Try a simple but delicious dish - mushroom dumplings. Prepare this hearty meal, replacing the usual meat with an equally nutritious, healthy and low-calorie plant product, and you will be satisfied.
Dumplings with wild mushrooms
Ingredients:
- 330 g flour;
- 300 g of forest mushrooms (white, boletus, boletus, boletus);
- 100 ml of milk;
- 70 ml of water;
- 1 chicken egg;
- 1 onion;
- a pinch of ground black pepper;
- salt;
- 40 g butter.
Soak the mushrooms briefly in cold water, remove any dirt and cut into cubes. Toss a wedge of butter in a saucepan or skillet and melt over moderate heat. Peel the onion, chop it and fry until soft, then add the mushrooms. Simmer them for 15-20 minutes, stirring occasionally, until they stand out, and then all the liquid from them completely evaporates. Pepper everything, salt to taste and cool.
Pour flour in a slide on the table, make a depression in its top and gently pour in water, milk and an egg, and also add a pinch of salt. Gently stir the loose ingredient into the liquid, picking it up with your hand in a circle. Knead the dough for 10 minutes, wrap in a damp towel and let sit for 30 minutes. Roll several sausages out of it, cut them into small pieces, roll them into circles and put 0.5 tsp on each. fillings. Cook the mushroom dumplings in salted water for 2-3 minutes after boiling.
Dumplings with dry mushrooms
Ingredients:
- 400 g flour;
- 200 ml of kefir;
- 50 g dry mushrooms;
- 1 onion;
- a pinch of ground black pepper;
- salt;
- vegetable oil.
Rinse dry mushrooms under the tap (if you dried them yourself or trust the manufacturer, you can skip this). Cover them with water in a small saucepan for a few hours, preferably overnight. In the morning, put it on high heat and bring the contents to a boil. Then reduce the temperature to the minimum, cover the dishes and cook the mushrooms for an hour. In the meantime, make the dough. Pour room temperature kefir into a deep bowl, salt with a pinch of salt and knead with the gradual introduction of flour until an elastic dough is obtained.
Remove the husk from the onion, chop finely and fry in vegetable oil. Drain the broth from the mushrooms, let them cool, chop and fry with the onion for 10-15 minutes, stirring with a spatula. Season the filling with salt and pepper. Make dumplings as described in the previous recipe, or try a simpler method: cut the dough into 3-4 pieces, roll each into a tortilla and cut out the base for the dish using an inverted cup or glass. Start them and fold them properly. Cook them right away or freeze them until just right.
