Dumplings "appetity"

1 serving


The dough is rolled out with a long ribbon
1. 5-2 mm thick. Having retreated from the edge of 3-4 cm, balls of minced meat of 7-8 g are laid, the edge is greased with an egg and the minced meat is covered with a strip of dough. Dough is slightly pressed with hands and the product is cut out with a cutter with pointed edges and with a blunted rim. Dumplings are boiled in salted water (1 kg of dumplings 4 l of water and 20 g of salt) with weak boiling for 5- 7 minutes. Boiled dumplings are poured with sour cream, sprinkled with cheese and baked in an oven.