Homemade fried dumpling

Homemade fried dumpling

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Original recipeof the homemade fried dumpling.Fried dumpling Piacenza, Modena and Bolognese recipe (with or without yeast).

Thefried dumplingit is a typical dish of Emilia, its traditional recipe is unique in the whole Emilian area, between one province and another, it is its name: in Modena it is simply saidfried dumplingwhile in Piacenza (in the province of Piacenza) it is better known with its dialectal diction ofchisulen, Italianized in the rest of the boot as "chisolino". Therefried dumpling recipeit differs in the Bolognese where yeast is added among the ingredients. On this page we will see both versions.

Homemade Modenese-style fried dumpling recipe

Modenese or Piacenza fried gnocco lacks yeast and is prepared with these ingredients:

  • 500 grams of wheat flour
  • 40 grams of lard
  • 80 ml of sparkling water
  • 100 ml of water
  • salt as required
  • oil for frying (or, according to tradition, pork lard)

In some areas of the Apennines, traditionally, a few drops of milk are added to soften the dough. In another popular recipe, lard is replaced with 40 grams of butter.

Here's how to proceed:

  • Place the sifted flour in a fountain. In the center, gradually add all the liquid ingredients and mix until a homogeneous mixture is obtained.
  • Wrap the dough in a cloth and knead every 20 minutes (for 4 hours) so that a sort of natural leavening occurs thanks to the presence of sparkling water. This procedure is followed according torecipe for Modenese fried dumplingswhich in fact does not see the use of yeast.
  • With your hands, roll out the dough to a thickness of 6 mm and cut it into rhombuses, triangles or rounds.
  • Fry the rags of dough in plenty of lard or in boiling vegetable oil.

Homemade Bolognese Fried Dumpling Recipe

TheBolognese fried dumplingit is commonly calledcrescentina. The dough is made with these ingredients:

  • 500 grams of wheat flour
  • 40 grams of lard
  • 180 ml of water
  • 12 gr of brewer's yeast
  • salt as required
  • 1 level teaspoon of sugar
  • oil for frying (or, according to tradition, pork lard)

Generally, for every 500 grams of 00 flour, 10 grams of salt are recommended but given the presence of sugar, in this case, you can weigh 15 grams.

  1. First, dissolve the yeast in a little water. Place the sifted flour in a fountain and, in the center, gradually add the liquid ingredients.
  2. Knead until you get a homogeneous mixture. Cover the loaf obtained with a clean cloth and let it rise for 3 - 4 hours in a warm environment. Let it rise until the dough has tripled its volume.
  3. Roll out the dough and obtain a 3 mm high sheet. Cut the dough into your favorite shape (triangular, semicircular, rhombus-shaped ...).
  4. Fry in plenty of boiling oil and remove from the oil only when it isfried dumplingit will be golden.

In the photo above, lofried dumpling(Bolognese type, therefore with yeast) is combined with a tigella. The tigella is one version baked in the oven of fried dumplings. The ingredients are more or less the same seen for fried dumplings but often, in the tigella recipe, they recommend mixing two types of flour and many use milk to soften the dough. Here is the recipe for the tigella:

  • 4 g of brewer's yeast
  • 300 ml of milk
  • 250 g of flour type 0
  • 500 g of flour type 00
  • 200 ml of water
  • 50 ml of extra virgin olive oil
  • sea ​​salt as required
  • 30 gr of butter or lard

Tigella is another typical Emilian dish, just like itfried dumpling, focaccia or piadina. The name is very old, they are so called because they were once cooked on hot stone discs known as "tigelle".

The tigelle, as well as the fried gnocchi, can be stuffed to taste with cold cuts and cheeses or with vegetables. Traditionally the tigelle are stuffed with the famouscunzaor aglione, that is, a condiment based on lard, rosemary and garlic.

Video: 5 Homemade Dumplings To Feast On  Tasty (June 2022).


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