Baked rye dumplings

Description

Actually, so did my grandma, she loved the fried dumplings. But sometimes, it was easier to cook the dumplings, than to boil them, then to fish, to fry. The conventional dough for dumplings. I'm the only one here took part rye flour, it is also grandma's recipe - she loved rye dough.

Ingredients

Flour

1.5 cup
Rye flour

0.75 cup
Chicken egg

1 piece
Serum

1 cup
Salt

0.25 tsp
Soy

5 Tbsp
Eggplant
Onion
Spices
Sour cream

0.5 cup
Garlic

1 tooth
Basil

2 Tbsp

Cooking

So, the dough. In a glass of whey (or water) to break the egg, add salt and whisk. Pour into a bowl and add the flour. It takes me 2-3 cups, depending on the kind of flour. I took two-thirds wheat and one third rye flour. On serum the dough more airy, especially in the oven, the dumplings on the serum increase a bit.

Knead the dough.

To divide into pieces, roll out circles. Put the filling, stung and...

... spread on a baking sheet, greased. There will be a remark on the method of processing products. You can pre-boil them until soft and then bake - in this case, the crust will turn out like fried dumplings. And if you just bake crispy crust will get thicker as the bread with a thick crust.