Dumplings manna

1 serving


cook viscous semolina, add margarine (5 g), raw eggs and stir well. eggs should be introduced into the mass one at a time, making sure that the spoiled egg does not get in, and after the introduction of each egg, mix well. cut the mass for dumplings with two teaspoons. to do this, pour boiling water into the saucepan, salt it, put it on the stove and bring it back to the boil. with a spoon, which is in the left hand, take the dumpling mass, hug it on the side of the pan in which the dough is located, dip the second spoon in boiling water, take half of the dough from the first spoon, lower it into boiling water; at the same time, it is necessary to make sure that dumplings have a beautiful look and turn out to be even. once the dumplings have surfaced, remove them with a slotted spoon and transfer them to another sauté pan, adding oils to prevent them from sticking together. release the dumplings in a portion frying pan with handles (curlew), sprinkling with cheese, or serve the cheese separately on a rosette. you can release dumplings, watering them with sour cream. With mass production, dumpling dough can be rolled out and cut into small diamonds, and then boiled and released as described