Dumplings with pork
Description
The dish is prepared without unnecessary complications. Modern housewives rarely make this dish, but it can be found more often in villages and rural areas. Instead of pork, you can use chicken, beef, mushrooms, or other vegetables as the filling. The dumplings are served with sour cream, fried onions, fresh herbs, and vegetables. This dish makes an interesting addition to the table and delights with its unique taste. 1. Peel the potatoes and boil until fully cooked. Drain the water and mash them into a puree. Season with salt and pepper to taste, add 3 egg yolks and flour, then knead the dough. Roll it into a sausage shape and cut into pieces. 2. Wash the meat and chop it finely with a knife. Peel the onion and dice it finely. Heat a skillet with sunflower oil, sauté the onion first, then add the pork, season with salt and pepper, and fry. 3. With your hands, flatten each piece of dough into a circle, place a portion of the filling in the center, and tightly seal it, making sure the filling doesn't leak out. Repeat with the remaining pieces. 4. Place a pot of water on the stove, add salt, and bring to a boil. Drop the dumplings into the boiling water and cook for 6–7 minutes, then immediately remove them with a slotted spoon. Brush the cooked dumplings with oil and serve with fresh herbs and thinly sliced pepper. Now you know—your dish is ready to be served.