Dumplings for borscht from bread dough
Composition / ingredients
4
servings:
Cooking method
1. From the bread dough we form small balls, put them on a baking sheet, leave for 15 minutes for proofing.
2. Peel the garlic, pass it through the press. Using a blender, grind the pre-washed dill and parsley. We put the chopped herbs and garlic in a bowl, pour vegetable oil and water, salt, mix. 
3. Put the egg yolk in a small container, pour the milk, mix until smooth. Lubricate the workpieces with a silicone brush.
4. Bake the dumplings in the oven preheated to 200 degrees for 20 minutes. We also lubricate the hot pastries with garlic sauce.
We serve on the table with the first courses.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Bread dough - 225 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Egg yolks - 352 kcal/100g
