Siberian dumplings with meat

1 serving


Dough for any type of dumplings is made the same: we pour the sifted flour on the table with a slide, lower it, add slightly heated water, eggs, salt. Mix the dough until it is homogeneous and thick. After that, giving the dough "rest" for about 40 minutes, roll it out into sausages with about a finger thick and cut it into small pieces. In turn, we roll them out into circles - juicy. They must be thin; to achieve this, the dough is better cooled. Meanwhile, we cook minced meat. It is better not to pass pieces of meat through a meat grinder, and beat the time with onions. This is so that the layers of meat and onions are mixed without loss. Then add to the minced meat, sugar, black ground pepper, a little boiled milk and mix well. Then, having retreated 3-4 cm from the edges of the juicy, place the mince on each ball and crimp the dough, giving it the shape of a crescent moon. Cook dumplings in salted water at low boiling for 10-12 minutes until they float. And immediately we serve to the table. Melted butter diluted with water in a ratio of 1: 2 6% vinegar, fresh sour cream can be offered as gravy.