Preparation time: less than 60 minutes
RECIPE PREPARATION Coltunasi Mama Mia:
Knead everything very well (about 15 minutes), then divide the dough in half and spread on the table in a thin sheet. After it is well spread with the twister, put a little oil on top and spread it all over. Roll the dough from bottom to top. After it is rolled like a roll, cut the finger-length pieces with a knife. Then it is gathered at the ends, twisted and the ball is made from each one. Spread again with the round twister and cut a little in half. Then put in hot oil until browned. They can also be made with cheese before frying them or they can be served with jam.
My mother leaves them to rest on the table for a while, before frying them.
In a bowl put the flour, beat the eggs, add 1 teaspoon of salt. Add a little water until a dough is made that does not stick to your hands. Form 2 balls of dough and let it rest for 10-15 minutes.
Meanwhile, prepare the filling - pass the meat through the mincer together with an onion (if the meat is already minced, chop only the onion finely), add 1 teaspoon of salt, pepper, 2 eggs and mix well.
Knead the dough balls once more, so that they are evenly uniform - leave them for another 10-15 minutes.
From each ball of dough, spread a thin sheet 1-1.5 mm thick with the blender. With a glass, cut the slices of dough from this sheet. Put a little meat in the middle of each round of dough, leaving room for the edges to stick.
Glue the edges together to form a semicircle, then press firmly on the edge so that it does not come off when boiled. Sprinkle flour on a wooden bottom and arrange the dumplings there so that they do not stick to each other.
When all the dumplings are done, cut the 2 onions into small pieces. Fry in oil until well browned. Then add the butter and turn off the heat.
In a larger saucepan put water, more than half and 1 tablespoon of salt, then boil.
When the water starts to boil, carefully throw the dumplings there, as long as there is room to boil (do not put them all at once if they do not take place). When it boils, make a small fire and let it boil for about 10 minutes, stirring carefully, periodically, with a spoon.
Remove the dumplings from the water with a sieve or strainer and allow to drain well.
Place plenty of oil mixture with fried onions and butter over the dumplings taken out of the water and shake well, so that they do not stick together. Serve hot or warm with cream, pepper and salt to taste.
Ingredients for the recipe for cherry dumplings
- It took:
- 2 eggs
- 150 g flour
- 50 g gray
- 30 g butter
- 250 g cherry compote
- 100 g sugar
Preparation for the recipe for cherry dumplings
In a large bowl, break the eggs and beat them well with a fork. Add the melted butter and mix well. Add the semolina and flour and mix at first with a fork until the dough begins to form and then turn everything over on the table and knead well.
Knead for about 5 minutes, adding flour as needed until it becomes a soft and elastic dough, which stretches slightly, slightly softer than the one for the noodles. Kneading will be done by bending the dough under the bridge of the palm.
Cover the dough with a clean kitchen towel and let it sit for 10 minutes to make it more elastic and easier to spread.
Meanwhile, prepare the filling: drain the cherries well from the juice from the compote, remove the seeds and mix them with the sugar. They will continue to leave juice, which we will put aside.
Sprinkle the table with a little flour and spread a sheet as rectangular as possible, with multiple side dimensions of 5 cm. It should be about 2-3 mm thick. With a sharp knife we make cuts parallel to the edges every 5 cm, and form some squares.
We put 1/2/3 cherries in the middle of each square (depending on how big the cherries are and how big the squares are) and then we fold it in 2 diagonally, forming a triangle. We press on the edges with a fork so that it closes well and the filling does not come out when boiling.
If the dough does not stick because it has dried a little, moisten with a little water around the filling before forming the triangle.
We take a large pot of about 2-3 L and fill it in a proportion of 3 quarters with water. Add a teaspoon of salt and bring to a boil. When the water starts to boil, add the dumplings.
Tip for the recipe for cherry dumplings
It is good to stir continuously in the water from the time we start adding the dumplings until we have added them all so that they do not stick to the bottom of the bowl or between them. It is also advisable to add them one at a time and not all at once.
Let them simmer over medium heat for 20 minutes, half covered with a lid. Then we turn off the heat and leave them in the water for another 20 minutes to become fluffier.
See note that while boiling they will always be on the surface and at the end of the 20 minutes they were only in the water, they will be submerged on the bottom of the vessel.
Strain the water and serve warm with cherry syrup from the compote, the syrup left after I added the sugar, butter or sour cream.
The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.
Maria is living proof that a young woman can not only be beautiful and smart, but also cook very well.
1 cube of butter
500g plums, without seeds
Method of preparation:
Sift the flour into a bowl and make a hole in the middle. Put the egg, butter, salt and a few tablespoons of water there, then knead the dough very well, until you get a soft crust that is no longer missing from your fingers.
Spread a thin sheet, then cut the squares with a side of 10 cm. Put a plum or plum jam, depending on what you prefer, in each square, then sprinkle with sugar and a little breadcrumbs. Glue the corners by pressing with a fork.
On top, sprinkle with sugar and then add dumplings in the oven. Coltunasi recipe it will make you prepare them a second time!