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Traditional Viennese dumplings

Posted date : 30.01.2016 In Main dishes

These gnocchi I have prepared for the competition on the website as a cook traditional Czech dishes. Before, I did not have to cook the dumplings, and I was surprised that everything went pretty smoothly. Dumpling unusual taste, hearty and very — very tasty! We have them still fill with sour cream, I thought so even tastier. I can not say that to cook dumplings — a simple affair, I have several times they fell apart during cooking, until I removed the excess liquid. Make sure that the weight of the potato was not watery and wet, otherwise the dumplings fall apart.

Ingredients

Potatoes — 1 kg

Milk — 125 g

Flour — 11 tablespoons

The Egg — 1

Egg white — 1

Mushrooms — 500 g

Parsley (chopped) — 2 tablespoons

Butter — 60 g

Cheese — 60 g

salt — to taste

Note

1. Potatoes purify, wash, rub on a coarse grater, we shift in a gauze and squeeze the juice. Milk bring to the boil and pour them potatoes.

2. mushrooms to clean, wash and finely chop and mix with parsley, flour and egg white. Salt, combine with potato mixture and mix thoroughly. In a large pot pour the water and bring to a boil. From the potato mass form the dumplings, omit them in boiling water and cook until until they float, and another 1 — 2 minutes. Gnocchi recline in a colander and give to drain the fluid. Before serving gnocchi dressed with butter and sprinkle with cheese.

Translated by site: chocolate-kiss.ru