Potato dumplings

Wash potatoes, peel, cut into quarters and put to boil.

Add bay leaf, a set of peppercorns, one clove, washed unpeeled onion to the pan with potatoes, salt and cook until sprawling.

While the potatoes are cooking, peel the onion, cut in half, crumble into slices, pour into a frying pan heated with oil, mix.

Peel the carrots, rub on a coarse grater, add to the onion.

Chop mushrooms and add to vegetables.

Saute the vegetables until tender, but do not overcook them so that they remain light.

Boil the potatoes until cooked, remove the spices and spices, strain the resulting broth into a vessel.

Combine the filling and mix well, if necessary, adjust the taste by seasoning with salt, ground black pepper, ground bay leaf. You can add oils.

Leave the filling to cool.

Pour 3 liters of water into a 5-liter saucepan, add 1 teaspoon of salt and bring to a boil.

Warm the yogurt in the microwave or in a water bath to room temperature and pour into a bowl.

Extinguish soda with vinegar, pour into yogurt, add a pinch of salt and stir quickly.

Gradually add the flour to the curdled milk, quickly kneading a thin dough.

Sprinkle flour on top of the table, put the dough on it and knead it slightly quickly until an elastic ball forms. The dough should be somewhere between liquid and thick.

Cut off half of the dough, roll it into a sausage with a diameter of 5 cm and cut with a knife into twelve servings the size of a large chicken egg.

Dipping a portioned piece of dough on both sides into flour so that the dough does not stick to your hands, knead it in the palm of your hand into a cake with a diameter of 7-8 cm, put a teaspoon with a slide of filling on it and pinch the dough, forming a dumpling.

Knead the dumpling slightly between the palms, giving it a pot-bellied, somewhat elongated shape.

Place the dumpling on a floured board and shape the other dumplings in the same way.

During this time, the water should boil well.

Put 8 dumplings into boiling water and after 5-6 seconds carefully pry them from the bottom with a slotted spoon so that they do not stick to the bottom of the pan.

When the water with dumplings boils and they float, boil them for 2 minutes.

Remove the dumplings with a wide slotted spoon with large holes, letting the water drain well, and spread them in one layer on a wide plate or on a towel for 1 minute so that they dry quickly.

Lay the next portion of dumplings in boiling water, repeating the previous steps.