Baka Marija's Trganci
My mother in law makes these when we go on holidays to visit them, they are like dumplings. Now this is an old recipe from Croatia and although my mother in law calls them trgance, they do actually go by the name žličnjaci or for some they are flour gnocchi.
My husband and kids love them. So when my sister in law came to visit us once, she showed me how to make them. She doesn't measure anything when she makes them, it is all done by feel, I however, weigh everything every time, for me it ensures they turn out right every time.
This is great when you don't have pasta in the house, it's quick to make and feeds many.
I use a fork, but you can use a spoon.
So if you are looking to try something new, give these a try, my family love them, hope yours will to.
My husband and kids love them. So when my sister in law came to visit us once, she showed me how to make them. She doesn't measure anything when she makes them, it is all done by feel, I however, weigh everything every time, for me it ensures they turn out right every time.
This is great when you don't have pasta in the house, it's quick to make and feeds many.
I use a fork, but you can use a spoon.
So if you are looking to try something new, give these a try, my family love them, hope yours will to.
Recipe
Serves 6-8
Preparation time: 10 minutes
Cooking Time: 15 minutes
3 eggs
2 teaspoons salt
2 tablespoons sunflower oil
730g plain flour
2 1/4 cups warm water
In a large bowl add the eggs, salt and oil. Add to this 500g of the flour. Now using a fork, start adding the water, 1/2 cup at a time, into the flour mix, whisk the mixture with the fork to remove any lumps of flour as you go. Keep adding the water until all of it has been added.
Once the lumps are gone, add the remaining 230g flour, using a fork, mix well to combine. Let it sit for 15-30 minutes.
Preparation time: 10 minutes
Cooking Time: 15 minutes
3 eggs
2 teaspoons salt
2 tablespoons sunflower oil
730g plain flour
2 1/4 cups warm water
In a large bowl add the eggs, salt and oil. Add to this 500g of the flour. Now using a fork, start adding the water, 1/2 cup at a time, into the flour mix, whisk the mixture with the fork to remove any lumps of flour as you go. Keep adding the water until all of it has been added.
Once the lumps are gone, add the remaining 230g flour, using a fork, mix well to combine. Let it sit for 15-30 minutes.
Bring a large pot filled 3/4 full with water to the boil. Add a large pinch of salt to the water.
Dip a fork into the boiling water, (this will stop the dough sticking to the fork) when it is hot, use the fork to cut the dough near the edge of the dough. Try and keep them the same size for even cooking, this comes with practice.
Dip a fork into the boiling water, (this will stop the dough sticking to the fork) when it is hot, use the fork to cut the dough near the edge of the dough. Try and keep them the same size for even cooking, this comes with practice.
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Drop the dough into the boiling water by putting the dough and fork prongs into the boiling water, the dough will slide off and this way the fork stays hot, repeat until all the dough is used up, cook for 15-20 minutes or until cooked through.
Strain in a colander and place in a serving dish.
Pour over some of the sauce you are using over the trganci to stop them sticking. Serve hot.
Enjoy!