Ingredients Jump to Instructions ↓

  1. for the Dumpling Filling

  2. 400 g pork or beef (you can use both)

  3. 2 onions

  4. 2 garlic cloves

  5. Ground black pepper, salt

  6. for the Dumpling Dough

  7. 2-2 1/2 cups (500-600 g) flour

  8. 1 egg

  9. 2/3 cup (200 g) cold water

  10. for the Sauce

  11. 5-6 sage leaves

  12. 3 tablespoons (50 g) butter

  13. Grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. of Homemade Dumplings Wash meat and grate with onions and garlic.

  2. Season with salt and pepper to taste. Mix well.

  3. Pour cold water in a bowl and beat the egg in.

  4. Beat the egg with water and stir in flour.

  5. Knead dough until smooth and no longer sticky.

  6. Shape the dough into a ball and place under the bowl for 20-25 minutes.

  7. Meanwhile, make the sauce.

  8. Wash and finely chop sage leaves.

  9. Melt butter in a frying pan.

  10. Put the sage leaves and sauté over low heat for 3-4 minutes.

  11. When the butter obtains sage caramel flavor, turn the heat off. Make sure not to overcook sage leaves.

  12. Now, take out the dough and roll out into a thin layer.

  13. Cut out circles of the dough with the help of a glass or a cup.

  14. With a little spoon, put some meat filling in the middle of each dough circle.

  15. Fold the circles and stick the edges together.

  16. Bring 3 liters of water to a boil in a deep pan.

  17. Put the dumplings into boiling water.

  18. Stir for two minutes to ensure they don’t stick to the bottom.

  19. When the dumplings float, cook for more 10 minutes.

  20. Remove the dumplings with a skimmer, put into the sauce and toss quickly.

  21. Top with grated Parmesan cheese and serve hot.


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