Dumplings "Moscow"

Required products:

700 g wheat flour
what kind of flour should I choose? we'll show

2 PCs egg

260 g water

salt dough and stuffing

350 g beef

350 g pork or lamb

100 g onion

170 g milk or water

2 g sugar

ground pepper - to taste

The flour is sifted, make a mound in the middle of doing the hole, pour in the eggs, warm water, salt and knead the dough. Wrapped in a damp cloth and incubated for 30-40 minutes for the swelling of gluten.

For minced meat cleaned from films and sinew, cut into slices with onions and passed 2 times through a meat grinder. Add salt, sugar, pepper, diluted with milk or water and mix well until smooth.

The dough is cut into long pieces, then roll the tow thickness of 1-1,5 cm, cut into small pieces and roll into a thin round cookies.

In the middle of a very put teaspoon minced, edge linking and paste, giving the dumpling a Crescent shape. You can save this form, and it is possible the ends of the Crescent together. Dumplings can be frozen in the refrigerator and store up to 1 month.

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

How to choose a meat grinder. We'll show you.