Directions: |
Directions:Konofla-
Mix first 3 ingredients in a large bowl. Make a dip (or well) in the middle and add oil, egg and some warm water & milk, into the dip. Mix hard, beating egg, oil and water & milk. Add more water & milk little by little making dough. When all the flour is together as a medium dough, knead it by hand for about 5 minutes. Use some flour if it sticks. When dough is smooth make 3 or 4 balls the same size, knead each ball about 5 minutes. Let the balls of dough rest for 10 minutes
In a large pot, boil water to cover the balls plus some. Drop the balls in boiling water. They will stick and stick in the bottom. Unstick with a fork and they will float. Cook on one side for 3-4 minutes then turn on the other side and cook for about 4-6 minutes more. To test if cooked split open with 2 forks like "bread". If dough is STRINGY and sticky looking cook a few minutes more then test again. When dry in center remove from water and serve with Omochka sauce all over it.
Omochka-
Place oil in deep pan and add flour -= mix flour and oil over low heat and fry flour stirring constantly till mixture turns golden (NOT BROWN - it burns quickly). Have can of tomato sauce open and ready to pour over flour mixture and stir some more, to get rid of any lumps use an egg beater (whisk). It will be kind of thick sauce - so start adding milk and water 1/2 cup at a time until sauce has a medium thickness. Pour over Konofla and serve. |
This recipe for Konofla Omochca is from