Dumplings with mushrooms and potatoes.
Description:Dumplings are among the most popular Russian dishes. The world pelnyan means an ear made of dough, and Dumplings really are this shape. If you ever need to serve Dumplings in several hours or even days later you need not to cook them in boiled water. Store fresh Pelmeny in the fridge freezer.
Dumplings consist of dough and filling. Here are given several alternatives for a filling.
Ingredients for Dough NO eggs:
✔ 2 cup wheat flour,
✔ 1/2 cup boiling water,
✔ 1/4 tsp salt or to taste.
Ingredients for Mushroom-potatoes Filling: 100 g (3,5 oz) potatoes, cooked, minced.
200 g (7 oz) mushrooms, dried
3 onions, medium, finely chopped.
50 g (1,8 oz) oil.
salt, ground dry dill to taste.
We need not flour, that to flour board, because we take boiling water and the dough with no aggs. Sift the flour. Combine all ingredients in mixing bowl.Knead the dough by hand or machine. Shape the dough into a ball, cover the dough with a kitchen towel and set aside for 30 minutes.
Roll out dough on a well floured surface thinly and cut into 5-6 cm (2 - 2.5 inch) rounds. Put a ball of filling (about the size of a small walnut) on one half of the round and fold over making a half moon. Pinch the edges, draw the two points together making a little purse. Repeat with the remaining filling and dough.
Put the Dumplings in boiling water, add salt. Continue to boil until the Dumplings rise to the surface. Remove with a skimmer.
Serve with sour cream, melted butter.
To make Mushroom-potatoes filling:
Soak washed mushrooms overnight, then cook. Strain, drain well. Chop up and saute the mushrooms with the oil, add onion and fry. Combine with potatoes and mix thoroughly. Flavour. Chill.
Serve Dumplings HOT with fried onions and Ketchup, or crushed garlic cloves mixed with sour cream. Homemade Dumplings can be frozen for later use.
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