Composition / ingredients
Cooking method
1. Sift flour into a wide and deep container.
2. Mix flour with salt.
3. Break the eggs, add them to the flour mixture, mix everything.
4. Then gradually add water, kneading the dough. You may need a little less or a little more water. The dough should stop sticking to your hands, become soft, elastic, homogeneous.
5. Wrap the dough in plastic wrap and put it in the refrigerator for now.
6. Put the Adyghe cheese in a bowl, mash it with a fork. Add salt if necessary. I don't do this, because the cheese is already salty enough for my taste.
7. Chop half of the greens finely, add to the cheese and mix.
8. Divide the dough into 4 parts.
9. Roll the first one into a layer, cut out the circles. Put the filling on each one, fasten the edges, forming a dumpling.
10. Repeat the previous step with the remaining test.
11. Put the dumplings in boiling salted water, cook until tender.
12. Put the dumplings in serving plates, brush with butter. Serve them to the table hot with herbs and pieces of cheese.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 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
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Adyghe cheese - 240 kcal/100g
