Dumplings with minced meat filling with cucumber and sour cream dip
very easy
90 mins
90 mins
Ingredients
- 500 g Flour
- 7-10 Tbsp Salt
- 1 TEASPOON Sugar
- 1 package Baking Powder
- 2 TABLESPOONS soft butter
- 3 Eggs (size M)
- 500 g Schmand
- 1 (approx. 250 g) baby onion
- 2 TABLESPOONS Oil
- 500 g mixed minced meat
- 7-10 Tbsp Pepper
- 50 ml Meat broth
- 150 g Gherkins
- 1 collar Dill
- 7-10 Tbsp Cling film
- baking paper
- 7-10 Tbsp Flour
Directions
- 1
Mix flour, 1/2 teaspoon salt, sugar and baking powder in a bowl. Add butter, 2 eggs and 200 g sour cream. Knead everything to a soft, not sticky dough. If necessary add some more flour.
- 2
Wrap in foil and chill for about 30 minutes.
- 3
For the filling, peel and finely dice the onion. Heat the oil in a pan and fry the minced meat until crumbly. Add onion, fry briefly, season with salt and pepper. Add stock and simmer for about 5 minutes.
- 4
Remove from heat, season again and let it cool down.
- 5
Roll out the dough in portions on a floured work surface until it is about 5 mm thin. Cut out circles of approx. 8 cm Ø. Knead the rest together again and roll out again until the dough is used up. Place 1 heaped teaspoon of filling in the middle of each circle of dough.
- 6
Fold up, press the edges together.
- 7
Spread on 3 baking trays lined with baking paper with the seam facing downwards. Whisk 1 egg, brush the dough with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
- 8
manufacturer) Bake for 15-20 minutes.
- 9
For the dip, drain the cucumbers and collect some stock. Dice cucumbers, wash dill, dab dry and chop finely. Mix 300 g sour cream with dill and cucumber. Season to taste with 2-3 tbsp. stock, salt and pepper.
- 10
Remove the dumplings from the oven, serve with dip and the remaining minced meat.
Nutrition Facts
140 kcal
11 g
8 g
5 g
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