Steamed Yeast Dumplings with aromatic, rich stew. This is very traditional polish dish.
Ilość porcji / Servings – 4
Drukuj / Print
Czas przygotowania / Prep. time: 20 mins
Czas gotowania / Cook time: 1 hr 20 mins
Czas całkowity / Total time: 1 hr 40 mins
Składniki / Ingredients:
- 700 g of pork shoulder chopped
- 2 onions finely chopped
- 200 g of dried mushrooms soaked in hot water for few hours
- a few dried plums
- 150 ml of red wine
- few teaspoons of plum jam (not necessarily)
- pinch of granulated garlic
- pinch of sweet pepper
- mustard seeds
- pinch of cumin
- pinch of marjoram
- bay leaf
- juniper grains
For Steamed Yeast Dumplings
- 250 g of bread flour
- 1 egg
- approx. 1.5 tablespoons of melted and cooled butter
- 1.5 teaspoons of salt
- approx. 15 g of fresh yeast or 7 g of dry yeast
- 1 tablespoon of bread flour
- 1/2 glass of milk
- 1,5 teaspoon of sugar
Sposób wykonania / Instructions:
- Soak the mushrooms in cold water for a few hours. Strain, rinse. Rinse the meat, cut into cubes and fry in a pan together with sliced onions, garlic, and spices. Place the fried meat in a pot. Add mushrooms and dried plums. Pour the wine and simmer under the lid until the meat is completely soft (about an hour), stirring occasionally. At the end of cooking, remove the lid and continue to cook until the meat evaporates excess liquid. Add plum jam to the taste. Plum jam should slightly thicken the sauce.
For Steamed Yeast Dumplings
- A method of preparing:
- If we use fresh yeast, first make a solution.
- In the bowl combine warm milk (not hot) with yeast, flour, and sugar, mix thoroughly. Cover the bowl with plastic wrap and leave to rise for about 10 minutes.
- You can also use a bread machine to knead the dough.
- In a large bowl combine the remaining flour, salt, and egg, pour yeast mixture and knead with your hand.
- At the end pour the butter and mix by hand or machine (the dough will be sticky) using the paddle attachment for about 5 minutes or until it blisters and pulls away from the side of the bowl
- Form the dough into a ball, cover with foil and leave to rise for about 45 – 50 min.
- urn out onto a floured surface, kneading in more flour if too sticky. Pat out to a 1-inch thickness and cut with a 3-inch cutter or glass. Reroll scraps and cut again. Cover and let rise until doubled.
- Pour boiling water into the pot and put a large piece of gauze, string or strong kitchen thread to tie the edge so that the gauze will stick to it and after applying the dumplings will not slip out from under the thread. Do not allow cloth to touch the water.
- Place as many dumplings as will fit on the cloth leaving 2 inches space between because they will grow. Place the lid on top of the pot and steam the dumplings for 15 minutes. Don’t lift the lid during the steaming because the dumplings will collapse.
- Steaming will depend on the size of the dumplings.
- Transfer dumplings to a wire rack to cool. Serve with stew.