To prepare the dough, take 1 kg. of rye flour with the bran sifted through a fine sieve. Add to sifted rye flour 300 grams wheat flour, 3 teaspoons of salt, thoroughly mix all and knead the dough on the whole or fresh milk. The batter should be cool enough and well mixed, with no lumps, so that in the future it is well unrolled and salariales. Leave the pastry in a cool place for a couple of hours, in the meantime, prepare a filling.

Cheese for the filling it is better to buy on the market at the village grandmothers, coarse-grained whole milk instead of soy cohomology mixtures. Added to 1 kg. of curd 5-6 village chicken eggs, with bright yellow or even orange yolk (I love rustic homemade products). Who doesn't like sweets, salt and mix well the filling... sweet Tooth can add to the above 3-4 tablespoons of sugar!

The present rye roll out the dough into thin cakes.

They are laying the filling, press edge...

Salalem region in the thin curly hair... who is not very good, you can just hard to pritisnete siplivaya region.

Is stuck put the dumplings on a well oiled section of a double boiler or montisnigri, with large gaps between the dumplings. When cooked, they increase in size by almost half... Cook for 30-35 minutes.

Well, like I said... If put the dumplings close to one another, to tear off them from each other would be a big problem!!! They are steel after cooking...

Ready-made dumplings, put hot meals on the dish and the ugly brown the dough nicely apply a thick layer of rustic, thick, fat sour cream... the final touch to this masterpiece is made and they (the dumplings) urgently cry out to be eaten! Because of the magical scents of rye dough and dairy products you can choke on saliva, and the dough of rye flour in the steamer becomes surprisingly tender and just melts in your mouth!!! I WILL EAT WELL!!