Dumplings with potatoes, champignons and oyster mushrooms
4 servings
60 minutes
The filling is a mix of potatoes, champignons and oyster mushrooms. If you only have one type of mushroom on hand, feel free to use it, just double the amount. This is how dumplings are prepared in the Berloga restaurant in the village of Skripovo in the Zaoksky district. Nika Ganich, author of the book "Geography to Taste with Nika Ganich. Tula", shared the recipe with us.
1
Add water, egg, butter, and salt to the sifted flour for the dough. Knead a uniform elastic dough. Let the dough rest for 30-40 minutes.
- Wheat flour: 200 g
- Water: 100 ml
- Chicken egg: 1 piece
- Butter: 5 g
- Salt: 5 g
2
Make mashed potatoes from boiled potatoes. Dice the mushrooms and onion, sauté in oil until golden brown. Add the mashed potatoes and fry everything together.
- Boiled potatoes: 200 g
- Champignons: 100 g
- Oyster mushrooms: 100 g
- Onion: 50 g
- Vegetable oil: to taste
3
Roll the dough to a thickness of 1.5 mm. Cut out circles with a diameter of 7 cm.
4
Place filling in the center of each circle and seal the dumplings.
5
Boil in salted water for 10 minutes.
- Salt: 5 g
6
Serve with sour cream.
- Vegetable oil: to taste