Homemade Dumplings of Two Types. The perfect dough for dumplings!

Today we will prepare a favorite dish in many families, including ours - delicious homemade dumplings! Everyone prepares them in their own way, and I will show you how I prepare them.
Minced meat for dumplings - you can prepare it from one type of meat or take mixed varieties of meat or poultry, all at your discretion. The fattier the meat and more onions, the juicier the dumplings will be. Don't skimp on the filling, the dumplings will be full, juicy and very tasty. The prepared dough is comfortable to mold.
Thanks to the oil, the dough turns out to be very elastic, soft and stretches perfectly, does not stick to your hands, making dumplings from it is a pleasure.
From the specified quantity of products, as a rule, 100 pieces of medium-sized dumplings are obtained. Dumplings lend themselves well to freezing - place the tray in the freezer and, once completely frozen, place the dumplings in bags or containers with an airtight lid.
Dumplings will be even tastier if you cook them not in water, but in broth, especially if you plan to serve them with the same broth. Dumplings made from this dough do not boil over, do not become soggy, retain their shape perfectly and turn out dense, and you will know how tasty they are when you cook them!
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Dumplings recipe:
DOUGH:
* Flour - 550 gr.
* Warm water - 250 ml.
* Egg - 1 pc.
* Salt - 1 tsp.
* Olive oil - 3 tbsp.
GROUND MEAT:
* meat - 600 gr.
* Onion - 1 pc.
* Salt - 1 tsp.
Spices to taste
Bon appetit!
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