Real Siberian dumplings

Prepare the dough. Mix flour, egg, 250 ml of water, and 10 grams of salt, knead with a mixer or by hand. Wrap the dough in film and put it in the refrigerator.

Pass meat, onion, and garlic through a meat grinder. Add 15 grams of salt, pepper, and pour in 200 ml of ice-cold water. Knead the minced meat thoroughly; it's important that it absorbs all the water.

Dust the rolling pin and table with flour. Take the dough, separate a piece the size of an apple, and roll it out as thin as possible. Do not add more flour, otherwise it will be impossible to shape the dumplings.

Cut circles from the dough using a pastry ring, cutter, or a regular glass (diameter 5-6 cm). Gather the excess dough into a ball, knead it, combine it with the rest of the dough, and cover with plastic wrap.

Roll each piece of dough again without dusting with flour.

Use a teaspoon to place the filling in the center of each dough circle. Fold the circle in half and seal the edges tightly. Connect and secure the tips of the crescent.

Place the ready dumplings on a floured tray or large dish. Once the dish is full, put it in the freezer or take it outside in the cold.

Do the same with the remaining dough and filling: cut a piece, roll it out, cut circles, roll it out again, place the filling and shape the dumplings. Put them in the freezer or cold.

To cook dumplings, boil water in a large pot. Add a halved onion, bay leaf, and lightly salt (remember that the dumplings themselves are already salty). Cook for about 5 minutes.

Place 2-3 (no more!) portions of dumplings in boiling water. Cook until done. Freshly made dumplings cook about twice as fast as frozen ones. The exact cooking time is impossible to determine: it depends on the pot size and the number of dumplings added. You should gauge by when they start to float, their appearance, but most importantly — taste them.

Transfer the cooked dumplings to a deep dish using a slotted spoon. Add oil and gently mix to prevent the dumplings from sticking together.

Serve hot. Classic accompaniments: sour cream, mustard, vinegar.