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Recipe:
2 pig tongues
Water 3.5 - 4 liters
Salt to taste
2 bay leaves
Pepper peas
1 carrot
Celery stalk 10 cm
Parsley or dill 2 sprigs
1 onion
1 egg-white
Gelatin 10 g
4 eggs for decoration
4 black sesame
Dill, lemon juice, poppy
For the dough:
Water 50 ml + a pinch of salt
Flour 100 g
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