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Dumplings
4 servings
Make dough, as for manta, roll out a thin layer of juicy, cut into squares of 5x5 or 6X6 cm. Put on the middle of each square with a teaspoon of mince, make dumplings. Throw some salt into boiling water, lower the dumplings and cook. Dumplings will be ready when they surface the broth. When serving, remove the dumplings with a spoon, put on a dish, pour sour milk or season with onions cooked to golden color on melted butter. Dumplings can be served with grape vinegar and black pepper. Make the mince for dumplings as follows: finely chop the fatty flesh of lamb or beef (veal) through a meat grinder, add finely chopped onions, season with black or red pepper, pour salted water over it, stir well.
Make dough, as for manta, roll out a thin layer of juicy, cut into squares of 5x5 or 6X6 cm. Put on the middle of each square with a teaspoon of mince, make dumplings. Throw some salt into boiling water, lower the dumplings and cook. Dumplings will be ready when they surface the broth. When serving, remove the dumplings with a spoon, put on a dish, pour sour milk or season with onions cooked to golden color on melted butter. Dumplings can be served with grape vinegar and black pepper. Make the mince for dumplings as follows: finely chop the fatty flesh of lamb or beef (veal) through a meat grinder, add finely chopped onions, season with black or red pepper, pour salted water over it, stir well.
beef - 500 g, or veal - 500 g, onions - 400 g, or lamb - 500 g, black pepper - 1 teaspoon, salt - 1 teaspoon
