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INGREDIENTS and PROPORTIONS:
100g yeast
400g butter or margarine
4caps flour
4 eggs
1 tsp salt 300g meat (any)
PROCEDURE:
1) boil the meat as usuall until it is almost ready for you
2) stir in a bowl with room temperature water (4Tsps of water) the yeast, eggs and salt
3) cut the refrigirated butter (or margarine) to fine pieces
4) mixt the butter pieces with the flour
5) add the yeast to the mixture and stir well
6) ground in a meat chopper the meat
7) form a ball of the dough with the meat at the center
8) put the ball into a large souse-pot with room worm water
9) heat on medium heat until it would come to surface
10) take out of the water and it's ready to serve with
REQUIRED UTENSILS: large sousepan
DIFFICULTY RATE: Fair
