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Karlovy Vary dumpling

    

Tasty and dense dumpling with typical crosshatch structure.

Cook

No. of servings

4

Ready in

1 h. 10 min.

Difficulty

low

 

 

chicken egg3pcs3pieces
mace0.25tsp¼teaspoon
meal8.75oz250grams
parsley leaves2tbsp2tablespoon
salt0.5tsp½teaspoon
semi skimmed milk 1,5%2.1cup5decilitres
white roll6pcs6pieces

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!

 

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