Sauerkraut Dumplings, 500g
Dough: wheat flour, pasteurized cow's milk, farm eggs, olive oil, water, salt
Filling: white cabbage, carrot, onion, black paper, salt
keep in a freezer -18C for 90 days
Size: 500 g
Boiling: Place a large saucepan of salted water to boil. Drop as many dumplings as you are going to eat into the boiling water. Gently stir the water so they won’t stick to the bottom of the pan. Wait until dumplings float and then cook on low heat 5-7 minutes. Take them out with a draining spoon or a skimmer. You can taste one dumpling to make sure the dough is cooked.
Frying: Put some butter on a medium-heated a saucepan. Put in as many frozen dumplings as you are going to eat and stir. Add more butter if you need to and fry the dumplings until they acquire a crispy crunchy exterior.
Serving: Serve with a spoonful of butter, MilkUp! Sour Cream or Yoghurt. You can add some jam or berries if you like having Cottage Cheese dumplings as a sweet dish.
: In stock
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