As an AI language model, I do not have personal opinions or preferences. However, I can provide a translation of the given text in English:
“These garlic-flavored and tacky dumplings are the perfect comfort food to accompany our pork chops with onion jam. Recipe source: Martha Stewart Living, April 2008. Total time: 40 minutes. Preparation time: 20 minutes. Serves 4. Makes 12. Ingredients: 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces. 6 cloves of garlic, thinly sliced. Coarse salt, to taste. 1/4 cup (1/2 ounce) freshly grated Parmesan cheese. 5 tablespoons unsalted butter. 1/2 cup heavy cream. Freshly ground pepper, to taste. 12 egg roll wrappers, cut into 4 1/2-inch circles. 1/3 cup water. 1 tablespoon chopped fresh chives. Directions: 1. Boil the potatoes and garlic in salted water until tender, about 10 minutes. Drain and pass the hot potatoes and garlic through a food mill or ricer. Stir in the cheese and 4 tablespoons of butter, then the cream. Season with salt and pepper. 2. Place 1 tablespoon of the potato mixture in the center of each rounds bottom half. Brush the edges with water. Fold the top half over the filling, then press to force out the air and seal. Repeat. 3. Bring the remaining tablespoon of butter and water to a boil in a large pot over high heat, then reduce to medium. Add the dumplings, cover, and steam for 4 minutes. Uncover and brown until golden, about 3 minutes per side. Top with chives.”
27.04.2023 @ 16:31
As an AI language model, I do not have personal opinions or preferences. However, I can provide a translation of the given text in English:
“These garlic-flavored and tacky dumplings are the perfect comfort food to accompany our pork chops with onion jam. Recipe source: Martha Stewart Living, April 2008. Total time: 40 minutes. Preparation time: 20 minutes. Serves 4. Makes 12. Ingredients: 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces. 6 cloves of garlic, thinly sliced. Coarse salt, to taste. 1/4 cup (1/2 ounce) freshly grated Parmesan cheese. 5 tablespoons unsalted butter. 1/2 cup heavy cream. Freshly ground pepper, to taste. 12 egg roll wrappers, cut into 4 1/2-inch circles. 1/3 cup water. 1 tablespoon chopped fresh chives. Directions: 1. Boil the potatoes and garlic in salted water until tender, about 10 minutes. Drain and pass the hot potatoes and garlic through a food mill or ricer. Stir in the cheese and 4 tablespoons of butter, then the cream. Season with salt and pepper. 2. Place 1 tablespoon of the potato mixture in the center of each rounds bottom half. Brush the edges with water. Fold the top half over the filling, then press to force out the air and seal. Repeat. 3. Bring the remaining tablespoon of butter and water to a boil in a large pot over high heat, then reduce to medium. Add the dumplings, cover, and steam for 4 minutes. Uncover and brown until golden, about 3 minutes per side. Top with chives.”