src='//'/> WHOLE GRAIN DUMPLINGS- Dumplings made of wholemeal flour with brown butter and caraway seeds - Delicious Dish All Over The World- Cooking Recipes At Deal Cooking AA4920F5FCC13DE10D5F7D58B4BF694B

WHOLE GRAIN DUMPLINGS- Dumplings made of wholemeal flour with brown butter and caraway seeds

Whole-Grain Dumplings | Whole Grain Mustard Dumplings 

Podkarpacie is rich in dumplings recipes. Some are classic with cheese and potato stuffing, others with wholemeal stuffing, and some with sauerkraut stuffing. You can find recipes from over 100 years ago, and for so many years have been enjoyed by almost everyone. Whole wheat flour was also used in their production. The wheat was first dried and then ground. 

The dumpling dough itself was made and performed in two ways. Some people add an egg, while others skip this ingredient. In this case, I did not add an egg, but I made it in my hands for a long time, so that it was flexible and compact. In the past, dumplings were prepared for Christmas Eve, church fairs, family holidays, weddings or baptisms. Today, they appear more often during the daily lunch. Roasted butter, although not attributable to any health benefits, has a wonderful nutty flavor that is worth opting for from time to time. 

Ingredients: Whole Grain Dumplings

  • 200g of whole-grain flour 
  • Lukewarm water (enough to get a flexible dough) 
  • 5 Potatoes
  • 250g semi-skimmed cottage cheese
  • Onion
  •  Butter
  •  2 Cloves of garlic 
  •  Salt 
  •  Pepper 

Preparation: Whole Grain Dumplings

1. Mix the flour with a pinch of salt and water to obtain an elastic dough that easily detaches from the walls of the vessel in which you knead the dough. 

2. We knead them for about 10 minutes. 

3. Peel the potatoes and boil them in salted water until they are soft. 

4. Chop the onion finely and fry in butter (2 tablespoons). When they are glazed, add them to the boiled potatoes, which you thoroughly crush beforehand. 

5. Add salt and pepper to the mashed potatoes and grate the garlic cloves. 

6. Heat the rest of the butter in a saucepan, stir it from time to time and leave it on the fire, when it becomes amber/brown and black scum appears on the bottom. 

7. Add chopped cumin to the butter. 

8. Roll the dough into a very thin cake, cut out the circles with a glass, and fill it with stuffing. 

9. We stick dumplings and boil in salted, boiling water. 

10. Take it out when the dumplings come to the top and cook for another 2 minutes.


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