Dough for dumplings is prepared from flour, eggs and water. The filling of classic ravioli is made from beef, pork and / or lamb with the addition of various spices, onions, sometimes garlic, it is also possible to use deer meat, elk, goose, fish.
For 1 kilogram dumplings we take 100 grams of any herbs (parsley, dill, coriander, spinach). All this is finely cut.
Finely cut and add to the grass garlic and onions.
Add everything to the stuffing and mix. In order to make the stuffing soft, add 1-2 tablespoons of mayonnaise.
Everything is mixed together and this mass is obtained.
Next we take the cooked dough. The dough is made from water, flour, in which one or two eggs are added.
From the dough cut a small piece and rolls to a thickness of 2-3 mm. From the rolled dough by any round pattern we cut out such circles.
The diameter of the circles should be 70-90 mm. On these circles a teaspoon overlay our stuffing.
The edges of the circles are fastened together with fingers. Staple should be very good, so that the meat does not fall out when it is cooked. As a result, dumplings of this kind are obtained.
Dumplings are stored frozen and prepared immediately before consumption. They are put in boiling water or meat, fish or vegetable broth and cook until they float, and then another 2-5 minutes. When cooking, you can add bay leaf and onion to the broth.
