Dumplings

Dumplings are a very varied food group, but common among the food is a dough with a filling, which is cooked, baked, steamed, stewed, or fried and eaten with different sauces, used for soups, they are eaten on the street as fast food.
Pelmeni (пельмени) belong to the heart of Russian cuisine, probably spread in Russia in the 16th century from China or Mongolia to Siberia, where dumplings are still widely spread home-make food, frozen outdoors during the winter in winter and stored frozen for a long time. Cooked dumplings are quick and easy to cook, take a few minutes to cook or fry, are nutritious and delicious, and can be prepared with a variety of fillings.
Dumplings can also be found in numerous Estonian food stores, many of which are also of Russian origin. They are served in different ways in Russian restaurants. Dumplings cannot be underestimated as a classic student food.
Dumplings are classically often served with melted butter or sour cream, but also tomato sauces, mayonnaise, mustard, horseradish, etc. are also used.
I made dumplings in a relatively classical way, using minced pork and beef for stuffing. For seasoning, I used onions and a little garlic, which I crushed to give the meat a taste, but it didn’t have a lot of onion pieces.
Dumplings can be made by cutting discs from the dough, placing 1 teaspoon of the filling in the middle, crushing the dough so that the filling remains on the dough side, and compressing the edges of the dough properly. I was lucky when my mother moved, I discovered an old, Soviet-era dumpling maker (пельменница) and used it. Equally good dumplings will come in both ways.
Making dumplings is fun and worth doing, I think the result is better than with dumplings bought in a store.

Preparation time: 45 min preparation, 10 min baking
Level: average
Quantity: about 70 dumplings (pelmeni)

Ingredients:
Dough:
500g flour
150 g sour cream
2 medium eggs, Linnu Talu’s preferred
0.5 teaspoons of salt
About 150 ml of water

Filling:
400 g there and a mixture of minced beef
1 small onion, crushed
1 medium garlic clove, crushed
Salt and black pepper for seasoning

Preparation:
1. Mix in the dough component, add water carefully so that the dough does not become too liquid. The ideal dough is between bread and pasta, rather harder.
2. Knead the dough evenly and smoothly.
3. Crush the onion and garlic evenly, season with salt and black pepper
4. Cut the dough into four, shake the flour and roll the dough into a wide disc about 2 mm thick. Too thin dough breaks and the filling comes out, too thick dough leaves the dumplings tough and does not taste so well
5. Since I used a dumpling maker, I covered it with the dough, pressed the dough slightly into holes of the dumplings maker to make small bowls, and filled each bowl with 0.5 teaspoons of filling. (Without a dumpling maker, cut discs with a glass of approx. 6-7 cm in diameter, place the filling in the middle and close the edges by squeezing them tightly.
6. For the dumplings maker variant roll the next dough disc and cover the filling with dough and press the gaps together. Carefully roll with a kneading roller until the surface is smooth then roll hard so that it sticks the edges of the dumplings and so that the dumplings are cut out.
7. Tilt the finished dumplings from the dumplings maker to the table. Freeze the dumplings on baking paper at -20 degrees for 2 hours before storing them in the box, and store at -20 degrees.
8. I made some dumplings to eat right away. I made them in two ways, fried and cooked. Fried dumplings come best when cooked a little before frying. To prepare fried dumplings, bring the water to a boil, season lightly with salt and cook the dumplings for 1 min,
drain and place in a pan with hot oil and fry on both sides until crispy and serve with herb mayonnaise, for example, mix the green herbs with the mayonnaise. Mayonnaise is also good to prepare yourself. To make cooked dumplings, cook the dumplings for 7-8 minutes until they rise to the surface. Drain and lift into a bowl, add a piece of butter and serve with sour cream.
Ready !!