To prepare minced meat, pass lamb, pork and bone marrow through a meat grinder with a fine grate. Mix everything well, salt and pepper to taste.
For the dough, sift the flour, then pour it in a slide, make a hole, pour half a glass of water into it and beat in an egg. Add salt and mix well.
Let the dough rest for 20-30 minutes, then roll out in the form of a tourniquet. Cut into pieces, from which roll out thin cakes. Put 5-6 g of minced meat on them, make dumplings, connecting both ends.
Dip the dumplings into boiling water, adding pepper, bay leaf and salt to it. Cook until they float. Serve butter and sour cream separately.