Description
Cornmeal Dumplings. Delicate and "fuzzy" like the pieces of clouds in the plate. those dumplings won me over with its taste and ease of preparation. Recipe from the book JOY of COOKING, my step-by-step photos and retelling in Russian.
Ingredients
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Broth
6 cup
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Flour
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Corn flour
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Leavening agent
2 tsp
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Salt
0.5 tsp
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Butter
1 Tbsp
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Milk
-
Chicken egg
1 piece
Cooking
First, I cooked the cornmeal, drink 1/2 Cup of corn grits in a coffee grinder.
Then added 3/4 Cup flour, 2 tsp baking powder, 1/2 tsp salt. To the resulting mixture put 1 tbsp of cold butter and became a fork to grind the flour to make crumbs.
In a Cup put milk 1/3 and broke the egg. Mixed all with a fork and added in the flour mixture.
All are thoroughly mixed.
In a wide saucepan brought to the boil on low heat 6 cups of vegetable broth. You can make dumplings in chicken or beef broth-here's who he loves.
The broth is ready and you need to make dumplings. A teaspoon first need to dip into the hot liquid, then put into it the dough and drop into the barely simmering broth.
If you want to properly cook the gnocchi, you should follow 2 basic rules: first, the liquid should not recipesa, boiled dumpling comes over low heat, otherwise the dumplings will fall apart into a puree. Second-never overfill the pot with dough-dumplings are much larger in size. Here I have shown already swollen dumplings, they should not touch each other, otherwise we will get a bigger one.
As soon as the gnocchi floated to the surface, the need to tightly cover the saucepan lid and cook on minimum heat for 20 minutes. Since gnocchi is a close cousins of cupcakes, and to check on availability they should be accordingly-if a wooden toothpick comes out clean from the middle of the dumpling, then everything is ready. During cooking, do not need extra time to lift the lid, it is better to use a pan where the cover glass.
Ready to serve the dumplings with the broth where they were cooked,
Adding sour cream and greens
Or put them in a clear broth-is also a matter of personal taste. All the best to You and Bon appetit!
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