Knedle sa sljivama

U mladosti je pravljenje ovih knedli za mene bio tezak zadatak zbog neukosti, a sada mi je takodje tezak zbog godina. Muci me virus G-53. Ali, moja svekrva. koja je, inace, majstor za stare recepte, i ne pomislja da ih pravi, a mom cimeru i meni se jedu, pa se ponekad upustim u poduhvat pravljenja ovih knedli :)


Potrebno je:

1kg belog krompira

2 jaja

parce margarina/20-30gr/

brasna po potrebi/300-500gr/

1 ravna kasicica praska za pecivo

so

20-30 sljiva sa kosticama

200gr griza

kristal secer za valjanje

ulje

Oprati i u ljusci skuvati krompir, oljustiti ga i propasirati. Kad se malo prohladi, dodati jaja, na vrh noza soli, margarin i brasno pomesano sa praskom za pecivo. Ono sto mi je smetalo u ovom receptu je ono : " brasno po potrebi " . Otkud cu znati koliko je to brasna. Tokom godina sam shvatila da to zavisi od krompira, jer 1kg krompira ne daje uvek istu masu ili je nekad voden,a nekad suvlji. Zato, krenuti sa 300gr brasna, pa dodavati najvise do 500, da se zamesi srednje tvrdo testo i da se ne lepi za dlanove.

Od testa odvajati male jufkice, svaku rastanjiti na dlanu u mali krug, na njega staviti sljivu i oblikovati okruglu knedlu oko sljive. Sve knedle poredjati na pobrasnjenu povrsinu.

Staviti vodu u siru serpu da provri i spustati knedle. Gotove su kad isplivaju na povrsinu, a ja sam ih kuvala koji minut duze, jer sam koristila smrznute sljive.

Vaditi ih resetkastom kasikom.

Na ulju prziti griz dok ne dobije zlatno-zutu boju. Sve knedle prvo valjati u griz, a zatim u kristal secer.

Ja sam ovog puta dobila 21 knedlu.

Ovakvo valjanje knedli mnogo vise mi se dopada nego sa prezlom, pa vam ga preporucujem :)

Ingredients:

1kg white potatoes

2 eggs

piece of margarine / 20-30gr /

flour as needed / 300-500gr /

1 flat teaspoon baking powder

with

20-30 plum with stone

200g semolina

crystal sugar for rolling

oil

Wash and shell cook potatoes, peel and mix. When a little cool, add the eggs, a pinch of salt, butter and flour mixed with baking powder. What bothered me in this recipe is that "flour if necessary." How do I know how to flour. Over the years I realized that it depends on the potatoes because potatoes 1kg does not always have the same mass, or sometimes watery, sometimes drier. Therefore, start with 300g of flour, and add the most to the 500, to knead medium hard dough and does not stick to your palms.

From test to separate small balls, each attenuate the palm of your hand in a small circle, to put it plum and round shaped lump about plums. All arrange the dumplings on a floured surface.

Put water in the  vessel to a boil and lower the dumplings. I'll have them when they come to the surface, and I let them cook for a minute longer, because I used frozen plums.

Remove them slatted spoon.

In oil fry semolina until golden-yellow color. All dumplings first roll in the grits, and then in granulated sugar.

I got 21 this time hard.