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KNEDLE OD DIZANOG TIJESTA

Ukusan i izdašan prilog mesnim gulašima i raznim umacima

Sastojci:

500 g glatkog brašna

1 svježi kvasac

1 žličica šećera

1 žlica soli

1/3 šalice ulja

250 ml toplog mlijeka

Priprema:

U zdjelici mlijeko pomiješajte sa šećerom i žlicom brašna pa u njega razmrvite kvasac.

Promiješajte i pokrijte tanjurićem. Ostavite nekoliko minuta da se kvas počne dizati.

Brašno izmiješajte s uljem i solju, ulijte uzdigli kvas i miješajte mikserom s nastavkom za tijesto malom brzinom. Kad tijesto postane jednolično, prebacite ga na pobrašnjenu dasku i još malo premijesite rukama. Oblikujte kuglu pa je vratite u lagano nauljenu zdjelu. Prekrijte prozirnom folijom i ostavite na toplom mjestu da se udvostruči (oko 1 sat).

Naraslo tijesto na pobrašnjenoj podlozi razvaljajte 2 cm debelo. Čašom čiji ste rub umočili u brašno, režite knedle. Pokrijte ih ponovno folijom i ostavite da se dižu dok voda ne uzavrije.

Na vatru stavite lonac s vodom, a na njega posudu za kuhanje na pari. ( Ja sam koristila kinesku posudu od bambusa, ali vi možete upotrijebiti i običnu posudu s rupama ili jednostavno oko lonca zavezati krpu.)

Kad voda u loncu zavrije, u posudu/na krpu stavljajte knedle. Poklopite i kuhajte na pari 10 minuta.

Odmah poslužite uz umak.

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GERMKNOEDEL (YEAST DOUGH DUMPLINGS)

A tasty and lavish side-dish served with meat goulash or various sauces

Ingredients:

500 g plain flour
1 fresh yeast
1 teaspoon sugar
1 tbsp salt
1/3 cup oil
250 ml warm milk

Method:

Combine the milk with the sugar and a tablespoon of flour in a bowl. Crumble the yeast, combine and cover with a plate. Leave for several minutes for the yeast to start rising.
Combine the flour with the oil and salt, pour in the yeast and beat with a mixer with a dough hook at low speed until uniform. Transfer onto a flour-dusted surface and knead. Form a ball and place into a bowl lightly greased with oil. Cover with plastic foil and leave in a warm place to double in size (about 1 hour).
Roll out the risen dough on a flour-dusted surface until 2 cm thick. Dip the rim of a glass in flour and cut the dumplings. Arrange on a tray, cover with plastic foil and leave to rise while you prepare a steam cooker.
Use a steam cooker, or a pot and a bamboo steamer basket, or a pot with a rack, or a pot and a kitchen towel tied on top of it. Bring the water to a boil, place the dumplings on top, cover with a lid and steam for 10 minutes.

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