Dumplings stuffed with goat cheese and savory
We peel the potatoes with husks and fully cook until soft in salted water.
Peel onions and cut into crescents fry in oil until golden brown.
Then, cheese, potatoes and the cooled onion in a food processor grind. Yes, the mass season to taste with salt, pepper and savory. We crushed in prasce garlic (or grated on the finest mesh grater).
Mix the ingredients by hand until a uniform batter.
Sift flour on a pastry board, we stick egg and gradually pour hot water, earning cake with loose consistency.
Rolled dough to a thickness of approx. 2 mm, and then punched discs. At the center of each disc put the stuffing, we give the puck with filling in half and strong glue.
Put dumplings boiling salted water.
We cook a few minutes (approx. 10 minutes), occasionally stirring gently to avoid damaging the dumplings.
Cooked dumplings gently remove with a slotted spoon to a strainer to the water drips.
Drained dumplings served topped with bacon fat with podsmażonym.
• wheat flour (type 450) - 0.50 kg
• potatoes - 0.50 kg
• cottage cheese with goat cheese - 0.50 kg
• Green-egg hens - 1 piece
• savory (dried) - 1 level teaspoon
• Garlic - 3 cloves
• onion - 1 piece (ok.0,15 kg)
• oil for frying onions - 3 - 4 tablespoons
• smoked bacon - approx. 0.15 kg
• salt and pepper - to taste
• water to make the dough - how many will take flour, earning a loose dough consistency