meat dumplings

Ingredients
For the dough:
Flour - 400 g
Water - 150 ml
Egg - 1 pc.
Salt - 0.5 tsp.
For the stuffing:
Beef or lamb - 300 g (you can use a mix of beef and lamb)
Onion - 1 pc.
Garlic - 2 cloves
Cilantro or parsley - to taste
Salt and black pepper - to taste
Step-by-step preparation
Preparing the dough:
In a large bowl, mix together the flour and salt.
Add the egg and gradually pour in the water, kneading a thick and elastic dough.
Knead the dough thoroughly, then cover with a towel and let it “rest” for 20-30 minutes.
Preparing the filling:
Pass the meat through a meat grinder or finely chop with a knife.
Finely chop or mince the onion and garlic and add to the meat.
Salt, pepper, add herbs (if using) and mix the stuffing thoroughly.
Shape the kurze:
Roll out the dough into a thin layer (about 2 mm) and cut out circles with a diameter of about 7-8 cm.
Place 1 tsp of filling on each circle and pinch the edges of the dough to create nice folds. The kurze should be well sealed so that the filling does not leak out when cooked.
Cooking the kurze:
It can be steamed or boiled.
Steamed: Place the kurze in a steamer or over a pot of boiling water, cook for about 15 minutes.
In water: Lower the kurze into salted boiling water and cook for 8-10 minutes after they float to the surface.
Serving:
Serve hot with a sauce of matsoni, garlic and herbs or with plain yogurt mixed with garlic and spices.
Enjoy!