Ingredients:
Ground meat:
700g lamb,
250g tail fat,
3 bulbs
1.5 teaspoons of salt
0.5 teaspoons ground black pepper
1 cup sour cream
5-6 tablespoons of melted butter.
For test:
3 cups flour
1 incomplete glass of water,
2 eggs,
1 teaspoon of salt.

Cooking:
Grind minced meat, fat tail fat, onion in a meat grinder, add salt, pepper and mix thoroughly.

From the sifted flour, eggs, water and salt, knead the dough, let it stand for 30 – 40 minutes. Then roll out into a thin layer of thickness. 1.5-2 mm and cut into circles or squares no more than 50 mm, put minced meat on them and connect the edges, Cook dumplings in boiling salted water for no more than 5-7 minutes after surfacing. Serve dumplings in a deep bowl with broth or sour cream.

Dumplings can not only be boiled, but also fried until tender in heated warm oil.