Until now, many peoples argue which nation invented dumplings. In different variations, minced meat wrapped in a thin yeast-free dough can be found in the national cuisine of many nations. Usually, such a dish is boiled in water or steamed. Dumplings, especially homemade ones, are delicious and simply boiled in water, but they can be made simply divine if boiled with cheese and mushrooms in pots.
It is necessary
-
- Dumplings - 500 g,
- Dry mushrooms - 100 g
- or fresh champignons - 300 g,
- Sour cream - 200 g,
- Onions - 1 piece,
- Carrots 0, 5 pieces,
- Parmesan cheese or any other hard variety - 100 g,
- Butter - 20 g,
- Spice
- salt
- ground black pepper.
Instructions
Step 1
Put dry mushrooms in a bowl or small saucepan with a lid, pour boiling water over it and leave to stand for three hours. Then remove the mushrooms from the water, but do not drain the remaining water. If you have fresh mushrooms, rinse them, cut off the ends of the legs, dry slightly.
Step 2
Chop the onion finely, grate half of the carrot on a coarse grater, cut the mushrooms into small pieces. Melt the butter in a skillet, put the onion in it and fry it until slightly golden brown. Add grated carrots and mushrooms, add a little salt and pepper. Fry, stirring constantly, for 5-8 minutes.
Step 3
Wash the pots, grease the inside with butter. Grate the cheese on a coarse grater. At the bottom of each pot, put a layer of fried mushrooms and onions, sprinkle with cheese, lay a layer of dumplings. Dumplings can be any - homemade, freshly molded, or frozen, from the store. Arrange the dumplings in several layers, sprinkling them with grated cheese, mushrooms and onions. It is desirable to make the top layer cheesy.
Step 4
Put sour cream in the broth left after the mushrooms, add water if necessary. Mix everything thoroughly, salt and pepper lightly. Pour the resulting broth into the pots of dumplings, close them with lids and place in a cold oven on a baking sheet. Cook the dumplings at 180 ° C for 40-45 minutes.
Step 5
Turn off the oven, take out the pots. You can serve dumplings directly in them, lightly sprinkling finely chopped fresh herbs on top. The dumplings can also be laid out on a large platter and served on it, also garnished with herbs. Serve with vinegar or mustard.
