Dumplings with Potatoes and Mushrooms
5 servings
40 minutes
Dumplings with potatoes and mushrooms are almost the most important dish of home cooking. We like that dumplings can be made with a variety of fillings. At the same time, some people like the filling in the potato dumplings themselves in the form of mashed potatoes , while others like the remains of a hard potato texture. The editors of "Food" are inclined to think that you can simply change the density of the minced meat from time to time, respecting both variations of tactile sensations. And you can also diversify the taste of potato dumplings by adding fried bacon or so-called cracklings.
1
For the test, mix 0.5 kilograms of wheat flour and 430 grams of potato starch, break 4 eggs into the mixture, and knead the mass with your hands. Gradually pour in cold water, starting with one tablespoon, and add as needed: the dough should become homogeneous. Place the lump on a floured surface and knead it well; the dough should become silky and not stick to your hands. Cover with plastic wrap and let it sit at room temperature for twenty minutes. Roll out to a thickness of 3 mm and cut out circles with a diameter of about 8 cm.
- Dough for dumplings: 1 kg
2
Put the peeled and halved potatoes into a pot of water, add an onion and a carrot; they can be charred beforehand for a stronger flavor. Place the pot over medium heat. Add bay leaf and spices to taste, salt it, and cook until the potatoes are soft. Discard the onion and carrot, then drain the water.
- Potato: 0.5 kg
- Onion: 3 pieces
- Carrot: 1 piece
- Bay leaf: 1 piece
- Spices: to taste
- Salt: to taste
3
Chop the mushrooms and remaining onion into small cubes, fry in vegetable oil until soft, let cool.
- Champignons: 100 g
- Onion: 3 pieces
- Vegetable oil: 20 ml
4
Mash the potatoes with a masher, mix with onions and mushrooms. Taste, and add salt and pepper if needed.
- Ground black pepper: to taste
5
Make dumplings: take about two teaspoons of filling for one round of dough. You can take more for larger dumplings.
6
Bring 1.5 liters of water to a boil in a pot: add dumplings in batches of 9-10 pieces. Once they float, cook them for another seven minutes until done.
7
Place the dumplings in a plate, drizzle with melted butter and sour cream.
- Butter: 80 g
- Sour cream: 150 g