Cuntadani waxaay tahay caanaha roodhida ee Ruushka, oo loo yaqaanno pelmeni ama peljmeni , caadiyan ka buuxsantay hilibka hilibka lo'da, hilibka doofaarka, iyo mararka qaarkood wata, oo waxay la shaqeeyeen khal madow ah, khudradda madow, iyo subagga dhalaalay. Mushroom, suugo madoow iyo dhir laga sameeyey ayaa ka jira gobollada kale ee Ruushka.
Ereyga pelmeni wuxuu qeexayaa muuqaalka dhegaha ee burooyinkan, oo la mid ah Polish uszka , ama "dhegaha yaryar," oo ah qayb yar oo ah pierogi Polish ah.
Si aad shaqada u sii wado si dhakhso ah, cajiinka iyo buuxinta ayaa la samayn karaa horeyna buraashka ayaa loo soo ururin karaa loona kariyaa maalinta xigta.
Waxa aad u Baahantahay
- Wixii Raashinka:
- 2 ukun weyn (heerkulka qolka)
- 2/3 koob oo biyo ah (shidaal)
- 1 qaado oo saliidda cuntada ah
- 1/2 qaado shaaha
- 3 1/4 koob
- bur (oo dhan-ujeedo, oo dheeraad ah oo loogu talagalay boodboodka)
- Wixii Filling:
- 1 basal oo waaweyn (si aan wanaagsanayn)
- 8 wiqiyadood oo doofaarka ah (saafi, dhulka)
- 8 ounces hilibka lo'da (chuck)
- 1 1/2 qaado shaaha
- 1/2 qaado shaashadda madow
Sida loo sameeyo
Samee cajiinka
- Mashiinka cuntada, isku darka ukumaha, biyaha, saliidda, milixda iyo badhkii bur. Ku dar burka iyo haraaga haraaga ilaa cajiinka siman.
- Dusha sare u daadi dusha sare oo jilbaha ilaa 5 daqiiqo ama ilaa inta aan la dhajin. Ku duub balaastiig oo ku nasoow 30 daqiiqo. Cajiinku wuxuu noqon karaa qaboojiye ilaa heerkan ilaa inta la diyaarinayo.
Samee Buuxinta
- In baaquli dhexdhexaad ah, isku dar basasha, hilibka doofaarka, hilibka lo'da, milix, iyo basbaas ilaa si isku dhafan.
- Qaboojiyaha, daboolo ilaa inta la diyaarinayo.
Samee qaabka Pelmeni
- Iska yaree cajiinka 8 gogo siman. Hayso inta kale ee la daboolay markaad hal mar oo cajiinka ku duubo silsilad-fiilo ballaaran. Iska yaree 10 gogo '. Isku dar mid kasta 10ka qaybood oo ah wareegga 2-inch.
- Faafi 1 qaaddo shaah ah oo buuxinaya wareegga wareegga ilaa geesaha. Soo qaado wareegga iyo laabadka si aad u sameysid nus bilyan, isla markaana isku xoqaya geesaha, si aad u hubiso in aysan jirin hawo dabacsan taas oo keeni karta in ay qarxaan markaad wax karineyso. Caanaha la sameeyay ee la sameeyay oo ku qoran xaashida dubista.
Kobaan Pelmeni
- Ku rid digsi weyn oo biyo cusbayn leh si aad u karkariso. Markaad sameysid 10 pelmeni, ku dhufo biyo karkaraya . Marka ay kor u kacaan, karkari 1 ilbiriqsi dheeraad ah (tijaabi boodboodka ku dhufasho). Ka qaad biyaha oo qaado qaado qaado. Ku celi cunnooyinka haray iyo buuxinta.
- U adeegso bur saliidda la karkariyey subagga la dhalaaliyay, khalka gaduudka cas - casaan, basbaaska madow, iyo labeen dhanaan, haddii loo baahdo. Ka dib markii la karkariyo, pelmeni sidoo kale waxaa lagu qori karaa subagga ilaa khafiif ah.
- Haddii kale, pelmeni waa la soo deyn karaa oo loo buuxin karaa pierogi oo la qaboojiyey ka dib markii la karinayo sida lagu sharraxay kuwan sida loo sameeyo tallaabooyinka pierogi .
A Miisaan maalin
Adage wuxuu leeyahay in tufaax maalin ah uu dhakhtarka ka fogaado, laakiin dadka qaar ayaa dhihi lahaa waa dayuurad maalinle ah oo ku hayn doonta dukumintiga ama ugu yaraan ku haynayso raaxo-samada cuntada. Halkan waxaa ku yaal 19 bari oo ah cuntada la yiraahdo gawaarida yurub oo ku siin doona ku dhawaad saddex toddobaad 'qiimo daawo' oo loogu talagalay nafta.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 399 |
| Total Fat | 21 g |
| Fatuurad la ruxay | 7 g |
| Fat | 10 g |
| Kolestarool | 261 mg |
| Sodium | 1,117 mg |
| Carbohydrateska | 16 g |
| Fiber diirran | 2 g |
| Protein | 33 g |