With this recipe met about 20 years ago when I was "creating" something. Of course, dumplings Chechen served with meat, but my husband requested them for Breakfast today and ate with sour cream and sugar *JOKINGLY*. The only negative - it turns out little dumplings. If you like firmer dumplings - can put the semolina with the egg yolk in a ratio of 2/1 - ready dumplings will come out more. Here are our products: :-D Proteins sent here: http://www.povarenok .ru/recipes/show/435 97/

While water boils, cook the egg yolks and semolina. Quote from a magazine-source of the recipe: "Mix the yolk semolina should not stand for a SECOND, otherwise the dumplings will turn a stone!" So constantly stir our mixture.

Well, and then soaked in cold water with a teaspoon and throw our semi-dumplings in bubbling boiling water. Help of the second spoon. I took a half spoon.

Boil the dumplings a maximum of a minute *JOKINGLY*. Here are the dumplings for dummies *HI*. I cooked them to the broth, only added to the already prepared broth. Again I apologize for such luminaries a prescription *ROFL*.