The tastiest recipe for homemade dumplings

Homemade dumplings – what could be tastier? It seems that only a professional cook can make the dough and stuffing for dumplings. Today we will make dumplings ourselves, it is not as difficult as it may seem at first glance. The most delicious dumplings have a filling from a mixture of two kinds of meat – pork and beef. For the dough we need flour, eggs, sunflower oil and water.

Ingredients for the dumpling dough:

  • flour 500 g;
  • water 250 ml;
  • eggs 2 pcs;
  • salt 1 teaspoon;
  • sunflower oil 2 tablespoons.

Stuffing for dumplings:

  • 700 g meat;
  • cold water 50 ml;
  • salt 1 teaspoon;
  • white bread 2 pieces;
  • onion 2 pcs;
  • garlic 3 cloves;
  • spices to taste (1 kg of minced meat about 1 tablespoon of ground black pepper).


Start kneading the dough with 50-55% moisture (that is, add 50-55 ml of water per 100 g of flour). Pour room temperature water or boiling water (to get a tastier custard dough), stir in water a teaspoon of salt with a slide. Add the eggs and mix well. Pour 2 tablespoons of sunflower oil. Add sifted flour. Knead the dough with your hands, it turns out dense and should not stick to your hands and surface. Knead the dough until homogeneous for about 10 minutes. We leave the dough to lie under a towel for 1 hour, while we prepare the stuffing. 

Stuffing for dumplings is made from a mixture of two types of meat. Grind meat, onion and garlic in a meat grinder. Add 1 teaspoon of salt without a hill, sprinkle a little black pepper. Soak slices of white bread in water. Mix the minced meat with your hands and beat it on the table, so that the consistency is flattened.

Making dumplings. When making dumplings, it is better to close the windows, so that there is no draft and the dough does not get airy. Divide the dough in half. Roll out the dough to a thickness of 2 mm and cut out circles to the size of dumplings. You can buy special devices for cutting out circles of dough or take a shot glass, about 5 cm in diameter, dipped in flour and cut out a base for dumplings. The leftovers from the circles go back into the total dough.

Inside the cut out circle put more stuffing in diameter and pinch the ends. The dumpling can be shaped as you like – just leave it in a crescent shape or make a basket.

You can cook as many dumplings as you can eat at once. The rest of the dumplings can be frozen and boiled later.

How to boil dumplings:

In the water we put a bay leaf, onion, salt. Put on the fire, and when the water boils – stir the water and throw the dumplings on the sides of the pot. Cover the pan with a lid. We wait for the water to boil again, and cook the dumplings for another 5 minutes. In total, the dumplings cook for about 7 minutes so that the minced meat is ready.

Enjoy your dumplings!

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