For the contest "Journey to ancient recipes". In the old days in our region was doing in a large number of dumplings, especially in the winter. Grandfather Egor evenings all seated at the table - made fresh dough. Minced radish grandfather Egor was prepared by myself, all done by hand - took it trough, chaff and crushed. The beef, which was cooked in such a manner is considered the most tasty. I got the memory trough from his grandfather. Grandpa sure taught - how to sculpt dumplings, what size was supposed to be them. According to the method of the dumpling was supposed to be the size of his ear, to eat several dumplings, people had to eat their fill. They cooked a lot of dumplings, frozen in winter, and placed in bags for storage. Also we have family cook dumplings with radish and, of course, remember the grandfather Egor.