Meat and Smetana Dumplings

Whisk together the egg, milk or water, and salt; knead in as much flour as needed to create an elastic dough that is not too firm. Knead the dough on a lightly floured work surface long enough for the inside of the dough to have a rippled look when cut. Form the dough into a ball, wrap it in cling film and leave to rest for at least 30 minutes.

For the filling, purée the onions in a blender. Stir together with the salt, pepper, a pinch of paprika, the water and cream until smooth, and mix through the minced meat to create a smooth mixture.

Now roll out the pasta dough and cut out small circles (approx. 5 cm). Spoon 1/2 tsp of minced meat filling into each circle, fold into semicircles and seal the edges thoroughly. Fold the tips of each semicircle one over the other and press together firmly. Place onto a well-floured board and leave to dry slightly.

Bring 2 litres of water to the boil with the peppercorns and bay leaf. Cook the pasta parcels in batches for 15 minutes in hot water. If desired, toss in butter once cooked.

For the dip, stir together the sour cream and crushed garlic and season to taste with salt and ground white pepper.