Description
It's a warm, kind word that I first heard almost 20 years ago when I lived in the Soviet Union in p. Olekma at BAM. When I first made these naive potato-cottage cheese dumplings in Ukrainian. Now in Russia it is sometimes reminded of that glorious time... the Food is the easiest way to travel in time and space))) a Little bit of nostalgia, hour of free time, simple foods and... try paluszki! Soft, tender, "matecki" with sour cream - delicious on its own. Or neutral side dish for poultry and meat. And if you call them in a modern way "gnocchi", it is possible to intrigue picky.
Ingredients
-
Potatoes
500 g
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Cheese
200 g
-
Flour
7 Tbsp
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Chicken egg
1 piece
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Sour cream
1 Tbsp
Cooking
Better to take a fatter cheese, because I only have 5%, I mix 200 g of cottage cheese with 1 tbsp sour cream (this is necessary only if the cheese is hard and/or dry).
Porirua cheese until smooth (you can RUB through a sieve).
Add egg and salt (enough salt) and stir. Photo of black salt, and black pepper here would be appropriate.
On large (better on average) grater RUB 500 gr boiled "in uniform" and the cooled potatoes.
On the table, mix the potatoes with the cheese and gradually interfere 7 tbsp flour. Due to the fact that in this simple dish the quality of each ingredient greatly affects the result (starch content of potatoes fat content and the naturalness of cheese, the level of gluten in the flour), you have to be prepared that the flour will have to fill the "by eye". Sometimes that 5 tbsp flour enough, and sometimes had 12 tbsp involved.
Kneaded the dough so that it could roll into balls/sausages. Not to say that the dough was very comfortable... It's a little damp and sticky, but quite manageable. If there are parallel cases (for example, I simultaneously cooked the chicken gherkins), the dough from time to time you can remove in the bag and in the fridge.
Divide the dough into several parts and each part rolled into a sausage. Each sausage with a knife divide into +/- equal parts. These pieces roll in flour. Now you can shape dough into balls or form triangles or pads.
I'm doing the pads in the naive style - pressed on one side with a fork)))
Paluski boiled in boiling salted water with 1 tbsp oil. Cook 5 minutes after surfacing (possible smaller). From this quantity of products obtained a solid 5-6 servings, so half Petushkov I freeze for later.
Take out with a slotted spoon and on a plate with butter and sour cream. Very tasty with dill (alas, was not). Paluski well with any "Macaronesian" sauce. And for those who without meat can not, in addition to butter, and sour cream adds to the dish something more substantial))) Bon appetit!
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