Ingredients
- 4 lg potatoes, peeled
- 1 onion
- 2 eggs
- 2 Tbsp flour
- About 6 Tbsp veg oil
- 6 Tbsp butter
- Sour cream and apple sauce on the side
Preparation
- Grate the potatoes and onion
- Combine them
- Set them on paper towels
- Beat the eggs
- Whisk in flour
- Squeeze the potatoes and onion by hand to remove excess water
- Add the egg mixture
- Mix thoroughly
- Heat 1/2 of the oil
- Add 1/2 of the butter
- Drop about 1/4 c of the mix in and flatten it
- You will need to do a few batches
- Throw in a few at a time but don’t over crowd the skillet
- About 4-5 min per side until crispy
- Set them on paper towels when they are done to drain the excess oil
Ingredients
- 4 veal cutlets, pounded
- 1 c flour
- 1 tsp salt
- 2 eggs
- 2Tbsp cream
- 1 c fine breadcrumbs
- 6 Tbsp oil
- 6 Tbsp butter
- 4 Lemon wedges
Preparation
- Combine the salt and flour in a shallow bowl
- Whisk the eggs and cream in another bowl
- Place the breadcrumbs in a third bowl
- Dredge each cutlet in flour, then egg then breadcrumbs
- Heat half of the oil in a large skillet.
- Add half of the butter
- You’ll need to do 2 batches
- Fry the cutlets 2 min per side until golden
- Garnish with a lemon wedge.
Ingredients
Dough
- 2 c flour
- 1 egg beaten
- 1/2 c warm water
- 1 tsp salt
- 2 Tbsp veg oil
Filling
Brisket is our favorite. But the classic meat filling is ground beef with egg .
- 1 lb ground beef
- 3 hardboiled eggs
- 1 diced onion
- 1 tsp salt
- 1 minced clove of garlic
Preparation
Dough
- Mix the dough ingredients together
- Knead thoroughly
- Let the dough rest for 30 min
- Prepare the filling
- Roll the dough to about 1/8 inch thick
- Cut circles about 3-4 inches in diameter, use a can as a guide
- Place a couple of Tbsp of filling in the center and fold the circle in half
- Wet the edge slightly with your finger. Dip your finger in water and run it along the edge
- Pinch the edges together
- Make sure to remove excess air. Aka burp it
- Make sure that each dumpling is completely sealed
- Boil a large pot of water
- Drop the dumplings in
- Remove them when they float
- Some people like to fry them then so they are browned and crispy
- If you like that
- Heat 3-4 Tbsp veg oil
- Fry the dumplings about 3 min per side.
Filling
- Sauté everything but the eggs in a large skillet
- The beef will add enough fat as it heats.
- The beef should be fully cooked and the onions should be translucent
- 15-20 min
- While the meat cooks, chop the hard boiled eggs
- Let the meat cool
- Stir in the eggs
- Meat dumplings are often served with sour cream on the side
- Fill the dough following the dough instructions
Next Time
Brisket
Bread dumplings
Beef stroganoff
Enjoy Grandma’s favorites
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