Monday, June 7, 2010

Dumplings SIBERIAN

Ingredients: 
For the dough: a little more than 2 cups flour, 1-2 eggs, 3 / 4 cup water, salt to taste.
For stuffing: 200 g beef (meat), 230 g fat pork, 1 onion, 0.5 cups of water or milk, salt, sugar, pepper to taste.
Preparation: 
Preparation of the test. Flour sifted, poured a mound, make a funnel, add to the deepening of all the necessary products and thickly kneaded, place in a saucepan, cover with lid and allow to stand 20-30 minutes. Then cut into small pieces, rolled in a bundle about 2 cm thick, cut crosswise into pieces and roll each into a circle-juicy. On one half put the juicy filling, cover the other half, the edges pressed, and the angles dumplings join.
Preparation of meat. Raw meat, onion mince. The resulting mass diluted with water or milk and filled with salt and pepper.
Siberian dumplings to boiling should first freeze, that greatly improves their flavor.
Cook ravioli in boiling salted water for 2-3 minutes after surfacing.
Serve with butter, vinegar or sour cream.
Dumplings can also pour broth or serve with grated cheese

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