Meat-Filled Dumplings

Ingredients

• 300 g flour
• 1 pinch salt
• 2 Eggs
• 150 g Sour cream
• 2 tbsp melted butter
• 2 hard-boiled eggs
• 1 onion
• 400 g mixed ground meat
• 2 tbsp Vegetable oil
• 100 ml meat broth
• 1 tsp freshly chopped dill
• 1 tbsp freshly chopped parsley
• 2 tbsp Sour cream
• pepper (ground)
• flour (for the work surface)
• 1 egg yolk
• 2 tbsp milk

Instructions

1. 1.

   For the dough, mix flour with salt, sift onto a work surface, make a well in the center, add eggs, sour cream and butter, and knead into a smooth dough. Shape into a ball and refrigerate for 1 hour.

2. 2.

   Preheat the oven to 200°C (400°F) with upper and lower heat.

3. 3.

   For the filling, peel and finely chop the hard-boiled eggs. Peel and dice the onion. Heat oil in a pan, brown the ground meat for about 5 minutes, add the onion and cook until translucent. Pour in broth and simmer uncovered for about 30 minutes until most liquid has evaporated. Remove from heat and let cool. Mix herbs with the meat, chopped eggs and sour cream; season generously with salt and pepper.

4. 4.

   Roll out the dough on a floured surface to a thickness of about 1 cm, cut out 20 circles roughly 10 cm in diameter. Place about 1 tbsp of filling in the center of each circle. Whisk egg yolk with milk, brush edges, fold into half-moons, press seams with a fork, brush top with remaining egg wash, and place on a greased baking sheet. Bake in the preheated oven for about 25 minutes. Serve immediately.