Dumplings with mushrooms
4 servings
60 minutes
The recipe is taken from the book "Ural cuisine.
1
Prepare the dough. Pour the flour into a mound on the table and make a well in it.
- Wheat flour: 500 g
2
Pour in salted water, add eggs and oil (20 ml).
- Water: 200 ml
- Chicken egg: 2 pieces
- Vegetable oil: 140 ml
- Salt: to taste
3
Mix gradually, taking flour from the edges to the center until a stiff dough forms.
- Wheat flour: 500 g
4
Continue kneading the dough until it becomes smooth.
5
Prepare the filling. Rinse the dried mushrooms, soak for 3-4 hours, then boil.
- Dried mushrooms: 100 g
6
Pass the fish fillet, mushrooms, and onion through a meat grinder.
- Fish fillet: 400 g
- Dried mushrooms: 100 g
- Onion: 2 heads
7
Mix everything well and fry until cooked in a pan with 120 ml of oil.
- Vegetable oil: 140 ml
8
Roll the dough into a thin layer.
9
Cut circles from the dough with a glass.
10
Place filling on one half of the circle with a teaspoon, fold the circle in half, and pinch the edges.
11
Place the ready dumplings on a floured cutting board and put them in the freezer.
