Šumadija ushtipci - Javorka Filipović
Šumadija clips - tsipčki are something I tried very late, in my native Banat I had never heard of them, but I liked them and I often make them for my family 🙂
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Šumadija ushtipci - Javorka Filipović
Šumadija ushtipci - ushtipci are something I tried very late, in my native Banat I had never heard of them, but I liked them and I often make them for my family 🙂
- 20 g of fresh yeast
- 200 ml milk
- 1 egg
- a little salt and sugar
- flour as needed
- Heat the milk until it is lukewarm, put the crushed yeast with a spoonful of sugar and 1 spoonful of flour in the mixing bowl, add the milk and leave it for ten minutes for the yeast to rise.
- Add egg, salt and slowly add flour all the while beating the dough with a mixer.
- The batter should be thicker than for pancakes and should separate nicely from the sides of the pan without the liquid sloshing around.
- The more you pound it, the more airy it will be and the dumplings will be softer and absorb less oil during frying.
- My advice to you is to fry them in a smaller pan with a thick bottom, you won't need a lot of oil that you will throw away anyway, and the pinches will be smaller, they will fry faster and your work will be easier. Heat the oil well, reduce the temperature to medium, in my case it's 1,5 on the hotplate to 3, dip the spoon into the hot oil and the dough and return the dough to the oil to fry. The dumplings will turn if nicely shaped with a spoon and fry evenly on all sides. When they get a nice reddish color they are ready.
- Baked štipkis should be served while still warm with cheese, cream or in a sweet version. Pleasant 🙂
You can knead them in the evening, leave them in a cool place and fry them in the morning.
You can use a mixture of water and milk, or make them with sour water and without eggs in a lean version.
