Food
The art of cooking
Russia, Turkey and quite a bit of butter in the pan: the dumplings that managed to put together a perfect bite
Hananel Edri Tile, fell in love, got addicted and had to upgrade.
The result is a delicious, comforting and homey match
Tags
Verniki
Dumplings
Turkish food
Walla!
Food
Friday, February 19, 2021, 6 p.m.
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Verniki, cooking with Hananel (Photo: Rotem Barak. Editing: Matan Ben Shimol)
At this stage of our lives we still do not know how the season of "Master Chef" of Hananel Edri will end.
The auditions provided an accurate mix of entertainment and talent, and his network show ("Cook with Hananel," take that as a warm recommendation from us) makes it clear that the prime-time viewing in the country is probably just the beginning.
To the delicious Instagram page of Walla!
Edri
Food
grows in Kiryat Shmona, and has been combining the worlds of stage and music with the kitchen for years.
He guided culinary tours of "Birthright" in the country, hosted concept meals as part of Eat With, and used the corona to go into the kitchen and cook everything together.
The result is the same party program (seriously, take a break and go see, you can also on Instagram) party and delicious, where he hosts - along with Liron Lev - colleagues, celebs and also his Moroccan grandmother.
The recipes are varied - from spoiled donuts to Harira soup, from hake monkeys to ceviche salmon - but the approach is uniform and based on the understanding that a kitchen should be a fun place, and that food and music can sing together.
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To the full article
(Photo: Rotem Barak)
Hananel's newest episode, starring Kobi Shimoni (he is subliminal of course), takes us on a fascinating and especially delicious dumpling journey.
"I have always had an endless weakness for dumplings - gyoza, empanada, dim sum, khinkali, pirouettes, ravioli. No matter what and where, it's a real addiction," Edri said. And I decided to recreate this comforting dish at home, of course with my own twist. "
enjoy your meal!
Turkish-style Russian Verniki
Recipe By: Hananel Edri, Walla!
Food
★
★
★
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50 minutes work
60 minutes total
Medium difficulty
Russian
Lunch
Dinner
Turkish-style Russian Werniki (Photo: Rotem Barak)
Conversion calculator
Ingredients
For dough:
175 grams of white flour
½ Boiling buckwheat
Melted butter
yolk
Pinch of salt
To fill:
4 potatoes
3 chopped onions
100 g grated mozzarella
100 g grated gouda (or kashkabal)
1.5 dried mint
Shatta Gross pepper
Frying pan
For the sauce:
100 grams of butter (or olive oil)
Lemon zest unit
To the conversion calculator
Preparation
How to make Russian Verniki in Turkish style?
1
Prepare the dough:
Mix the flour, butter, egg yolk and salt.
When it starts to crystallize, add the boiling water and put about five minutes until the dough is uniform and elastic.
Cover with cling film and refrigerate for half an hour.
2
Prepare the filling:
Boil the potatoes in salted water until completely softened.
Drain the liquids, return the pot with the potatoes to the fire for another minute of drying the liquids and mash the potatoes.
At the same time, caramelize the chopped onions in a pan with butter until deep brown.
Then combine the caramelized onions together with the mashed potatoes, add the cheeses (you can use other cheese combinations according to personal taste), dried mint, shatta grated pepper, salt and pepper.
At this point taste and adjust seasoning.
Allow the filling to cool and return to work on preparing the dumplings.
3 Remove the dough from the refrigerator and divide into 4 parts.
On a floured surface, roll each piece into a thin sheet and pinch with a glass of equal circles.
In the center of each circle place a generous teaspoon of filling, stretch the edges of the dough, fasten and "seal" using a fork with striped marks on the round part of the dumpling.
Finish preparing all the dumplings and go to a boil in a pot with water and bay leaf (if any), plus a pan with butter or olive oil.
Throw the dumplings into the boiling water (do not overfill the pot, you can have about 10 dumplings in each round) and cook for about 4 minutes with them floating and relatively soft at the edges.
4 Straight out of the boiling water transfer the dumplings to a pan with boiling butter and lemon zest, add another tablespoon of cooking water, salt and pepper, and fry together until the dumplings are golden and crispy.
5 When the dumplings are ready serve them hot, recommended with sour cream and chives, but it is of course delicious anyway.
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Conversion calculators
Conversion calculators
Volumes
From "litarchus" to "litarchus"
Weights
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temperature
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