These carnivore dumplings are more delicious than the normal ones. They can be eaten as a snack or as a main dish.
- ⏲️ Prep time: 30 min
- 🍳 Cook time: 10 min
- 🍽️ Servings: depends on the amount of ground beef you use: 4 servings per kg if eaten as the main dish
- 🔪Tools: cooking string, bowl, pan
Ingredients
- chicken skins (most butchers sell them very cheap if you ask)
- ground beef (the fattier, the better)
- eggs (4 per kg of ground beef)
- cheese or cream cheese (optional)
- garlic powder (optional)
- salt and pepper according to taste
- Animal fat (I use beef tallow)
- baking powder and salt
Directions
- Combine the ground beef, cheese, and the eggs in a bowl.
- Season
- Spread out a chicken skin, put 1 to 2 tablespoons of the raw ground beef mixture into the middle, fold the chicken skin over it in the form of a dumpling, and use the string to close it. Cut off the excess chicken skin.
- Repeat this procedure until all your ground beef is used up.
- Heat up water in a pan. Blanch the dumplings for 30 seconds. (They need to be covered with boiling water)
- Dust them with baking powder and salt to dry up the skin.
- Deep fry them in animal fat. Keep them in the oil until they are nice and golden brown and crispy.
Note:
- I usually make more than what I need for one meal and freeze the dumplings I won’t immediately eat. This can be done after step 6, when the skin has dried up a little.
- If you have leftover chicken skins, they can be seasoned and heated up in a pan, air fryer, or oven until crispy. They serve as delicious and healthy snacks.
- To accompany the dumplings, you may want to check out our Butter Mayonnaise recipe.
- You can also freeze them after frying, but then they will lose their crispiness when thawing as compared to freezing them pre-fried.