Dumplings
Dumplings – boiled pieces of dough. Dumplings can be served as a standalone dish or added to soup. They are made from simple ingredients – flour, egg, water, and salt. Dumplings can be small, medium, or large in size.
Preparation: Sift flour into a large bowl, make a depression in the center and crack the egg into it. Add salt and gradually pour in a little water. Knead the dough until it becomes soft but not too stiff. Heat 3 liters of salted water in a large pot. Melt fat in a small saucepan. When the water comes to a boil, place the dough onto a wet cutting board. With a wet knife, cut small pieces from the dough and drop them into the boiling water. Cook the dumplings until done, until they float to the surface. Cook the dumplings in 3–4 batches. Using a slotted spoon, transfer the cooked dumplings to a colander, rinse under cold water, and let drain. Then transfer them to the saucepan with the melted fat, mix well, and serve immediately.
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