Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 5.6 oz (160 g) all-purpose flour
- 1.8 oz (50 g) beaten egg
- 1.9 US fl oz (55 ml) water for dough
- 5.3 oz (150 g) ground beef, 90% lean
- 5.3 oz (150 g) ground pork
- 2.5 oz (70 g) onion, finely grated
- 0.7 US fl oz (20 ml) water for filling
- 2.1 oz (60 g) sour cream
- 0.3 oz (8 g) dill, chopped
- 0.5 tsp (3 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Mix flour, egg, dough water and half the salt. Knead for 8 minutes until smooth. Cover and rest for 20 minutes; this rest is additional to the listed active preparation time.
- Mix beef, pork, onion, filling water, remaining salt and pepper. Roll dough to about 1/16 inch (1.5 mm), cut 2 1/2-inch (6 cm) circles and make about 28 dumplings, rerolling scraps.
- Place a teaspoon of filling on each circle. Fold in half, seal the edge thoroughly and join the corners. Keep covered while working.
- Boil in two batches in a large pot of water for about 8–10 minutes, including 4–5 minutes after floating. Check a center dumpling reaches 160°F (71°C); cook longer if needed. Drain and serve with sour cream and dill.
Cook’s note: Yield depends on dough thickness. Floating alone does not confirm that raw filling is safely cooked. Boiling water is not included in ingredient-based nutrition.
Allergens: Wheat, egg and milk.
Approximate nutrition per serving: 725 kcal · Protein 44 g · Carbohydrates 63 g · Fat 33 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.