They have a nice crunch and the stuffing melts in your mouth. Dumplings other than our traditional ones

This time I will prepare it for dinner Crispy Lithuanian dumplings – they are slightly different than our traditional dish, but no less tasty.

Cake:

• 500 g of wheat flour,
• 220 g of margarine cubes,
• 3 eggs,
• 75 ml sour cream,
• ½ teaspoon of salt.

Stuffing:

• 500 g minced pork,
• 150 g mushrooms,
• 1 onion,
• 1 tablespoon of sour cream,
• 1 teaspoon of marjoram,
• ½ teaspoon of salt,
• ½ teaspoon of black pepper.

Prepare the dough.

Crack 2 eggs and one egg white into a bowl. Set aside the third yolk for brushing the cake later. Add salt and cream.

Mix the soft margarine with the eggs, then gradually add the flour, kneading constantly until the dough is elastic and slightly sticky to your hands.

Form the dough into a ball and place it in a bowl. Cover it with cling film and put it in the fridge for at least an hour.

Prepare the stuffing.

Mix the meat with cream, marjoram, salt and pepper.

Chop the onion and mushrooms finely. Fry them in a pan with a small amount of oil until the excess liquid evaporates. Add them to the meat and mix everything again.

Assemble the dumplings.

Roll out the dough to a thickness of 3-4 mm on a surface lightly sprinkled with flour. Cut out circles using a glass or a round cutter.

Place about 1 tablespoon of filling in the center of each circle and press the edges of the dough well onto the top of the dumpling. You can form a decorative ruffle.

Line a baking tray with baking paper and place the finished dumplings on it.

Beat the yolk you set aside earlier with a tablespoon of water and spread the mixture on top of the dumplings.

Preheat the oven to 200 degrees Celsius and bake the dish for about 30 minutes, until nicely browned.

Serve crispy Lithuanian dumplings warm or cold.

Source: Terazgotuje.pl