Dumplings

Make dough from flour, egg and water. Sprinkle flour over the working surface. There are different techniques for cutting the dough. 1st way. Divide the dough into parts. Roll each part into a strip about 2 cm thick. Cut the strip into 1-
1. 5 cm long pieces. Roll each piece into a circle. 2nd way. Finely roll the dough. Roll from the middle to the edges, changing direction and turning the dough layer. Cut mugs with a thin glass or a special notch or (for dumplings) cut into squares with a knife. Collect the trimmings of the dough, knead until homogeneous and roll again. Having prepared a portion of dough blanks, start sculpting. Spread the mince in the middle of each dough mug, take one mug, roll in half and pinch the edges. You can first take the circle in your hand, then put the mince and pinch. Dumplings are ready, and at dumplings the corners are connected and pressed. If the dough is divided into squares, put the mince closer to the corner and roll diagonally.