Description
Always prepare slience when there is dough on the dumplings. The recipe story: my mom saw it in the 70-ies in the restaurant (honestly!) the city of Khatanga. No, of course, visitors of this dish and then not filed, despite a total and comprehensive grocery deficit; the restaurant staff was cooking them for yourself, drink tea. For me, this is the most ideal option using leftover dumpling dough.
Ingredients
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Flour
2 cup
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Chicken egg
1 piece
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Water
0.5 cup
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Butter
50 g
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Sugar
50 g
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Vegetable oil
30 g
Cooking
For a more complete description of the formulation I gave the ingredients for a simple dumpling dough. Personally I put an egg in it. And you do as you like. Remains of dough roll out with a rolling pin into a sheet with a thickness of 3-5 mm, that is, not very subtly.
Grease with butter. If the butter is soft, like me, you can just smear it on the layer of dough with your hands. If frozen, you can just grate it on a grater directly on the test, more or less evenly distributed by hand. Then sprinkle with sugar. Fundamentally sugar in moderation, because then it can leak and contribute too crispy crust that is not Gud.
To roll the dough rolls and cut into fairly large pieces.
Stung at the cut lines to form a pellet. Not always semipaved tight, so I the edges of the dough with oil not grease. As you can see, I had a helper :).
Fry in a hot pan in vegetable oil on medium heat and be prepared for the fact that butter and sugar will flow out through the holes, with all the unpleasant consequences. Often need to flip.
That's the whole recipe. I'm probably too hard - on simple. For a long time of my mother's upbringing and experimented with the filling and method of preparation and composition test. But personally, I still like that a little bit of prioritie slotki. However, it is better to eat them fresh.
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