Dumplings with potatoes and mushrooms
Description
Delight your loved ones with this delicious treat! Serve the dumplings with sour cream, mayonnaise, mustard, or simply drizzle generously with butter and garnish with fresh herbs. I especially love these dumplings because you don't have to cook them all at once—you can freeze them for later. They keep perfectly in the freezer. For the filling, I prefer using wild mushrooms, but you can use any other kind—either way, they turn out incredibly tasty! Definitely worth a try!
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Beat the eggs with salt and 2 tablespoons of vegetable oil using a fork.
- 3
Step 3
Add milk.
- 4
Step 4
Mix and gradually add the flour in parts.
- 5
Step 5
Knead the dough, cover it, and let it rest for 30 minutes.
- 6
Step 6
Wash the mushrooms thoroughly, clean them, and cut into cubes.
- 7
Step 7
Sauté the mushrooms with onions in a frying pan until cooked.
- 8
Step 8
Boil the potatoes and mash them into a puree.
- 9
Step 9
Add mushrooms with onions.
- 10
Step 10
Add salt, butter to taste and mix. The filling is ready.
- 11
Step 11
Cut off a piece of dough, roll it into a sausage shape, and cut it into pieces. Roll each piece in flour on both sides, pressing the dough with your fingers.
- 12
Step 12
Then roll out each piece into a circle and place the filling in the center.
- 13
Step 13
Pinch the edges together using any convenient method.
- 14
Step 14
Thus, shape all the dumplings until the filling runs out.
- 15
Step 15
Boil the dumplings in salted water for about 4 minutes. The potato and mushroom dumplings are ready.