Ingredients:

Dough:
wheat flour – 330g (1.5 cups),
egg – 1 pc.,
salt – 6g,
water -115 ml.

Ground meat:
beef – 200g,
pork -250g,
onion – 40g,
salt -9g,
pepper -0.2g,
sugar – 0.5 g,
water – 90 ml,
minced meat yield – 560g,
eggs for lubrication – 1 pc.,
1/4 cup sour cream or 1-2 tbsp. tablespoons of oil.

Cooking:
Pour the sifted flour on the table with a mound and make a funnel-shaped recess in it, into which pour water mixed with eggs and salt. Liquid (water, eggs) must be taken strictly according to the norm based on 1 kg of flour 400 g of liquid; when kneading, the liquid is quickly mixed with flour. Knead a cool homogeneous dough, and to facilitate rolling out, you need to let the dough lie down for 20-30 minutes.

Roll out the prepared dough into a long strip 1-1.5 mm thick and 40-50 cm wide and brush with egg. Along the entire length of the dough, retreating 3-4 cm from the edge, spread the minced meat into balls of 5-6 g at a distance of 2-3 cm from one another. Close the balls of meat with the edge of the dough, press the top layer of dough with your hands to the bottom around each ball and cut the dumplings in the form of a crescent with a metal recess 3 cm in diameter. Put the dumplings on a floured baking sheet and put in a cold room.

To prepare minced meat, cut beef and pork or lamb into pieces and pass through a meat grinder, add sugar, salt, pepper, water (18 – 20% by weight of meat), minced onion and mix everything. Boil dumplings in salted water (for 1 kg of dumplings 4 liters of water, 40 g of salt) at a low boil for 8-10 minutes.
Many people prefer to eat Siberian dumplings, pouring them with spicy sauce (mustard mixed with vinegar is better than grape).

Fried dumplings are very tasty: ready-made or home-made dumplings should be boiled in salted water (in this case, boil them for no more than 2-3 minutes), then remove the dumplings from the water with a slotted spoon and fry in oil in a frying pan first one side, then the other.
Dumplings can be served with butter or sour cream, table vinegar.