Dumplings stuffed with meat by-products on choux pastry

Name: Dumplings stuffed with meat by-products on choux pastry
Total time: 1 h 30 min
Yield: 5
Ingredients: 360 g Wheat flour; 170 ml Water; 40 g Butter; 0.5 teaspoon Salt; to taste Salt; 600 g Meat by-products; 2 Bulb onions; 20 g Vegetable oil; to taste Ground hot pepper

Hearty and delicious dumplings for all occasions! The dough in boiling water turns out very tender. This dough is suitable for boiling in water (it is important not to overcook it, it cooks quickly), as well as for steaming. It is very important to knead a dense dough, then during cooking it will hold its shape well. From this amount of dough I got 70 dumplings, small in size. Help yourself!

34

7324

Ellie Martinez

Recipe author

Dumplings stuffed with meat by-products on choux pastry

Calories

584kcal

Protein

27g

Fat

24g

Carbs

53g

*Nutrition per serving

Ingredients

Servings: 5

360g

170ml

40g

0.5teaspoon

to taste

600g

2

20g

to taste

Step-by-step preparation

Cooking time: 1 hr 30 mins

STEP 1
Ingredients for the dough.
STEP 2
Bring water with salt and a piece of butter to a boil.
STEP 3
Sift the flour into the bowl of the food processor, pour in hot water in small portions, and knead the dough.
STEP 4
If you knead with your hands, first mix everything with a spoon, as soon as the dough has cooled a little, start kneading with your hands.
STEP 5
After the processor, knead the dough until smooth, we should get a dense but elastic dough. If the dough turns out sticky, add more flour, and if it is too hard, add warm water in small portions. Place the finished dough in a bag or simply cover it with a towel and leave to rest for 30 minutes.
STEP 6
While the dough is resting, let's make the filling. For the filling, I pre-boiled meat by-products (I have pork heart and lung). If you don’t like offal, you can use boiled potatoes, stewed cabbage, cottage cheese, mushrooms, and berries for the filling.
STEP 7
Cut the onion into small cubes and fry in vegetable oil until golden brown.
STEP 8
Grind the heart and lung in a meat grinder or food processor, add the fried onion, salt and pepper and grind everything thoroughly again.
STEP 9
Divide the dough into 3-4 parts. Take one part and place it on a floured work surface.
STEP 10
Roll out the dough into a thin layer (thickness about 1-2 mm) and use a glass (or glass) to cut out circles of a suitable diameter.
STEP 11
Place the filling on the circle of dough.
STEP 12
Seal the edges and form a dumpling.
STEP 13
Boil the finished dumplings in salted water until cooked (the dumplings cook quickly, just a few minutes and they’re done). Dumplings from this dough can also be steamed.
STEP 14
Season the dumplings with fried onions or a piece of butter (I like them with butter). Serve with sour cream. Bon appetit!