Beef And Bacon Dumplings - cooking recipe

Ingredients

400 g plain flour
1/2 tsp salt
2 medium eggs
120 ml water
1 tbsp oil
2 None onions, finely chopped
50 g bacon, finely chopped
300 g minced beef
1 bunch dill, finely chopped
200 g sour cream

Preparation

For the pastry, place the flour and salt in a bowl, make a well in the center, crack in the eggs and pour in 1/2 cup water. Knead on a floured surface until smooth and elastic then wrap in plastic wrap and leave to rest at room temperature for 1 hour.
For the filling, heat oil in a frying pan and saute the onions, bacon, beef and 4 tbsp water. Season well with salt and pepper then set aside to cool slightly.
Turn the dough out onto a floured surface and roll out, then stretch the dough out until it is paper thin, being careful not to tear it. Using a cookie cutter, cut as many 2 1/2 inch circles as possible. Repeat the process with any left over dough.
Fill each circle with 3/4 tsp of filling, moisten the edges of the pastry with water, place another circle on top and seal edges by pressing with a fork. Immerse in boiling salted water and cook for about 8 minutes.
Mix most of the dill with sour cream and serve with the drained pockets, garnished with remaining dill.