Moldavian Dumplings with Minced Meat | Tender Dumplings with Sour Cream

Peel and finely chop the yellow onion and garlic. In a spacious pan, heat the sunflower oil and sauté the onion until translucent and golden. Add the minced pork and garlic, cooking over medium heat for 7-8 minutes, breaking up the meat with a spatula until the liquid evaporates. Season with 3 g of salt, ground black pepper, and finely chopped fresh parsley. Remove the pan from the heat and allow the mixture to cool to room temperature.

On a clean work surface or in a large bowl, sift the type 000 white wheat flour and make a well in the center. Add the eggs, a generous pinch of salt (approx. 2 g), and 80-100 ml of lukewarm water. Knead vigorously for 8-10 minutes until you get a smooth, elastic, and homogenous dough that no longer sticks to your fingers. Wrap the dough in plastic wrap and let it rest for 20 minutes.

Divide the dough into two pieces. On a lightly floured board, roll out each piece into a thin sheet about 2 mm thick. Using a glass or a round cutter (7-8 cm in diameter), cut out circles of dough.