Dumplings with mushrooms
6 servings
60 minutes
Vareniki with mushrooms is a refined and warming dish of European cuisine that combines the simplicity of traditional recipes with the rich flavor of forest gifts. The dish features delicate dough made from flour, milk, and eggs that gently envelops a fragrant filling of mashed potatoes and golden fried white mushrooms with onions. Vareniki can be served with sour cream or aromatic butter, enhancing their rich taste. Historically, this dish emerged as a way to preserve food and provide a hearty meal during cold seasons. Today, mushroom vareniki is not only a cozy home-cooked meal but also an adornment for festive tables, capable of impressing with its taste and aroma.
1
Mix flour, milk (240 ml), salt, and egg. Knead the dough thoroughly and let it rest for 30 minutes.
- Wheat flour: 3 glasss
- Milk: 350 ml
- Salt: to taste
- Chicken egg: 1 piece
2
Peel and wash the potatoes. Boil in salted water. Drain the water, add warm milk (100 ml), butter, and start making the puree.
- Potato: 8 pieces
- Milk: 350 ml
- Butter: 20 g
3
Clean and finely chop the onion. Send the mushrooms to the pan to let all the excess liquid evaporate. Then add oil and onion and fry until golden. Add to the puree.
- Onion: 3 pieces
- Frozen porcini mushrooms: 300 g
- Butter: 20 g
4
Sprinkle the surface with flour, roll out the dough, cut out circles, and shape the dumplings.
5
Cook until ready or freeze.
