Zlinkrofi (Zinglophe or Jinglefet) Slovenia Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dough: 8 cups all purpose flour, 8 eggs, 2 tsp. salt, 1 tsp garlic powder or more if desired, water as needed.
Filling: 3 lbs. bulk pork sausage, 3 large onions or more if desired, 5 eggs, 1 small can chicken broth (may need more than 1 can if using croutons). 8-12 slices of white bread (thick sliced bread works well), could also use croutons, Salt, pepper and garlic powder to taste. (Online recipes indicated that ground chicken or beef could be used)
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Directions: |
Directions:Dough: Put flour in a large bowl, add salt and garlic powder, combine. Crack eggs into a separate bowl and whisk slightly to combine. Pour eggs over flour and mix well to form the dough into a ball. Add water as needed to get the dough to combine but not too much. Dough should not be sticky. Cover dough with Saran Wrap until ready to roll out.
Filling:
Toast bread then break up into small pieces and pour chicken broth over bread to moisten. If using croutons, just pour broth over croutons. Don't use flavored croutons. (You may want to start with 8 slices of bread and if filling is too moist, then toast the other 4 slices, break up into small pieces and add to filling without moistening). Fry pork sausage, breaking into pieces. Drain off fat and let cool. Finely chop the onions. Combine fried pork sausage, onions, moisten toast (or croutons) and eggs. Season with salt, pepper and garlic powder to taste. If filling is very wet, strain filling through sieve to remove excess moisture.
Assembly:
Divide dough into 4 to 6 parts so that it is easier to roll out. This dough is like pie crust dough but stiffer. Roll out a bit thinner than you would a pie crust. Cut dough into 5 inch by 5 inch squares or use a 5 inch round cookie cutter. Put a small handful of filling on each square or round and pinch edges of dough together to form something that looks like a large potsticker. If using a square of dough, bring opposite points of square together and pinch sides together, trim excess dough.
Cover a baking sheet with waxed paper and spray paper with oil or Pam. Place finished dumplings on baking sheet, cover with Saran Wrap or Reynolds Wrap and freeze. When frozen solid, then transfer to Ziploc bags and keep frozen.
Heat vegetable oil to medium and fry frozen dumplings. Do not thaw dumplings before frying. Fry slowly so that dumplings brown to golden and are heated through. Do not use only butter for frying but you could use half oil and half butter if you prefer.
Don sometimes boils them or adds to chicken soup to avoid frying. |
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Number Of
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Number Of
Servings:60 dumplings |
Personal
Notes: |
Personal
Notes: These dumplings were always served as an important appetizer for Christmas dinner with the Bastian family. It's a Slovenian dish from Ellie's family that was spelled and described in many ways. In many years, the dumplings were made with organ meats. More recently pork sausage or other meat was used. Janet worked with Ellie to record this recipe.
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