In classic dumplings, the basis of the dough is, of course, flour. In case Stuffed people two types of wheat type 450 and whole grain type 1850 were used, which were combined with semolina. The dish is really simple to prepare and will surely appeal to all lovers of dumplings and cabbage stuffing.
You can serve the dish alone or with it fried with onion or crispy bacon cut into small cubes. It will also work great sosa spicy tomato sauce or a yogurt-garlic sauce with lots of fresh herbs, e.g. dill, parsley, chives or coriander, will work well here.
Ingredients for the stuffing:
- 50 g of rice,
- 300 g pork shoulder,
- 1 onion,
- ½ teaspoon of cayenne pepper,
- salt, black pepper (to taste),
- 2 tablespoons of butter,
- a few sprigs of parsley,
- sunflower oil (for frying).
Ingredients for the cake:
- 300 g of wheat flour type 450,
- 200 g of whole grain wheat flour type 1850,
- 80 g of semolina,
- ½ teaspoon of salt,
- about 300 ml of hot water.
Cook the rice according to the instructions on the package. Finely chop the parsley and onion. Grind the meat in a food processor through a medium-sized strainer.
Fry the onion in a small amount of oil. When it becomes translucent, add the meat to the pan. Fry until it turns brown.
Season the meat with cayenne pepper, black pepper (preferably freshly ground) and salt. Add butter to the pan. Mix the filling once the butter has melted. Fry for a while. Transfer the contents of the pan to a bowl and set aside to cool slightly. Add cooked rice and parsley to the meat. Mix.
Pour both flours and semolina into a large bowl. Pour some water and start mixing all the ingredients (preferably with your hands). Gradually add water. Knead the mass until you obtain a smooth, elastic dough – such as for dumplings. Set them aside for 20-30 minutes covered.
Tear off portions from the dough the size of a large walnut. Crush them in your hands into pancakes. Put about a tablespoon of filling on them and close them tightly in the dough, forming balls. Flatten the stuffed balls carefully (so as not to break the continuity of the dough) into pancakes.
Cook the finished stuffed ingredients in a large amount of salted water. Cook for 5-7 minutes – until they float to the surface. Serve hot with any additions, e.g. poured with a little butter and sprinkled with fresh herbs.
Sources: Terazgotuje.pl
