The Portuguese delicacy can also be compared to the Polish schnitzel, patty, croquet and dumpling. A crispy snack never gets bored, because it can be filled with various stuffing. What are Rissóis and how to do them?
Harsh (or single rissol) These are traditional Portuguese snackswhich are inspired by French Rissole patties. From the outside, they look just like dumplings, but they differ in the way of preparation. The dough is fragile and the stuffing is usually more expressive. This is a snack, which is often served in cafes as a cold starter. In Portugal, it also appears at home parties and grills – then it is served warm, with rice and in the company of refreshing vegetable salads.
Rissóis have the shape of a crescent. It’s a breaded dough, deep -fried, which is hidden inside the filling inside. Traditionally, the stuffing is prepared from crabs, shrimps, fish or meat. The interior of the Rissóis can also be filled with béchamel sauce, pork or beef, cod, tuna, octopus, vegetable filling or Flemish cheese.
Read too:
Regardless of what Rissol is filled, the dough always remains the same. They can also be used to make other salty snacks. In Portugal, even sweet Christmas Eve donuts are made, or Sonhos. How to make rissóis dumplings? You will need Only 5 ingredientsthat you definitely have in your kitchen.
Ingredients:
- 250 ml of milk or water,
- half a lemon (well washed – peeled but not starting),
- 125 g butter 82%,
- sun,
- 250 g of wheat flour.
Method of performance:
Pour milk or water into a saucepan. Put a piece of lemon peel and add butter. Pour salt. Cook, stirring occasionally until it starts to boil. Then remove from the burner, remove the lemon zest and immediately pour in all the flour. Stir vigorously until the flour absorbs the liquid.
Insert on fire again and mix again until the dough begins to move away from the bottom of the pot (this is the moment of drying the mass). Then transfer to a board or kitchen countertop and knead the still warm dough (if it is too hot, use a wooden spoon auxiliary). Ready should be flexible and not stick to the countertop. Form a ball.
When the rissóis dumplings are ready, it’s time to start preparing the stuffing. In fact, you can fill the snack, whatever you want. Classically it is a shell -bellied filling – from crabs or shrimp. There can also be an egg and breaded breadcrumbs. Below you will find two recipes – for traditional fish stuffing and for meat.
Traditional shrimp stuffing
Ingredients:
- packaging of fresh or frozen shrimps (cleaned),
- 2 cans of salmon in own sauce,
- 2 onions,
- 2 cloves of garlic,
- bay leaf,
- lemon juice (a few drops),
- olive oil,
- shredded parsley,
- sun,
- pepper,
- Cayenne pepper.
Method of performance:
Peel the onions and cut into small cubes. Peel and chop the garlic. Heat the oil in a frying pan and pour the chopped onion. Fry until frying. Then add garlic, mix.
Cut the shrimps (properly thawed or fresh) into smaller pieces. Put in a pan, mix and fry. Strain the salmon and add to the other ingredients. Mix again to connect.
When the fish and crustaceans are fried, add bay leaf, spices (at your discretion, but the stuffing should be slightly spicy) and chopped parsley. Mix and leave on low heat for about 10 minutes. When the liquids evaporate completely from the dish, remove the bay leaf and set aside to cool.
Meat stuffing for rissóis
Ingredients:
- onion,
- clove of garlic,
- Tomatoes,
- 250 g of minced (pork) meat,
- olive oil,
- sun,
- pepper,
- thyme,
- 30 g butter 82%,
- 40 g of wheat flour,
- 300 ml of milk 2%,
- nutmeg,
- 50 g Startego Sera Manchego (EW. Pecorino Romano).
Method of performance:
Peel the onion and garlic, chop in small cubes. Heat olive oil in a frying pan, add vegetables and fry to vitrify. Season with thyme, salt and pepper, transfer to the pan and combine with onions and garlic. When the meat is already brown, add finely chopped tomato and mix. Turn off the burner and set aside to cool.
Melt butter in a separate saucepan, add flour, mix and fry for a minute. Slowly pour in milk, stirring constantly. Wait for the sauce to thicken. When there is no lumps anymore, season with salt, pepper and a larger pinch of nutmeg. Add cheese – mix to connect. Cool, then mix with the meat stuffing.
How to make dumplings Rissols?
You still need to fold the dumplings and fry them to enjoy a delicious snack or main course. Divide the previously prepared dough into smaller pieces and roll out on a top sprinkled with flour. Rissóis dumplings should be about 2-3 mm thick. Then cut the wheels from it with a small bowl – they should be larger than the wheels for standard dumplings. Place some stuffing in the middle and seal the edges thoroughly so that the dumpling is formed. Prepare the coating from the following ingredients:
Ingredients for coating:
- 2-3 eggs,
- breadcrumbs,
- a liter of vegetable oil (e.g. rapeseed),
- sun,
- pepper.
Heat the oil in a saucepan. In the meantime, freeze prepared dumplings in beaten egg mass and bread thoroughly in breadcrumbs. Fry in deep fat until browned on each side. Remove and transfer to a paper towel that will absorb excess fat.
Source: NowowoPuje.pl, Magellanka.pl
