Ears with radish

Ears with radish

Category: Dishes from cereals and flour products

Ingredients
Wheat flour	400-450
Egg	3-4 pcs.
Onion	2 pcs.
Radish	2 pcs.
Vinegar (better apple cider 6%)	1 tsp
Salt
For refueling:
Unsalted lard
Onion
Sour cream
Greens
Vegetable oil for frying

Cooking method

• Unfortunately, I ran out of durum flour, but ears can also be made from ordinary wheat flour.
• So let's get started. The dough consists only of flour and eggs. As a last resort, you can add very little water to bring the dough to the desired consistency.
• You can, of course, make a lean version. To do this, you need to use only flour and very cold water.
• But today we are going to make a dough on eggs.
• 
• I do not indicate the exact amount of flour, since it can be of different moisture capacity. The thickness of the dough must be adjusted with flour and eggs.
• We put flour into the combine, but not all, leave 50-70 grams for now. Flour and one egg. The knife should be for chopping, not kneading. Once the dough is uniform, add another egg. We mix. Add another egg. And now we are looking to add the rest of the flour or, on the contrary, an egg. Sometimes I don't add the whole egg, but a part. Only yolk or white, since we need to track the thickness of the dough. It should be like this:
• 
• If we squeeze it into a fist, then it easily takes the desired shape, not liquidish, but not too crumbly.
• We take it out of the combine. It molds well.
• 
• Roll the sausage out of it.
• 
• The dough rolls out well and no flour is added. Put the dough in a plastic bag and put it in the refrigerator. At least half an hour. Better for a few hours. Even in a day or two, the dough can be used. If the dough is lean, then keep it in the refrigerator for at least 3-5 hours.
• 
• While the dough is resting, prepare the filling. Three radishes on a medium grater. It is possible on a small one, but I like it better on this:
• 
• Fill the radish with cold water with 1 tsp. vinegar. Let's stand.
• 
• Then rinse thoroughly under running water.
• 
• We squeeze well.
• 
• Fry onions.
• 
• Then add the radish and also lightly fry. Salt.
• 
• We take out the dough. Roll out.
• 
• 
• Cut into squares with a side of about 4 cm.
• 
• 
• We put our filling. We pinch like this.
• 
• Then we connect the edges of the triangles. It turns out a kind of "kokoshniki".
• 
• Here are the first handsome men:
• 
• As soon as we make the minimum required amount per serving
• 
• put a pot of water on the fire. Put onion, salt, bay leaf, pepper there.
• 
• As soon as it boils, we throw in the ears.
• 
• In the meantime, fry cracklings with onions and sculpt the next batch of ears.
• 
• Ears can be eaten with sour cream,
• 
• with cracklings and onions,
• 
• with cracklings, onions and sour cream.
• 
• Bon Appetit!

Note

Remember the days when meat was not bought, but taken out?
Somehow dad got the pork. I brought it home and told my mother that friends would come tomorrow for her signature dumplings.

But the pig was a little fat. And the peasants have to be fed. They will not be satisfied with small portions.
And my mother decided that she would make some of the dumplings as usual, with meat. And part of the old family recipe - from radish. From fatty pork, he will fry a crackling for ears. And tasty and satisfying.

Friends came. Mom brought out two dishes with hot dumplings and ears, abundantly sprinkled with cracklings. Everyone was very happy and praised my mother's culinary talent. Moreover, the ears with radish were eaten much earlier than meat dumplings.

Now try this simple but delicious dish.
Angela for you at your meal!

[Irina]

Irina, you showed this recipe so perfectly and with soul !!! Everything is VERY visual and professional, I admire the pictures of the modeling.Thank you! : rose: I just want to try it, although I'm not so friendly with dough for dumplings

Please tell me how does this dough behave in freezing? With radish, I think it's not worth freezing - the water will go away. And meat?

Are you dusting the squares in the pile with flour? Or do they not have time to stick together?

[Svetlenki]

Svetlenki, I have frozen and with radish. It is first washed, and then thoroughly wrung out. It turns out dry.

I never dust with flour at all. It is important to observe the following rules:
1) We chop (and not knead) in the combine. Kneading, of course, you can, but it will take a very long time. And if there is no harvester, then you need strong hands. And in the combine - a few seconds and, voila, the dough is ready!
2) We introduce the liquid (in our case, eggs) gradually, in batches. It is advisable to take the liquid cold. Especially water.
3) As soon as the dough begins to roll in small lumps, we check it for stickiness. If it is too wet and sticks to your fingers, add flour. If it is molded, but rather dry, it is difficult to combine the grains into one whole - we add quite a bit of eggs or water.
Of course, experience is needed here. I can just by glance determine whether the dough is good. Whether wet or dry.
4) Be sure to let the dough stand in the refrigerator. I often do it in the evening, and I sculpt the ears in the morning or even after a bit. Especially if the flour is made from durum varieties. This dough has a long shelf life.
5) Do not salt the dough !!!

By the way, if there is an opportunity to buy semolina marked with the letter T, then you can grind it into flour on a coffee grinder. Let's get wheat flour from hard grain.

Great !!! I didn’t have to try dumplings and dumplings with anything, but not with radish. Tasty, you say? Will do! Thanks for the recipe!

I have never met ears-dumplings with radish. Very interesting. Thanks for the recipe)))

Please tell me, and you only use black radish, what other variety is suitable for ears? Or does it matter? After all, there are many different varieties of radishes: black, white round, white long (daikon), greenish, red like radishes, etc. ... And they are all different in taste, sharpness and bitterness!

[toffee]

toffee, an interesting recipe! Confuses one thing - the specific smell of the radish ... After cooking, does it disappear or not?

I love it with black radish. As in childhood. But you can also use daikon. Its taste is softer and the smell is not harsh. But you must remember that daikon is more moist than radish. It needs not only to be wrung out, but in a napkin to be drier.

White, red, phyloete and greenish - these are all daikons. Regardless of the shape. There are, of course, a couple of varieties of real white radish. But they are extremely rare. From amateur vegetable growers. In the store, the same radish that is not black - most likely a daikon.

The bitterness is adjustable during flushing. Just trying it. But do not forget that some of the bitterness will go away during roasting. A light bitterness is welcome in this dish. She will come piquancy, playing well with the sweetness of fried onions.
The smell is also almost completely washed off. These are essential oils. Therefore, we first soak the radish in with vinegar.

Great recipe! Originally from childhood. My mom was making soup with meat ears. But I also made the dough with 2-3 eggs, so that it would not boil and keep its shape.
The filling is very curious, you need to try it, especially for my dad it will be useful .. He loves black radish, plus the radish gently reduces pressure - he sleeps better and then feels more vigorous. Bookmark, with your permission!

For the first time I tried dumplings with radish at my mother-in-law. She did the filling a little differently. I rubbed the radish, boiled it so that the specific smell went away, squeezed it out, added butter, salted it, pepper it. It was very tasty. Then I also made similar dumplings. Irina, thanks for the recipe.

He adores black radish, plus the radish gently reduces blood pressure - he sleeps better and then feels more vigorous.

I didn’t know that radish lowers pressure. I'll know. And then I have hypotension. Hence, it is not worth abusing.

Thank you all for your kind feedback!

A very interesting recipe, I have never cooked like that, you will need to try. There is radish, flour and eggs too, I always cook the dough like that, I like it.

Yes, the recipe is simple and inexpensive. And the table diversifies.

[toffee]

toffee, Ira! It's a delicious mind to eat off! Thank you very much! Very often I cook according to your recipes, each time a delicious treat. Nobody guessed that it was a radish. I'm waiting for new recipes

How did I get past such a cool recipe ?!
Bookmark it!
I will definitely do it.
Thank you very much for the explanations about the dough - the most valuable information!
And the story from your memory box is, as always, instructive, kind, touching.
Thanks for the recipe!

I have one radish (daikon) ... I just got bored in the fridge!
Today I will make dumplings with cottage cheese.
And ... I really want to try this recipe. Tell me this dough will go for dumplings with cottage cheese?

[mamusi]

mamusi, I did it from white and green radish - good. I put the rest of the dough on dumplings with cottage cheese. About daikon. I rubbed in kenwood. The disc corresponds to a large Soviet grater. Longish pieces turned out - it is not convenient to stuff. Apparently next time I'll take another grater, smaller. My flour is very dry for 400.0 it took 5 home eggs and a little water. I didn't like sculpting in the raviolnitsa - the long filling sticks stuck out and interfered with the filling! But the Tupper trio is excellent. Roll the dough on 6-7 kenwood. 7 sometimes torn