Description
This recipe even before the marriage my mother and I read in some newspaper, then I fed this dish of her future husband. He was in awe. Still this dish in our family is welcomed and always # 1 in the menu for the birthday of my beloved wife. Especially this recipe will appeal to those who love all sorts of cooking from fresh cooked dough.
Ingredients
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Chicken
1 kg
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Onion
1 piece
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Carrots
1 piece
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Garlic
4 tooth
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The dough is fresh
1 kg
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Vegetable oil
200 ml
Cooking
Garlic to clean, chop (preferably through a garlic press) and mix with salt.
Rolling in the dough, not the big juicy thick as dumplings, brush each with a very vegetable oil, mixture of garlic and salt, to taste sprinkle with black pepper and chop very into triangles (center to edge).
From triangles to twist rolls (from the edge to the center).
Onion and carrot peel and wash, chop. Wash the chicken and cut into little pieces.
In a pot sauté the vegetables, then add meat and as soon as the liquid boils away, put on top of wound rolls. Add water (so the dough wasn't fully covered), salt. Cook for 25 minutes over low heat.
Serve a common dish, turning the cauldron upside down, so the meat on the plate will lie on top of dough and can be served in portions, as I did. Bon appetit!
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