Chanterelle dumplings - vegan and gluten-free |Atelier Smaku (505) скачать в хорошем качестве

Chanterelle dumplings - vegan and gluten-free |Atelier Smaku (505)

That's the way it is, all areas of our lives are very much influenced by fashion. What we eat, too, which is why new culinary concepts appear every few years. While delighting in sushi, pizza, kebabs and Chinese food, we happen to forget our favorite childhood dishes. Such dishes included kopytka, lazy noodles, dumplings and dumplings. The latter were most often made seasonally, at the end of summer, with plums. Today we want to encourage you to take a culinary trip back to the years of our youth, but in a new, slightly more exquisite version. We invite you to make dumplings with chanterelles, which are very popular among Poles. Fortunately, chanterelles are popular not only in our country, so you may find the English translation of the episode, useful to someone. Here you can find various episodes in which we used chanterelles 👉   • Przepisy z kurkami   Time: 90 minutes Quantity: 12 pieces Ingredients - dough: 500 g steamed potatoes 200 g potato flour 100 g buckwheat flour 1 heaping tablespoon of ground flaxseed 1 teaspoon salt Ingredients - filling: 400 g fresh chanterelles 3 tablespoons olive oil 1-2 teaspoons of potato flour 1 teaspoon salt 1/3 teaspoon ground black pepper 1 pinch of asafetida Preparation: Peel potatoes cut into large cubes, steam them. Pour water over the chanterelles and after 10 minutes rinse them to get rid of sand and moss. We drain and cut them into small pieces. Set the cooked potatoes aside to cool. our olive oil into the pan and fry the chanterelles with salt and spices, stirring occasionally. When the juice from the chanterelles evaporates, fry for a while more and set aside to cool. When cool, add potato flour and stir. Cool the steamed potatoes and press them through a press. We mix with 1/2 teaspoon of salt, add flaxseed and knead. We leave it for a few minutes, so that the hay absorbs the moisture from the potatoes. We add the buckwheat flour to the potato mixture along with half of the potato flour and knead the dough thoroughly. If the potatoes are quite dry, we can stay with this amount of potato flour. At this stage, it is best to check whether the dough is malleable enough and add more flour if necessary, and then knead and knead the dough thoroughly for another 2 minutes. Keep in mind that the dough releases moisture from the potatoes while kneading, so you may still need to toss in additional potato flour. Tear off the dough piece by piece, form balls, which you flatten in your hands. In the center of the patties formed in this way, we place the filling of chanterelles and then wrap them to ultimately form a tight ball. Drop the dumplings in batches into boiling water with 1/2 teaspoon of salt. When the dumplings rise to the surface, let them cook for about 5 more minutes and remove them to a plate. We can top them with olive oil or smoked tofu crackling from the recipe for non-russian dumplings. Enjoy and cheers! Jola Słoma i Mirek Trymbulak z Atelier Smaku :) 20.08.2023 When you don't have time to cook, for other dishes visit our store: http://sklep.ateliersmaku.pl/ @Samsung #ateliersmakutv #premieraodcinka #Samsung #bezglutenu #wege #bezglutenu #wegańskieprzepisy 00:00 Wstęp 00:55 Zaczynamy 14:15 Enjoy and cheers!