PREPARATION:
1. Drain the herrings, place them into a bowl and cut them into small cubes. Then add chopped parsley, mix all the ingredients and set them aside.
2. Fry the pearl barley in butter for one minute and then add some consommé. Once it disappears add some slowly again with constant stirring. Repeat this action until the parsley becomes tender and ready to eat. Cook like risotto.
3. Wash the sauerkraut in cold water, squeeze it and cut with a knife.
4. Cut the onion in small cubes, fry them in butter, add the sauerkraut and then the spices und pour the vegetable consommé over. Cook the sauerkraut until tender.
5. Drain the sauerkraut, leave it to cool. remove bay leaves and allspice grains, squeeze out the remaining liquid.
6. Mix well all ingredients (herring, barley, sauerkraut).
7. Make small balls of 35-40 g of the staffing. Put them on the rolled-out dumpling dough and then wrap them.
8. Cook the dumplings in salted and boiling water circa 3-5 minutes until they come out to the surface.
Bon Appetit!
1. Drain the herrings, place them into a bowl and cut them into small cubes. Then add chopped parsley, mix all the ingredients and set them aside.
2. Fry the pearl barley in butter for one minute and then add some consommé. Once it disappears add some slowly again with constant stirring. Repeat this action until the parsley becomes tender and ready to eat. Cook like risotto.
3. Wash the sauerkraut in cold water, squeeze it and cut with a knife.
4. Cut the onion in small cubes, fry them in butter, add the sauerkraut and then the spices und pour the vegetable consommé over. Cook the sauerkraut until tender.
5. Drain the sauerkraut, leave it to cool. remove bay leaves and allspice grains, squeeze out the remaining liquid.
6. Mix well all ingredients (herring, barley, sauerkraut).
7. Make small balls of 35-40 g of the staffing. Put them on the rolled-out dumpling dough and then wrap them.
8. Cook the dumplings in salted and boiling water circa 3-5 minutes until they come out to the surface.
Bon Appetit!
DUMPLINGS WITH KOŁOBRZEG-STYLE HERRINGS
WITH PEARL BARLEY AND SAUERKRAUT IN REY-DOUGH
- 200 g Kołobrzeg-style herrings Dumpling dough:
- 150 g wholegrain rye flour
- 450 g wheat flour
- 2 eggs
- 50 ml rapeseed oil
- 1 tsp. salt
- lukewarm wate – for the dumpling dough consistency Pearl barley:
- 200 g pearl burley
- 50 g butter
- 300 ml vegetable consommé
- salt to taste Cabbage (Sauerkraut):
- 200 g sauerkraut
- 50 g white onion
- 400 ml vegetable consommé
- 3 allspice grains
- 2 bay leaves
- 20 g chopped parsley
DUMPLINGS WITH KOŁOBRZEG-STYLE HERRINGS
WITH PEARL BARLEY AND SAUERKRAUT IN REY-DOUGH
- 200 g Kołobrzeg-style herrings Dumpling dough:
- 150 g wholegrain rye flour
- 450 g wheat flour
- 2 eggs
- 50 ml rapeseed oil
- 1 tsp. salt
- lukewarm wate – for the dumpling dough consistency Pearl barley:
- 200 g pearl burley
- 50 g butter
- 300 ml vegetable consommé
- salt to taste Cabbage (Sauerkraut):
- 200 g sauerkraut
- 50 g white onion
- 400 ml vegetable consommé
- 3 allspice grains
- 2 bay leaves
- 20 g chopped parsley
PREPARATION:
1. Drain the herrings, place them into a bowl and cut them into small cubes. Then add chopped parsley, mix all the ingredients and set them aside.
2. Fry the pearl barley in butter for one minute and then add some consommé. Once it disappears add some slowly again with constant stirring. Repeat this action until the parsley becomes tender and ready to eat. Cook like risotto.
3. Wash the sauerkraut in cold water, squeeze it and cut with a knife.
4. Cut the onion in small cubes, fry them in butter, add the sauerkraut and then the spices und pour the vegetable consommé over. Cook the sauerkraut until tender.
5. Drain the sauerkraut, leave it to cool. remove bay leaves and allspice grains, squeeze out the remaining liquid.
6. Mix well all ingredients (herring, barley, sauerkraut).
7. Make small balls of 35-40 g of the staffing. Put them on the rolled-out dumpling dough and then wrap them.
8. Cook the dumplings in salted and boiling water circa 3-5 minutes until they come out to the surface.
Bon Appetit!
1. Drain the herrings, place them into a bowl and cut them into small cubes. Then add chopped parsley, mix all the ingredients and set them aside.
2. Fry the pearl barley in butter for one minute and then add some consommé. Once it disappears add some slowly again with constant stirring. Repeat this action until the parsley becomes tender and ready to eat. Cook like risotto.
3. Wash the sauerkraut in cold water, squeeze it and cut with a knife.
4. Cut the onion in small cubes, fry them in butter, add the sauerkraut and then the spices und pour the vegetable consommé over. Cook the sauerkraut until tender.
5. Drain the sauerkraut, leave it to cool. remove bay leaves and allspice grains, squeeze out the remaining liquid.
6. Mix well all ingredients (herring, barley, sauerkraut).
7. Make small balls of 35-40 g of the staffing. Put them on the rolled-out dumpling dough and then wrap them.
8. Cook the dumplings in salted and boiling water circa 3-5 minutes until they come out to the surface.
Bon Appetit!
