Gomboca near Đurđevići
Gomboce near Đurđević | Homemade dumplings with plums as before In the new show "Cook with Mickey", we visited our friends Đurđević, where we prepared real home-made dumplings with plums together. The smell of boiled potatoes, fresh plums and homemade breadcrumbs takes us back to childhood and the time when cooking was done with love. See how traditional dumplings with plums are made, a recipe passed down from generation to generation. Thank you to our hosts for the hospitality, companionship and beautiful moments. SAID
Transcript — English (International)
- Dear viewers, let's announce today's episode, no
- worry it's not lime jam again, this is
- the second tour I'm preparing. You saw the first one in
- last episode, today will be the famous dumplings with
- plums, as soon as I finish cooking the jam, we pour it into jars,
- let's start preparing dumplings with plums, that's it
- stangelina There's no bullshit here, I love it
- kalsija white, he gave us 15 jars of
- the first round, this one will be even more,
- so we count on 35 jars of jam
- kalysje I need to sort it all out later, tidy up, I have
- and to mow, tomorrow is the wedding, but there is no one
- connections, in new work victories, works by viewers, what
- would say kill grandfather Zika Jović, he is
- the ox wants to go to the field to dig,
- he sings everything, says Miki How do you stand her
- Poljovic?
- Says Miki, I fall on my nose and get up, and
- I work again, fall on my nose and get up, and
- again, I will be strong like grandfather Žika
- a hardworking man and an honest man, I am him
- loved very much, in winter he weaves wicker baskets,
- and then I sit with him by the stove,
- and then grandmother Vera kneads the cakes, stretches them or
- sews and organs And I listen to stories from
- grandfather Zika, he is no longer like he used to be, sorry
- I'm surprised that today's young people don't listen to anything
- you old people talk, when I was a child,
- I'm sometimes on the bench at our place,
- we have benches in Srem, especially in
- Kupinov, why are there so many benches in Kupinov?
- for sitting than in other villages?
- Maybe we are a little, like Lenju, that
- is because we were a border town
- in Austria-Hungary, we had Freistein, Freistein that
- did Maria Theresa let us visit the forest, for nothing,
- received some benefits, that's one miracle
- smart, same older man at school, why u
- There are kupinova, don't throw them in the jam, from
- in front of each bench, from the bench house, says Kupinci
- are used to the Frisian language. The southernmost part is Vojbudine
- fitted Kupinovo, in this horseshoe de Sava makes
- below Belgrade, and otherwise the beginning of Central Europe, of course
- that we are Balkans in mentality, like everyone else
- others, geographically, the beginning of Central Europe is precisely in
- Kupinova, because what makes the Balkans more orite, all south,
- Toka and Sava and Duna, starting geographically, of course
- that we all have the same mentality But there you go, little one,
- a small, er, interesting thing related to Kupinovo, too
- yes, that's why there are more benches in Kupinovo
- streets, than in other villages, used to it, it takes away from us
- it's in the genes, that frivolity, so we're not
- we liked to work, but it was very hard
- hardworking people, like that grandfather was
- Zika, my grandfather, grandfather Dragiša Rendulić, all of that
- my neighbor, I joke a little with that,
- that, I am talking about through history, as it used to be
- To prepare a breakfast, I put a little of this
- to the side to beat, here, homemade eggs, he likes
- beat a little and hot dogs, yes, now we will
- Eggs to pour Evak, homemade eggs, brought to us
- neighbor Ivan, there from Mala Bosnia, I say, whatever
- once it was a different time, and hey, it's people
- settled down and hung out at my place in the village, u
- village, half the houses on the mob have been built, you can see that
- a neighbor is working or someone is doing something, right away
- you come to help, understand?
- Sato is no more, everything stands lost, nobody
- don't hang out with anyone, right now, what is this,
- they don't even approach, it's normal when the neighbor is working,
- you take a basket, corn is picked, you take a basket and
- you go right away, so they come to you
- You've washed your eggs, are you Mangelina?
- And you're peeking?
- Here, it will be breakfast now. I want you to
- I say Mangelina, I don't know if that's why
- which I have mentioned, but somehow it seems to me
- that everything was once, not better in
- in the sense that it was nicer, easier to live, to live
- it was difficult even then, but somehow it was
- people socialized, helped each other I remember, we
- when we were building the house on a slab, 50 came
- people, they didn't even have anything to do, they came
- to help Here's my right, Salasharski, doc
- this is simmering, here's breakfast, children, see the eggs
- the poop is yellow, look, it's homemade. Go, wake up, cutie
- to have breakfast, go call Dunja, says get up Dunja,
- he says get up, it's 9 o'clock, he says let's cut
- Yes, breakfast. Here, the quick breakfast is ready, give it
- I'm going to pour it on Angelina, be careful, now who's going to be there
- said, it's not my place to give hot dogs to children, you know what
- is being made, what how, get around me Get around me,
- our children eat everything, you understand, and hello sometimes,
- I'm fine with it when it's quick
- and hot dogs to eat the chicken, he said,
- that is made of this, that of mischief,
- I don't know what, just to blame something,
- so, Angelina, you need potatoes to put in,
- to fight for dumplings with plums Dear
- spectators, in addition to farmsteads and cooking jam, dumplings with
- we promised plums, and since he is our friend
- Milenko Djurđević, everything you are wondering, de
- sam našo ossobuko, de I bought škembić, de
- I bought some meat that you couldn't
- to find by ordinary actions, it is produced by our friend
- Milenko, why did we come here?
- We have come to show you one of the most beautiful
- architectural solutions that I have seen, that is
- an old pre-war house that has been restored, we won't
- the words where it is, for everything that
- you asked me, ossobuko, škembići, anguz, all that
- what I'm getting, some rare meat, for that
- my brother Milenko, Milenko, is ours
- we came to make dumpling with plums, not only that
- dumplings, in Srenjani they say dumplings, in Srenjani they say
- banat, to my wife from Srenjska Vihaljevac, i
- when she cooked for me in the oven, yes she did
- he says gomboce, and we knew what
- that's it, Milenko, we came to our viewers
- to present a pearl of architecture, it's yours
- a house that is over 1890 years old, this one
- the house is 130 years old and has been restored
- all original, as it was, and yes ours
- viewers see, and we will make it at Milenko's, my Angelina
- he likes it the most when it is made in Milenko's house
- Summerhouse.
- People often ask me when I make some dishes,
- Where did you get the person?
- I say, you have it all, you can get it
- and in Lidl, it's the same there, you can
- buy your meat, so that I don't lose a part
- advertisement, we are friends and comrades, but slaughterhouses
- Butcher's shop Dûdjići is one of the largest in the Balkans,
- if not the biggest, then everything
- those river rare parts of meat, and to note,
- is one of the largest Angus farms in Serbia
- exactly yours, what makes Angus meat distinctive?
- Because it's marbled with fat and it's gone right away
- more beautiful, and it is meat for odnaki like
- what I and those people are, they are
- gourmets also want slightly fattier meat.
- Like me, Milenko is already on a diet
- 10 years.
- Yes, I have been for 10 years, me
- I go on a diet every Monday, now it's 10
- year as I start a diet from Monday.
- And some people criticize me, alas
- and you want to lose weight, see how big she is
- this.
- Well, we are not advertising the board now, we are advertising
- meat, nedle with šnjiva and by giving it to them
- will be.
- Well, Angelina, here you will create, you will take over
- microphone, and I'm going to take a break now
- with my partner and let's talk.
- Well, record Arsenio, he likes the same thing, at Milenko's
- to come.
- Well, there it is, they asked will be
- little herbs, and I never know anyone.
- Jews ask why I am so many, which is yes
- I am working.
- Here, we haven't even sat down at Milenko's
- the ham is burning, the second one is ready.
- And Milenka is beautiful, she is without bread
- You eat.
- We love it now that this one is nearing its end.
- Me too, my Mirko likes it too.
- Mirko, when we were, once upon a time, he peeled
- ham, it cannot be put in beans.
- Nothing remains.
- And Milenka is beautiful, sweet.
- Let's brighten up the audience a little.
- We, the lucky ones, do salting in Šlapa, that is, wet salting.
- Dalmatians, they do sumo salting, although you have
- both.
- Yes, tell me, what is the difference and what kind
- are they with us?
- Well, look, let it be at the end of the world, on
- The end of the world will be the same.
- Yes, it's a science now, everyone
- They are engaged in some science about meat.
- Salt it 4% in cheesecloth, afterwards
- Salt it a little.
- Hold on, this is old, this was, this
- is later than 2023.
- December.
- So this ham is 4 years old, and look
- how is...
- No, not 4 years, it's 2 years.
- year.
- 2 years?
- 2.5 years.
- 2.5 years, and look how soft it is
- and how beautiful she is.
- Yes.
- It did not harden and the color is beautiful.
- Yes, yes.
- It's from our domestic pig, which is
- some of our crossbreeds of Moravians.
- Well, I see that the black pig is po
- skin.
- Yes, yes.
- What can I tell you, it's not easy to be lucky.
- Yes.
- There's that song, it's not easy to get lucky...
- If you think you'll be lucky for 9 days, you have to be
- Hey Milenko, we are not quiet...
- You're not the one to continue, you're going to be really lucky.
- Yay Milenko, we are one of these lucky ones...
- Yaj Milenko, we are one of these other lucky people.
- It's not easy to be lucky for 9 days, you have to eat.
- Nothing.
- Dumplings with stitches, we started with ham, but
- We finish with stitches.
- At my brother Milenko Djurđević's, there are always delicacies.
- Here, I tried ajvar for the first time
- truffles and blue eggplant and ajvar with raspberry.
- Where did that combination come from, Milenko?
- Here, they were at someone's dinner party
- one of our friends, who we were and gave
- I got it as a gift.
- Here, now me and my friend Mickey, we consume,
- let's try blue eggplant ajvar with truffles and
- our Srem prosciutto and a little baked bread.
- Alas, we Sremskii, without bread.
- Yes, we can't do without bread, yes.
- There is no lunch or dinner if there is no bread.
- Hey, and now I say, people say me
- like, oh, and how, Mickey, that, you're not,
- this, hygienic, and this, that, that.
- Why?
- Me when I was looking after pigs with my grandfather, me
- grandfather taught, razor in one hand, so here
- I put the bread like this, I put the onion here, the bacon here,
- and then you take it and you remember a little bit of everything.
- Yes, yes, yes, yes.
- That.
- And never...
- Like, it's the world table and Sremach.
- That's right, and no one ever gets sick.
- Nis, now I will tell you why.
- For the simple reason, because, grandfather all day
- worked in the forest, lived healthy, ate healthy,
- no bacteria, no nothing, even he with those hands
- and cut wood, and diro corn, and everything.
- He didn't get sick, but he never got sick.
- Because God heard him.
- Did he work, he passed 10 kilometers through the forest
- after pigs, and what do I know?
- Today, lately, he has eaten more
- hygiene, more diseases.
- Yes, that's right, that's right.
- Milenko, I would like to ask you something else, especially yes
- si, this is our food show.
- You were in Japan, and you tried it
- the famous kobigovedina.
- Tell me, how was it?
- Yes, the same as ours
- now this Angus, it's still a lot fatter
- and more marbled, although we are now too
- if we took 4 dicks, we'll take nade for one
- - two years to have that meat too.
- Are you going to crossbreed with Angus?
- Oh, that's a long wait.
- Ami thinks that the Serbian market, really clean,
- it wouldn't hold up to very many masses.
- Is that right?
- Yes.
- And why is that beef so expensive?
- They say 100 grams is 100 dollars.
- No, in Japan you get a kilogram of that meat
- 100 euros.
- 100 euros?
- Yes.
- And why is it so expensive here?
- So, when she comes, when she is transported,
- while the girls specialize in meat.
- But my God, I see it's angus
- that he lived in some restaurants.
- In our country, wherever I go, they offer me Angus.
- Well, it is, as long as you have angus thek, that's all
- the rest is beef.
- Yes, where is angus from, what country, by birth?
- The Irish say it's theirs, the Canadians say yes
- is theirs, the Americans say it is theirs, that's how
- yes.
- So it's something unknown.
- If we, the Pecin residents, argue with the Kupinci
- and with the people of Budžanov, whose Mangulica is it?
- Well, it can't be yours, it was with us
- forest, which can be Mangulica in Pečinci, nit
- forests, nothing.
- Dear viewers, let me tell you, Pečinci is ours
- municipality, I have nothing against it.
- Until 50 years ago, there were no buses
- I won't say it again.
- Kupinovo is a medieval town, once a municipality.
- Three churches, sabor, haki, Pečinci, they are next
- war made a municipality.
- Well, now the people of Peč support all the villages, and
- we are all...
- Yes, I support that.
- It all stands.
- It would be Kupinovo and Obrž, you would us
- I just forgot.
- Well, there is some truth there, I can't say,
- which I know is not only Kupinovo
- for the municipality of Pečinci, but for Srem, one of
- the most important places.
- We are proud, with Šimanovci, with Kupino,
- with Obrža, and all of you from the Andes.
- You keep throwing something at us.
- You called us a commune.
- Well, yes, I'm lying about that.
- Football, whenever we go, hits the commune.
- Well, why these Pečinci, commune, municipality, like
- you always learned something.
- Oh, good.
- Hit the commune, yes.
- We had to know how to get rid of it
- time.
- Yes.
- Welcome, dear viewers, and from me.
- This time we came to our friend, Milenko
- Džurdžević, in Vrdnik, where I love to come
- and I hang out with his wife, who is
- a wonderful woman, and so we are here
- in summer, we socialize and cook in this wonderful summer house.
- You will see in the transition announcement, in the show, how it is
- everything looks and how beautiful this house is.
- We wash dumplings with plums or dumplings with plums,
- as who calls, we, for example, in Srem, say
- gomboce, these from Vinski Srem, they say gomboce, these
- from Svinski Srem, they say dumplings with plums, well
- now call it whatever you want, this time
- we are making them, they are all unceilinged, they are waiting, I will
- show you now, how the preparation goes.
- To prepare these dumplings, it is necessary, I have it here
- a kilogram of potatoes, which I previously peeled and chopped,
- I will sift through it and save it, here in
- this time, you will see the whole preparation, a
- here I have already turned on the stove, on which I will
- to heat the oil, put about 1 deciliter
- oil, here it is, just as much as I need
- this pot is covered, and we will be in it
- to fry breadcrumbs, why does everything have to be
- suddenly, when we insert the buttons, so that they are immediately
- warm and ready, so no way, don't
- separately, first peel the potatoes, then especially this,
- but turn on everything on 2 burners, and when
- shake out these potatoes, we will already put the water in
- to boil, in order to knock down those knobs,
- here it is, this has warmed up now, I will
- reduce a bit, now, I can't manage a bit
- here, when there is another kitchen, but I hope so
- that it will be okay, we have 400 in this one
- grams of breadcrumbs, sugar doesn't work Mickey, sugar works
- especially, when everything is done, then the sugar
- pays a fee, at least that's the rule in our country,
- it can be with you right away, and I'm thinking about it
- that the sugar goes away and someone puts it in,
- but we didn't put it that way, here, ask Milenko,
- so you'll hear if there are horses.
- Mato, Mato, oh, for
- How much is it?
- Milenko can't wait, it's over
- some half an hour.
- Well, I put 400 grams of breadcrumbs here, after all
- breadcrumbs are never enough, no matter how much you put in,
- you won't go wrong, we like it with breadcrumbs, yes
- be just as rich, yes, yes, no, these
- we put on the oil, we have, Milenko, some people,
- who don't eat fat, so we because
- we make that in oil, I'll do the breadcrumbs
- easy, I reduced it to four, and I will take it easy
- I will bake them during that time
- I strain the potatoes, and then you will see further,
- here at the stable we will knead as they go
- dumplings.
- Well, our breadcrumbs are ready, I didn't tell you
- shown, you take the breadcrumbs, you saw, 400 grams, put them
- in hot oil, one deciliter of hot oil, i
- you just stir it, stir it, stir it, and when it turns brown
- they get color, the breadcrumbs are ready.
- That's the first thing you'll do.
- I took this potato out now, it is
- still hot, while the potatoes are hot, just eat them
- Knead it like this, here it is.
- In hot potatoes very little, literally with two
- fingers, as much salt as you can get, add salt, not too much
- the dough is bland, and we mash it well.
- Why does it have to be a hot potato?
- Hot potatoes must be mashed right away, right?
- then it is best united, so they don't exist then
- more lumps, look at it like this.
- It will be like puree.
- Well, yes, that's right.
- Almost like puree, here it is.
- I will finish the care a little more.
- Get up.
- I said behave yourself when we come
- as a guest.
- Here, Dad will move.
- Well done Tajo, is it just for the show, or?
- Is that really going to happen?
- Well, we'll see when there's a break.
- Good.
- Well, here it is.
- I'll put this away now.
- Look at the structure.
- Bambi, bambi.
- We will put two eggs in it.
- Here he said a new word, bambi.
- Oh yes.
- Bambi, bambi.
- And now into this dough.
- My flour broke a little here.
- Because we brought it in a car.
- Someone must have crushed it.
- But I'll use it.
- And put very little oil.
- So, about 2 tablespoons of oil.
- And flour.
- You don't need to add a lot of flour.
- Does this dough have to be gooey?
- To make it nice.
- Now you will see.
- I will tell you how much I put on
- this amount of flour.
- So that you can do the same.
- At your house, I believe that most of them are housewives
- made dumplings with plums.
- But here, let me show you one of mine
- recipe.
- Dough and plums.
- They can get mixed up.
- Dough, plums, plums.
- That's right.
- That would be kind of strange.
- That's what she heard when she was talking to you, when she was
- in America yesterday.
- Yes, there, I have to apologize to the viewers now, doc
- I'm mixing.
- 2011.
- year went to the USA and found one there
- friend, he worked with me together.
- And we were good.
- And now, he says to me, can he
- we, Angie, make a traditional Serbian dish.
- And I'm thinking, what should he traditionally give him?
- I make.
- I said, "I'll also dump plums."
- I can barely find plums there.
- I couldn't recognize them.
- They were big, like this.
- And I'll put it in his mouth.
- Mine.
- Another friend from Belgrade.
- Mića, I salute him very much.
- He was delighted.
- And this American came, and he was doing something dirty.
- And now he asked me, and what
- Does everything go here?
- From the ingredients.
- Plums and potatoes are coming.
- He says to me, plums and potatoes?
- What a combination, very strange.
- Well, then me, when I'm a little later
- she asked, so it's a little strange, when you think of a plum
- and potatoes to eat together.
- See, that's it.
- The dough, it has to be this sticky.
- I'll just add the flour a little more.
- And that's it.
- And we'll start preparing right away.
- We will start that preparation right away.
- I'm going to wash my hands, to knead some more
- this, so you will see how I prepare the dumplings.
- This dough is very soft.
- You need to have a glass like this
- hand, which is oil.
- Just smoke a little, and you can also with water,
- but I'm used to working with oil.
- And then I make it like this in my hand.
- I put one whole plum, which we temporarily removed
- a stone.
- And then just slowly close it here.
- Here it is.
- And right away directly, how do you do it, like this
- I'm making.
- And when you make it, you literally put it on right away
- into boiling water.
- The water is boiling.
- You can come here to see.
- Here it is.
- Our dumplings, we'll put them right away.
- And we give the following.
- And, since I already temporarily put one,
- I'll do everything that way now.
- When the dumplings have risen, another 2-3 minutes
- you boil it, no more.
- And they are finished.
- Here it is, another one.
- Those that raised our dumplings, yes,
- they were already cooked at 2-3
- minutes.
- We will shape this one as well.
- And I slowly lower it.
- Here you go.
- Just to wash my hands.
- And it can be removed.
- The show is over.
- Milenko saw for himself once faster, yes
- Someone made these dumplings.
- Here it is.
- It's good.
- Drain.
- And we'll put it in.
- The ones that have risen.
- Oh my God, these are homemade.
- Well, a big plum.
- Big plums this year.
- Here it is.
- So, take out only those that have risen.
- Wait another 2-3 minutes.
- To cook.
- And that's it.
- And now you just wrap these breadcrumbs like this.
- Like this.
- We'll take them out.
- And serve.
- And like this.
- We will put 2 pieces for everyone.
- And sugar goes over them.
- Sugar is plain.
- Yes.
- Some people add vanilla sugar, but I don't
- I put.
- Here it is.
- Here, take it out, record it.
- We're going to take this out and turn it off.
- Our dumplings are ready.
- They all stood up.
- This is happening very quickly.
- Very quickly.
- And I'm so glad for mine
- friends and family who are very impatient.
- Who wants and who has a hungry stomach
- houses.
- Who can't wait.
- This is a great recipe.
- I will serve everyone and sugar.
- Sugar.
- Who likes a little more.
- Let it sweeten.
- It's not plasma, son.
- Here it is.
- It has utensils.
- There's no good anymore.
- I've been waiting for this for 4 days.
- Milenko, here you go.
- I waited for 4 days for them to arrive
- gardener.
- This is how they do it to warm it up
- yes.
- How nice.
- And it's in the sun.
- And this is what I have now.
- Nafak.
- Anjou's.
- Ten.