Ingredients:

• 500 g Poznan flour
  
• 200 ml hot water
• 1 egg yolk
• 5 tablespoons of oil
  
• 200 g pork
• 200 g beef
• half a cup of vegetable broth
  
• 1 tbsp olive oil
• 1 large onion
• 1 bunch of chives
• seasonings: salt, pepper, garlic, parsley
  
• oil for frying

Preparation:

1. Add a pinch of salt, 5 tablespoons of oil and an egg yolk to the flour. Then slowly pour in the boiling water and knead into an elastic dough.
2. Wrap the dough in cling film and place in the fridge for half an hour.
3. Chop the onion into small cubes and fry in olive oil until brown.
4. Combine the meat with the onion, bouillon, chopped chives and spices and knead by hand until the meat has absorbed the bouillon.
5. Take the dough out of the fridge, divide into 12 parts and form into balls.
6. Use a rolling pin and roll out each ball into an oval shape.
7. Spoon the filling into the centre of the dough, fold in half and stick together.
8. Heat the oil in a deep frying pan. Use enough oil to cover approx. 1 cm depth of the pan.
9. Fry the dumplings in batches until golden brown.