Christmas dumplings
The same dumplings that were first dipped in sour cream and then jumped into Patsyuk's mouth in "Evenings on a Farm near Dikanka"
Ingredients
| FOR THE DOUGH: |
| wheat flour 400 g |
| milk 130 ml |
| eggs 2 pcs |
| softened butter 25 g |
| salt 5 g |
| FOR THE FILLING: |
| potatoes 200 g |
| celery root 150 g |
| smoked brisket 200 g |
| butter 50 g |
| vegetable oil 10 ml |
| salt to taste |
| FOR THE SAUCE: |
| dill 35 g |
| olive oil 20 ml |
| sour cream 150 g |
Instructions
Step 1
Prepare the dough. Add oil, eggs and salt to the sifted flour. Gradually pour in the milk to make the dough, wrap it in clingfilm and leave to rest for 40-60 minutes.
Step 2
Prepare the filling. Fry the chopped brisket in vegetable oil (if the brisket is very fatty, you can leave out the oil). Cut potatoes and celery into cubes and boil in salted water until tender. Drain, mash, add butter and 2/3 of the cooled fried brisket. Stir.
Step 3
Roll out the dough, cut out circles with a glass, put the stuffing on them and seal the edges. Plunge the dumplings into salted boiling water and cook after boiling for 5-7 minutes.
Step 4
Prepare the sauce. Dip the dill for 20 seconds in boiling water and then in ice water. Squeeze out the moisture, chop and beat in a blender with olive oil. Then mix with the sour cream. Serve the dumplings with the remaining roasted brisket and the sauce.
