No matter how delicious the store-bought dumplings are, they absolutely cannot compare with homemade ones. Fresh minced meat, delicate thin dough and, of course, the care with which they were prepared, turn a simple dish into a real masterpiece!
Ingredients
- Flour - 3 glasses
- Water - 200 ml
- Chicken eggs - 1 piece
- Bay leaf - 1 piece
- Salt - 0,5 tsp.
- Butter - 60 g
- Parsley (for submission) – 2 twigs
- Ground beef - 500 g
- Onion - 2 pieces
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Sift the flour into a wide bowl and collect it with a slide.
Add egg, salt, warm water and knead the dough. It should be dense, plastic and moderately soft.
Sprinkle the dough with flour and cover with cling film for 20 minutes.
Peel the onion from the husk and finely chop it.
Mix ground beef, onion, ground black pepper and salt.
Form a sausage about 4-5 centimeters thick from the dough.
Cut the dough into pieces of the same size and roll out thin tortillas with a rolling pin.
Put a little filling on a flatbread and gently seal around the edges. Repeat the steps with the rest of the dough and filling.
Pour salt, bay leaf and dumplings into boiling water. Cook for 8 minutes after boiling.
Flip the dumplings into a colander and leave to drain for 2 minutes.
Transfer to a wide bowl, add butter and finely chopped dill.
