Filling:
750g ground beef
1 medium onion, finely chopped
1 cup of water
1 1/2 teaspoons of salt
1/2 teaspoon of pepper
Dough:
3 eggs
2 cups of milk
1 teaspoon of salt
750g all-purpose flour
7 cups of salted water, or chicken broth, or beef broth made with bouillon cubes
Filling:
750g ground beef
1 medium onion, finely chopped
1 cup of water
1 1/2 teaspoons of salt
1/2 teaspoon of pepper
Dough:
3 eggs
2 cups of milk
1 teaspoon of salt
750g all-purpose flour
7 cups of salted water, or chicken broth, or beef broth made with bouillon cubes
Mix the ingredients for the filling
For the dough: beat the eggs, milk, and salt in a bowl
Add the flour and mix well with a wooden spoon
Place on a floured surface and knead until the mixture becomes elastic
Remove some of the dough and roll it out thinly
Dust lightly with flour and cut into circles about 5 cm in diameter
Place a tablespoon of the meat filling in the center of each circle
Fold in half and seal the edges
Repeat the process until all the dough and filling have been used
Bring the water or broth to a boil; add the dumplings in batches, making sure not to overcrowd them
Stir gently with a wooden spoon to prevent them from sticking together
When they rise to the surface, they are ready
Remove them quickly from the pot with a slotted spoon and serve immediately
To pan-fry the dumplings: cook in boiling water for 2-3 minutes, then remove, drain, and fry in butter until golden brown
Serve hot with mustard
To shape the dumplings like those in the photo, pull the two ends of the semicircle towards the middle and press firmly (before cooking.)
