Russian dumplings

Ingredients for 4 servings:

• 500 g flour
• ½ cup(s) water
• 1 pinch of salt
• 1 egg(s)
• 300 g minced meat (half and half)
• onion(s)
• Salt
• pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

pasta parcels filled with minced meat

Season the minced meat with diced onions, salt, and pepper. Make the dough (like pasta dough) from the flour, water, egg, and a pinch of salt. This yields approximately 100 pasta doughs. Knead until smooth and non-sticky. Add a little more water if necessary. Roll out the dough in portions as thinly as possible. Protect the remaining dough from drying out before continuing. Cut out the dough with a glass (approx. 5-6 cm in diameter – a shot glass). Place the minced meat (approx. 1 teaspoon each) onto the cut-out dough, enclose the minced meat in the dough, and press the dough together firmly. Place the pressed ends on top of each other, similar to tortellini, and press together. Place the parcels in boiling salted water and cook over low heat for approximately 10-15 minutes. Serve with sour cream. A cucumber and tomato salad goes very well with this. Since this is a Russian recipe, vodka is also often added. Since it’s quite labor-intensive, it’s more fun to prepare this dish with several people.