The dough should not be too thin to unroll. The dough for the dumplings need to mix in an ice water, and preferably in a cool place away from the plate. To the dough is not quickly become weather-beaten, trim and not be used to cover the dough with a towel or cover miskoy.Sleduyuschy important point - is preparing the filling so that it while warming up does not secrete a fluid that would lead to perforation dough shell. To this end, for the preparation of dumplings with cottage cheese, the last pre-boiled in boiling water, drained and thoroughly mixed with the yolks. With the same purpose, cherries removed from the bone, and the berries themselves are kept for a long time in sugar. Stand out from the cherry juice is drained several times. Dumplings stuffed with such would not razvalyatsya.Pravilnoe dough and filling has no guarantee of success - it is important to well close up the edge of dumplings and cook them properly. successful cooking secret is that you need to take a broad, not high saucepan, cook dumplings in an excess of water at a moderate kipeniiTesto for the dumplings: For the preparation of the simplest dough dumplings sifted flour (wheat or wheat half with buckwheat) is connected to the chilled water and eggs, add salt. There is also a way to brew (heat) dough for dumplings. On 3 semicircular varenikistakana wheat flour (better to take the fine grinding), you need to take from 0.5 to 0.75 cups of water, 2 eggs and 0.5 h. Spoons of salt. It is necessary to knead, but not too dense dough. Dumplings for lean dough is prepared only to water (225 ml.), To which are added the sieved flour (350 g) and salt. Some dough recipes for dumplings involve the use of milk, yogurt, potato starch. The use of ice water has beneficial effects on the quality of the resulting dough - it is not as fast drying with molding and becomes more elastic. In the preparation of egg dough for dumplings - uses more eggs than usual mixing.