Sastojci: 500 g krompira (pasirani), 150–180 g brašna (mozda i vise po potrebi) tip 500 ili tip 400 plus 1-2 kašike griza, 1 jaje, ½ kašičice soli.
Priprema:
1. Krompir skuvaj u ljusci ili oljušten dok ne omekša. Ostavi da se malo ohladi.
2. Ispasiraj ili izgnječi viljuškom dok je još topao.
3. Dodaj jaje i so, dobro izmešaj.
4. Postepeno dodaj brašno dok se ne formira mekano, ne lepljivo testo.
5. Testo oblikuj u loptu, pokrij i ostavi 10–15 minuta da odmori.
- Količina brašna zavisi od tipa krompira i vlažnosti krompira – dodaj po malo dok testo ne drži oblik.
- Za mekše knedle možeš zameniti deo brašna sa kuvanim pire krompirom ili dodati malo ulja.
Oblikovanje i punjenje
6. Od testa odvajaj loptice, razvij u diskove.
7. Stavi punjenje po izboru (sir, meso, povrće).
8. Zatvori i oblikuj knedlu.
9. Kuvaj u ključaloj vodi 5–7 minuta (dok ne isplivaju).
Ingredients: 500 g of potatoes (mashed), 150–180 g of flour (can be more if needed) type 500 or type 400 plus 1-2 tablespoons of semolina, 1 egg, ½ teaspoon of salt.
Preparation:
1. Cook potatoes in their skins or peeled until soft. Let it cool down a bit.
2. Mash potatoes with potato masher or with a fork while still warm.
3. Add egg and salt, mix well.
4. Gradually add flour until a soft, non-sticky dough is formed.
5. Shape the dough into a ball, cover and let it rest for 10-15 minutes.
- The amount of flour depends on the type of potato and moisture - add a little at a time until the dough holds its shape.
- For softer dumplings, you can replace part of the flour with boiled mashed potatoes or add a little oil.
Shaping and filling
6. Separate balls from the dough, roll into disks.
7. Add filling of choice (cheese, meat, vegetables).
8. Close and shape the dumplings.
9. Cook in boiling water for 5–7 minutes (until they float).
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