Dough. Eggs (4 PCs) mix with salt and oil (1 tbsp). Sift flour (400 g) and add it to the egg mixture. Mix well and leave for 30 minutes to rest, covered with towel so the dough doesn't weathered. Filling. Mince (500 g) mixed with finely chopped onions (1 pieces), salt and spices. The stuffing is best to prepare yourself. Modeling. The dough thinly roll out into the reservoir. Cut rectangles (the larger the rectangle, the more the snail). I had about 5х13 see In the middle of the rectangle spread the filling. Wet the edges with water and semipaved them. One side of the resulting sausages are also wetted and turn a snail.

Fill. Tomatoes (4 tbsp.) mix with broth (250 ml). Try and, if necessary, add salt and a little spice. I use canned tomatoes, homemade tomato paste or sauce. Put the snails in a baking dish and fill it with fill. To "snail" has not stuck to the bottom of the form, you can lubricate her bottom with vegetable oil or put on the bottom of the onion rings.

Put into the oven heated to 200 degrees. Ovens are all different, therefore, make sure that the fill is not evaporated and snails are not burnt. If necessary, add broth. After 45 minutes the broth is almost evaporated. Sprinkle snails and cheese and put in oven for 5 minutes to brown the cheese. Bon appetit!

At the request will show you how I sculpt the region by the example of dumpling. To begin making the traditional way.

Now from the left side because I'm right-handed (left-handed to start from the right), bend area and presses it between thumb and forefinger. I had no one to help take pictures, so I hope what I wrote is clear...

Now repeat again, and so on to the next region.

Thus it is possible to make the edge not only in the dumplings and "snails".