Dumplings made from rye flour with beef are also called "Shorskie". These dumplings are prepared in the same way as from wheat flour, but at the same time they are much healthier, since they do not contain gluten.
Cooking dumplings from rye flour is practically no different from making ordinary dumplings from wheat flour. Follow the step-by-step instructions and cooking recommendations.
Purpose: For lunch / For dinner
Main ingredient: Meat / Dough
Dish: Hot dishes / Pelmeni
- Minced meat - 250 grams
- Water - 80 Milliliters
- Rye flour - 200 Grams (140 grams - in the dough, 60 grams - on the dusting)
- Egg - 1 Piece
- Salt - 15 grams (5 grams - in the dough, 10 grams - in the minced meat)
- Onion - 1 Piece (minced)
- Salt - To taste
- Pepper - To taste
How to make Rye Dumplings
Prepare your ingredients. Sift flour into a mixing bowl. Add salt to the flour. Pour in water. Add one egg. Knead the dough, let it rest for 20-30 minutes in a bag.