Dumplings (potato lazy dumplings) with veal in sour cream sauce

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Dumplings (potato lazy dumplings) with veal in sour cream sauce

Category: Dishes from cereals and flour products

Ingredients
potatoes	10-14 pcs
egg	2-3 pcs
flour	5-7 tbsp
flour for work	100-150 g
veal	0.7-1.5 kg
large onion	2-3 pcs
oil for frying	100 ml
sour cream (cream)	500 ml
flour in sauce	1h (st) l
salt, ground pepper, laurel. sheet
sugar in sauce	1-2 h l

Cooking method

• boil potatoes (I do not like in the peel, although according to the recipe it is necessary), pass hot through a press
• 
• add eggs, salt, flour - at your discretion from 0.5 tablespoons to 1.5 tablespoons for each potato, someone loves dense dumplings, someone tender, I add 5 tablespoons for 10 potatoes, divide the dough into 3 parts, on a rug sprinkled with flour, I slightly knead each part separately and pass it through a press (for the same size dumplings).
• 
• No press? roll out the sausage and cut into equal pieces, you can flatten them slightly. In any case, prepare one part of the dough and cook the dumplings (throw in boiling water, cook for 2-3 minutes after floating). If you knead the entire volume at once, the dough becomes rare and requires additional flour, respectively, after that there will be more dense, and even "clogged" dumplings.
• Press owners - sprinkle flour on the substrate, it is more convenient to work this way. We put the cooked dumplings in a deep bowl and pour over with sunflower oil (0.5 tablespoons per serving) so that they do not stick together.
• 
• Boil the remaining portions, cover the prepared dumplings with a lid, let them wait.
• Do not digest (delicate can burst!)
• We turn to the veal: wash, clean from the films, cut into pieces of which the medallions will later be cut, put in a plate and add 2 tablespoons of vinegar. Leave for 10 minutes
• Fry onions in a cauldron, add meat, fry lightly, pepper immediately, add bay leaf and simmer for 1.5-2 hours, adding a little water. Salt after an hour of stewing, in the middle of the process.
• 
• When the veal is ready, put it on a plate, cool, cut into pieces 0.5-0.8 cm thick (preferably with a slicer)
• 
• Blanch the onion in the liquid remaining from the stewing, if there is little liquid, add milk or water.
• 
• Stir the sour cream with flour (from 1 tsp to 1 tbsp) and pour into the sauce, check for salt, add 1 tsp of sugar (this is mandatory), let it boil, return the meat to the sauce and boil for 5-7 minutes.
• 
• Well. Put the dumplings on a plate, catch the meat, fill it with a lot of sour cream sauce.
• Bon Appetit.

The dish is designed for

lot

Time for preparing:

2-3 hours

Cooking program:

plate

Note

the correct sauce practically does not drain from the fork;
it is better to eat the dish warm rather than hot;
It is good to use a double boiler to heat the dumplings after the refrigerator.



KNEDLIKI, flour products made from unleavened or sour dough, stuffed with plums, berries, jam, boiled in salted water, sprinkled with poppy seeds and poured with oil; a traditional dish of Czechoslovak cuisine. Dumplings are also made from raw or boiled potatoes.

Helen, it’s delicious. I will definitely do it next weekend

I have long wanted to cook dumplings, thanks to Helen for the recipe, the press will work, otherwise something is lying idle :-) :-) bookmarked!

it is about these dumplings that Schweik sang:

And over the Mediterranean Sea, the voice of the gallant soldier Schweik resounded:
Listen to my advice:
Eat more dumplings.
Ain, tsway ...
You will become so mighty -
Can't hit you with a flying bullet.
Ain, tsway ...
To make each dumpling the largest
Human heads twice.
Ain, tsway ...

A very good recipe! Hearty, tender and delicious! Now I wanted to buy a press too!

[lettohka ttt]

lettohka ttt, I will look forward to the report!
Rada-dms, it is possible without a press, the main thing is not to forget to divide the dough into parts for kneading with flour. It's just that the press is prettier, faster, lighter, and the dumplings are the same, and the hands get dirty less.

it is good to use a double boiler to heat the dumplings after the refrigerator

Lena, is it impossible in the micro? I don’t have a separate steamer, only in the cartoon.

Is it possible, why not? We often cook it for guests, then it is convenient to heat it in a double boiler - it fits a lot, there is enough for everyone at once, and a small portion can be warmed up completely in a micron.

Elena, here is my report on the work done. The sauce turned out to be wonderful, tender and tasty. But the dumplings were afraid to make them dense and they wanted to fall apart all the time. Now I will not be afraid and I will take more torment: secret: it turns out that I like more dense
Thanks for the delicious recipe

[Chuchundrus]

Chuchundrus, enjoy your meal! I'm glad I liked it, but get the hang of the density.
I forgot to indicate in the recipe. dumplings are usually made from autumn potatoes - freshly dug young or summer ones are not very suitable. So it happens that in the middle of summer and a scattering of young potatoes, we go and look for some old woman in the bazaar with last year's old potatoes

: yahoo: everything turned out great for me. I tried hot dumplings and filled them with hot sauce: secret: I was in a hurry to create a photo session. I was a little saddened, sho the chicken I was clapping, and now I took a sample from them, I write with delight. Usually, I cannot eat mashed potatoes and all potatoes, if I don't like the taste of the potatoes just cooked afterwards. But how delicious they are now. Those that were not immediately eaten, I slightly fried in butter, and now I tried to disappear urgently to finish: girl_manikur: until someone got to them.
Elena grand merci

Hurrah! The dumplings are a success! And it is written in the notes that it is better to eat warm, not hot, so it is tastier and more fully perceived.
Thanks for the report. Delicious dumplings for you.