Dumplings from custard dough

Step-by-step cooking

1. Step 1:

   

   The ingredients for the dough are very simple - the main thing is to boil the kettle in advance!

2. Step 2:

   

   Add salt to flour, mix

3. Step 3:

   

   Pour boiling water and vegetable oil

4. Step 4:

   

   Knead the dough with a spoon and then with your hands. Knead for 10 minutes

5. Step 5:

   

   The dough turns out soft and holds its shape very well. It is ideal for dumplings, dumplings and chebureks!

6. Step 6:

   

   Cover the dough so that it does not get wet and let it rest - the gluten will swell and it will be even easier to work with the dough, but for now let's do the filling

7. Step 7:

   

   Here are the necessary ingredients for the filling. For me, this filling is a classic, I often use it when cooking dumplings! But you can change it depending on your taste preferences: pork + beef, chicken or even fish - these are just a few options for fillings!

8. Step 8:

   

   Pork, bacon and onion scroll through a meat grinder. The amount of fat can be taken more or less according to your taste or you can do without it, because there is a very convenient function on the Crumb to change the composition of products. My pork is lean, so I took about 150 g of lard - so the filling will be juicier

9. Step 9:

   

   Salt, pepper, add a little water for juiciness

10. Step 10:

    

    Mix the filling well and proceed directly to modeling the dumplings. I will tell you how to significantly speed up this process

11. Step 11:

    

    If you have a dumpling bowl lying idle, then this recipe is for you! I didn't use it before either, but when I learned, I started cooking dumplings much more often! By the way, if you don't have it, then it would be nice to get it, because it costs quite inexpensive! Roll out the dough into a thin layer according to the size of the dumpling.

13. Step 12:

    

    We cover our dumplings with a layer of dough

14. Step 13:

    

    In each cell we put about 1 teaspoon of filling

15. Step 14:

    

    Roll out the second layer of dough

16. Step 15:

    

    Cover the first layer with the filling with the second layer of dough and pass the rolling pin over it. The video shows this process very clearly

17. Step 16:

    

    We remove the trimmings and use them for the next batch

18. Step 17:

    

    Turn the dumpling bowl over and carefully take out the dumplings

19. Step 18:

    

    The custard dough sticks together very well and you don't have to worry that the filling will be separate from the dough when cooking. That's it - in about 8-10 minutes we got 37 beautiful identical dumplings!

20. Step 19:

    

    In parallel, we put a pan of water on the stove in advance, add bay leaf and allspice and peas, bring to a boil

21. Step 20:

    

    Salt and lay the first batch of dumplings. Cook from boiling for 7-10 minutes until fully cooked, readiness can be checked by catching 1 dumpling and breaking it in half

22. Step 21:

    

    Serve with butter, freshly ground black pepper and sour cream! Instead of sour cream, I really like to sprinkle dumplings with vinegar - this is a more dietary option! Enjoy your meal!