Homemade Dumplings with Sour Cream

1. 1 Wheat flour 70 g
2. 2 Eggspack 10 pcs ≈ $1.89 0.2 pcs
3. 3 Ground pork and beefpack 500 g ≈ $7.10 120 g
4. 4 Onions≈ $1.60 per kg 30 g
5. 5 Sour cream 15%pack 300 g ≈ $1.60 25 g
6. 6 Butterpack 180 g ≈ $1.60 7 g
7. 7 Salt 2 g
8. 8 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix 2 cups all-purpose flour, 1 egg, 45–55 ml ice-cold water, and ¼ tsp salt; knead into a firm dough for 7–8 minutes.

2. Cover the dough and let rest for 20 minutes at room temperature.

3. Grate or finely dice 1 small onion⁴, mix with 1 lb ground³ pork (or beef), ½ tsp salt, ¼ tsp black pepper, and 2–3 tbsp ice-cold water.

4. Roll out the dough into a thin sheet, then cut out rounds 6–7 cm in diameter.

5. Place a spoonful of filling in each round, fold into half-moons, and pinch the edges tightly to seal.

6. Bring a large pot of salted water to a boil, then gently add the dumplings and stir.

7. Simmer for 7 minutes after they float to the surface, until the dough softens and the filling is fully cooked.

8. Serve with butter⁶ and a dollop of sour⁵ cream.