Why does my dough tear while shaping?

You may have used too little flour or not kneaded enough. Add more flour and let the dough rest for 15–20 minutes to relax the gluten.

Can I freeze cooked dumplings?

Yes, but they'll lose their crispness upon thawing. Better to freeze raw dumplings and cook them fresh.

How to make the filling more juicy?

Add finely chopped onion or a few tablespoons of ice water to the meat – it keeps the filling moist and tender.

How many dumplings does this make?

About 20–25 pieces, depending on size. This recipe is for one serving.

Dumplings

Name: Dumplings
Total time: 45 min
Yield: 1 порция
Cuisine: International
Ingredients: Chicken egg — 55 g; Mayonnaise — 20 g; Spice — 15 g; Garlic — 10 g; Beef minced meat — 200 g; Flour — 150 g

70min

450g

Nutrition per 100g

250

These dumplings are the ultimate comfort food – soft, pliable dough enriched with mayonnaise, and a juicy beef filling with garlic and spices. They cook up golden and crispy, perfect for dipping in sour cream or your favorite sauce. Quick and satisfying, they'll become a family favorite!

WHAT YOU WILL NEED

From ingredients

6 products

Dough

Spices

Filling

Beef minced meat200 g

SIMPLE PROCESS

Step by step recipe

The secret to these dumplings is the mayonnaise dough, which stays soft and easy to work with. Knead a firm but elastic dough, adding dried parsley for extra flavor. For the filling, mix ground beef with garlic and spices. Shape the dumplings and pan-fry them in oil until golden, then add water and steam for 15 minutes – this makes them tender. Finally, uncover and crisp up for a delightful crunch.

Step 1

Knead the dough

In a bowl, combine egg (55 g), mayonnaise (20 g), dried parsley (optional), and flour (150 g). Knead into a firm but elastic dough. Cover and let rest for 15 minutes.

Step 2

Prepare the filling

Mix ground beef (200 g) with minced garlic (10 g), salt, and spices (15 g). Add 1–2 tbsp of cold water and mix well.

Step 3

Shape the dumplings

Roll out the dough to 2–3 mm thickness. Cut circles with a glass or cutter. Place a small amount of filling on each, pinch the edges to seal.

Step 4

Heat the pan

Pour vegetable oil into a skillet and heat over medium heat.

Step 5

Fry until golden

Place the dumplings in a single layer and fry both sides until golden brown (about 5 minutes).

Step 6

Add water and steam

Pour in 100–150 ml of hot water, cover, and simmer over low heat for 15 minutes. Then remove the lid, increase heat, and fry for 2–3 more minutes until the water evaporates and the bottoms are crispy. Serve hot.

CHEF'S TIP

Mayonnaise makes the dough tender

It adds richness and pliability, preventing dumplings from breaking during cooking. Don't substitute with sour cream.

Add dried herbs to the dough

Dried parsley or dill gives the dough a subtle aroma that complements the meat perfectly.

Keep the filling moist

Add a splash of cold water and minced garlic to the beef – it ensures a juicy, flavorful filling.

Pan-fry and steam correctly

Sear the dumplings until golden, then add hot water (halfway up) and steam covered for 15 minutes. Finish uncovered to crisp the bottoms.

SUBSTITUTIONS

Add your taste

Beef → pork-beef mix or chicken Use a pork-beef blend for richer flavor, or ground chicken for a lighter version.
Mayonnaise → sour cream Substitute with 20% sour cream, but add an extra egg for elasticity as the dough may be stiffer.
All-purpose flour → whole wheat Replace part of the flour with whole wheat for more fiber – you may need extra water to adjust the dough.
Boil instead of pan-fry For a lighter option, boil the dumplings in salted water for 7–10 minutes.

HOW TO STORE

How to Store Homemade Dumplings

Freeze uncooked dumplings on a baking sheet in a single layer, then transfer to a freezer bag for up to 2 months. Cooked pan-fried dumplings can be refrigerated in an airtight container for up to 2 days. Reheat in a dry skillet or microwave.

GOOD TO KNOW