Dumplings with Potatoes, Mushrooms, and Oyster Mushrooms
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
4
Description
The filling is a mix of potatoes, mushrooms, and oyster mushrooms. If you only have one type of mushroom on hand, feel free to use it, just increase the quantity by two times. This is how dumplings are made at a popular restaurant in a small town. The recipe was shared with us by Emily Johnson, author of the book "Culinary Geography with Emily Johnson. Tula."
Ingredients
- Wheat Flour - 7.1 oz
- Water - 3 fl oz
- Chicken Egg - 1 piece
- Butter - 0.2 oz
- Salt - 0.2 oz
- Salad Potatoes - 7.1 oz
- Champignons - 3.5 oz
- Oyster Mushrooms - 3.5 oz
- Onion - 1.8 oz
- Vegetable Oil - to taste
Step by Step guide
Step 1
For the dough, add water, an egg, butter, and salt to the sifted flour. Knead until you have a smooth and elastic dough. Let the dough rest for 30-40 minutes.
Step 2
For the filling, mash the boiled potatoes. Dice the mushrooms and onion, then sauté them in oil until golden brown. Add the potato puree and sauté everything together.
Step 3
Roll out the dough to a thickness of 1.5 mm. Cut out circles with a diameter of 7 cm.
Step 4
Place filling in the center of each round dough piece and seal the dumplings.
Step 5
Boil in salted water for 10 minutes.
Step 6
Serve with sour cream.
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