Dumplings with garlic - a classic Ukrainiancuisine. These white sweetish rolls watered with watering garlic, served to borscht on holidays. Ukrainian borsch with donuts - it is so good and so at home! But, of course, they can apply to any other dishes.
The taste of these muffins I have loved since childhood - mygrandmother always cooked dumplings with garlic is not quite the traditional way: no round lush rolls and knotted intricate horns (we loved them "to untie" while eating).
Grandma loved this general form and oftenused unusual options baking - see, for example, rolls with apricots, baked knots or buns with poppy seeds, in which the filling is securely hidden in rolls of dough and wrapped in coils. It's all her recipes, which have been used frequently in my family.
I took this recipe for Butter yeast dough(On this page is written in detail, how to cook it). You can use this test if you like spicy blend of sweet dough with spicy garlic sauce, or any other your favorite dough.
Ingredients for "dumplings with garlic for borscht":
- 800 g butter yeast (or other) test;
- 4 tbsp. tablespoons butter;
- 4 cloves of garlic;
- 1 tbsp. tablespoon chopped fresh or dried parsley;
- 3 tbsp. olive oil.
Recipe "dumplings with garlic for borscht":
Prepare the dough for use: Put it on a floured table and obmesite short (a few moves).
Roll out the dough into an oval oblong shape and cut into pieces - the number pampushek with garlic.
From each of the arms roll the long "sausage" and tie it into a knot.
Put the dumplings on a greased baking sheet.
Bake them in a preheated to 200 oC oven for 12-15 minutes (or until golden brown).
Ready-made dumplings Put on the grill or on a plate.
Meanwhile, prepare the ingredients for watering: melt the butter, chop the parsley and garlic through a press skip.
In a small bowl, stir together the melted butter, vegetable oil, parsley and garlic.
Pour garlic dumplings watering just before serving.
If you want to keep them fresh for a few days, keep them in a plastic bag.