This is my Polish grandmother's recipe for mushroom dumplings, which she has always insisted must be served with borscht.
Provided by olenka
Categories Main Dish Recipes Dumpling Recipes
Time 1h8m
Yield 10
Number Of Ingredients 8
Steps:
- Place dried mushrooms in a small saucepan and cover with hot water; bring to a boil. Cook until tender, about 20 minutes. Drain and chop into small pieces.
- Melt butter in a saucepan over medium heat. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in mushrooms; continue cooking until onion is soft, about 5 minutes. Season with salt and black pepper. Add breadcrumbs if filling seems too wet.
- Combine flour, hot milk, and egg yolk in a large bowl, stirring quickly with a fork until a soft and smooth dough forms.
- Roll dough out on a lightly-floured surface. Cut into 1 1/2-inch squares. Place a teaspoon of filling in the center of each square. Fold the dough over the filling to form a triangle and pinch edges to seal. Bring the bottom corners together and pinch together.
- Bring a large pot of lightly salted water to a boil. Cook dumplings in batches until they float to the surface of the water, about 10 minutes. Transfer to a serving plate with a slotted spoon.
Nutrition Facts : Calories 439.2 calories, Carbohydrate 84.8 g, Cholesterol 28.5 mg, Fat 4.6 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 2.1 g, Sodium 70.2 mg, Sugar 2.1 g
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