Czech traditional sauce - "Koprovka"
Classic sauce with fresh dill, homemade dumpling and eggs
WHAT WE WILL NEED
Dumplings (4 pcs of dumplings about 20 x 12 cm; we cut the dumpligns for smaller wheels as you see on picture)
- 750 g semicoarse flour
- 15 - 20 g yeast
- 375 ml lukewarm milk
- pinch of salt
- half cofeeaspoon of caster sugar
- 1 tablespoon butter
- 2 tablespoon flour
- 500 ml milk
- 2 coffespoon powdered sugar
- pinch of salt
- handful of fresh chopped dill
HOW TO DO IT
In the flour, create a deer (add salt to the side of the bowl to the flour) and pick up the egg, crumble the yeast, add sugar, pour over with lukewarm milk and leave for about 5 minutes to peel off.
Mix the loose dough (if it seems dry, add the milk) - manually it can take 10 minutes, or use a kitchen robot. Cover the dough and leave it in a warm place for half an hour or an hour.
Divide the dough into 4 parts and create "cones". We cook in salt water for about 10 minutes. In a pot, increase the volume of dumplings, cook up to 2 pieces in a larger pot. Once the dumplings have been pulled out, we will pierce the steam fork.
Sauce and eggs
Dissolve the butter, add the flour and create a light roux. Add milk, boil down to boil to milk will not burn to bottom, cook and stir until thicken. Finally add salt, lemon juice and sugar to your taste (the sauce should be sweet-sour) and then add the chopped fresh dill (turn off the sauce before). Serve with dumplings and boiled eggs (prepare eggs as hair-boiled, lighly-boiled, soft or as you like)
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