Ingredients

Features

Description

All the ingredients combine in a bowl and knead the dough thoroughly. This water must be taken as soon as possible cold, even icy, so the dough will not dry out during manufacture, and will be more sticky. Leave it on for half an hour, covered with a towel.

Then roll the dough on a floured table. The thickness of the layer depends on how you make stuffed dumplings. If Cherry — the dough must be thicker if potatoes, cheese or liver — thinner.

Roll out the dough with a knife cut into squares or glass to cut circles. In the middle put the filling, with no more than 1 teaspoon of the dough is stretched too. The joints (joint) should try to do no thicker than the rest of the dough dumplings, otherwise they do not boil and be tasteless.

To prepare the dumplings should be a large container in plenty of boiling salted water, so they were not crowded. Add some salt water at the rate of 1 teaspoon salt 3 cups of water. After 8-10 minutes (depending on the filling) should be ready dumplings float to the surface, then spread them with a slotted spoon to a bowl, sprinkled with butter, to separate them. When a table dumplings sprinkled also optional sour cream. All dumplings (except those with berries) are served hot.

Dumplings can be prepared not only with cream cheese, but with a variety of other toppings.

Translated by site: wday.ru