Classic Homemade Meat Dumplings
Juicy, flavorful and far better than store-bought frozen food! These classic homemade meat dumplings combine tender dough with a rich pork and beef filling. They take some time to prepare, but make an excellent homemade freezer staple for quick family dinners.
Updated : 02 September, 2026
Easy
About 1 hour.
Ingredients
300 grams
Beef mince
300 grams
Pork mince
2
Onions
to taste
Salt
to taste
Ground black pepper
1 sluoksnis
250 milliliters
Water
1
Eggs
500 grams
Wheat flour
15 milliliters
Vegetable oil
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can use ready-made pork and beef mince, although freshly minced meat will give the best result. Peel, rinse and dry the onion.
Step 2
Place the pork and beef mince in a deep bowl. Finely chop or grate the onion. If mincing the meat yourself, pass the onion through the grinder together with it. Season with salt and ground black pepper, then mix thoroughly. Cover the bowl and refrigerate for 30 minutes.
Step 3
Pour the room-temperature water into a deep bowl. Add the egg, oil and salt, then mix until smooth. Sift in most of the flour and begin kneading, gradually adding more as needed. You may need slightly more or less flour, so judge by the consistency of the dough rather than the exact amount.
Step 4
The dough should be soft, elastic and no longer stick to your hands. Shape it into a ball, cover with a towel or plastic wrap and leave to rest at room temperature for 20 minutes.
Step 5
Lightly dust the work surface with flour and place the dough on it. Divide it into several pieces and roll each one into a thick rope. Cut the ropes into small pieces. Keep any dough you are not currently using covered with a towel so it does not dry out. Roll each piece into a thin, preferably round wrapper of approximately equal size.
Step 6
Place a spoonful of meat filling in the center of each dough round. Bring the opposite edges together and pinch them firmly closed to form a half-moon shape.
Step 7
Bring the 2 pointed ends of each dumpling together and press firmly to create the traditional round shape. To freeze the dumplings, lightly dust a flat tray with flour and arrange them in a single layer without touching. Sprinkle with a little more flour and freeze until firm. Transfer the frozen dumplings to freezer bags and return them to the freezer.
Step 8
Instead of shaping the dumplings by hand, you can use a dumpling mold.
Step 9
Carefully add the dumplings to a saucepan of boiling salted water. Stir gently so they do not stick to the bottom. Once they rise to the surface, cook over medium heat for another 3–4 minutes, until the filling is cooked through.
Author note
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