Composition / ingredients
Step-by-step cooking
Step 1:
How to make pork dumplings? Prepare the necessary ingredients for the dough. I add an egg to the dough, although I know that many housewives prefer the option without it. But this is at your discretion. My dough never falls apart, even if the dumplings are slightly over-boiled.
Step 2:
Sift the flour into a deep bowl. Beat an egg into the flour. I do not recommend kneading the dough on the table, as our grandmothers did - as a result, the whole kitchen will be in flour! So now I have a large bowl with wide sides for these purposes)
Step 3:
Add salt to the dough.
Step 4:
Pour in the vegetable oil.
Step 5:
Pour in water, and then with a spoon, then with your hands knead a smooth and elastic dough. Flour may need a little more or less, look at the consistency of the dough.
Step 6:
That's how I got the dough. I took homemade eggs - so the dough came out with a beautiful yellow shade.
Step 7:
Cover the dough with a bag or a wet towel and you can do the filling.
Step 8:
Prepare the necessary ingredients for the filling. If you have fatty pork, then you do not need to take lard, just increase the weight of meat taking into account lard. Peel the onion from the husk, wash it and dry it.
Step 9:
Scroll pork, lard and onions through a meat grinder.
Step 10:
Salt and pepper the minced meat, add a little water for juiciness.
Step 11:
The dough with the filling is ready - we are approaching the final stage.
Step 12:
Separate a part of the dough and roll it into a thin layer 2-3 mm thick.
Step 13:
Squeeze out the circles, I have a glass for this purpose.
Step 14:
Put some minced meat on each billet and stick dumplings! This is a very exciting process, so I suggest involving the whole family. Kids will also be happy to participate in this!
Step 15:
Put a pan of water on the stove in parallel, add bay leaf, black pepper and peas and bring to a boil.
Step 16:
Salt the water.
Step 17:
When the water boils, put the dumplings in it in small batches so that they do not stick together during cooking.
Step 18:
When the dumplings surfaced - great, there are only 5-8 minutes left - and they are ready! You can check by taking out and tasting one dumpling.
Step 19:
Serve pork dumplings with sour cream and butter. I also like to sprinkle a little vinegar. Bon appetit!
Try to cook these dumplings - it's very delicious at home!
In addition to pork, any other meat can be used in this dish.
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Allspice - 263 kcal/100g
- Pork fillet - 264 kcal/100g
