1.3 lbs))
- Oil for frying Oil for frying
Preparation
- Peel and cut the potatoes into pieces. Boil in salted water until tender, then mash. Let it cool.
- To the cooled mash, add eggs, salt, pepper, chopped dill, and flour. Knead the dough by hand.
Filling
- Heat oil in a frying pan. Fry finely chopped onion until transparent.
- Add minced meat, salt, and pepper to the onion and fry until cooked. Let the filling cool.
Assembly
- Divide the dough into pieces and form balls. Roll out the cakes by hand and place the filling in the center.
- Form the pies by pinching the dough tightly around the filling.
Cooking
- Bring salted water to a boil. Add the formed items and cook until they float to the top.
Serving
- Serve with fried onions and herbs, if desired.
Dumplings with Meat Filling can be served freshly cooked from the pot. For an added touch of flavor, consider topping them with crispy fried onions and a sprinkle of fresh herbs, like dill or parsley. These dumplings are excellent as a main dish or can be paired with a side salad for a complete meal. They also pair wonderfully with sour cream or yogurt for dipping, enhancing the flavors and creating a creamy contrast to the savory filling. You can freeze them before or after boiling; just make sure to place them in an airtight container, and they can last for up to 3 months in the freezer.