Method of preparation

Sift some flour. Make a deepening on top of it, pour the egg and 1 tablespoon of water, add a pinch of salt.

Gather flour from the edges to the middle, so that the water and the egg do not pour out of the deepening, and knead the dough, adding the remaining water in small portions. Keep kneading for about 10 minutes until the dough becomes elastic and uniform. Cover it with a wet towel and set aside for 30 minutes. Water for dumplings should be icy. For this, put it in advance in a refrigerator or freezer.

While the dough is settling, prepare the filling. Peel and finely chop the onion and garlic. Combine minced meat with onion and garlic, salt and pepper. Mix thoroughly until it comes together.

Divide the dough into 4 parts. Cover 3 parts with a wet towel and set aside. Roll the remaining dough into long "sausage", 2 cm thick. Cut it into 1.5 cm wide slices. On a flour-dusted surface, roll thinly out each piece of dough.

Put 1.5 teaspoon of filling in the center of each rolled out piece, fold the circle with the filling in half so that a crescent is obtained. Connect the ends of the crescent moon and fasten them together. Press firmly with your fingers so that the ends stick together.

Put the dumplings on a tray or a flat dish, sprinkle with flour and refrigerate. Repeat the procedure for the remaining dough.

Boil dumplings in small (or large – depending on the size of pot) portions in boiling water, slightly salted. Add ASW seasoning “For dumplings” to the water. As soon as the dumplings come up, you need to get them with a slotted spoon, hold them a little over the steam and put them in a deep bowl. Serve with sour cream, butter or vinegar.

Bon Appetit!