Dumplings from ordinary and choux pastry "Home".

Category: Dishes from cereals and flour products

Cooking method

In a saucepan, mix the milk, eggs and salt. Gradually add flour to make a batter like for pancakes.
We put the saucepan on a low heat and begin to warm up our dough with constant stirring. The dough will gradually begin to brew and thicken.
When the dough thickens slightly, remove the saucepan from the stove and, adding flour, knead a dense elastic dough. It should not stick to your hands and cutting board. Cover the finished dough with a plate and leave for 20 - 30 minutes.
Filling:
Drive eggs, spices, finely chopped onion into the minced meat and all the filling is ready.
Then we start sculpting dumplings, roll out a thin layer of dough, and cut out dough circles with a glass, take a small piece of filling and wrap it in the dough. Something like this - first we fold the dumpling in half (in diameter) and blind the edges. Then, with a dexterous movement, we bring two corners together and the dumpling is ready!
Put the finished dumplings on a floured plate or board so that they do not stick, and then into the freezer. When frozen, you can put it in a bag as usual.
Boil in salted water, with the addition of bay leaf and false olive oil.