'Deaf' dumplings
January 14, 2021
Ingredients
250g flour
one teaspoon of marjoram Pinch of sugar
1/2 cube of fresh yeast
160ml tepid water
Nutritional Table
Energy 237
Protein 6.00 g
Lipids 0.20 g
Carbohydrate 43.00 g
Cholesterol 0.00 mg
Sodium 2.90 mg
Phosphate 77.00 mg
Recipe Tools
Cooking Method
Instructions
- Sieve the flour into a bowl large enough to knead and add the marjoram. Add a pinch of sugar and the yeast. Stir together. Pour in the tepid water and wait for the yeast to begin frothing. Mix together until the dough is smooth and airy, then leave to rise for half an hour. Make small balls out of the dough and leave to rise again for 10 minutes. Meanwhile, boil a pot of salted water then add the dumplings to the water to cook.
- These dumplings are the perfect accompaniment to meat dishes.
Origins and Traditions
‘Deaf’ dumplings and ‘deaf’ rolled dumplings, which are made using a similar recipe but have a different shape, are traditional dishes that are present in all regions of Slovenia. It is highly likely that they originate from the Czech Republic. There is an extremely wide variety of recipes for the ‘deaf’ dumplings. Most of them do not include spices, which makes this version of the recipe something special. Other frequently used versions include adding fried onions or pork rinds.
