Posts Tagged ‘corn’

Corn dumplings with fresh cheese (Transcarpathian cuisine)


In warm water, put salt, sugar, eggs, stir, add the sifted corn flour mixed with wheat flour and knead the dough. Having stood the test make it 25-30 minutes and then roll out a thickness of 1.5-2 mm, put on his balls minced fresh cheese and cover the edge of the test. The top layer of dough is pressed to the lower arms around each ball and cut dumplings metal groove. Prepared dumplings boiled in salted water in small batches. When the dumplings float to the surface. Choose them with a slotted spoon into a colander for draining water and shift to the pan with melted butter. Feeding on the table, pour sour cream dumplings. Application rate for one serving: 20 g corn flour, wheat flour, 40 g, 15 g of water, salt 3 grams, 2 grams of sugar, eggs, 1/4 pieces, fresh cheese 96 g, 10 g sugar, eggs, 1/5 pc., 5 g of butter, sour cream '30