"Knödl (kless) - in German it means a Bavarian side dish, most often made from bread, soaked milk, and potatoes (boiled or raw). They also add starch and egg. They knuddle or boil them. Potato dumplings are served hot as a side dish for meat dishes. They are poured with butter and sprinkled with grated cheese before serving. Say what you like, just a paradise dish!
Each guardian of the hearth tries to surprise people close to her every day. New hairstyle, makeup, new dress. However, there is no better way to show yourself as an extraordinary, loving, the only woman in the world than culinary excellence (male instincts, you know ... sleep, eat).
To demonstrate culinary excellence, cooking such an appetizing dish as potato dumplings “Man's Joy” is perfect.
First, prepare the necessary ingredients and items. For three people:
- peeled potatoes (8-10pcs. medium size);
- raw egg;
- bulb;
- flour (3-4 tablespoons);
- salt;
- Bay leaf;
- allspice peas;
- 250 grams of sour cream (located in the refrigerator);
- gauze (30 cmx90 cm).
Start cooking by rubbing the onion on the smallest grater (this will not allow the potato to change color), then rubbing the potatoes, the use of a blender is not recommended.
Mix potatoes with onions and squeeze potato juice through cheesecloth. A bowl of juice is set aside. An egg is added to the resulting thick potato mass and salted to taste. Potato juice is drained from the bowl, and the pale pink mass that has hardened at the bottom is returned to the potato. This is starch, it gives the dish a kind of tenderness.
All the resulting mass begins to mix thoroughly. During the preparation of potato dough, flour is added in small portions, the amount of which depends on how well the potatoes were pressed (as well as the quality of the flour itself). When adding flour, do not get carried away. You need to get a soft dough in order to be able to roll balls out of it. If you are not sure, try to roll a ball with a diameter of 3-4 centimeters, such dumplings are tastier. The result is a ball - enough flour, otherwise add more. Potato dumplings do not need to be perfectly even, they will lose their shape in any case.
Before the formation of the balls, dumplings put a wide, four-five-liter, pan with water on the fire. The pan is half full.
The resulting balls are placed on a tray sprinkled with flour.
Salted boiling water (required), add a bay leaf and allspice peas. Very carefully, one ball each, dumplings are dipped in boiling water. Use for this an ordinary tablespoon. When all the balls are in water, mix them carefully. Dumplings should not stick together and stick to the bottom. When preparing a large number of dumplings, they can not be immersed in water all together. It is necessary to cook only in parts, a batch - 25-30 pieces.
Boiling should not be, so the fire is reduced to an average level.
The popped dumplings are cooked for two minutes and are not thrown into a colander, but gently and carefully removed from the pan with a slotted spoon. It is important!
Potato dumplings are ready. But! In order to make them want to not only lick their fingers, but also to eat, the balls must be fried.
Fry dumplings in butter. You can use a mixture of olive and butter. It is to your taste.
For a great result, the dumplings again need to be laid out one thing at a time. Fry them from all sides, turning over several times. If you want to cook potato dumplings with meat, add ground meat to the mass.
Serve on the table dumplings hot, with sour cream. Enjoy your meal!
Historical fact
After treating the “Masculine Joy” potato dumplings, many of the hostess's friends began to envy her skill and skill. Be careful!
PS The recipe is passed from the middle of the 17th century, from generation to generation, along the male line.