MASSA
Delícia Cremosa 78 g
Milk 165 ml
Wheat flour 240 g
RECHEIOUS
Salt as much as needed
Chopped bacon 3 slice(s)
Chopped garlic 2 pcs
Chopped onions 2 pcs
Smoked ground sausage 300 g
Sugar 10 g
Vinegar 22 ml
Mustard sauce 60 ml
Sliced white cabbage 135 g
MONTAGE
Eggs 3 pcs
Threaded flour 200 g
MASSA
1. Cut the potatoes into cubes and cook with the milk in the microwave until they are soft enough to be mashed while still hot.
2. Add the Delícia Cremosa margarine with salt, the milk and the wheat flour, little by little, until you can roll them out.
RECHEIO
3. Heat the Delícia Cremosa margarine in a pan. Add the bacon and fry it.
4. Add the garlic and onion and brown them. Add the sausage, mix well and turn off the heat.
5. Add the sugar, vinegar, mustard, salt and cabbage and mix well.
6. Season with black pepper and set aside.
MONTAGE
7. Prepare a dish with the eggs beaten with a fork.
8. Place the breadcrumbs on another plate.
9. Separate the dough into 30 portions.
10. Take a portion of the dough, make a ball with your hands, open in half and add the filling.
11. Close the dumpling into a cylindrical shape, pass it through the beaten eggs and then in the breadcrumbs.
FRITURA
12. Heat soybean oil in a large saucepan.
13. Add up to 6 dumplings at a time and, over medium-high heat, fry them until they are cooked on the inside and golden on the outside.
14. Remove the dumplings from the frying pan and drain off the excess oil on paper towels.
15. Serve immediately with a good mustard sauce.
