poniedziałek, 5 marca 2012

Shortbread – yeast savoury dumplings

Some time ago I used the veggies and meat left from the broth to make the pancakes filling and... that was really delicious! This time to eat with a cup of beetroot borsch I made shortbread-yeast dumplings with a similar filling enriched with more veggies.

Cold or warm still great! And dough kept its freshness for a long time.

9 oz (250 g) wheat flour
3,5 oz (100 g) butter
2 teaspoons powder sugar
½ teaspoon salt
1 oz (25 g) fresh yeast
¼ cup thick sour cream
2 egg yolks+1 egg (1/2 to the dough and ½ to brush the dumplings with)
1 turkey wing meat
cooked meat: about 18 oz (500 g) beef or other meat from the broth
broth vegetables about 4 carrots, 1 parsley roots, celery root
½ cup frozen green peas
½ cup frozen green bean
1 big onion
1 garlic clove
3 tbsp tomato puree
½ teaspoon dry thyme
salt, pepper to taste

Dough: melt the yeast in a sour cream with powder sugar. Chopped butter with flour, add remaining ingredients, add yeast. Knead the dough, place in a fridge for a while (I left mine for a night).


Sauté the diced onion. Add crushed garlic, the rest of the vegetables and chopped meat. Fry everything, add tomato puree and spices, put aside to cool down. (If the filling is too dry you can add some broth to it).

Roll out the dough, cut the circles with a glass. Place a small spoonful of the filling into the centre of the dough circle, moisten the edges with water, fold over, and press together with a fork to seal. Ready dumplings place on a baking tray, brush with whisked egg, bake at 360 F/ 180 oC until golden brown.

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