Ingredients:

For 3 servings of dumplings (15-20 pieces each) you will need:
350g flour for dough
100g for molding dumplings,
120 ml of water
b g salt,
egg.

Ground meat:
200g beef,
200g pork
2 onions, salt,
ground black pepper.

Cooking:
To prepare the dough, first of all you have to sift the flour. For some reason, many housewives forget about this operation, although the quality of the test largely depends on it. Pour the sifted flour on the table in a slide, make a depression in the middle, into which pour cold salted water and a slightly beaten raw egg; knead a stiff dough. Then cover with a towel and leave for 25 – 30 minutes.

During this time, you can cook minced meat. Pass raw beef and pork through a meat grinder along with raw onions, add salt, black pepper, cold water to taste, mix. The resulting mass must be well beaten. Minced meat should turn out less thick than cutlet.

Roll out the dough into a thin layer, cut circles out of it with a glass and put small balls of minced meat on them. Connect the edges of the dough with each other and pinch, then connect the two ends to make ears.

Place the shaped dumplings on floured boards and place in the freezer to harden them.

Immediately before serving, dip the dumplings into the water. It is better to cook dumplings in small batches, 15-20 pieces each, in salted boiling water, in a spacious (3-4-liter) saucepan so that they do not stick together. Cook them at a low boil for 8-10 minutes, 3-4 minutes after they float. Take out the finished dumplings that have floated to the surface with a slotted spoon and transfer to a dish.

Can be served with sour cream, butter, vinegar; you can pour hot meat broth and sprinkle with parsley and dill.