Description
The basis of the recipe and the name borrowed from the famous Odessa restaurateur Sava libkina. The best time cooking this wonderful dish is from may to September, the days when our markets are real, steppe, mountain, or forest mushrooms. Of course, the dumplings can be cooked with the usual, year-round oyster mushrooms or mushrooms, but the flavor and taste will be less intense.
Ingredients
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Mashed potatoes
500 g
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Semolina
100 g
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Yolk egg
3 piece
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Mushrooms
200 g
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Sunflower oil
1 Tbsp
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Onion
1 piece
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Spices
Cooking
1. First peel and boil the mushrooms. If you take or oyster mushrooms, this step can be missed. 2. In parallel, peel and boil the potatoes, run it through a press, add semolina, egg yolks, spices, knead the dough.
3. Roll out into a thin tourniquet and cut into small pieces, spread on a Board sprinkled with flour.
4. At this time, in a pan fry finely cut onion and mushrooms.
5. Boil dumplings in boiling water for just one minute, please, be careful here you cannot move a single step, they can easily lose shape. 6. All combine mushrooms and potatoes in a bowl. Highlight: sour cream with finely chopped parsley on top
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