- Ruwa - kofuna waɗanda 0.5
- Gida - 1 Gilashi
- Salt - Don dandana
- Man kayan lambu - 2 Art. spoons
- Kyakkyawan kabeji - Don dandana (cika)
1. Da farko, shirya kullu. A cikin kwano, gishiri gishiri da gari, zuba cakuda biyu na kayan lambu a cikin ruwa mai zãfi, kuma daga wannan tare da ruwan zãfi. Yi ƙoƙarin ƙarfafa sosai, kafa kwallo sa'an nan kuma saka shi cikin jakar cellophane. Bar shi don kwantar da hankali. Bayan haka, girman mai goro ta yayye kwallun daga kullu, kuma kowanne daga cikinsu ya fitar. 2. Cikakken yayi amfani da sauerkraut. Mun sanya kabeji a kan gefen gilashin launi, sa'an nan kuma mu juya cikin takarda. Muna yin haka tare da kowane abinci. 3. A cikin kwanon ruɓaɓɓen frying tare da man fetur (yana da kyawawa cewa gurasar frying mai zurfi ne), fry crock. Fry har sai launin ruwan kasa. 4. Sa'an nan kuma zuba ruwan zãfi a cikin kwanon rufi kuma ya rufe shi da murfi. Kusan kimanin minti biyar zuwa goma mun mutu. Yanzu shirya miya domin dumplings. Mun tsaftace da albasa sosai, har sai launin ruwan kasa-launin ruwan kasa yana dafa, mun zuba ruwan tumatir a nan kuma mu dafa har sai lokacin farin ciki. An ƙara kayan aiki a karshen. 5. Dumplings dumplings suna shirye. Bon sha'awa!
Ayyuka: 6