Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Dumplings with meat - photo 1
← Recipes

Dumplings with meat

Pikantne Appetizers Dishes for Special Occasions 90 min Medium 13 wyświetleń ~21.98 PLN - (0)
Rate:
(0)

Description

Meat dumplings are a classic, hearty snack made with thin dough and aromatic meat filling. This recipe combines delicate dough with a mixture of ground beef and pork sautéed with onion and garlic, seasoned with marjoram and pepper. Dumplings can be served as a warm appetizer for New Year's Eve 2025, parties, or family gatherings; they pair well with sour cream, yogurt dip, or mushroom sauce, as well as with parsley for freshness. Visually, they are impressive: golden, slightly sautéed edges and a soft, shiny center. Their advantage is versatility — they can be cooked in advance and briefly sautéed before serving, which is convenient for larger groups.

Składniki (13)

Servings:
4
  • Wheat flour 400 g
  • Egg 2 szt.
  • Water 150 ml
  • Mixed ground meat (pork and beef) 500 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Rapeseed oil 15 g
  • Butter 30 g
  • 🌿 Przyprawy
  • Salt 25 g
  • Black pepper 4 szczypty
  • Dried marjoram 1 łyżeczka
  • ✨ Opcjonalne
  • Parsley 1 pęczek
  • Sour cream 18% 100 g
💰 Szacowany koszt dania: ~21.98 PLN (5.50 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Sift 400 g of wheat flour into a large bowl. Make a large well in the flour. Crack 120 g (2 pieces) of eggs into the center. Add 150 ml of warm water (about 30-35°C) and 5 g of salt from the total amount of salt. Start mixing the ingredients with a fork from the center towards the edges until a thick paste forms.

Ingredients: Wheat flour, Egg, Water, Salt
Use a large steel or ceramic bowl. If you have a mixer, use the dough hook on low speed. Do not pour all the water at once — add it gradually, as the absorption of the flour may vary.
2

Place the dough on a lightly floured work surface and knead by hand for 8-10 minutes until it becomes smooth, elastic, and no longer significantly sticks to your hands. If the dough is too dry, add 1-2 teaspoons of water; if too sticky, sprinkle with a little flour.

Ingredients: Wheat flour, Water
Use a wooden spoon and then your hands to knead the dough. You can also knead it with a mixer using a hook for 5-7 minutes. The dough is ready when it slowly springs back when pressed with a finger and the surface is smooth.
3

Shape the dough into a ball, cover the bowl with plastic wrap or a damp cloth, and let it rest for 30 minutes at room temperature so the gluten can relax — the dough will be easier to roll out.

Ingredients: Wheat flour
It's best to use a plastic bowl covered with plastic wrap. Don't shorten the resting time — too short will cause the dough to shrink while rolling.

Filling

4

Peel and finely chop 150 g of onion and crush 10 g (2 cloves) of garlic. Heat 15 g of rapeseed oil in a medium skillet. Add the onion and sauté for 4-5 minutes until it becomes translucent and soft, stirring with a spoon, then add the garlic and sauté together for 30-40 seconds.

Ingredients: Onion, Garlic, Rapeseed oil
Use a pan with a diameter of 24–28 cm. Do not fry the onion over too high heat, so it doesn't burn — it should become translucent and sweet.
5

Add 500 g of ground meat to the pan with the onion and garlic. Break up the meat with a wooden spoon, frying on medium-high heat for 8-10 minutes until the meat is browned and no longer raw in the center. Continuously break up the clumps to ensure the filling is uniform.

Ingredients: Mixed ground meat (pork and beef), Onion, Garlic, Rapeseed oil
Use a wide non-stick skillet and a wooden spoon. Check the center of the meat pieces — it should not be pink. If a lot of fat is produced, drain the excess, leaving some fat for flavor.
6

Season the filling with 2 g of black pepper, 2 g (1 teaspoon) of marjoram, and 6 g of salt (part of the total amount). Fry for another minute, then taste and adjust with salt or pepper if necessary. Transfer the filling to a bowl and set aside to cool — it must be cold or at least lukewarm before placing it into the dough.

Ingredients: Black pepper, Dried marjoram, Salt, Mixed ground meat (pork and beef)
Taste the filling with a teaspoon — season gradually. Hot filling can soften the dough and make it difficult to seal the dumplings.

Assembling and cooking

7

Divide the rested dough into 2 parts. Roll one part thinly on a lightly floured surface to a thickness of about 1.5-2 mm. Use a glass or a cutter with a diameter of 7-8 cm to cut out circles.

Ingredients: Wheat flour
Use a rolling pin and lightly dust with flour to prevent the dough from sticking. If it shrinks, set it aside for 5 minutes and continue rolling.
8

Place 12–15 g (about 1 flat teaspoon) of chilled filling on each circle. Moisten the edge of the circle lightly with water using your finger, fold it in half, and seal the edges tightly, removing any air. If you like, you can fold the edges over or pinch them with a fork for decoration and to ensure they are sealed.

Ingredients: Mixed ground meat (pork and beef), Water
Use a teaspoon to scoop the filling, don't add too much — a filling that is too thick will burst while cooking. If you don't want to tie them by hand, use dumpling molds.
9

In a large pot, bring about 3 liters of water to a boil. Add 10 g of salt to the water (remaining from the total salt amount). Place the dumplings in batches (8–10 pieces), gently stirring with a spoon to prevent them from sticking to the bottom. Cook from the moment they float to the surface for 3–4 minutes.

Ingredients: Salt
Use a large pot with a capacity of at least 4 liters. Do not add too many dumplings at once — the water temperature drops and the cooking time increases.

Sautéing and serving

10

Remove the cooked dumplings with a slotted spoon and drain slightly. In a pan, melt 30 g of butter over medium heat and sauté the dumplings in batches for 1–2 minutes on each side until they become golden and slightly crispy.

Ingredients: Butter
Use a non-stick pan with a diameter of 26–28 cm. Cooking too vigorously will cause the butter to burn — control the heat. Additionally, you can use oil instead of butter for a lower smoke point.
11

Transfer the dumplings to a plate. Sprinkle with finely chopped parsley (30 g) if using. Serve with 100 g of 18% sour cream as a dip or with your favorite sauce. Serve hot — best right after frying.

Ingredients: Parsley, Sour cream 18%
Use a shallow serving plate so the dumplings don't lose their temperature. Additionally, you can serve a small plate with raspberry vinegar or honey-soy sauce for a contrast of flavors (optional).

Fun Fact

💡

Dumplings (pierogi) have a long tradition in Slavic kitchens; there is evidence of their preparation in various forms as early as the Middle Ages. In meat versions, they were popular as a hearty dish for workers and during holidays.

Best for

Sylwester 2025 Przyjęcie Rodzinne spotkanie

Tips

🍽️ Serving

Serve the dumplings hot, right after frying. They pair well with sour cream, natural yogurt with dill, or mushroom sauce. At a party, set a tray of baked dumplings next to small bowls of dips so guests can help themselves. Sprinkle with fresh parsley for color.

🥡 Storage

Cooked, un-fried dumplings can be stored in the refrigerator for 24 hours in an airtight container. For longer storage, spread them flat in the freezer on a baking sheet (after 1-2 hours, transfer to bags) — frozen dumplings can be stored for up to 2 months. Cook thawed dumplings for an additional 1–2 minutes or fry them from frozen without the need for complete thawing. Reheat in the oven at 180°C for 6–8 minutes or in a pan until hot and crispy.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Kremowe risotto dyniowe z chrupiącym boczkiem i szałwią 90 min

Kremowe risotto dyniowe z chrupiącym boczk...

Dania główne
Chocolate Cemetery with Meringue Ghosts 240 min

Chocolate Cemetery with Meringue Ghosts

Desery
Rose Pistachio Donuts – Grandma's Improved Recipe 210 min

Rose Pistachio Donuts – Grandma's Improved...

Cakes and Bakes
Polędwiczki wieprzowe w sosie musztardowym 60 min

Polędwiczki wieprzowe w sosie musztardowym

Sylwester
Rose-Pistachio Doughnuts with a Hint of Cardamom (Grandma Zosia's Secret Recipe) 180 min

Rose-Pistachio Doughnuts with a Hint of Ca...

Cakes and Bakes
Creamy Christmas Borscht with Roasted Beets, Cranberries, and Smoked Plums 120 min

Creamy Christmas Borscht with Roasted Beet...

Christmas Eve Soups

Recipe Categories

Appetizers
Appetizers in: Christmas Eve Dinner

Appetizers open the meal and prepare the palate for the following dishes. In this category, we present elegant and tasty appetizers for every occasion. Our recipes include carpaccio, tartare, bruschetta, antipasti, and skewers. You will find both cold and warm appetizers here. We pay special atte...

See all recipes in this category
Dishes for Special Occasions
Dishes for Special Occasions

Dishes for special occasions are culinary masterpieces for birthdays, anniversaries, and holidays. Grilled beef steak with herb butter - restaurant quality at home. Beef Wellington - beef in puff pastry with duxelles. Roast duck with apples - a holiday tradition in a new edition. Pink salmon with...

See all recipes in this category
Reklama