Take fresh or dried (previously soaked) beans.

Boil it in water, let cool, drain off water.

Scrolling through a meat grinder, it turns out that some kind of meat.

Add the lard, yeast, eggs, salt, pepper and soy flour. My lard was not, I put melted and cooled bacon grease. Next time I will make it with lard. And yet the Hungarians put in those dumplings of ground pork rinds, and they are sold in Hungarian shops, ready...:) Oh, sorry picture not found.. I was so surprised when I saw them, the pork rinds!!! and bags, and in bulk ...:) this recipe ingredients is sour cream 200 grams, but it was not written when and where to put. I did not dare, the dough was without it, for me, enough calories. Maybe it was a typo.

Then you need to carefully mix everything to get the weight similar to the yeast and leave to stand for 10-15 min. Then add wheat flour, again knead well and set aside again for 10-15 minutes. Again, I deviated from the recipe, put more flour, because I didn't realize how then this liquid mass roll out. But maybe I have done so in vain, because in the end the dumplings were supposed to be above my pay 2 times.

The dough I did that.

We rolled thickness of about 2 cm from the top put the knife diagonally across the strip, and cut a round shape of the dumplings and garnish each one boiled Pasolini middle, pre-lubricated every pampushek beaten egg.

Baking bread is recommended in not very hot oven, about 20-25 minutes. Put it in the oven....

And get it. There they need to be hot, I guess along with soups. But today, in the day, a neighbor together with my husband dobromyle them with beer. Praised......:)

Off the cuff I came up with a Director's idea... then by chance I found a real basket...

...and Hungarian towels have been waiting for his moment of glory... And here it came.....:) The SUMMER!...FIELD...!....HAY..!...The SUN...!...LUNCH..!... PAM CANNON...!!!