Description
Variations of this dish very much, I want to share with you what I love in my family. The dish is very flavorful, delicious!
Ingredients
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Meat
1 kg
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Flour
1 kg
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Onion
1 kg
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Potatoes
300 g
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Yolk egg
3 piece
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Carrots
1 piece
Cooking
You can take meat and bone, so the broth is more aromatic. Thoroughly rinse it.
The meat is very good to boil, so that the waste from the bones. Boil for 4 hours. Need to remove the foam to make the broth clear. Cooking requires a minimum of three hours. In the broth when cooked, I add onion and carrots for flavor and transparency of the broth.
For the cooking of the onions taken once the cooked meat and strained broth. In a saucepan put chopped onion half rings. Fill it with broth so that the broth is lightly covered with a layer of onions. Salt and bring to a boil. After boiling cook for 10 minutes.
Potatoes cut into small cubes and also pour the broth, lightly covering the potatoes, sprinkle with salt, close with a tight lid and leave to cook until potatoes are done.
Meat cleaned from the bones put in a separate bowl and fill the broth to slightly cover the meat. I do this in order to be able before serving, reheat each ingredient in his dishes.
Knead the dough: to the specified quantity of flour, add three egg yolks and the required amount of broth, salt. Knead the dough of such consistency as dumplings. Give it to infuse for 20 minutes. Due to the fat content of the broth, the dough doesn't need much to stand.
Roll out dough with a very large thickness of 0.5 mm. Cut it into diamonds 5*5, put in salted water and cook for 4 minutes. Recline after cooking in a colander and put into a deep dish.
During cooking of the dough put warm meat, potatoes and onions. By the end of the cooking test, you will be hot all of the components. Laid out the dough spread a layer of meat without the broth.
Then, the edges lined with meat put potatoes also without the broth. The last layer will be the onion. From top to pour the broth remaining from the onions. Sprinkle with black pepper.
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