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Tallinn dumplings
1 serving
Mixing flour with eggs, salting and adding water, knead the dough on the board. It is necessary that it is elastic, elastic, but not merged cool. Let stand, roll into a sheet 2 mm thick. Then we separate the wrong 2-3 cm pieces from it, making sure that they do not stick together, cook them in cool salted boiling water, lean them in a colander, rinse them with cold water, put them in a saute pan with hot fat and gray for several minutes. Serving to the table, sprinkle with strained cottage cheese with cumin, pour cold sour cream, decorate with squashes of diced lard.
Mixing flour with eggs, salting and adding water, knead the dough on the board. It is necessary that it is elastic, elastic, but not merged cool. Let stand, roll into a sheet 2 mm thick. Then we separate the wrong 2-3 cm pieces from it, making sure that they do not stick together, cook them in cool salted boiling water, lean them in a colander, rinse them with cold water, put them in a saute pan with hot fat and gray for several minutes. Serving to the table, sprinkle with strained cottage cheese with cumin, pour cold sour cream, decorate with squashes of diced lard.
butter - 2 tbsp. spoons, salt to taste, lard - 30 g, cottage cheese - 500 g, flour - 3 cups, eggs - 4 pcs., sour cream - 300 g, fat - 2 tbsp. spoons
