Prepare the batter: mix 1 part of linseed meal and 2 parts of flour of durum wheat.

Pour in 1.5 parts of water. Knead the dough a little dry. Add 3 tbsp of soy sauce. I add the sauce pre-mixed dough. By the way, the dough was bland (not salty like), so that you can additional salt

Knead until the dough no longer stick to hands and bowl. If necessary, you can add Flaxseed meal. Cover with a damp towel and let rest for 30-40 minutes. In General, the sequence of actions is the same as for the regular dumplings, except for the addition of eggs, because the first dish we lean accordingly eggs are out of place, and secondly, linseed meal, as it turned out, perfectly replaces the eggs and the dough was very elastic. By the way, if you test get more than you need, it can be frozen "until next time". In this case, I rolled out the dough, wrap in plastic wrap, fold the resulting workpiece in the roll and hide in the freezer

Now the stuffing: green peas, ground the plug, not very hard. Who doesn't like skins of the peas - you can wipe through a sieve

Finely chopped onions and garlic fry until Golden brown in olive oil. Add finely chopped mushrooms, a tablespoon of soy sauce (instead of salt) and fry until done. I even add dried carrots but it's delicious.

Now roll out the dough and making the dumplings. Here such I sculpt for frying, for cooking because they are too big (more of mini pasties) In the clear

Closed

But such I sculpt for cooking

Cook like regular dumplings. Serve with soya cream "a La cream" and chopped green onions also serve with soy sauce with roasted sesame seeds.