Colored dumplings

Cooking instructions

3 hours + 30 minutes Print

1. Make the dough. Boil beets and carrots until tender. Pour boiling water over spinach. Prepared and peeled beets and carrots. Grind the spinach separately in a blender. For convenience, you can add a little water to the mixture. As a result, we get a puree of three colors: orange (carrots), red (beets), green (spinach). Crib How to Prepare and Chop Spinach

2. Divide 600 grams of flour into 3 servings. Mix each portion of flour with one of the vegetable purees. Add a couple of pinches of salt and about 25 grams of water per serving. Knead the colored portions of dough obtained in this way well, cover with film and put in a cool place for 30 minutes.
Crib How to prepare dough for dumplings

3. Make the filling. Mix chicken and beef mince, add finely chopped onion (can be passed through a large meat grinder), a level teaspoon of salt, ground black pepper, and parsley. The minced meat must be saturated with water. To do this, pour in water in small portions and mix until the minced meat is sufficiently moist and will hold its shape when placed on the dough (approximately 75 grams of water).
Crib How to cut onions

4. We begin to roll out the rested dough one by one. For convenience, divide each portion of the dough into 4. You should get 4 layers of each color, approximately 1 mm thick. Using a glass or a special mold, squeeze out circles from each layer. There should be approximately 50–60 circles. Rolling pin tool To roll out a large sheet of dough, the rolling pin must be long. It will also be more convenient to perform a trick that allows you to make the thickness of the sheet uniform: hang the dough on a rolling pin and rotate it around it in the air. “Afisha-Eda” arranged a revision of rolling pins; the most maneuverable one turned out to be the beech one from the Bérard brand.