THE REAL

SHOPPING LIST
RECIPE FOR
FRIED Item 1

DUMPLINGS Item 2

Item 3
Servings | Prep Time | Total Time
Item 4

INGREDIENTS
Quantities for about 50 pieces:
500 g 0 flour (alternatively 300 g Manitoba and
200 g 00 flour)
about 200 g water,
1 teaspoon dry brewer's yeast (or 8 g fresh
brewer's yeast),
70 g butter or extra virgin oil,
1 teaspoon sugar,
12 g salt,
frying oil (or lard)

DIRECTIONS
First make a batter, with 60 g flour taken from the
total, mixed with yeast, sugar, 50 to 60 g water. If
you are using fresh yeast mix it with 50 g of water.
Let rise covered with foil at room temp if it is
warm, otherwise oven turned off just about 28°
until it doubles and lots of bubbles form on the
surface. About 1 h.
Then add the rest of the flour and water. Knead by
hand until all the liquid is absorbed. If the dough is
too stiff and there is still flour around the bowl,
add another tablespoon of water, just enough to
compact everything. Gradually add the soft lard
Knead , wait for one piece to be absorbed first, then add another. The dough should be smooth and soft, add
salt, knead again. Shape into a ball and cut into a cross. Cover with plastic wrap and let rise in a temperate place
at about 28° i.e., an oven that has been turned off for a short time. Until it triples in volume (2 h hours) Roll out
the dough with a rolling pin, dusting with a pinch of flour on top and underneath. Form a rectangle that is 3 mm
thick, cut strips 5 cm wide and slice and slant them so as to make rhombuses. When it comes to temperature dip
a few pieces at a time (1 - 2 ) wait for the dumpling to puff up and turn it over. Within 1 minute it is ready to be
drained on paper and immediately placed back on a plate. The secret to clear, golden and dry frying is oil at a
temperature of 175°constant Fry all the pieces in this way. Here is the Fried Gnocchi ready! Serve them hot or
cold perhaps with a sprinkling of flaky salt, accompanied or stuffed with cold cuts and cheeses!