Lazy potato dumplings with mushrooms
Description
The recipe won't take much time. If you're interested, serve hot.
Instructions
- 1
Step 1
In a small saucepan, pour clean drinking water and place it over medium heat to bring to a boil. Peel the potatoes, wash them, and cut into small pieces. Add the potatoes to the boiling water, previously salted, and cook until done. Then mash the potatoes into a puree. Add black pepper. When the puree has cooled slightly, beat in a raw chicken egg and thoroughly mix the ingredients.
- 2
Step 2
Now add the sifted high-grade flour to the potatoes. Knead the soft dough by hand. It should not be too dense or stiff, but at the same time it should not crumble or tear easily. Add flour as needed.
- 3
Step 3
Divide the potato dough into two equal parts. Roll each part into a rope, dusting the work surface or cutting board with flour to prevent the dough from sticking.
- 4
Step 4
Now you need to cut the dough strands into equal small pieces. Triangular shapes look especially nice. Dust the resulting dumplings with flour. At this stage of preparation, you can freeze them for later use by placing them on a board and putting them into the freezer.
- 5
Step 5
In a separate saucepan, pour clean drinking water and bring it to a boil. Add the dumplings and season with salt. When they start boiling, reduce the heat and cook until the dumplings float to the surface. Wash the mushrooms, slice them, and sauté in vegetable oil together with chopped onion. Add the sautéed mushrooms to the cooked dumplings. Serve lazy potato dumplings with butter and sour cream.