Beef and Pork Dumplings

Sift the flour into a mound on a clean surface. Make a crater on top and pour the egg into it.

Mix the flour from the edges to the center, gradually adding water. Knead the dough until it becomes elastic and smooth.

Cover the dough with a damp towel and let it rest for 30 minutes. It will become more elastic and easier to roll out.

Chop the beef and pork into pieces. Add the chopped onion and garlic.

Blend the meat with vegetables in a blender until smooth ground meat.

Salt and pepper the minced meat to taste.

Dust the board with flour and take 1/4 of the dough. Roll it out thinly.

Wet your hands with cold water and run them over the dough to remove excess flour.

Cut out circles of the desired size using a special mold or a thin glass.

Place a teaspoon of filling in the center of each circle and pinch the edges. You can leave it in a round shape or connect the two edges to form a "ear".

Repeat with the remaining dough.

Boil the dumplings in a large amount of salted water or broth for 8–10 minutes until cooked.

Dumplings are ready when they float to the surface and cook for another 2–3 minutes.