Dumplings with Potatoes and Mushrooms

Main Dishes | Japanese cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

The molded dumplings can be placed in a container with a lid and frozen without loss of quality for two to three weeks.

Ingredients

Dough for dumplings - 0 lbs
Potato - ½ kg
Onion - 3 pieces
Carrot - 1 piece
Champignons - 5 oz
Vegetable Oil - 0 fl oz
Butter - 5 oz
Sour Cream - 5 oz
Bay leaf - 1 piece
Spices - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

For the dough, combine 0.5 kilograms of wheat flour and 430 grams of potato starch. Crack 4 eggs into the mixture and knead it with your hands. Gradually add cold water, starting with one tablespoon, and continue to add as needed until the dough becomes uniform. Place the dough onto 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 rest at room temperature for twenty minutes. Roll out the dough to a thickness of 3 mm and cut out circles with a diameter of about 8 cm.

Step 2

Place the peeled and halved potatoes into a pot of water, adding an onion and a carrot as well; you can char them with a torch beforehand for a stronger flavor. Set the pot over medium heat. Add a bay leaf and spices to taste, season with salt, and cook until the potatoes are tender. Discard the onion and carrot, and drain the water.

Step 3

Chop the mushrooms and the remaining onion into small cubes, sauté in vegetable oil until softened, then let cool.

Step 4

Mash the potatoes with a potato masher, then mix in the onions and mushrooms. Taste and season with salt and pepper if needed.

Step 5

Shape the dumplings: for each circle of dough, take about two teaspoons of filling. You can use more for larger dumplings.

Step 6

In a pot, bring one and a half liters of water to a boil. Drop the dumplings in batches of 9 to 10 pieces. Once they float to the surface, cook them for an additional seven minutes until fully cooked.