Incredibly juicy and delicious, with a broth inside - these are the dumplings obtained by this recipe. And it is a pleasure to work with the dough - it turns out elastic, it is easy to roll out, it does not break when cooking and does not swell. By the way, this dough can be used for cooking mantas, khinkali, dumplings...
Prepare all the products. I for preparations took in 2 times more products, because always part of dumplings freeze, to treat unexpected guests. I often come friends to treat at the same time and my dumplings.
In a deep bowl, sift the flour, make a depression in it, break the egg there. In water dissolve the salt, add sunflower oil. By slightly mixing the flour, knead the dough. We can take 5-6 cups of flour, it depends on the size of the egg, and the moisture content of the flour. Knead for at least 5 minutes, as a result we get an elastic, homogeneous dough that does not stick to the hands. Cover with cling film and leave the dough to rest for 30 minutes.
Now divide our dough into several equal parts, gently knead, form circles, cover, so as not to zavetrilos dough.
Grind the meat in a meat grinder. Onions or finely cut, or chop, too, in a meat grinder, but choose the nozzle with the largest holes. In the stuffing, add salt, pepper, onion, a little water, softened at room temperature butter and knead. You need to add a little water and knead for a few minutes. The longer we knead the stuffing, the more tender our filling will turn out later. The amount of water is controlled in the cooking process every time, because the meat can be completely different in quality. As a result, our minced meat should be quite juicy, but not liquid.
Leave a couple of rounds of dough for "work", and mix the rest to the dough "does not spread out." Take a round piece of dough is not stirred and roll out into a thin layer. Squeeze out circles of convenient size.
Spread on each circle a teaspoon of filling and form the dumplings. We put them on the surface dusted with flour. Part of send on freezing. A part of the cook in salted water from the moment they float 6-7 minutes.
I like to serve dumplings with sour cream and hot broth. Bon appetit!