Vareniki "mataz"

1 serving


To make minced meat, bulb onions are cut into small cubes and sautéed (languished) in butter. When the onion is almost ready, sprinkle with red pepper and continue to sauté for 10 seconds. Then one adds crumpled Adyghe cheese, salts, sprinkles with ground cilantro seeds and greens. The whole is stirred and allowed to cool. Balls of minced meat weighing 20 g are placed on the middle of each dough circle. The edges are pinched and moulded in the form of large dumplings weighing 40 g. They are lowered into salted water, boiled at low boiling for 10 minutes and fed with sour cream.