Dumplings in porcini mushroom sauce under a bread cap
4 servings
60 minutes
Dumplings in white mushroom sauce under a bread cap is a dish that embodies the soul of Russian cuisine. It combines the simplicity of rustic food with the sophistication of restaurant flavors. Tender meat dumplings are boiled in aromatic broth with roots and spices, then baked under a creamy white mushroom sauce. The final touch is a golden bread cap that adds a unique taste and texture to the dish. The rich aroma of forest mushrooms, creamy tenderness, and slight acidity from fermented milk make this culinary masterpiece especially cozy. Serving in a sealed dough pot retains heat and flavor richness, creating a sense of home comfort and traditions. This dish is perfect for family lunch or festive dinner, bringing nostalgia and warmth of Russian cuisine to the table.
1
Prepare the mushrooms, chop them coarsely, boil in salted water for 30 minutes, drain in a colander, and dry. In a pan, melt 30 g of butter, mix in 30 g of sunflower oil, add finely chopped onion, salt, sugar, black pepper, and sauté until translucent, then add the mushrooms and simmer for 10-15 minutes. Constantly stirring, add sour cream (15%), simmer for 7-10 minutes on low heat, stirring occasionally, add herbs and allspice (2 pcs), cover with a lid.
- White mushrooms: 150 g
- Butter: 100 g
- Onion: 5 head
- Sour cream: 100 g
2
Prepare meat dumplings (pork and beef) in the usual way, boiling in broth made from onions (3 medium heads), roots (parsley and cilantro root), allspice, and bay leaves until half-cooked (if the dumplings are large, then 1-3 minutes after they float). During cooking, add vinegar and 50 g of butter.
- Frozen dumplings: 400 g
- Onion: 5 head
- Vinegar: 10 ml
- Butter: 100 g
3
Drain the dumplings in a colander and rinse them briefly with boiling water. Grease a heat-resistant dish with melted butter inside and place the dumplings in it, then top with mushrooms and sauce. Seal the dish with a dough lid and place it in a preheated oven at 170 degrees for 10-12 minutes. Once the lid is browned, turn off the heat and let the dish rest for 20 minutes before serving.
- Butter: 100 g