I have, but I don't know if you will like it ... I can't make a "donkey" out of it, my dough comes out too thin, so I cook the dumpling in a "plate" on steam. : o I cut about 10 rolls into cubes and fry dry, after cooling I add two stomachs, finely chopped parsley, salt (slightly salt), half a cup of milk (about 1.5 deci) and about how much milk, so much flour (coarse or semi-coarse) ). I stir and let go. In the meantime, I will boil (higher) water in the pot, I will fasten a cloth on the pot (I will provide twine over the edge), I will make a hole in the middle (as deep as possible). Then I mix the solid snow from the whites and slowly mix it into the pre-prepared mixture. As soon as the water boils, I pour the dough on a linen (it is already wet - soaked with water from the evaporation) and sinter. I cook for about 20 minutes (you can tell if it's ready by sticking a skewer). : o Tastefully good, pretty fluffy - I just don't cut round slices out of it, the cooked dumpling has the shape of a disc.