Potato dumplings with mushrooms - small rounded balls of potato dough with mushroom filling inside. This tasty and satisfying dish can perfectly complement and diversify your daily menu. And onion and sour cream sauce together with melted butter will give the dumplings a special, unique and piquant taste.
It is necessary
- - 15-20 medium-sized potato tubers;
- - 4 tablespoons of butter;
- - 2 glasses of onion or sour cream sauce;
- - a glass of wheat flour;
- - 4 eggs;
- - 5-6 mushrooms;
- - 2 onion heads;
- - salt, pepper, herbs to taste.
Instructions
Step 1
Prepare the mushroom mince. To do this, you need to sort out the mushrooms, rinse and boil them in slightly salted water, then strain the mushroom broth, mince the mushrooms, fried onions and a hard-boiled egg. Add salt, pepper, green dill to taste and stir the whole mass well.
Step 2
Peel potato tubers, rinse and boil in slightly salted water.
Step 3
Drain the potato broth, rub the potatoes through a sieve, add the egg, butter and flour. Mix everything thoroughly by heating on the stove.
Step 4
Knead the resulting dough well and roll out rollers about 1 cm thick from it, cut them into small pieces (the same thickness as the rollers) and roll a small cake.
Step 5
Put the mushroom mince on the potato tortilla and, connecting its edges, form small round balls, then boil them for 6 minutes.
Step 6
Put the finished knels in a sieve and rinse with hot water. When the water is completely drained, put the dumplings on plates, pour over the warmed butter and onion or sour cream sauce.
