Delicate meat dumplings. Today's recipe.

Dough for dumplings can be quite varied. The most common type is unleavened, made with water, oil, and flour. However, you can also try an egg-based version, which will yield a delicious result as well. This recipe uses pork for the filling, but you can substitute it with beef or chicken according to your preference. When filling the dumplings, be careful not to overload them with filling.

Ingredients:

For the dough:

• flour – 500 g;
• water – 200 ml;
• egg – 1 pcs;
• oil – 1 tbsp;
• salt – ½ tsp;

For the filling:

• pork – 350 g;
• salt – ⅓ tsp;
• onion – 2 pcs;
• oil – 3 tbsp;
• melted butter – 40 g.

Preparation Method:

Cut the pork into cubes, place it in a pot, cover with water, add salt, and cook until done, about 40 minutes, as chef Yevhen Klopotenko suggests.

For the dough, mix flour, water, egg, oil, and salt. Stir well and knead until you have a smooth and elastic dough. Let it rest for 15 minutes.

Chop one onion into small cubes and slice the other into half rings. First, sauté the cubed onion in oil until golden brown, then transfer it to a bowl. Sauté the onion half rings in the same way and set aside.

Pass the cooked meat through a meat grinder, add the sautéed onions, melted butter, and mix the filling.

Roll out the dough into a thin layer, cut out circles, and form the dumplings by filling them with the mixture and sealing the edges well.

Bring a pot of water to a boil, drop in the dumplings, and cook for 5 minutes after they rise to the surface.

Serve the dumplings topped with sautéed onion half rings.