Recipe: Dumplings with venison and green onions step by step with pictures | Handy.Recipes

Dumplings with venison and green onions

Cooked meat pies with venison and green onions

Time to cook: 120 minutes

Total Servings: 5

Nutritional Value

There are many ways to make belyash, and they all differ in how the dough is made, how the filling is made, and how it is shaped. Today I suggest making dumplings stuffed with venison meat and juicy green onions. Sure there's a lot of butter, sure there's a lot of calories, but it's so good! And when you have a hot belyash in your hand with a flavorful filling inside and a crispy crust... you don't need anything else and as Colum McCann said: "And let the beautiful world revolve".

Author of the recipe

Ingredients for dumplings with venison and green onions:


  • Yeast (dry) - 2 teaspoon
  • Wheat flour / Flour - 400 g
  • Salt - 1 teaspoon
  • Sugar - 2 teaspoon
  • Vegetable oil - 2 tablespoon
  • Water - 250 ml


  • Venison (stuffing) - 400 g
  • Pork (minced meat) - 200 g
  • Salt - 0.5 teaspoon
  • Spices (for minced meat) - 1 teaspoon
  • Seasoning (for pork) - 1 teaspoon
  • Black pepper (ground) - 0.5 teaspoon
  • Garlic - 3 clove
  • Green onions - 200 g


  • Wheat flour / Flour (for rolling out the dough) - 3 tablespoon
  • Vegetable oil (for frying) - 500 ml

How to cook meat dumplings with venison and green onions step by step with photos

To prepare the dough: I used a bread machine and put all the ingredients in the bucket of the bread machine. Turned on the mode for cooking dough. After one hour the dough was ready. To knead the dough by hand you need to mix all the dry ingredients and add vegetable oil and water, then knead the dough. Be guided by the flour used, you may need more. Place the dough in a warm place to mature for about 45 minutes. In such cases, I use the oven: before kneading, I turn on the oven at 50 degrees for 10 minutes, turn it off and put the kneaded dough in it. The dough comes out perfect.

Prepare the stuffing: take two kinds of minced meat, add salt, pepper, spice, seasoning, chopped garlic, chopped green onions. Mix all the ingredients for the filling.

Divide the dough into 20 portions. Roll out each piece of dough into a thin cake (about 3 mm. thickness, 10 cm in diameter.). Dust the work surface with flour to make it easier to roll out. Put minced meat in the center of each flatbread.

I form the belyash by a triangle: I mentally draw three rays along the dough, at an equal distance from each other; then the two adjacent rays or edges of the scone fold at an angle of 45 degrees; make a seam, tightly stapling the edges of the dough. Then bend the remaining edge to form a triangle (for convenience, fix it in the center). Staple all seams tightly, leaving a hole in the middle. Triangular dumplings are made.

Form all dumplings in this way.

Heat oil in a frying pan until it boils. Make sure to put dumplings with the hole down in the hot oil. The hole is sealed immediately, because the egg white instantly curdles and the juice will not run out. Fry each side for 4 to 5 minutes over low heat to evenly bake the filling. Dumplings are ready, they are crispy and juicy inside.

Bon appetit!!!!

Nutritional Value:

Whole Dish:
6967.5 Calories
168.3 g
514.2 g
424.8 g
Per Serving:
1393.5 Calories
33.7 g
102.8 g
85 g
335 Calories
8.1 g
24.7 g
20.4 g

Meat, Salt, Black Pepper, Garlic, Vegetable Oil, Flour, Wheat Flour, Sugar, Seasoning, Spices, Pork, Water, Green onions, Fried, Bread, Rich, Cakes, Dough, Venison

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