Homemade Dumplings

These homemade dumplings are tender, juicy, and versatile — perfect for a cozy family dinner. The dough is soft yet sturdy, and the savory filling can be customized with your favorite meats. They’re delicious boiled, pan-fried, or even frozen for a quick meal later.

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Prep Time 45

Cook Time 8

Total Time 53

Servings: 8

Course: Appetizer, Main Course

Cuisine: Russian

Ingredients Equipment Method Notes

Ingredients

For the dough:
250 ml warm water
1 egg
5 –6 g salt
550 g all-purpose flour
1 tbsp olive oil
For the stuffing:
500 –550 g ground turkey or meat of your choice I used half beef and half pork
2 –3 cloves garlic minced
1 onion finely chopped
8 g salt
Pepper to taste

Equipment

Stand mixer (optional, for dough)
Pasta machine or rolling pin
Round cutter or glass
Large pot
Skimmer or slotted spoon

Method

Make the dough – In a mixer or by hand, knead the dough for about 5 minutes until smooth. Cover and let rest for 30 minutes.
Roll the dough – Use a pasta machine or rolling pin to roll out the dough thinly.
Shape the dumplings – Cut circles from the dough, add a spoonful of filling, fold, and pinch the edges to seal.
Cook – Bring a large pot of water to a boil. Add salt and a couple of bay leaves. Boil dumplings for 7–8 minutes.
Serve – Enjoy with melted butter or sour cream.
Optional frying method – Boil halfway, then fry in a skillet until golden. Serve with your favorite sauce or soy sauce.

Notes

You can use one type of meat or mix two or even three kinds. Dumplings freeze beautifully — just place them on a floured tray until solid, then store in a freezer bag. Cook straight from frozen.
For extra flavor, sauté the onion before adding it to the filling.

Homemade Dumplings