Ingredients
1 cup (200 g) flour
pinch of salt
pork lard
2 eggs
salt
Photo added on
Photo author
tillia
Method
Of flour, 1 cup (200 ml) of water and salt are mixed in dough. Messi until it is released by the court. A tablespoon previously dipped in hot water, scoop dough balls, which are placed in boiling salted water. Place neck topped to 10 minutes. Once drained, fry in hot lard. On the dough balls are broken eggs, mix everything and leave slightly golden brown. Serve with a salad of cucumbers or lettuce. Vasershpattsen can be served as a side dish to meat and vegetables or just with sauces.
Containers:
Difficulty
Easy
Tested
1 user
Comments
In our family we know as *nokli*. Instead of using lard oil. We have an exclusive grille / something like a colander, but with wide openings /, which are easily made.
interesting! Blagodarsko for photos, tillia!
Traditionally, with the advent of solar cucumbers, this recipe is prepared at home.
record is waiting line, but for the winter! I know the taste of this recipe from the Russian *Vareniks with cheese,* I grew up with them. You have to get used to the texture of the dough, but you taste it you surprised by the tenderness and softness. We have similar eng. recipe but the eggs are in the dough. In my opinion, this home is vkusotyyka over any pasta shops!
snowy, vareniks are closer to *Dumplings with cottage cheese* (Кнедли with cottage cheese and fruit ) or ( Dumplings of cottage cheese with semolina ). But it quite right that we should get used to the taste of the dough and the best combination is a salad of cucumbers with vinegar. Would I wrote what Bulgarian recipe you mean? It is interesting :)
recipe I got interesting - I never tried anything. I and cucumbers, so I have to try the combination.