INGREDIENTS

Brisket – 200g;
eggs – 4pcs;
onion (bulb) – 1 pc;
potatoes (raw) – 600-700g;
flour – 300g;
salt, pepper – to taste;
sunflower oil – for frying onions.

HOW TO COOK

I decided on this recipe, because the taste of dumplings reminded me of dumplings with potatoes.

To begin with, I fried the onion, well, in our simple way, well, peel, wash, chop …

Then I added chopped brisket to the fried onions, and fried everything again.

Then I added two eggs to the onion and brisket and fried everything again, stirring constantly.

The filling was slightly salted and peppered.

I put the pan with the stuffing aside and began to peel the potatoes.

I grated the peeled and washed potatoes on a coarse grater.

Squeeze out excess water from potatoes.

I mixed raw potatoes with two raw eggs and mixed everything.

I added flour to the potatoes, salted, peppered and kneaded the potato dough.

She put a pot of water on the fire and waited for the water to boil.

When the water boiled, I removed the pan from the heat and started making dumplings.

From the dough, I pinched off a piece and made a cake.

I put the filling in the center of the cake and formed the dumplings.

I put the finished dumplings in boiling water.

When the pan was full of dumplings, I put it on the fire.

After boiling the water, I lowered the heat and cooked the dumplings until they floated for about 10-15 minutes.

It turned out tasty and satisfying, and with cabbage and beer …