Dumplings



Ingredients

For the dough:

2 cups flour

1 egg

100 ml water

50 ml milk

1 tbsp vegetable oil

1/2 tsp salt

a pinch of sugar

For the minced meat:

300 g beef

300 g pork (neck)

1 onion

40 ml water

Salt to taste

Pepper to taste

Sift the flour into a bowl, make a well, pour in the water, milk, and butter, add the egg, salt, and sugar. Gradually knead the dough, starting from the edges. Transfer it to a floured surface, adding more flour until the dough is elastic and springy. Cover it with a bowl and let it rest for 30-40 minutes, kneading it once during this time.

 Grind the meat with the onion (or twice) in a meat grinder. Add salt and pepper (do not add any other seasonings). Add ice water and mix thoroughly.

For ease of mixing, divide the dough into three parts. Roll one part out thinly on a floured surface (it should be fairly thin, but not translucent). Use a shot glass to press out circles of dough, and place the minced meat in the center.

Dip your fingers in flour, sealing the seams well. Place the dumplings on a floured tray. Form all the dumplings this way, knead the scraps of dough, and roll them out thinly again, using all the dough.

Then place the tray with the dumplings in the freezer for about 30 minutes to "chill" a little. Then you can boil some of the dumplings in salted water with bay leaves, and freeze the rest completely, transfer them to a bag, and put them in the freezer.

Enjoy!