Garlic Sauce Dumplings for Borscht
Baking and Desserts • European
Description
Garlic Sauce Dumplings for Borscht
Ingredients
- Water 10 fl oz
- Milk 10 fl oz
- Salt 1 tablespoon
- Sugar 3 tablespoons
- Wheat Flour 35 oz
- Dry yeast 2 teaspoons
- Garlic 10 cloves
- Vegetable Oil 2 tablespoons
- Herbs 1 bunch
- Whole egg 1 piece
Step-by-Step Guide
Step 1
Mix warm milk with warm water in a medium-sized container, add the yeast, and dissolve it very well.
Step 2
Add salt and sugar, dissolve well, and gradually add the sifted flour while mixing with a spoon.
Step 3
Continue adding flour until the dough becomes soft, elastic, and no longer sticks to your hands while kneading.
Step 4
Let the dough rest and rise for 30 minutes.
Step 5
Line a baking sheet with parchment paper and form small balls from the dough.
Step 6
Place the balls on the baking sheet with some space between them.
Step 7
Brush the tops of the dumplings with the egg yolk immediately.
Step 8
Let them rise until they double in size for about 50 minutes; this is the secret, do not rush to put them in the oven.
Step 9
When the dumplings have risen and increased in size, place them in the oven to bake for 20 minutes at 355°F.
Step 10
While the dumplings are baking, you can prepare the garlic sauce. First, peel the garlic.
Step 11
Press the garlic using a garlic press and finely chop the parsley and dill. Add a little salt and mix. Now pour in room temperature boiled water (50 ml) and vegetable oil. Mix everything well. The garlic sauce is ready.
Step 12
By this time, the dumplings will be baked and nicely browned; drizzle them with garlic sauce and return to the oven for another 5 minutes.
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