Dumpling making, the preparation of the dough I have here to teach will not. I will tell only about the nuances of this dish. When making dumplings put 500-600 grams of meat to the last rolling dough. Finely chop the minced onion. This will make the meat juicy. Sculpt the giant dumplings, I recommend the last rolling of the dough, as the dumplings will need to follow. Chasing two hares, you will catch neither. The batter at the last rolling allowed to roll it bigger 2 times than normal dumplings. It will be easier to work with them. I rolled out the dough thinly, more like family.

Cut out dough circles with a diameter of 8-9 cm and sculpt large dumplings. It is possible to see that the giant dumplings much overall normal. Prepare a large kettle, a frying pan with a thick bottom and wide sides. The larger the diameter of the cookware, the more you get dumplings. Put the broth on the fire.

Spread on greased and well heated pan our dumplings. They should be loose and not interfere with each other. As browned to the bottom, to lift every spatula that is not stuck to the pan. Flip is not necessary.

Pour the dumplings in boiling broth. The broth is better to use unsalted, add salt unsalted 1/4 teaspoon salt. About the broth: a landmark - the dumplings are almost completely need to be covered. It all depends on the diameter of the dish. Evaporate at maximum heat for the broth. Every 5-10 minutes raise the dumplings with a spatula so as not stuck. Try not to tear the delicate dough.

The broth has boiled away. Ready. As it is the favorite of the house version of the dumplings I tried these large dumplings to freeze and cook frozen. Not stuck at home option. Suggest to prepare only what is stuck.

What to serve. Dumplings are very saturated, soaked. Require no sauce. Very tasty to pour the remnants of the evaporated broth from the bottom and sprinkle with sweet red pepper, dry adzhika or ground black pepper to your taste. The author recommended Narsharab for submission, I have this option did not stick.

Here's the breakdown. Bon appetit!