Composition / ingredients
Cooking method
To prepare this culinary recipe, we mix the sifted flour and salt water, knead the dough and leave it in a cool place for half an hour, covered with a lid.
Then roll out the finished dough into a layer 5 mm thick, cut out circles using special molds or you can use the smallest glass. For the filling, we take the lamb pulp, wash it and pass it through a meat grinder. Garlic is cleaned, washed and also passed through a meat grinder or squeezed out. Wash the greens, chop, season with salt, pepper and add to the meat.
After that, pour in a little cream (goat's milk), but not more than half a glass. We make dumplings. In the middle of the circles we put one teaspoon of filling and sculpt the edges.
By sticking dumplings, they can be steamed for 40-45 minutes or boiled in salted water for 15 minutes.
Caloric content of the products possible in the composition of the dish
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - back - 459 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Coriander greens - 25 kcal/100g
