Dumplings in Kazakh

Stuffing:

700 g lamb

250 g fat tail

3 bulbs

1,5 teaspoons salt

0,5 teaspoons black pepper

1 Cup sour cream

5-6 tablespoons melted butter

For the dough:

3 glass flour
what kind of flour should I choose? we'll show

glass 1 incomplete water

2 eggs

1 teaspoon salt

Minced meat, fat-tail, bow grind in a meat grinder, add salt, pepper and mix thoroughly.

Of sifted flour, eggs, water and salt and knead the dough, let it stand for 30 - 40 minutes. Then roll out into a thin layer thickness. 1.5-2 mm and cut into slices or squares not more than 50 mm, to put them on the meat and combine the edges, Cook the ravioli in boiling salted water for no more than 5-7 minutes after surfacing. Serve the dumplings in a deep dish with broth or with sour cream.

Dumplings can not only boil, and fry in preheated warm oil.

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