Let's start with the test. He tells him two words. I have several times laid out the dumplings with a similar test (only it was exclusively from wheat flour). Of course, the secret of my test taken from Chinese cuisine. China - the birthplace of dumplings. Recipes - like fillings and dough for Chinese dumplings - lots and lots of ingredients. But in all the recipes of the test there is always a starch. It makes it incredibly flexible. But starch is also impossible to overdo it, because in this case the dough will be soft after boiling during cooking (this rake is also advancing). I "brought" a perfect proportion: 2 tbsp per 500 gr. Try adding starch to your favorite ravioli-VARENICHNA the dough and the result will please you.

Prehistory is completed, proceed to cooking. Today I decided to add to the wheat flour of whole grain rye. This will make the dough healthier and tastier. The dough I make in HP. Load into the bowl 300 g of cold water, teaspoon salt, 350 g flour, 150 g rye flour and 2 tbsp corn starch. In my CP there is no mode of unleavened dough. I include the mode of kneading the yeast, after 10-15 minutes of HP off, and the dough put in fridge for 15 minutes so that the flour gave gluten. One HP no, may well knead the dough by hand.

That's thinly rolled, almost transparent dough at arm's length. Everyone can see that it is not torn, despite the addition of "heavy" for the dough of rye flour. And another point: to the one presented in opisanii amount of filling takes slightly more than a quarter of the cooked dough. I have cheese also had a filling from boiled meat, and the next day I of the remaining dough cooked dumplings with potatoes. And yet scraps of dough can be frozen. A month in the freezer it will hold.

While the dough is "reached" in the fridge to condition, I made the filling. Adygei cheese and Suluguni cheese three on a coarse grater. If fragile Adygei cheese, you can crumble with your hands.

Add the egg, freshly ground black pepper and chopped parsley. By the way, one more important detail. Do not be lazy with cilantro and dill to cut the leaves only and chop them. The filling will be softer, if it does not will fall the coarser pieces of stems.

All mix well. Pork, usually salted, so the salt in the filling is usually not necessary, but still try to taste and, if necessary, dosolit.

On weekdays or when there is no time, or just lazy, I use for sculpting varenicline. But at the weekend and, if you want to Tinker with the dough, molded with your hands. For cutting out circles of dough I use the lid from the oiler from the set diameter 11 cm Filling I put full heaped dessert spoon.

I turned 18 fairly large dumplings with cheese and meat 18 (a link to a delicious meat filling for dumplings I'll give below) and I got almost half of the test. Tomorrow he will prepare the dumplings with potatoes. So, more than 50 small dumplings made of 500 grams of flour - not bad!

The dumplings cook for a couple. The steamer I have. I use a large pan, in which put the grid "Daisy" and cover with a lid. I pre-salt, because salt water boils at a higher temperature, and steam will be hot.

Before you lay the dumplings, I my makeshift steamer, grease with vegetable oil using a silicone brush so that the dough is not stuck.

Cook covered for about 7 minutes.

Place on a plate or in any other capacity, lubricating butter.

Please note that the dough is rolled so thin that through it x-rayed filling. These dumplings are very tasty with sour cream. Well, damp-printmany from this recipe will be delighted.

Tender warm soft cheese combined with stretching, pepper, spicy herbs and aromatic black pepper is just a fairy tale! Bon appetit!