Dumplings Moscow

Required Products:

700 g wheat flour
some flour to choose? we'll show

2 pcs. egg

260 g water

350 g beef

350 g pork or lamb

100 g onion

170 g milk or water

2 g sugar

salt dough and stuffing

ground pepper for stuffing

1. Sprinkle the flour hill, in the middle, make an indentation, pour into it the egg, warm water with salt and knead stiff dough. Wrap the dough in a damp cloth and soak for 30-40 minutes for swelling kleykoviny.2. For minced meat strip from the films and tendons, cut into pieces and together with the bow miss 2 times through a meat grinder. Add salt, sugar, pepper, dilute with water or milk and mix well.

3. The dough is cut into long pieces, then roll out the wiring 1-12 cm thick, cut into small pieces and roll each into thin juicy.

4. In the middle of juicy put a teaspoon of minced Pinch edges and connect, giving Pelmen crescent shape. You can save this form, or you can connect the ends of the crescent together. Dumplings can be frozen and stored in the refrigerator up to 1 month.

5. Cook the ravioli in boiling salted water (1 kg - 4 L) 7-10 minutes at a low boil. When the dumplings rise to the surface, remove them with a slotted spoon and serve with butter, sour cream, mustard or horseradish sauce.

How to choose a meat grinder. We will tell.