Russian Style Dumplings

Name: Russian Style Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Dumpling powder; Some Shimizu; 100g beef; 20g Rice noodles; 1/2 onion; 1 tsp Red wine; 2 tsp Spicy Soy Sauce; Some black pepper powder; Some salt; Some Sugar; Some beef soup

by Celery

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Undoubtedly, all the dumplings in the world are directly or indirectly learned from China.
Russian-style dumplings are more like Chinese wontons. They are eaten with soup and dumplings, and the dumplings are cooked with beef broth. Perhaps for the Russians, this is more like a soup dish.

The taste of steak is purely due to the Western-style collocation and Western-style seasoning, which is similar to the seasoning of steak. When it is adjusted, it is the steak wrapped in the dough.

The main ingredient is naturally beef, and onions are indispensable as side dishes. Seasoning, think about steak, you can't do without salt, pepper, red wine, and add some spicy soy sauce to make it more authentic. If you don't have it, you can use light soy sauce instead.

I tried to make it once, it tastes really good, don’t have a flavor—"

Russian Style Dumplings

1. Finely chop the beef into meat filling; put it in a large bowl, add a small amount of water several times, and beat in the same direction until the meat filling is soft and firm;

2. The vermicelli is over-oiled, deep-fried into a fluffy shape, and cut a few times into longer pieces;

3. Finely chop the onion, put it in the meat filling together with the vermicelli, and stir evenly in the original direction;

4. Add red wine, spicy soy sauce, pepper, salt, sugar, and stir in the same direction. The filling is ready.

5. Add water and mix the dumpling flour into a uniform dough, let it stand for more than 30 minutes, knead it into a smooth and slightly gluten dough, cover it with a damp cloth and let it stand for 20 minutes;

6. Roll the dough into large pieces, the thickness is about the same as our usual dumpling skin; if you don't have an extra-long rolling pin, you can divide the dough into two or three parts;

7. Squeeze the dumpling stuffing into small balls and arrange them around the dough, with a certain distance from the edge;

8. Lift up the edge of the dough to wrap the meat; use a suitable size cutting mold to buckle down the dumplings;

9. Buckle out a circle; knead the remaining dough into a ball again, repeat rolling the skin, stuffing, and buckling dumplings.

10. Pinch the edge of each small dumpling tightly; pinch the bottom two corners together to form a small hat;

11. Make the beef broth and cook the dumplings according to the usual three-point water method of cooking dumplings.

12. Pour out the soup together, sprinkle some pepper and salt, and then you can serve it and start rubbing it——

Tips:
1. Filling with clear water is enough, no pepper water or tea is needed. The amount of water in the meat filling determines whether the taste of the dumpling filling is smooth and tender. If the filling is less, it will be hard, and if it is too much, it will produce water. The most appropriate level is that the meat filling is watery and fluffy;

2. Don't add green onion and ginger, otherwise it will steal the taste of other seasonings, and you won't be able to taste the steak;

3. Fried vermicelli is a special feature. The fried vermicelli has stronger water absorption, which can keep the filling water and make the taste soft and waxy;

4. For the beef soup used for cooking dumplings, if there is no ready-made beef soup, you can replace it with thick soup, and don't add salt when you finally serve it;

5. The shape of this western-style hat is quite special, and it is also a manifestation of westernization. If you don’t like it, you can pack it according to your own habits, and it’s not a problem to pack it into wontons!