Karlovy Vary dumpling
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Tasty and dense dumpling with typical crosshatch structure.
recipe,photo-recipe,white roll,mace,chicken egg,Dumplings,Steamers recipes,Czech cuisine
Dumplings
Czech cuisine
Ingredients
Ingredients
| chicken egg | 3 | pcs | 3 | pieces | |
| mace | 0.25 | tsp | ¼ | teaspoon | |
| meal | 8.75 | oz | 250 | grams | |
| parsley leaves | 2 | tbsp | 2 | tablespoon | |
| salt | 0.5 | tsp | ½ | teaspoon | |
| semi skimmed milk 1,5% | 2.1 | cup | 5 | decilitres | |
| white roll | 6 | pcs | 6 | pieces |
Recipe
1.
white roll 6 pcs • semi skimmed milk 1,5% ¾ cup (200 ml) • mace 0.25 tsp • salt 0.5 tsp
Cut white rolls into small cubes and roast them until golden at 300°F (150°C) for about 20 minutes. Pour them over with milk, add finely chopped parsley stalk, pinch of mace and salt.
2.
chicken egg 3 pcs • semi skimmed milk 1,5% 1.3 cup (300 ml) • meal 8.75 oz (250 g) • parsley leaves 2 tbsp
Stir together egg yolks, milk and flour and make thin dough, then mix it with the white rolls. At the end gently stir in egg whites foam.
3.
Shape the dough into dumpling and steam it (in steam cooker) for 20-25 minutes. You can also cook dumpling in water, or covered in plastic wrap.
Bon appetit!