Potato dumplings with mushrooms
3 servings
45 minutes
Potato dumplings with mushrooms are a traditional dish of Czech cuisine that embodies the coziness and rich taste of home-cooked food. The dumplings, tender and airy, are made from boiled potatoes with added flour and eggs, while their filling of aromatic mushrooms sautéed with onions adds richness to the dish. They are boiled in salted water with bay leaves, giving them a light spicy aroma. Served with delicate sour cream that highlights the softness of the dough and the richness of the mushroom flavor, this dish is perfect as a side to meat or as a standalone treat that warms on cool days and fills the home with aromas of traditional European cuisine.
1
Boil the potatoes in their skins and let them cool. Grate them.
- Potato: 500 g
2
Clean the mushrooms and chop them finely.
- Champignons: 200 pieces
3
Chop the onion into small cubes.
- Onion: 1 head
4
Fry the mushrooms with onions in heated vegetable oil.
- Champignons: 200 pieces
- Onion: 1 head
5
Add to the potatoes. Then add eggs, salt, pepper, and flour. Mix - it should result in a thick and sticky dough.
- Potato: 500 g
- Chicken egg: 2 pieces
- Wheat flour: 100 g
- Salt: to taste
- Ground black pepper: to taste
6
Boil water in a pot, add salt and bay leaf.
- Bay leaf: 5 g
- Salt: to taste
7
Form large balls with wet hands and gently lower them into boiling water.
8
To prevent the dumplings from sticking to the bottom of the pot, gently move them with a spoon. After they float, cook for another 3-4 minutes.
9
Place the ready dumplings on plates and serve with sour cream.
- Sour cream: 200 g