Dumplings

1 serving


mix water with milk and salt. pour flour onto the table with a slide. make a recess in it in the form of a funnel and gradually adding water with milk and egg to the flour, knead the dough. add vegetable oil at the end. finely roll the dough with a rolling pin, glass or a special notch to cut circles from it. you can cut the dough in another way: for this, the dough must be cut into three equal pieces and each of them rolled into a long tourniquet with a thickness of the middle finger. then the tow is cut into walnut-sized pieces and each of them is rolled into a very thin round cake with a diameter of 4-5 cm. The dumplings are formed and boiled. put some mince on each tortilla and pinch the edges of the tortilla to make a crescent moon. put ready-made dumplings on a table sprinkled with flour. If dumplings are prepared for future use, then they can be frozen in the freezer of the refrigerator. put dumplings one at a time in boiling salted water and, as soon as they pop up, serve with sour cream or butter