Choux pastry dumplings with mixed minced meat
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Juicy homemade dumplings can be prepared faster if you use this method.
Dumplings in Uzbekistan are not at all like dumplings in Russia. They should be small, with thin transparent dough. Satisfaction comes from everything at once - broth, sour milk and, of course, the dumplings themselves. No matter how much I tried to find something similar in Russian stores, I couldn’t find it, all the dumplings are similar in size to dumplings or they have a very thick dough. Here it is customary to make it bigger and thicker))). In Tashkent you can buy very tasty dumplings in any store, without GMOs, poultry and everything else, they even sell homemade dumplings - the most delicious.
This is how dumplings are prepared in the Khorezm region of Uzbekistan and served with sour milk, kefir, and yogurt. In Tashkent, you can also get to this serving in some ordinary cafe. It is important that the milk is sufficiently sour, otherwise you will have to add vinegar or lemon juice, as in my case. We really like the combination of lactic sourness and fresh herbs, it’s really very tasty. After the first try, I constantly want dumplings with just such a serving, after which there is no feeling of improperly eaten, unhealthy food
As for the minced meat, of course, you can take any meat you like; for me it’s not at all oriental pork and beef. I prepare the dough for dumplings without eggs, it is more pliable and softer. These dumplings cook quickly, provided that the minced meat is young and juicy.
Ингредиенты
Mixed minced meat (pork and beef) - 500 g
Onion - 250 g
Greens - 60 g
Salt - to taste
Pepper, h.m. - taste
Dough:
Flour - 500 g
Hot water - 300 ml
Salt - 1 tsp (without slide)
Vegetable oil - 2 tbsp.
Рецепт
1. Mix flour and salt in a bowl. Pour in vegetable oil.
2. Then add hot water and knead the dough. Knead the dough until it sticks well to your hands.
3. Cover the dough with a towel and leave to cool for 15 minutes.
4. Defrost the minced meat completely if it is from the freezer. Salt, pepper and add grated onion and fresh herbs. It is very important to add onions in sufficient quantities, this is 1/2 of the amount of meat. Do not try to cut the onion with a knife, it will not give the desired juice; always chop it in a meat grinder, grater or use other devices for this. Stir the minced meat until smooth.
5. Divide the dough into several parts convenient for rolling. Roll out the dough into a very thin layer. If necessary, use flour to dust the surface.
6. Cut the dough into strips and then into squares, approximately 3.5-4 cm each. This is quite a large size. The dumplings will be as much as 2.5 cm, approximately.
7. Distribute the minced meat among the dough squares.
8. Make small dumplings. These are the kind of little ears you get.
9. Boil them in salted water or meat broth. I usually add a bay leaf and a third of a teaspoon of dry beef broth for speed, it turns out very tasty. The dumplings are cooked for a couple of minutes after the water boils. There’s not a lot of filling, the meat inside is soft and tender, the dough is almost transparent and without eggs, that’s why it’s like that. If you are not sure about your filling, cook longer.
10. Choux pastry dumplings with mixed minced meat are ready. Serve them with herbs, lemon juice and yogurt (sour milk, thick kefir). Don’t forget to add a little salt to this milky green mixture. Enjoy!