Homemade holiday dumplings: A classic twist on tradition
It's fair to say that making dumplings for Christmas Eve beetroot soup is a meticulous task. No wonder so many people opt for the shop-bought version. However, homemade additions always turn out better. We suggest how to make the job easier.
26 November 2024 09:34
Beetroot soup with dumplings is an almost iconic combination, much like Bonnie and Clyde or gin and tonic. Admittedly, you could substitute dumplings with a pasty or noodles, but it wouldn't be the same. So, how do you prepare the dough for dumplings to ensure it sticks together effortlessly and tastes perfect after cooking? There's a simple method for this.
Proven recipe for dumplings for beetroot soup
The basic ingredients are flour, salt, and water. It's worth sticking to these, remembering that the water should be hot. Gradually add it to a bowl with sifted flour. If the mixture burns your hands, stir the ingredients with a wooden spoon or a dough spatula. After a while, you'll be able to touch the dough.
Secret ingredient for dumpling dough
The time has come for the secret ingredient: butter. One heaping tablespoon of good-quality butter is enough for one kilogram of wheat flour. Melt the butter in a saucepan and, after it cools slightly, add it to the dough. You'll see how easy it is to knead now.
Pay attention to proportions
The dough for dumplings should be delicate and elastic. Now that we know the secret ingredient, it’s worth remembering the proportions. You'll need:
- 1 kilogram of flour type 550,
- 470 millilitres of hot water,
- 1 heaping tablespoon of butter,
- 1 teaspoon of salt.
This portion will make 70 to 100 neat dumplings.
What filling for Christmas Eve dumplings?
In Poland, the most popular fillings are mushrooms, champignons, or sauerkraut. In some regions, dumplings with herring filling are also prepared. These mini dumplings require a small amount of filling, so ensuring the filling has a good structure and consistency is important.
Previously sautéed forest mushrooms or regular champignons with onions, seasoned with salt and pepper, should be ground in a meat grinder for a mushroom filling. Squeeze out excess water from the resulting mixture. Add an egg and breadcrumbs.
Perfect shape for dumplings for beetroot soup
It's time to start shaping once you have the dough and filling ready. Divide the elastic dough into several equal parts. Take the first one and roll it out on a flour-dusted board to a thickness of about 1.5 to 3 millimetres.
To make cutting circles for the dumplings easier, use a small glass with thin walls. You can also use a cookie cutter in the shape of a small circle—its diameter should be about 2.5 to 3 centimetres.
Place the filling in the centre of each circle, leaving a 6-millimetre margin from the edge of the dough. Fold each circle in half and seal the corners of the resulting half-moons together.
