Dumplings rolls are just a godsend, you do not need to sculpt dumplings and spend a lot of time. Freeze these rolls for the future will not be difficult, so you can prepare a lot of them at once and cook just before lunch or dinner.
Wash, peel and grate the carrots. Squeeze the garlic through a press.
Add the minced meat to the carrots (I have 250 g of twisted beef and pork + onion). Add salt and soy sauce.
For the dough, mix the egg, milk, water, salt, vegetable oil and vinegar.
Sift the flour into the container and slowly add the liquid ingredients to the center, stirring with a fork or whisk.
Cut the dough into 2 parts. Roll each part into a layer.
Distribute the minced meat not very thick.
Roll it up.
Cut the roll into several parts. Put the rolls in a frying pan, greased with vegetable oil. Add water to the rolls by "hangers".
Put on the fire, wait until the water boils, cover with a lid and cook over medium heat for about 30 minutes.
Ready-made rolls can be served in a pan or transferred to a dish.