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Wednesday, April 7, 2021 2:49 PM
Have you tried countless times to make grits dumplings, but somehow the end result has never been perfect? Then try it this way! Sándor Kerekes, the chef of the Gléda Restaurant, now gives excellent instructions for making this flawless soup insert.
It is said that the grits dumplings are perfect if they are not too hard, but they do not fall apart. Of course, getting the right consistency isn’t easy, so it’s no wonder you haven’t succeeded so far. The chef of the Gléda Restaurant, Sándor Kerekes, now shows in a short recipe video how this wonderful soup will be really delicious. You will see that if you follow the instructions carefully now, next time you will make it that way – you can read it in the article of mindmegette.hu.
- 10 dkg of semolina
- 5 dkg of fat
- 1 egg
- 2 pinches of salt
- Melt the fat and then add the eggs, salt, and semolina as well. Stir thoroughly and set aside to rest for a short time. This is needed to make the fat settle a little, which will make shaping easier.
- We work the grizzly dumplings on a tray while we boil water in a pan. When the molding is complete (batches of about 2 decades), the gas is boiled under boiling water until it is beaded. Then we pack our dumplings and cook them ready in 30-40 minutes.
Watch the video too!
The original article on making the perfect grizzly dumpling is available on the Mindmegette page.
In our previous article, we gave kitchen fairies ideas on a current topic. At Easter, we cook a lot of eggs, usually more than we should, and let’s face it, hard eggs can get bored soon. Then, after the holidays, we stay there dozens of it every year, which can be turned into a good little layered potato, but the egg cream is at least as good a solution for using the leftovers: Easter leftovers: retro egg cream from boiled eggs.