Serves 4
70 min
Beef Mince Borscht Dumplings
Recipe GLPRfc32d83e12216c
A traditional Eastern European soup featuring tender dumplings filled with ground beef and earthy beets, simmered in a rich beef broth seasoned with tomato and thyme. These hearty dumplings are perfect for a warming, comforting meal that celebrates the vibrant flavors of borscht in dumpling form.
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Ingredients
2 cups all-purpose flour
½ teaspoon salt
½ cup warm water
1 tablespoon vegetable oil
1 large egg
1 pound ground beef
½ medium medium onion, finely chopped
½ cup cooked beets, finely grated
¼ cup cooked rice
1 tablespoon vegetable oil
1 tablespoon soy sauce
½ teaspoon garlic powder
½ teaspoon ground black pepper
4 cups beef broth
1 tablespoon tomato paste
½ teaspoon dried thyme
Directions
In a large mixing bowl, combine flour and salt. Create a well in the center and add the egg, vegetable oil, and warm water. Mix until a shaggy dough forms, then turn out onto a floured work surface. Knead for about 5 minutes until smooth and elastic, adding more flour if needed to prevent sticking. Place the dough in a clean bowl, cover with a damp towel, and rest for 30 minutes.
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Increase heat to medium-high, add the ground beef, and break it apart with a spoon. Cook for 5-7 minutes, stirring frequently, until the beef is browned and fully cooked (internal temperature 160°F). Stir in the grated beets, cooked rice, soy sauce, garlic powder, black pepper, and salt to taste. Cook for 2-3 minutes more to allow flavors to blend. Remove from heat and cool slightly.
On a lightly floured surface, roll out the rested dough to approximately 1/8 inch thickness. Using a 3-inch round cutter or glass, cut circles from the dough. Place a small spoonful of the beef and beet filling in the center of each circle. Fold the dough over the filling to create a half-moon shape, then press the edges firmly to seal. Optional: crimp the edges with a fork for a decorative seal. Arrange finished dumplings on a floured plate.
Bring a large pot of salted water to a rolling boil. Carefully add the dumplings in batches, allowing adequate space for them to cook without crowding. Boil for 4-5 minutes until the dumplings float to the surface and remain there for about 1 minute, indicating they are fully cooked. Remove with a slotted spoon and place on a plate.
In a separate large pot, bring the beef broth to a simmer over medium heat. Whisk in the tomato paste until well combined. Add the dried thyme and season with salt and pepper to taste. Allow the broth to simmer for 10-15 minutes to develop the flavors.
Divide the cooked dumplings among serving bowls and ladle the hot broth over them. Serve immediately, garnished with fresh dill or parsley if desired.
