- flour 150 gr.
- vegetable oil 1 tbsp
- egg 1 pc.
- water 2-3 tbsp
- salt pinch
- minced meat 300-350 gr.
- bow 1 pc.
- garlic 1 tooth.
- green onions
- jusai (wild garlic)
- egg 1 pc.
- crackers 4 tbsp
- salt, black pepper, spices for meat
The dough for German dumplings is the easiest, egg, flour, a pinch of salt and a spoonful of oil and water (water 2-3 tbsp).
Knead well and let the dough lie down, wrap in a bag.
For the filling, one onion and a clove of garlic are fried until golden.
All this is added to the stuffing.
Stuffing in the original recipe is used from Bavarian sausages, but I took the usual stuffing and seasoned it well with spices for meat (I have a special mix, Munich).
Salt, pepper and egg are also here.
Another distinguishing feature of this filling is a lot of greenery.
The Germans add spinach, leek.
My replacement from the garden is a bunch of green onions and jusai.
Grind everything and add to the meat.
Roll out the dough in a long and wide strip, quite thin.
In the center of the prepared strip we spread the minced meat, a dense sausage.
It is better to grease the edges of the dough with an egg, after which we alternately wrap each edge.
Using a wooden stick, divide the resulting roll into portions.
We push well so that the dough sticks together.
With a pizza knife (it’s more convenient for them), we cut the glued dough and get large Swabian dumplings.
Cook dumplings in vegetable (or seasoned) broth.
After boiling for about 8 minutes.
Good, with or without broth.
The following week, he promised to cook a double portion at home.
Well, very tasty!