You will need
    • 4 cups flour;
    • 1 Cup liquid (milk and water);
    • 1 egg;
    • 250 g beef;
    • 250 g pork;
    • 1 onion;
    • salt
    • pepper to taste.
Mix in a bowl the flour and salt. In a glass with a fork whisk the egg. Add warm milk and water, stir. Pour this mixture into the flour and knead hands dough. Put the dough in a plastic bag and leave it at room temperature for a few hours. After the dough rest, it will become softer and elastic.
Remove the dough from the package and again thoroughly knead it. Readiness can be defined as follows: make a finger hole about one centimeter in depth and wait a few seconds. If your dough straight it's ready. Roll a rolling pin a portion of the dough into a thin sheet and cut a suitable glass mugs with a diameter of about 8-9 cm Such increased size is required for modeling of braided hair.
Prepare the stuffing. To do this, skip the meat with onions through a meat grinder, add salt, pepper, add a little water and stir. You can add a little soy sauce or a pinch of nutmeg, coriander and a little paprika. Be sure to add a clove of finely chopped garlic. For looseness and richness you can add chopped cabbage, tomatoes or a few tablespoons of semolina. Beef likes to be kneaded as long as the dough. Before the moulding, place the mince for 10-15 minutes in the freezer.
Now we have to take beautiful dumplings. Put the filling onto the circle of dough, fold it in half and semipelite dumpling as usual. Then again go pockets, making it wider and thinner. It is necessary that the braid is not too thick and rough. Then, on the edge start to form a "pigtail". Hold the dumpling in your left hand and the thumb of the right hand wrap a small corner off the edge on itself, and prodavlivaet it, like a pinch. This is the first pockets.
Now the thumb of the right hand to grab the next small area the edges of the dough and pinch it again. In the same way do the rest of the tucks. "Pigtails" may be different, depending on the angle of the finger. Should move the hand that holds the dumpling.
Then the edges of the dumpling joint. Cook the ravioli right away or freeze them on a flat tray and then bulk in a bag and store in the freezer.