milk, room temperature
Step by step
Place the milk, warm water, egg and olive oil in a small stand mixer bowl. Fit the stand mixer with the Mixer Whisk. Mix on speed 2 for 30 seconds.
Place the flour and ½ teaspoon salt in a bowl of a stand mixer fitted with Dough Hook. Start mixing on speed 1. Gradually add the wet ingredients. Once incorporated, continue kneading the dough for 4 minutes on speed 1.
Place the dough on a floured surface. Knead further for 3 minutes using your hands till the dough feels elastic. Wrap the dough in cling film and place in the fridge for 40 minutes.
To make the filling, place the ground meat, minced onion, 1 teaspoon salt and pepper in a bowl of a stand mixer fitted Paddle Attachment. Mix on speed 1 for 1 minute.
Roll the chilled dough out on a floured surface. Cut circles out from the dough using a cookie cutter or a glass. Place the meat filling in the middle of each circle, fold over the sides into a half-moon shape. Secure the filling by pinching the edges together, then connect the two corners together. Repeat to use the remaining of the filling and dough.
Bring a large pot of salted water to boil. After they float to the top, cook for about 5 more minutes. Remove the dumplings with a slotted spoon.
Served the dumplings with melted butter, sour cream and fresh herbs.