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Lean dumplings with potatoes and mushrooms

0
983
Kitchen Russian
Calorie content 149.1 kcal
Portions 4 port.
Cooking time 90 minutes
Proteins * 5 gr.
Fats * 7.1 gr.
Carbohydrates* 32.6 gr.
* per 100 gr. product
Lean dumplings with potatoes and mushrooms
Content

In this recipe, you are invited to knead the dough for lean dumplings over hot potato broth. Dumplings on such choux pastry do not boil over cooking. You can use any mushrooms for dumplings that you have.

Ingredients

Cooking process

step 1 out of 10
First, peel and boil the potatoes in salted water.
step 2 out of 10
Pour the broth from the boiled potatoes into a cup and measure the required amount for kneading the dough. Chop the potatoes in mashed potatoes with a crush.
step 3 out of 10
Pour the hot broth into a bowl for kneading dough, add vegetable oil to it and pour flour through a sieve.
step 4 out of 10
Then use your hand to knead the dough. You will get it soft and comfortable to work with. Roll the dough into a ball and leave to rest for 30 minutes.
step 5 out of 10
During this time, prepare the filling for the dumplings. Fry the boiled and chopped mushrooms with chopped onions.
step 6 out of 10
Transfer the mushrooms to the mashed potatoes, add the chopped herbs, salt and pepper and mix well.
step 7 out of 10
Roll the kneaded and rested dough into a thin cake and cut circles out of it. Place the filling on each circle of dough.
step 8 out of 10
Moisten the edges of the dumplings with cold water and pinch nicely.
step 9 out of 10
Boil the cooked lean dumplings with potatoes and mushrooms for 3-4 minutes in boiling salted water.
step 10 out of 10
Then transfer to portioned plates, sprinkle with fried onions and fresh herbs and serve.

Bon Appetit!

 

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