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| Grams virtinyas are a ravioli / popper like dough pocket filled and sealed with either meatballs, cheese, mashed potatos or anything else yould like to fill them with. Then boiled and served usually with sauted onions n butter but can be served with any dipping sauce you prefer. |
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Ingredients
2 - 3 pounds of hamburg
1 yellow onion, finely grated or minced
a pinch of salt & peppe
3 eggs
1 cup whole milk
salt & pepper
3+ cups of sifter flour
Directions for the Meatballs
Mix hamburg, onion, a pinch of salt & pepper together & use a small teaspoon to scoop the mixture, rolling into small meatballs about
the size of a quarter.
Directions for the Dough
beat the eggs in a large bowl with a wisk until almost frothy.
Mix in the milk & salt.
Sift in 3 - 4
cups of flour, stir with a spoon (don't over stir or knead with fingers because it makes the dough
tough).
Keep sifting in more flour until the dough is a little sticky but doesn't stick to hands.
Roll it out
onto floured surface, and roll to 1/8" thickness.
Place a line of meatballs about 1 inch from edge of dough, spaced about an inch apart.
Fold
edge of dough over meat, blanketing the meatballs.
Cut around each meatball, pick up each &
seal the edges around cut mark, then pinch & twist the dough to flute the edges on 2 sides.
Work quickly tho the dough dries out fast.
Directions for Cooking
Drop dumplings into large pot of boiling water.
When water returns to a boil, cook for 15 to 25
minutes, stirring carefully so you don't break them open.
Serve with melted butter, or onion sautéed in butter.
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