For the dough:
1 kg of flour
10 g salt
Cold water - according to the requirements for making the dough
For the filling:
400 g Sologoni cheese
200 g Taburug cheese
1 egg yolk
Make the dough:
Sift the flour into a bowl.
Mix the flour and the egg, add cold water, until the dough starts to resemble a sour cream in the texture.
Allow the dough to rest for 35-30 minutes.
You can make the dough without egg, but then knead it 4-5 times, with 30 minutes between kneading and kneading.
Mix the filling ingredients.
Roll the dough into a 2 mm thick sheet.
Roll out the dough and wink circles with an 6 cm dish.
Put a spoon of stuffing one half of the circle and close with the other half, until you get a half moon shape.
Cook 3-4 minutes in boiling water.
Serve with a tablespoon of sour cream