Description
After Easter I have, as usual, left a few boiled eggs. Where to put them? Now, this recipe was born! Turned out interesting dish! On the one hand, crisp, and on the other hand - a gentle egg-cheese filling.
Ingredients
-
Flour
500 g
-
Water
180 ml
-
Chicken egg
1 piece
-
Salt
1 tsp
-
Sugar
1 tsp
-
Cheese
500 g
-
Mustard
4 Tbsp
-
Garlic
3 tooth
-
Olive oil
1 l
-
Spinach
200 g
Cooking
The perfect component for the dough: flour, warm water, egg, salt, pepper.
To break the egg in warm water.
Stir gently to obtain a homogeneous water.
Pour this mixture into the flour.
Add sugar, salt and pepper.
Knead homogeneous dough. Leave it covered with a towel while you prepare the stuffing. About 10-15 minutes.
Our toppings: fresh spinach, cheese, eggs left after Easter, mustard and garlic.
Eggs finely chop.
Cheese to grate too finely.
Squeeze the garlic.
Add the mustard and mix well.
Our dough is divided into 4 parts. In my case it is due to the use of pelmennitsa.
The first part out thinly.
Take a pelmennica, sprinkle with flour.
Spread on top of the dough and rolled with a rolling pin.
In molds for ravioli spread fresh leaf spinach, and a small amount of filling.
Fill the entire form. In my case, 55 pieces
Roll out another piece of dough and spread on top of stuffing.
Again well rolled with a rolling pin.
The same procedure repeat with the remaining batter. I got 110 small dumplings.
In a saucepan heat the olive oil.
Lay out a few dumplings and fry with 2 sides.
Lay out the dumplings on a cloth to remove excess oil. If You plan to fry all the dumplings, You will need about 1 liter of oil. I fried half and boiled half. The taste of boiled dumplings was very gentle.
That's all! The finished dumplings serve with sour cream and vegetable salad! :0
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.