Bet you can’t have just one! These juicy one-biter homemade beef dumplings are so flavorful and easy to make.
I love eating dumplings as much as I love making them! And since winter is finally here, enjoying some piping hot fresh homemade dumplings is a great way to warm up and pass the time. Today I’m sharing with you my pelmeni Russian dumplings version 2.0 (an update from my previous post , click here) that has a little twist to my original recipe…fresh dill! Served with a sprinkle of more fresh dill and dollops of sour cream, I assure you they won’t last long on the dinner table!
Dill is such a delicious floral herb that adds a nice freshness to the beef filling. With many of us staying home this holiday season making dumplings as a family around the dining room table is a great way to pass the time and make good conversation with our loved ones. My husband and I enjoy this activity while watching a movie with him rolling out the dough and me doing the delicate job of folding these little dumplings into cute little packages.
This recipe is enough to make about 50-60 dumplings and you can easily freeze them to be consumed as a snack or meal later on. A great emergency freezer food in our house! To prep for this, make sure to arrange them on a parchment lined baking tray lightly dusted with flour and then place the whole tray in the freezer for an hour. Afterwards transfer the frozen dumplings into a freezer bag and they are good to keep for a month or so.
Try this out and let me know your thoughts in the comments below!
Addictively Delicious Beef and Dill Dumplings
Prep time: 1 h min Cook time: 10 h Total time: 1h 10 min Servings: 6
- 3 cups flour
- 2 eggs
- 2/3 cup water
- 1 tsp salt
- 2 lbs ground beef
- 1 large onion grated
- 1/4 cup fresh dill chopped
- 1 tbsp salt
- tsp pepper
- Make dough in a large bowl by mixing flour with salt and then make a well in the center and add eggs.
- Slowly mix the flour and eggs together while drizzling in the water a little at a time. Once dough starts coming together begin kneading to incorporate. Place dough to aside to rest.
- Make filling by combining ground beef, grated onions, chopped fresh dill, salt, and pepper.
- To make the dumplings, divide dough into 4 portions and roll out one portion into a large rectangle until 2-3 min thick.
- Using a knife divide the rolled dough into squares measuring 2 x 2 inches.
- Place 1 tsp of filling into each square.
- To fold dumplings, bring the diagonal corner of each square together and press firmly to create a triangle. Then pinch together the two furthest corners of the triangle to form a bonnet shaped dumpling.
- Place dumplings on a floured parchment. At this point, you can choose to partially freeze them in the freeze with the tray for 30 min and then transfer to freezer bags for storage.
- To cook, boil 5-6 cups of water in a large pot and boil dumplings for 5-8 min until floating and the meat filling is cooked.
- Serve with some melted butter or sour cream with a sprinkle of freshly chopped dill. Enjoy!