Dumplings in cream

Cooking

Step 1

Beef, chop onion. Add salt, spices and cream. Mix the stuffing well.

Step 2

Sift the flour into a wide bowl, make a well and pour in cold water. Crack an egg. Add salt. Knead the dough. Knead until it pulls away from the bowl. Leave covered with a towel for 20 minutes, or better for 1 hour. This is necessary so that the dough stretches well, it is not elastic, but plastic

Step 3

Divide the dough into 2 parts. Roll out 1 part thinly, dusting the table with flour. Sprinkle the form for dumplings with flour and place a layer of dough on top. So that it does not tear, it must first be wound on a rolling pin, and then deployed on the form.

Step 4

Put the minced meat in the recesses, slightly crushing. Roll out the 2nd part of the dough and put on top of the stuffing.

Step 5

With a rolling pin, gently, starting from the center, without pressing hard, roll over the dough. As soon as the pattern shows through, you can roll it with force. If you roll immediately with force, then the minced meat will “move out”.

Step 6

Next, separate the dough from the edge of the form, turn the form over and gently tapping to remove the dumplings.

Step 7

Roll out the remaining dough again and make dumplings.

Step 8

Finely chop the onion and fry in a slow cooker in vegetable oil on the Frying mode.

Step 9

Pour in the cream, set the Pasta mode for 15 minutes. As soon as the multicooker beeps, add 400 g of dumplings, press the Start button. At the end of the time, the dumplings are ready.