Typical Slovak side dish for roasted meat menus.
Preparation 10 minutes .. Rising 2 x 30 minutes .. Steaming 15 minutes
INGREDIENTS .. 6 – 8 pers
- 500 g all purpose flour
- 300 ml lukewarm milk
- 20 g fresh yeast
- 1 tsp of salt
- 1 tsp of sugar
- 1 tbsp oil
Take the milk, sugar and yeast and let it rise for a 15 minutes.
Meanwhile sieve the flour into a bowl, make a well in the center and pour in the yeast. Add the remaining milk and salt and make a stiff dough. Let the dough rise for 30 minutes hijacker temperature under the plastic film.
Put the dough after rising to the surface and knead it a bit. Cut into two pieces, and shape each piece a dumpling. Let the dumplings rise for another 20 minutes on the worksheet. Put the water in the pot and put in a steam network. Wipe the steam net with 1 tbsp oil so the dumplings will not stick. At the bottom of the steam network
Lay the first dumpling to the power source, put the lid on and let steam for 15 minutes over medium heat. After steaming the dumpling let cool on a greased wire rack. Now repeat the procedure with the second dumpling.
Hot dumpling you cut best with a wire.
After cooling, if you do not want to use it immediately you can cut it with the knife into thin slices and freeze. Dumpling you may also fry covered in egg instead of bread.
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