Dumplings in a roll The taste of this dish is very similar to dumplings! And it's not surprising, after all, in fact, these rolls in composition of ingredients are similar to pelmeni (similar dough stuffed with pork minced meat), only the way of cooking is absolutely different! I will say one thing - these rolls are as delicious as they are not photogenic ... At least I could not 100% pass their wonderful taste ... Smetanno-carrot sauce, in which they are baked, fits perfectly to such rolls, but if desired, they can be baked in broth and in tomato sauce! Try it!
Ingredients:- Pork forcemeat 380 g
- Salt 1.5 tsp.
- Eggs chicken 1 pc.
- Onion purple 1 pc.
- Carrots 0.5 pcs.
- Sour cream 4 tbsp. l.
- Water 500 ml
- Flour, wheat 450 g
- Pepper black ground 0.2 tsp.
- Step 1 For the preparation of rolls we will need pork forcemeat, wheat flour, carrots, onions, water, sour cream, chicken egg, salt, black ground pepper.
- Step 2 Connect 200 ml of boiled cold water, egg, half flour and salt (3 pinch).
- Step 3 Mix the steep dough, pouring the remaining flour. We form a ball from the dough and set aside for the time of preparation of the stuffing.
- Step 4 Pork minced with a chopped onion, salt, black pepper and mix thoroughly.
- Step 5 The dough is rolled into a thin layer. You need to roll as thin as possible!
- Step 6 Now evenly distribute the pork over the whole surface of the dough.
- Step 7 We roll a tight roll and cut it into pieces.
- Step 8 Lay the rolls vertically in the baking dish. Spread should not be tight, leaving as much space between them, as during baking rolls significantly increase in size. Preheat the oven to 200 ° C.
- Step 9 In a separate container, connect 300 ml of warm boiled water, sour cream, salt and grated carrots on a fine grater. Stir the sauce.
- Step 10 Fill rolls with sour-carrot sauce. He must completely cover the rolls. If it does not, top up the water.
- Step 11 Cover the form with foil and bake at 200 C for 30 minutes, then at 180 C for 30 minutes. We serve rolls in a hot form, watering each portion with the resulting sauce after baking.