Beef and Pork Dumplings

Making beef and pork dumplings yourself is not at all difficult, but you will definitely be sure of the quality of the ingredients in the dish. And its taste, believe me, will be very different from the "store" one, of course, for the better. And in itself, sculpting dumplings can be an excellent family-scale event that will serve to unite and rally households. Make dough and mince beef and pork dumplings. Invite loved ones to the kitchen, give each of them an apron and show them what to do and how to do it. Then make dumplings and talk about everything!

Ingredients

• 400 g of beef and fatty pork pulp
• 1 medium onion
• 2 cloves of garlic
• salt, freshly ground black pepper
• crushed ice
• butter, sour cream and vinegar for serving
• 600 g flour
• 2 tbsp. l. vegetable oil
• 1 tsp salt

Directions

1. For dumplings dough, sift 2/3 of the flour and salt on a board, make a depression, add vegetable oil. Pouring ice water (about 1.5 cups), knead to a homogeneous soft dough. Let it lie under the film for 30 minutes, add the remaining flour and knead for 10 minutes. Let sit for another 30 minutes.
2. For minced meat, turn the meat through a meat grinder with a fine grid. Peel and grate the onion and garlic. Combine minced meat with onion and garlic, salt and pepper liberally. Place the minced meat in the refrigerator for 15 minutes.
3. Take out the container with the minced meat for the dumplings. Add a handful of crushed ice to it. Stir quickly with your hands and return to refrigerator for at least another 30 minutes.
4. Roll a 2 cm diameter sausage from the seasoned dumplings dough, cut it across into 1 cm thick pieces. Sprinkle the pieces with flour and roll them into round thin cakes on a floured surface.
5. Place a spoonful of the filling in the center of each mug. Pinch the edges carefully to form a semicircle. Connect two sharp corners and press firmly so that they stick together.
6. Cook the dumplings in batches in a large saucepan with plenty of boiling salted water, stirring with a slotted spoon to prevent them from sticking to the bottom. The dumplings are ready in 8-10 minutes. after boiling again. Serve with butter, sour cream and vinegar.