For dumplings, I'm pretty picky. No way the Swabian "people food" ravioli of citizens. And even when Metzger variants I always have a bit of the feeling that's inside what was left.
A colleague raved again and again from foot pockets of your partner. So much so that I thought, if the do that, I get out the loose.
Even if I buy pastry at the village bakery of my confidence, the whole thing is quite a bit time consuming. So you should immediately make a big swing and freezing.
My experience: self-made dumplings are much sought after - and in no way, so that ultimately there remains very little for freezing. (Or say how the Swabians "fullness")
for about 1.5 kg of dough I take 1.5 kg mince (beef and pork mixed). There are also four stale bread (soaked in milk and squeezed out), (keep egg white) 2 eggs , 2 egg yolks.
Depending on the region, there are many different fillings. I take no meat, because I just do not like to eat - but in some areas basic ingredient. My mother is still small cut as gendarme in the dough that also tastes good.
Reiner waived any case - and I close to me. Swing
cube 2 onions in a little butter in a pan, half leek (chopped), and let it also be easy to fry.
Now even 3 bunches parsley, chop finely , 250 g young spinach thaw (without cream) and give everything in the bowl. Such amounts of dough can
be worked great with the KitchenAid and the paddle.
season properly before mixing with salt, pepper, organic herb salt , a dollop of mustard , marjoram and paprika . Then mix on low speed until the mixture "Meatballs consistency has. If it is too soft, homemade bread crumbs to give.
Important: Before filling necessarily a small sample-fry meat fritters. So you can check if it's true the soul of wit - mostly I'm just too timid seasoning and then again after properly.
Roll out the dough. I will rub it complete with protein. Then by far the mass (eg Eiswürfelportionierer) to enter. Lower Teigseite reshaping if necessary and carefully fold the bags so that the filling is well distributed.
Pelmeny portioned only one with a wooden spoon and cut the dough with a pizza cutter, for example, for regular dumplings.
The dumplings in a pot of boiling broth give. That gives them a good flavor. Simmer 15 minutes and then in cold water so that they not stick.
You can enjoy the pure ravioli - or ....
... geschmälzt in butter with onions and homemade potato salad for Grandma Marie.
let you taste it - or how to say the Swabians, "dr Honger forces it nei!
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