DOUGH: 25 dag of flour,
2.5 dag of yeast (or Cykoria dried yeast),
1 tsp of sugar,
1 cup of milk,
2 egg yolks,
salt,
fat,
4 Tbs of flour for sprinkling; FILLING:25 dag of roasted meat,
small onion,
1 Tbs of oil,
spices - Smakosz Extra seasoning, salt, Cykoria ground black pepper |
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| Mix yeast with 4 tablespoons of flour, sugar and milk. The leaven should have a consistency of sour cream. Cover and leave in a warm place. When the dough rises add the remaining flour, milk and egg yolks. Blend carefully and knead until the dough is shiny. Add salt to the dough and sprinkle with flour. Place in a warm place. When the dough double in volume put in on a pastry bard sprinkled with flour. Cut onion and fry to a golden color. Grind meat for filling and onion in a grinder. Flavor with salt and ground black pepper. Add Smakosz Extra seasoning dissolved in water or broth. Form a 4-cm trick roll from the dough. Cut into slices and form into circles with the use of a roll. Fill the circles with filling. Press the ends together. Heat fat in a small pot. To check if fat is hot enough put a small piece of dough in it and see if it emerges quickly. When it emerges quickly and browns dumplings can be fried. Cover the pot. When dumplings are brown turn them to the other side. Fry them for a while in the uncovered pot. Place them for a while on a paper towel allowing the grease to be absorbed. Place the fried dumplings on a dish and serve as a hot appetizer. |
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Ingredients: