Kuldunai su Spirguèiø Padapas



For the dumplings:

For the filling:

For the Bacon sauce (Spirguèiø padapas):


For the filling:

In a large bowl, beat the eggs, then add salt, pepper, chopped onion and ground beef mixing until getting an uniform mixture.

For the dough:

In a large bowl, beat the eggs. Add the salt, water and flour to make a soft, workable dough. Divide it in three parts. Roll each part out to 1/2 cm thick.

Cut into circles with a large glass from around 7 cm diameter.

Fill each circle with a tablespoon of the filling mixture. Seal the edges and twist over the ends (we omitted this last part).

Repeat this procedure with the rest of the dough and filling.

In a large saucepan bring to a boil enough water with salt. Drop in the dumplings and return the water to a boil.

The dumplings will be ready when they float to the top.

Serve hot with the Bacon sauce.

For the sauce:

In a large skillet, fry the bacon until crisp. Add the onion, flour and milk, stirring gently. Simmer on low heat until the sauce thickens.