Dumplings in Hebrew

Description

Dumplings with unusual stuffing recipe mother-in-law, living life side-by-side with the Jewish family where she learned how to cook their national dishes.

Ingredients

Vegetable oil

1 Tbsp
Seasoning
Salt
Water

200 ml
Milk

200 ml
Chicken egg

2 piece
Flour

4 cup
Onion

3 piece
Tomato

3 piece
Minced meat

1000 g

Cooking

Cut the onions small

And put to stew WITHOUT OIL in a frying pan with a thick bottom, stirring constantly, for 7-10 minutes

That's about in this condition.

Now the tomatoes pour over boiling water, remove skins

And grate them on a coarse grater.

Mix the cooled onion, the grated tomatoes with the stuffing.

Now the dough: mix a glass of milk and a glass of water.

Slightly beat 2 eggs, mix with milk+water, add salt.

the flour pour on the table slide, make the hole and pour in the liquid from the eggs and milk+water. for some reason I'm scared of this process of infusion in a hole and knead the dough, gradually adding flour at the end to pour a tablespoon of oil. it turned out well.

Cut pieces from dough and roll out into layers 2-3 mm thick, to be honest, not measured, well as regular dumplings. and cut kruglyashi glass; mother-in-law said, "faceted", but I have no beads, therefore, took the glass which was. I think he's a little more.

Spread the filling on kruglyashi mold type pies.

Put water in a large pot, so it was convenient to mix. salt it, you can throw that Lavr, pepper, who likes a bouillon cube. in boiling water throw our dumplings. with a slotted spoon to gently unstick from the bottom until the float, and then boil for 7-10 minutes.

Well, everything. harvested them. spread in dish. put them on a piece of butter, it melts into the dumplings. or separately with melted butter served, if consumers with different preferences. we put on the table the sour cream, but ideally eat them with butter and sprinkled with wine vinegar. all, Bon appetit!

And this is in the context.

Comments and reviews

Leave a comment or a recipe review