INGREDIENTS

For the minced meat

• 300 g. of beef;
• 300 g. of pork;
• 2 onions of medium size;
• a pinch of salt and pepper.

For the dough

• 250 g. of water;
• 1 chicken egg;
• 2-3 cups of flour (and about a glass will go away when rolling out the dough);
• half a tablespoon of salt.

METHOD

1. Minced meat is prepared from pork and beef using a meat grinder with small holes. The filling for dumplings does not tolerate savings. To make the finished dish, you need only selected meat. Immediately before cooking the dumplings, add salt and pepper to the minced meat. Finely chop the onion (even better - grind the onion in a meat grinder). Add onion to minced meat, add 100 grams of water to make dumplings juicier. Mix.
2. To prepare the dough, combine water, salt, egg and flour and knead not very tough dough. After rolling out the next portion of dumplings, the dough becomes even steeper. If you do not immediately make the dough dense, by adding hard scraps from the previous layer to the common piece, it is possible to avoid excessive steepness of the dough.
3. To prepare the first portion, separate a piece of dough the size of a fist, knead a little more, add flour, and roll out a thin layer about 2 millimeters thick. With the help of a glass, squeeze out circles with a diameter of 4-5 cm in the dough. Put half a teaspoon of minced meat on each circle. Bend the future dumpling in half and carefully and carefully pinch the edges to make a thin openwork edge. Then turn the edges of the dumpling inside out and join together. Place the finished dumplings on a floured board.
4. Send the semi-finished product to the freezer. Cook for 7-10 minutes in salted water. Serve with sour cream and freshly ground pepper.