Meat dumplings

Filling. The meat and onion mince through a meat grinder. Add the garlic and fresh herbs: parsley and dill. Season with soy sauce and black pepper, repel stuffing several times. Tighten with cling film and leave to marinate for 10 minutes.

Tip: just fit pork breast, loin and shoulder blade. Beef neck and back. Instead of soy sauce – ½ tsp salt. Soy sauce will give the dish a light pungent taste and aroma of soy.

Dough. Sift the flour, mix with water and vegetable oil. Knead the dough by hand. Divide dough into 6 pieces, roll each piece into a round layer thickness of 2 mm. On the formation of the lay out stuffing and form a triangular bun.

Put the workpiece on a baking sheet, the laid parchment. To donuts were not pale, brush top with beaten egg. Bake for 30 minutes at 180 degrees.

Meat dumplings lay heaped and serve as a separate dish. Garnish with sprigs of basil.