Lithuanian dumplings with lamb regional race Skudee baked in medieval shell, accompanied by fried cabbage

For these components make dumplings fry in a pan and bake in the oven. Serve hot, accompanied by fried cabbage.
Dough: wheat flour - spelled flour, salt, water, egg
Stuffing: minced shoulder of lamb with sheep breed skudee, little lamb suet, spices, garlic, onion

The recipe is from:
Gospodarstwo Rolne „Ciche Wody”
Wężówko 19
11-606 Budry

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