Dumpling spinach with chicken broth
Ingredients:
dumpling:
1 egg
2 tbsps of kefir
two leaves of fresh spinach
salt pinch
soda on knife tip
flour
broth:
chicken
water
carrots
onions
greens
salt
bay leaf
Preparation:
To cook broth from chicken, for this purpose to fill in chicken or part of chicken with water, carefully to collect all foam, to add onions, carrots, bouquet of greens and to cook to readiness of meat. To salt, pepper to taste.
We prepare dumpling. To shake up egg with kefir, to salt, throw soda, to add small cut spinach, flour and to knead soft dough. It is very important that dough was soft, it will stick literally to hands. Having gone too far in flour of trickled pastries will be rigid.
Pouring a little flour create dumpling, they can be any form, I pinched off lumps and pressed down one edge fork, something has turned out similar to cockleshell.
Be not too lazy to boil dumpling separately from broth, so your broth remains transparent and beautiful. To cook dumpling in the added some salt water literally 2-3 minutes.
To spread out ready dumpling on plates, also to add to everyone on chicken meat slice, to fill in with broth and to strew with fresh greens.
Bon appetit!
Dumpling with meat, very simply and tasty!
Dumpling with meat, very simply and tasty!
Ingredients:
- 8 potatoes
- 1 glass of wheat flour
- 2 eggs
- 300 gr beef (pulp)
- onion
- salt
- pepper
- caraway seeds - to taste
Preparation:
1. To grate crude potatoes, to put on sieve and to allow to flow down liquids; to add salt, flour, eggs and to mix.
2. Of this mix is created by dumpling in which put mincemeat, and cook in the added some salt water to readiness, as pelmeni.
3. Give with sour cream.
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Polish potato dumpling
Polish potato dumpling
Ingredients:
1 kg of potatoes, with the average content of starch
2 tbsps of wheat flour
Generous pinch of salt
1 egg
Potato starch (it is measured in proportion)
Preparation:
1) Potatoes to clean, cut with cubes and to boil to readiness in large amount of the added some salt water.
2) Filter potatoes and at once pass through potato press or grind on the meat grinder. Place potatoes in big bowl, mix a little and let's cool down almost completely. (Minutes 20-25)
3) After potatoes have cooled down, stamp it densely. Divide potatoes in bowl conditionally into 4 parts. Take out ? part of potatoes on one side (fashionably to lay out from above on the stamped potatoes). So that equal dredging has turned out.
4) In that place, vsypta of 2 tbsps of flour and starch. Starch has to be so much that it completely filled that dredging.
5) Add slightly shaken up 1 egg, salt and knead homogeneous dough. It is necessary to knead long enough, 5-8 minutes. If there are problems with dough, read the preface to the recipe.
6) Take quite big piece of dough, and create sausage, 2-3 cm in the diameter. Cut on slices, 1-1,5 cm thick. Roll each slice in ball, and finger press the middle, creating hole.
7) Do so with other dough.
8) Bring to the boil large amount of water, salt water. Carefully, lower part of dumpling in water, mix and cook 1 minute after emerging of dumpling on surface.
9) Take out dumpling on big plate, spreading them in one layer. Dumpling after boiling very sticky, but minutes later the 2nd stickiness concedes, and they get the necessary consistence.
Let me strike, plentifully saucing from the main course, or the cracklings fried on pork fat and onions. And can, before giving, dumpling also to fry before acquisition of golden crust.
recepti
Potato dumpling with tomatoes
Potato dumpling with tomatoes
Ingredients:
600 g of potatoes
200 g of flour
2 onions shallots
half-banks tomato paste
basil bunch
salt and pepper, to taste
Preparation:
Wash up potatoes, lay out it in pan with cold water. Boil potatoes to readiness. Merge and slightly cool. Then knead to condition of mashed potatoes. Completely cool.
Gradually start pouring flour before forming of homogeneous dough into the cooled-down mashed potatoes.
Stick together from it sausage no more than 2 cm thick. Sharp knife on small dumpling length also approximately in 2 cm. On everyone make press down fork and slightly roll in in flour.
Prepare sauce: fry small cut onions on olive oil to transparent state.
Add tomato paste, salt, pepper. Mix sauce and leave for about 20 minutes on small fire.
Boil dumpling in the added some salt water. As soon as they boil, remove them colander and shift directly in sauce. Mix and quickly enough remove from fire. Give with the cut basil. To taste in addition salt and pepper.
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#соусurecepti
Potato dumpling with meat
Potato dumpling with meat
Ingredients:
Dough
- 5-6 pieces of potatoes
- 3 tablespoons of semolina
- 2 eggs
- 1 h. salt spoon
- 1.5 flour glass (and it is a little more necessarily)
Stuffing
- 300 gr. forcemeat with onions
- salt, pepper to taste
- 1 bay leaf
Preparation:
To boil potatoes in peel to softness, to merge water, potatoes to clear and knead in mashed potatoes, to allow to cool down, then to add eggs, salt, semolina and flour, to knead homogeneous dough, strongly it is not necessary to hammer with flour, it only has to lag behind hands, the flour can be used already when forming trickled pastries.
To salt forcemeat to taste, to add pepper, to form not big balls, the size there is more than walnut.
In pan to boil water with salt and having added bay leaf.
From dough to cut off small slices, it is possible to dip them in flour, it will be so easier, each meat ball to inwrap in dough, to form round dumpling, carefully to lower in water, how many will be located in pan, it is necessary that they swam freely. To bring to the boil, stirring slowly when dumpling emerges to lower fire and to cook 10 minutes, accurately to take out dumpling skimmer in bowl, it is possible to water with the kindled desi.
#горячеarecepti
Polish cuisine: dumpling with cottage cheese and berries
Polish cuisine: dumpling with cottage cheese and berries
Ingredients:
1 kg of the boiled potatoes
1 glass of flour
2/3 glasses of starch
1 egg
Stuffing:
500 g of cottage cheese
1 bag of vanilla sugar
2 tablespoons of icing sugar
1 yolk
1 glass of bilberry
Preparation:
Mix all ingredients for trickled pastries and knead homogeneous dough. In bowl mix all ingredients for stuffing, knead fork for achievement of uniformity.
Divide dough into small parts. Hands stick together small balls, in the center lay out small amount of stuffing and close up with dough around. Boil in the boiling added some salt water so far dumpling will not emerge on surface. Give with sour cream and berries.
#завтраerecepti
Polish potato dumpling
Polish potato dumpling
Ingredients:
1 kg of potatoes, with the average content of starch
2 tbsps of wheat flour
Generous pinch of salt
1 egg
Potato starch (it is measured in proportion)
Preparation:
1) Potatoes to clean, cut with cubes and to boil to readiness in large amount of the added some salt water.
2) Filter potatoes and at once pass through potato press or grind on the meat grinder. Place potatoes in big bowl, mix a little and let's cool down almost completely. (Minutes 20-25)
3) After potatoes have cooled down, stamp it densely. Divide potatoes in bowl conditionally into 4 parts. Take out ? part of potatoes on one side (fashionably to lay out from above on the stamped potatoes). So that equal dredging has turned out.
4) In that place, vsypta of 2 tbsps of flour and starch. Starch has to be so much that it completely filled that dredging.
5) Add slightly shaken up 1 egg, salt and knead homogeneous dough. It is necessary to knead long enough, 5-8 minutes. If there are problems with dough, read the preface to the recipe.
6) Take quite big piece of dough, and create sausage, 2-3 cm in the diameter. Cut on slices, 1-1,5 cm thick. Roll each slice in ball, and finger press the middle, creating hole.
7) Do so with other dough.
8) Bring to the boil large amount of water, salt water. Carefully, lower part of dumpling in water, mix and cook 1 minute after emerging of dumpling on surface.
9) Take out dumpling on big plate, spreading them in one layer. Dumpling after boiling very sticky, but minutes later the 2nd stickiness concedes, and they get the necessary consistence.
Let me strike, plentifully saucing from the main course, or the cracklings fried on pork fat and onions. And can, before giving, dumpling also to fry before acquisition of golden crust.
Dumpling in Roman
Dumpling in Roman
Ingredients:
1 l of milk
300 g of semolina
2 yolks
50 g of grated parmesan
salt
desi
Preparation:
Pour out milk in kastryulka, add half-liter of warm water and salt pinch. Bring to the boil, reduce fire and start pouring grain, constantly stirring slowly. Watch that it was not formed lumps.
Prepare about 20 minutes, constantly stirring slowly. Then remove from fire, add yolks and quickly mix that they were not twisted.
Lay out mix on table or on foil. Roll the prepared mix in disk 1 cm thick. Leave to cool down. Then by means of glass or glass cut out dumpling. Heat oven to 180 degrees, grease form for roasting with desi. Lay out dumpling, from above powder with grated cheese and salt. Bake at 180 ° about 20 minutes.
Dumpling with potatoes and garlic
Dumpling with potatoes and garlic
Ingredients:
Garlic powder of 1 spills.
Water of 1 St.
Egg of 1 piece.
Desi of 10 g
Potato flakes of 480 g
Flour of 1 St.
Salt of 0,5 h. l.
Nutmeg of 0,2 h. l.
Parsley of 20 g
Parmesan of 120 g
To mix garlic powder, water, egg and the softened oil in the food processor.
To mix potato flakes, flour, salt, nutmeg, small cut parsley and grated cheese in big bowl.
Gradually to add flour mix, shaking up before doughing-up.
To lay out dough on the surface strewed with flour. To create plaits and to cut slices on 2-2.5 cm.
Slightly to press on dough slices fork.
To cook in the added some salt boiling water of 6-8 minutes, periodically stirring slowly.
To get dumpling from water skimmer.
Stewed meat with potato dumpling
Stewed meat with potato dumpling
Ingredients:
500 gr. beef
1 bulb
1 carrots
1 paprika
1-2 zubk of garlic
1 bay leaf
0.5 tablespoons of ground paprika
1 tablespoon of tomato paste
1 tomato
salt, sprinkling pepper, greens to taste
5-6 average potatoes
1 egg
it is slightly more than 0.5 glasses of flour
Preparation:
To cut meat with small cubes, to fry slightly on frying pan with vegetable oil.
To rub carrots on grater, onions and pepper to cut, add vegetables to meat, to fry minutes 10-15, to add bay leaf, to pour in a little water, to stew meat under cover 1.5 hours on the smallest fire.
To add paprika, the tomato cut with cubes, the crushed garlic, salt, pepper, tomato paste and greens to meat, to mix, extinguish still floor of hour.
To boil potatoes in uniform to readiness, to cool baking plate with stream of cold water, to clear, rub on grater, to add egg and flour, to knead soft dough, to roll sausage, to cut with small slices.
Separately to boil water with bay leaf and salt, to lower dumpling in water, carefully to mix after they begin to boil to cook 2 minutes, to get dumpling carefully skimmer, to shift in kastryulka and to mix with the kindled desi.
To serve meat with dumpling together, bon appetit!
Dumpling from spinach
Dumpling from spinach
Ingredients:
Spinach – 570 g
Flour – ? glasses
Egg – 1 piece
Sea salt – ? teaspoons
Salt and pepper – to taste
Parmesan (grated) – ? glasses
Ricotta – 1 glass
Preparation:
Wash up spinach. Dry on paper towel. Small cut spinach. Mix all ingredients in bowl. Stick together small balls from the received weight. Will boil the added some salt water. Spoon skimmer throw on some trickled pastries and prepare about 2 minutes. Scald thus all dumpling. Spray olive oil and salt. Lay out on plate and give with grated parmesan and ricotta.
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