Description
Dumplings - they're balls of meat, fish or chicken, and they are made from potatoes, cabbage, and even bread. They are an integral part of the cuisine of many countries and each of them has its own name: jackdaws Belarusian, Ukrainian dumplings, Italian gnocchi, Bavarian knedli and Czech dumplings, you can look for more and, certainly, this list will add not one name. Today I present to your attention one of the members of this numerous family. The recipe for this dish was posted on the website in 2009 by user Dima called "Potato dumplings with sheep cheese or mushrooms" and is illustrated with me in the framework of "Coloring".
Ingredients
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Potatoes
10 piece
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Cheese
300 g
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Flour
200 g
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Chicken egg
2 piece
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Butter
2 Tbsp
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Mushrooms
250 g
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Onion
1 piece
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Broth
2 cup
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Dill
-
Salt
-
Black pepper
-
Vegetable oil
3 Tbsp
Cooking
Potatoes clean and boil in salted water.
While the potato is cooking, prepare the filling. Carefully RUB the cheese. I divided the filling into two parts and to one was added dill. Looking ahead to say that you can add in cheese and any spices or herbs that you like, because the result was positive.
When potatoes are ready, Express water, and also carefully RUB it with a potato masher, to avoid lumps. A little cool, add egg and part of flour, knead and...
...and carry a semi-dough on a Board where adding the remaining flour and knead the dough until the end. It took me exactly two cups of flour, but it may be more and less, it all depends on the potatoes and the flour. The dough should be soft, pliable.
Now generated from the test block and divide into four parts.
Each part is rolled harness and cut into pieces of 2-2,5 see
Roll the pieces into balls and replusive them into pellets, on each a teaspoon put the filling, carefully connect the edges and trying to make a quenelle shape of a ball (it is not difficult, the dough is easy to take any form).
Here are poluchaut balls. Try to keep when modeling them remains as less as possible air
It's better to omit dumplings in boiling salted water and cook for five minutes. They pop up almost immediately, but it is not a sign of readiness, so note the time. The finished dumplings put in a colander or strainer and pour boiling water. This is quite an important point, as removed from the boiling water the dumplings are very soft, and after watering they acquire a certain elasticity and will not collapse when pushing on the plate. What is the secret - I don't know, but the effect is obvious.
Now the mushroom sauce. Mushrooms cut into medium-sized pieces, put into warm salted water, and bring to a boil. Once it boils, turn off heat, Express mushrooms in a colander, but the broth is poured, we need it!
Onion cut into cubes and fry in a mixture of 1 tbsp butter and 2-3 vegetable oil. To the onions add the mushrooms and fry for another three minutes.
In a pan larger in 1 tbsp butter until brown fry 2 tbsp flour, pour 2 cups of mushroom broth and boil 5 minutes, no longer need the sauce thickens quite quickly.
Add the mushrooms with the onions, stir and boil for another 3 minutes. The sauce can be prepared in advance and then heated so as to cook it to a certain time and dumplings during this time to cool down.
Ready quenelle pour hot mushroom sauce and served as a main dish.
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