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RUSSIN DUMPLINGS
For Snack / Other ( Lamb, Pork )
Published on 28/06/11
1hr minutes to prepare and 10 minutes to cook
Serves 10
Description
INGREDIENTS FOR PASTRY
1. 1PKT DRY YEAST MIXED WITH 1 LITRE WARM WATER
2. 2KG PLAIN FLOUR
3. 2 TABLESPOONS OIL
4. PINCH OF SALT
Mix all the ingredients together to make pastry.
ROLL OUT TO NEARLY PAPER THING.
ONCE ROLLED OUT I USE A PORT GLASS TO CUT LITTLE CIRCULES OUT.
Once the circles have been cut out i then use a rolling pin and roll them fairly thin then place a small ball in the middle then bring the pastry from the top down and over the balls then squash down to make a seal then i use the port glass again over them to get a good seal and a nice finish.
Ingredients
INGREDIENTS FOR DUMPLINGS.½ KG lamb mince & ½ kg pork mince, you can also use (chicken mince or beef mince) you can combine all types of mince but you must combine 2 types of mince.
1 onion finely chopped
2 garlic cloves finely chopped
Chicken stock (you can use vegeta or stock cubes)- if you use stock cubes you need 3 crumbled or about 3 tablespoons of vegeta. (You buy vegeta in coles its in a blue tin.)
Mix all the ingredients together then make very small balls..
You need a tray with a light coating of flour so as you make them you put them on the tray then put in freezer for about 30mins before placing into a plastic bag and freeze them.
Instructions
To Cook them they must be frozen. In a pot with cold water only. Fill pot say half full to three quarters depending on how many you will cook at the same time, Put in a little oil to stop sticking and some vegeta powder just for flavouring and bring to a rapid boil.Once there boiling for about 7-10mins there ready
You can serve them on there own, or mix some sour cream and soya sauce together.
Notes
Pastry mix makes about 100. I cut the pastry in half and freeze it for later day and i get about 50 from the first half.