Zakopane dumplings They are inspired by the flavors of Podhale. You can find in a unique stuffing Potatoes, oscypek and onion onions. Serve them with a lard, dissolved butter or yourself. Of course, buying a real oscypek from sheep’s milk is not easy, especially out of season, but salt cheese from cow’s milk will also work here. The dish is so tasty that you will definitely repeat this recipe more than once.
Cake ingredients:
- 500 g of type 450 wheat flour,
- 250 ml of water,
- 60 ml of milk,
- 40 g of butter.
Ingredients for stuffing:
- 500 g of cooked potatoes,
- 1 large oscypek,
- 1 bunch of onions, bubbles,
- Salt and pepper,
- Oil for frying onions.
Melt the butter in a small pot, heat milk in the second, and in the third water.
Sift the flour into a large bowl or on the board, make a cavity and pour the liquid ingredients. They should be warm, but not hot. Knead a smooth, flexible dough for 10 minutes. If necessary, add a little flour. Cover with a cloth and set aside for a few minutes to rest.
Make a stuffing during this time. Cook the potatoes traditionally or use earlier. Squeeze them through the press or thoroughly. Grate the oscypek on a fine mesh. Add to potatoes.
Finely chop the spring onion. Fry it in rapeseed oil for vitrification. Add to mass. Chop the chives finely. Just a handful. Add it to the stuffing. Mix it well and season with salt (not too much, oscypek is salty) and pepper.
Roll out the dough thinly, cut the wheels with a glass. Apply a teaspoon of stuffing on each circle, fold in half and thoroughly click the edges. Put the dumplings on the board.
Boil salted water in a large pot. Put the dumplings of Zakopane in boiling water, cook for about 3 minutes after sailing. Take out with a slotted spoon.
Sources: Terazpoczy.pl
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