Potato dumplings with meat filling
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4 servings as an appetizer
Complexity: easily
Servings: 4 servings as an appetizer
Potato dumplings with meat filling - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 potatoes
- 450 g of ground beef
- Breadcrumbs
- Cornstarch
- Chopped onions
- 1 teaspoon of salt
- 2 tbsp. harissa
- 2 - 3 egg yolks
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Cooking the dish according to the recipe:
- Boil and mash the potatoes. Add harissa, salt, and cornstarch to thicken the purée. Combine and fry the onion and beef, seasoning them with salt and pepper. Drain the pan juices.
- Roll the potatoes into balls. Stuff the potatoes with meat until they're half full. Wrap the dumplings and brush them with egg yolk. Sprinkle with regular breadcrumbs and bake in a preheated oven at 250°C (450°F) for 15 minutes, until golden brown.
Author of the recipe - Masaharu Morimoto (Japan) - chef, culinary writer, owner of several restaurants
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