The dumplings that made them great-grandmother, grandmother and mother were fluffy and tasty, you let your mouth water. A pity that nowadays due to putinului free time we have, we find it easier to appeal to various pastas on the shelves and watching marvellous traditional dishes, no e and preservatives.
- 3 eggs,
- 6 tablespoons flour
- Pinch of salt (a pinch)
- Beat the eggs together with a fork, and Add flour and salt. You will need to obtain a soft dough.
- In a pot put water to boil with salt over medium heat.
- When the boil water with a teaspoon softened in warm water take from galuscute low fierbanda into water.
- When boiled dumplings will rise to the surface, he may leave 2-3 minutes and then take them off the heat.
- Toss them in a strainer we give them quickly through a jet of cold water and serve them warm are stuffing the prepared with sauces.
- To be more tasty I recommend after they've passed through the stream of water to put them in a pan over low heat with a little olive oil or a little bit of butter, the price of a minute or two. Will be more tasty and will not stick to one another.
Good flavor and taste of flour Dumplings as Irani
© 2016, Tina.