Beef Dumplings

For the minced meat, grind not very fatty brisket with butter through a meat grinder.

Chop the onion and parsley finely.

Sauté the onion in sunflower oil.

Season the minced meat with salt and pepper to taste.

Add chopped parsley and sautéed onion to the minced meat.

Mix everything well and refrigerate for exactly one hour so the filling firms up and becomes elastic.

Roll the dough to a thickness of 1 mm and cut out circles with a diameter of 4.5 cm.

Place 5 grams of filling on each, fold in half, pinch the edges, and connect the corners.

Prepare the broth: pour 5 liters of water into a pot, add salt, put in a bay leaf, black peppercorns, and whole dill sprigs. Add the dumplings to the boiling water and cook for 5-6 minutes until done.

Serve with sour cream.