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Dumplings with choux pastry
The key to successful and delicious homemade dumplings directly depends on the prepared dough. Dumplings made with choux pastry with a large amount of juicy meat filling are always valued. During cooking, the dough should not tear, and when boiled, the dumplings should retain their shape and not stick together. Our site already has a recipe for choux pastry made with eggs.
The recipe presented below is also for choux pastry but without eggs, with the addition of milk and water (50/50). This dough is easy to prepare, becomes soft and elastic, and during the molding of the dumplings, flour will not be needed. This is the final result we achieved.
Caloric value: 244 kcal per 100 grams of the dish.
Ingredients
Show ingredients
A simple set of products for making dumplings with choux pastry:
- flour – 280 g;
- liquid (milk + water) – 180 ml. (boiling);
- vegetable oil – 2 tbsp;
- salt – ½ tsp;
- pepper - 1/2 tsp;
- pork + beef (50/50) - 550-600 g;
- onion - 1 pc. (medium);
- herbs and sour cream - to taste.
Preparation
- Sift the flour into a deep bowl.
- Prepare water and milk in equal volumes, salt, and vegetable oil.
- Pour water and milk into a saucepan and heat to boiling.
- While the liquid ingredients are heating, add salt to the flour.
- Mix the flour. You can also add salt to the liquid ingredients, it's up to your discretion.
- Using a spatula, make a well in the flour, into which add the vegetable oil.
- Once the milk and water have boiled well, pour the boiling liquid into the oil, into the flour.
- Using a wooden spoon, knead the dough. At first glance, it seems that the dough is stiff and there is not enough liquid. But you need to continue kneading the dough and not add anything.
- As soon as the dough cools down a bit (remember that we added boiling water to it), start kneading it with your hands. In a minute, gather the dough into a ball.
- Continue kneading the dough on a work surface, do not sprinkle flour on the table, it does not stick at all.
- Knead the dough for five to seven minutes, cover it with a bowl, and leave it right on the table for about thirty minutes.
- Prepare the meat filling. Grind the meat in a meat grinder, finely chop the onion. If you also grind the onion in the meat grinder, the filling will become thin and will not hold its shape.
- Add the onion to the filling, you will need black ground pepper and salt for seasoning. Mix the filling well.
- Return to the dough. It has rested for half an hour under the bowl, becoming soft and elastic. There is no need to knead the dough, just shape it into a "sausage."
- Dumplings with choux pastry can be shaped in various ways. Some housewives roll out the dough into one thin layer, using a round cutter or a thin glass to cut out the blanks. But in this option, a lot of excess dough is produced, which needs to be rolled out and cut into circles again. This way, the second dough becomes tough, and accordingly, the dumplings will be hard. We will cut circles from the "sausage."
- Flatten them on the work surface and shape with a round cutter.
- Using a rolling pin, roll our blanks thinly.
- Place the filling on each blank.
- Approximately a teaspoon of filling is placed in the middle of the dough.
- You need to tightly seal the edges of the dough, like a dumpling, only smaller in size.
- Take two edges and press them together, pinching the edges. We have a neat dumpling.
- Shape dumplings from all the dough. Place them on a cutting board, sending part to the freezer for freezing. We will boil part immediately, checking how our dough behaves during cooking.
- A few secrets to properly boil dumplings. First - fill a pot with plenty of water so the dumplings have enough space. Second - salt the water and let it come to a boil. Third - using a spoon, create a whirlpool in the water, add the dumplings one by one while the water is swirling, this way the dumplings will never stick together. If the whirlpool has disappeared, carefully repeat this technique with the spoon. Fourth - the dumplings should rise to the surface and boil for a few minutes, only then will they be ready and can be lifted out of the pot.
Our dumplings are cooked. Serve homemade dumplings with a custard dough with sour cream and herbs. The table must have salt, pepper, and vinegar.
