Dumplings with garnish for meat

Dumplings are portions of flour orpotato dough, steamed. When using dumplings it is accepted to dunk in sauce. Dumplings for garnishing meat will be an excellent alternative to the usual dishes served to meat.

Yeast dumplings for garnishing meat

To prepare yeast dumplings for garnish to meat you will need:

• flour-krupchatka - 1 kg


• water 0.5 liters


• salt - 1 tbsp. l.


• sugar - 1 tbsp. l.


• yeast, fresh - 20 g

Preparation

Sift the flour. In warmed water, dissolve salt and sugar, then add fresh yeast.

Make a groove in the flour, pour water into this groove, knead the dough of medium consistency. Dough put in a warm place to fit.

Approached the dough to crumple and let it come up again. Then divide the dough into 4 parts and mold out the same oblong bars from the pieces of the dough. Let the bars come up

Prepare a steam bath. Wide sieve or a large colander oiled and set in a large container with boiling water. Put the bars in a strainer, cover with a lid.

Cook the dumplings on the garnish to the meat first on high heat for 5 minutes, and then over medium heat for another 20 minutes. You can not open the lid during cooking.

Ready dumplings with pressure again take the original form. When served on the table, dumplings are cut into portions - like ordinary bread.

Bon Appetit!