Lenten dumplings with mushrooms and potatoes
6 servings
60 minutes
Lenten dumplings with mushrooms and potatoes are a refined dish of Russian cuisine that carefully preserves the traditions of fasting. Originating from the depths of ancient Russian culinary arts, they have become a beloved treat due to their simplicity and rich flavor. The soft dough, kneaded with boiling water, envelops a delicate filling of fragrant mushrooms and mashed potatoes, creating a harmony of textures and tastes. The mushrooms give the dumplings a forest depth, while the potatoes add softness and richness. They can be served with aromatic mushroom broth and fried onions that add an appetizing golden note. This dish warms the soul and evokes memories of cozy family dinners when the aroma of mushrooms fills the kitchen with comfort and tradition.
1
Prepare all the ingredients.
2
Sift the flour into a bowl, add salt and oil.
- Wheat flour: 300 g
- Salt: to taste
- Vegetable oil: 2 tablespoons
3
Slowly, while mixing the dough with a spatula, pour in boiling water.
- Boiling water: 250 ml
4
Knead the dough until it is elastic and does not stick to your hands. If it still sticks, add a little more flour. Roll the dough into a ball, cover with plastic wrap or a lid, and let it rest for 30 minutes to an hour.
- Wheat flour: 300 g
5
Prepare the filling. Soak the mushrooms in water and boil for 30 minutes. Drain the broth, strain through cheesecloth or a towel, and save it.
- Dried mushrooms: 50 g
6
Chop the mushrooms finely, leaving a few for decoration.
7
Finely chop the onion and sauté it with mushrooms in vegetable oil until golden brown.
- Onion: 2 heads
- Dried mushrooms: 50 g
- Vegetable oil: 2 tablespoons
8
Peel the potatoes, boil them in salted water until cooked, and mash into puree.
- Potato: 250 g
- Salt: to taste
9
Add onion and mushrooms to the potatoes, season with salt and pepper.
- Onion: 2 heads
- Dried mushrooms: 50 g
- Salt: to taste
- Ground black pepper: to taste
10
Roll out the dough into a thin layer on a floured table.
11
Cut circles with a glass, place a teaspoon of filling in the center of each, and shape the dumplings.
12
Boil the dumplings in salted boiling water with half mushroom broth. Wait until they float, then cook for 5 minutes.
- Salt: to taste
- Dried mushrooms: 50 g
13
Fry the remaining mushrooms and finely chopped onion in vegetable oil.
- Onion: 2 heads
- Dried mushrooms: 50 g
14
Arrange the dumplings on plates, top with the remaining mushrooms and onions, pour with mushroom broth, and serve.
