Čemaževi cmoki / Wild Garlic Dumplings

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Zopet je na vrsti en video. S fantom sva ta posnetek naredila že pred 3 tedni, vendar mi čas ni dopuščal, da bi ga prej objavila. Čemaž smo z sestro in sestrično nabirale na Boču in skoraj prepričana sem, da se še najde kje, tako da res upam, da nisem prepozna s to objavo. Ko sem slišala za smrtni izid uboge ženske s čemažem, sem prebrala vsaki list posebej, tukaj je tudi povezava, kjer si lahko točno pogledate razliko med čemažem in ostalimi nevarnimi rastlinami. Malo bodite previdni, sicer pa je čemaž res zdrava in okusna rastlina. Me smo si ga res veliko nabrale, zato sem poleg teh cmokov naredila tudi čemažev pesto, tašča je naredila res okusno čemaževo juho, najlažje pa je tako ali tako, če ga narežemo in damo v olje, skratka vsestranski, zelo. Tale recept je zopet nekaj mojega in moram priznat, da je kar uspelo. Zraven sem naredila še neko omakco, pečenko ter solato in kosilo je bilo na mizi 🙂 Preostanek sem zamrznila, tako da jih lahko uporabljam po potrebi. Upam, da vam bo všeč tako recept, kot video. Se slišimo naslednjič 😉

Wild Garlic Dumplings from Cimetovo dekle on Vimeo.

Glasbena podlaga: No Bologna

Recept:
Testo:
300 g moke + moka za gnetenje
400 ml mleka
40 g masla + 1 žlica masla za praženje
1 čž soli
1 jajce

Testo je v principu zelo podobno paljenenemu testu, prvo zavremo mleko, maslo in sol, ko zavre, dodamo moko in mešamo na zmernem ognju še vsaj 3 min, oz. dokler ne dobimo kepe (kot prikazano v videu). Dodamo 1 jajce in dobro premešamo. Testo pregnetemo, da ni več lepljivo (moko dodajamo po potrebi) in razvaljamo na 1 cm debeline. Naredimo dovolj velike kroge, lahko tudi druge oblike, napolnimo z namazom in zvijemo v kroglico. Kuhamo v vreli osoljeni vodi, dokler ne priplavajo na površje, vmes preverimo, da se nam ne zalepijo na dno posode. Maslo rahlo prepražimo, da porjavi ter cmoke na hitro popečemo z vseh strani. Ponudimo z omako.

Čemaževa krema:
250 g skute
sol in poper
ščep muškatnega oreščka
šop čemaževih listov
2 žlici olivnega olja
olup 1 bio limone

Čemaž nasekljamo na drobno. Skuto in ostale sestavine premešamo in dodamo čemaž. Z polnilom napolnimo testo. Namaz je primeren tudi kot namaz za kruh.

Wild Garlic Dumplings
First let me start, that this video was made almost a month ago, and back then wild garlic was everywhere. Now you can still find it, but you have to look for it a little bit harder. A hope that this is not just my excuse for not posting this post when I should have. Anyways, this is also my recipe, I played around with it a bit and I am very pleased with the final result. I love wild garlic, but be careful with it, if you it the wrong thing you could actually die, so no fooling around, check every leave if necessary.
Well I hope you like the recipe as well as the video, let me know if you try them out, enjoy 😉

Recipe:
Dough:
350 g flour + more for kneading
400 ml milk
40 g butter cut into cubes
1 tsp salt
1 egg
1 tbsp of butter for

The process of making these is very similar to making choux pastry. First you boil milk, butter and salt, then you add the flour and mix over medium heat until you can firm a ball (see video), about 3 min. Lastly you add the egg and mix, transer it to a working table and knead it using as much flour as need it,until the dough isn’t sticky anymore. Roll it out and cut the same sized circles, fill them with cream and make little balss. Cook them in salted water until they float to the surface, while there cooking check if they haven’t stuck to the bottom. At the and bake them in butter, just until golden.

Wild garlic cream:
250 g quark
salt and peper to taste
pinch of nutmeg
3 tbsp olive oil
zest of 1 lemon
1 handful of wild garlic leaves

Chop the wild garlic, then mix everything together, season to taste. This can also be used as a spread.