Meat Dumplings

Pour the flour into a mound on a flat surface. Make a depression in the center, like a volcano.

Break the eggs into the well, pour in the milk, add salt. Knead the dough until smooth.

The dough should be soft and elastic. If it is too dry, add milk; if it is too wet, add flour. Properly prepared dough does not stick to your hands and rolls out easily.

Peel the onion and chop it into small pieces, slightly larger than a grain of rice.

Mix the minced meat with chopped onions, add salt and ground black pepper to taste. Mix thoroughly.

Finely chopped onion will make the filling juicy and give it a pleasant texture.

Tear off a piece of dough the size of half a fist and roll it into a ball.

Roll the dough ball into a thin pancake. Dust the work surface and rolling pin with flour so the dough doesn't stick.

The dough should be thin enough, but not torn. Practice will help you find the optimal thickness.

Generously dust the dumpling mold with flour so the dough doesn't stick.

Place the rolled out pancake dough on the form, pressing it lightly with your finger. Fill all cells with filling.

Roll out the second sheet of dough and cover the mold with it. Dust with flour and run a rolling pin over the entire surface so that the edges of the dumplings are well pressed.

Flip the form and hit it against the board several times. The dumplings will fall onto the plate.

Dust the finished dumplings with flour and place in the freezer.

Boil the dumplings in salted water. If desired, add a bay leaf or other spices.

Dumplings are ready when they float to the surface and cook a little longer.

Serve dumplings with sour cream, mayonnaise, soy sauce, or with pepper and vinegar.