Saute the finely chopped green onions in the oil and 2 tbsp water. Once the onion remains only in oil, add the mince and pre-boiled rice. Add the black pepper and beaten egg. Mix well and season with finely chopped dill.
Blanch the vine leaves and roll them up. Arrange them in a pot, put a plate on top, pour in water and boil on low heat.
For the sauce, beat the eggs, add the flour and boil it in a water bath. Once the sauce thickens a bit, add the cream and remove from the heat. Serve the sarma with the sauce.