Siberian Meat Dumplings

1. 1

   Break egg into the flour and add salt; mix with water, a little at a time.

2. 2

   Knead into a stiff dough and leave in a cool place while you prepare the filling.

3. 3

   Fry the minced onion in butter until light.

4. 4

   Add meat and seasoning and break with a fork.

5. 5

   Roll out the dough into 1/8th-inch thickness.

6. 6

   Cut into small circles about 2 inches across.

7. 7

   Put 1 scant teaspoon of filling into the center of each circle and then dip your finger into cold water and wet the edge of each circle of dough completely around so edges will seal securely, then gently press edges again with tips of a fork's prongs.

8. 8

   To seal, bring the 2 corners together to form a pouch-like shape, and pinch edges together.

9. 9

   Drop into salted boiling water and cook, uncovered, for about 5 minutes until they rise to top.

10. 10

    Do not boil too vigorously or they might cook apart. Serve either in a clear soup (consomme) or as a separate course served with a side dish of sour cream and buttered.

* Per serving · 4 servings · Values may vary.

No additional tips available.