How to cook dumplings with broth

Sift the flour through a sieve and pour it on a cutting Board or the surface of the table slide. In the middle of the slides make a small recess and crack inside eggs. Then gradually add to eggs salted cool water. Knead steep elastic dough and roll it into a small loaf. Wrap the dough in a clean plastic bag and leave for half an hour in the fridge for proofing.

At this time, prepare the stuffing. Miss twice through a meat grinder beef, pork and onions. Add ground salt, black pepper and other spices to taste. Thoroughly mix the stuffing. Let it stand for 20 minutes.

Remove chilled dough and divide it into small equal parts. Roll each long strap and cut it into pieces the size of a walnut. Each piece roll out with a rolling pin into a thin pellet. On circles of dough, put 1 teaspoon of filling and form the ravioli.

Lower the dumplings one by one into the boiling broth and gently mix. Keep them from sticking to the bottom of the pan and not stick together among themselves. After the dumplings have surfaced, cook them for another 5-7 minutes. Then with a slotted spoon and place them in a deep dish and pour broth. Top the dish garnish with chopped parsley and dill.

If you want to treat family or guests an original dish of dumplings with broth, and cook it in clay pots. Boil the ravioli until soft and remove from pan. Place them in pots for about 12-15 pieces. Add to each serving with 3 tablespoons of roasted mushrooms or porcini mushrooms and pour hot meat broth. Cover the pots with lids and simmer in preheated oven for 15-20 minutes at 180 degrees. Before serving, put in pots of sour cream or butter. On top sprinkle the dish with chopped greens.