Vegetables

Potato dumplings with mushrooms


Ingredients for making potato dumplings with mushrooms.

  1. Potato 500 g
  2. Mushrooms 250 g
  3. Onion 1 pc.
  4. 2 cloves of garlic
  5. 2 eggs
  6. Flour (wheat, pancake) 0.5 cup
  7. Salt to taste
  8. Ground black pepper to taste
  9. Caraway to taste
  10. Bay leaf 3-4 pcs.
  11. Potato seasoning to taste
  12. Vegetable Oil for Roasting Sauce
  13. Milk 50 ml
  14. Sour cream 70 g
  15. Hard cheese 50 g
  16. 2 cloves of garlic
  17. Greens (dill, parsley) to taste
  • Main ingredients: Potato, Mushrooms
  • Serving 4 servings
  • World cuisine Czech cuisine

Inventory:

Cutting board, Knife, Stove, Oven, Frying pan and capacity for baking, Pan, Grater, Colander or slotted spoon

Cooking potato dumplings with mushrooms:

Step 1: Prepare the ingredients.

We rinse the potatoes and put them in a pot with cold water, put on a strong fire and cook until tender (in their uniform). When the potatoes are cooked (it takes 20 minutes), you need to cool it under a stream of cold water, cut off the peel and grate the potatoes on a fine grater or chop with a fork. Rinse, clean and finely chop the mushrooms. And forest mushrooms after washing and cleaning, boil until tender (30-40 minutes) in salted water, and only then finely chop. Onions, like garlic, need to be finely chopped.

Step 2: Prepare the dough and the filling for the dumplings.

Onions, garlic and mushrooms should be fried in a preheated and oiled pan. Fry constantly stirring so that the filling does not burn for 10-15 minutes. Cool to a barely warm state, and then combine the products: put grated potatoes, overcooking of mushrooms, garlic and onions in a deep bowl, break the eggs, add flour, salt and spices. Stir thoroughly and get a thick and viscous dough with filling. From it, we will sculpt dumplings in the next step.

Step 3: Sculpt and cook the dumplings.

Dumplings are prepared essentially the same as meatballs. Only in soup or sauce are they added after they are fully prepared. We need a pot of boiling water. Boil, add salt to taste and bay leaf to give dumplings a greater flavor. From a thick dough we pluck off a lump, form a large ball from it and gently lower it into boiling water. We continue to sculpt the dumplings until the dough is over, and cook them until the dumplings pop up. After that, cook them for another 3-5 minutes, put them on a slotted spoon or colander so that the glass has excess water, and transfer them to a baking dish. An ordinary frying pan is also suitable.

Step 4: Prepare the dumpling sauce.

We bring milk to its boil, add sour cream, crushed garlic, chopped herbs, salt and any spices used in the recipe for dumplings. The last thing we add is grated cheese. Pour dumplings with the resulting sauce and remove the pan with dumplings in the oven preheated to 180 degrees. The baking time is 15-20 minutes.

Step 5: Serve the potato dumplings with mushrooms in a creamy milk sauce.

Serve dumplings with hot, plentifully watered sauce. You can decorate the dumplings with chopped herbs. Your family and guests will definitely like this dish, because everyone loves potatoes with mushrooms, and here they use the original way of serving it. Enjoy your meal!

Recipe Tips:

- - To rub the cheese better, hold it for several minutes in the freezer.

- - Instead of sauce, you can use regular sour cream or sour cream sauce with garlic and herbs.

- - To prevent the dumplings from sticking to the bottom of the pan, carefully move them with a spoon.

- - At will, boiled dumplings can also be fried until golden brown.