Raw Meat Dumplings

Raw Meat Dumplings Recipe from Romania with Cottage Cheese Dumplings, Onion, Pepper, and Salt

Region / culture: Romania | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Raw Meat Dumplings are a traditional dish that originated in Eastern Europe. These dumplings are made with a simple dough filled with a savory mixture of ground sirloin, onions, and seasonings. The dumplings are then boiled and served hot, making for a delicious and comforting meal.

History

Raw Meat Dumplings have been a staple in Eastern European cuisine for centuries. The dish is believed to have originated in countries like Poland, Ukraine, and Russia, where it is known by different names such as "knedle" or "pelmeni." These dumplings were originally made with raw meat as a way to preserve it during the winter months when fresh ingredients were scarce.

Ingredients

Dumpling dough made from the same quantities and in the same way as for cottage cheese Dumplings

Filling

10 oz / 300 g sirloin
1 large onion
1 tbsp fat
pepper
salt
2 tbsp fat for scalding dumplings

How to prepare

Grind the meat and add salt, pepper, and the finely chopped onion that has been previously fried in a tablespoon of lard.
Mix everything well.
Use this mixture as filling for the dumplings.
Boil the dumplings in salt water, then rinse them in warm water and scald them with hot lard.
Serve the dumplings hot.

Variations

Substitute the sirloin with ground pork or chicken for a different flavor.
Add herbs like parsley or dill to the meat mixture for added freshness.
Serve the dumplings with a tomato sauce or broth for a different twist.

Cooking Tips & Tricks

Make sure to finely chop the onion for the filling to ensure even distribution of flavor.

- Be sure to season the meat mixture well with salt and pepper for a flavorful filling.

- When boiling the dumplings, be careful not to overcrowd the pot to prevent them from sticking together.

- Scalding the dumplings with hot lard adds a delicious crispy texture to the outside of the dumplings.

Serving Suggestions

Raw Meat Dumplings can be served with a dollop of sour cream or a side of pickles for a traditional Eastern European meal.

Cooking Techniques

Boil the dumplings in salted water until they float to the surface, then scald them with hot lard for a crispy finish.

Ingredient Substitutions

You can use ground beef or turkey instead of sirloin for the filling.

Make Ahead Tips

You can prepare the filling and dough ahead of time and assemble the dumplings just before cooking.

Presentation Ideas

Serve the Raw Meat Dumplings on a platter garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Raw Meat Dumplings pair well with a light salad or a side of sautéed vegetables.

Storage and Reheating Instructions

Store any leftover dumplings in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Raw Meat Dumplings contains approximately 300 calories.

Carbohydrates

Each serving of Raw Meat Dumplings contains approximately 25 grams of carbohydrates.

Fats

Each serving of Raw Meat Dumplings contains approximately 15 grams of fats.

Proteins

Each serving of Raw Meat Dumplings contains approximately 20 grams of proteins.

Vitamins and minerals

Raw Meat Dumplings are a good source of iron, zinc, and vitamin B12.

Alergens

Raw Meat Dumplings contain gluten and may contain dairy if using lard.

Summary

Raw Meat Dumplings are a balanced meal with a good mix of carbohydrates, fats, and proteins. They are also a good source of essential vitamins and minerals.

Summary

Raw Meat Dumplings are a delicious and comforting dish that is perfect for a cozy meal at home. With a savory meat filling and a crispy exterior, these dumplings are sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a hot summer day, and I had just finished helping my neighbor, Mrs. Jenkins, with her garden. As a token of her appreciation, she invited me into her home for a cool glass of lemonade. We sat at her kitchen table, chatting about this and that, when she suddenly pulled out a tattered old cookbook from her pantry.

"Have you ever tried making raw meat dumplings?" she asked, flipping through the pages. I shook my head, intrigued by the unfamiliar recipe. Mrs. Jenkins explained that she had learned how to make them from her grandmother, who had learned from her own mother. It was a family recipe passed down through the generations.

As Mrs. Jenkins read off the ingredients and instructions, I scribbled them down in my own notebook, eager to try it out for myself. The recipe seemed simple enough, but Mrs. Jenkins emphasized the importance of using fresh ingredients and taking your time to ensure the dumplings were just right.

That evening, I set to work in my own kitchen, gathering the necessary ingredients and following the steps carefully. I minced the meat, seasoned it just so, and shaped the dumplings with practiced hands. As I popped them into my mouth, the flavors exploded on my taste buds, and I knew I had found a new favorite recipe.

Over the years, I continued to make raw meat dumplings, tweaking the recipe here and there to suit my own tastes. I shared it with friends and family, who all raved about the unique dish. It became a staple at gatherings and potlucks, with everyone always asking for the recipe.

I eventually passed the recipe down to my own daughter, who has since made it her own. She adds a dash of hot sauce for an extra kick, or swaps out the traditional meat for a vegetarian option. It's amazing how a simple recipe can be adapted and transformed to suit different tastes and dietary preferences.

As I sit here now, flipping through my own tattered old cookbook, I can't help but smile at the memory of that hot summer day when I first discovered raw meat dumplings. The recipe has become a part of my own culinary repertoire, a link to the past and a tradition to be passed down through the generations.

I am grateful to Mrs. Jenkins for introducing me to this delicious dish, and to her grandmother for sharing it with her. Food has a way of bringing people together, of creating memories and traditions that last a lifetime. And for that, I am truly thankful.