I cooked dumplings with cabbage. For the stuffing, everything is clear: the chopped onion and grated carrot fry, cabbage to wash out, squeeze, chop and add with carrots and onions.

So, the dough. One and a half cups flour sifted with salt, do the deepening and pour it in vegetable oil.

Boiling water is poured into the oil and stir until smooth substance. Allow to cool a little, my dough was cooled for 5 minutes. Lightly whisk the egg in a separate container, just to mix the protein with egg yolk. In hot, but not fiery, the dough pour the egg and begin to mix. At first the dough will be divided into fragments, having fun sliding in the bowl with the eggs, but after a minute you get smooth pastry dough.

On the working surface sift the other half of the flour, make a small indentation, spread custard harvesting and knead the dough the usual consistency of dumplings. This dough is very soft and manageable, the process of kneading is a real treat. The finished dough is sent back in the bowl to ripen, covered with a damp towel. To ripen it for at least half an hour, my resting hours, because I prepared something else. You can leave and for a longer time if you are busy, but make sure that towel does not dry out.

Work surface sprinkle a little flour (the dough has gained moisture from the towels, now he needs to get flour), somewhere on the edge, where it is convenient, separately pour a tablespoon of flour, we'll need it in a few minutes. Divide the dough in half, roll out one piece, the other continues to rest under a towel. From rolled seam cut out circles, all left over from cutting out the dough with a light movement of the hand turn into a small bun and returned under a towel. YES! Trimming of this test, remaining after rolling out, instantly formed in a completely uniform piece, soft and tender.

Each slice is additionally rolled with a rolling pin until desired thickness, this method is much easier than masochistic to try to roll out to 2 mm is a huge layer of dough. This dough is almost not contracted after rolling out!!!, and the chosen thickness of the layer is maintained. On each circle put the filling.

Now, that little mound of flour, which lies on the edge of the table, we really need it now. That hand, which you saleprivate dumpling, should be well dipped in flour. The dough has a clay effect, the edges siplivaya perfect, but when squeezing the outer portion of the seam can stretch with the fingers. To avoid this, every time you dip your fingers into flour. So put all the dumplings or dumplings. Those that are designed for freezing to NC, I immediately parties lay out on a lightly floured cutting Board (I have one exactly fit in the freezer), slightly freeze and placed in a container for storage. Regarding the number of toppings. I was left with about three tablespoons, but I quickly imprisoned, while cooked my dumplings.

Put water! Bring to a boil 2 liters of water, add a teaspoon of salt, WAIT until water again comes to a boil and throw the dumplings in there. In its own pot 2.5 liters boil them in batches of 10 pieces. It is difficult to determine the exact cooking time, I like everything well cooked, no al dente, so cooked probably 10 minutes. I think the vast majority of cooks know it without me, but if suddenly we were joined by young mistress or men... as soon As you threw all the dumplings into the water, just gently mix them, otherwise you can stick to the bottom of the pan. Frozen stick probably!

Well Express the water, throw on top a big piece of butter and with a fork gently lubricates them dumplings. Leave for 2-3 minutes to slightly cool, iiiiii..... Go back to the dough. 1) Very soft, pliable when rolling, trimming fully merge with each other. 2) Very soft in the finished form, but nevertheless keeps filling, no tears, cooked frozen products all the flavor. I hope you'll appreciate! Bon appetit!