The list of popular winter recipes must include dumplings with potatoes and mushrooms. The dish is simple, but very time-consuming. I try to involve the whole family in the modeling process. So it turns out faster and, of course, more fun!
Ingredients
- Potatoes - 400 g
- Champignons - 200 g
- Onion - 2 pieces
- Vegetable oil - 3 art.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Peel the potatoes and boil until tender in salted water.
Drain the water and mash the potatoes thoroughly with a potato masher.
Chop the champignons and peeled onions.
Heat the oil in a frying pan, add the onion and fry until golden brown.
Pour in the champignons and continue cooking until the moisture evaporates.
Transfer the roast to a saucepan with mashed potatoes, add salt, pepper and mix.
Sift the flour into a wide bowl and pile it up.
Add salt, warm kefir, knead the plastic dough and cover with cling film for 20 minutes.
Form sausages with a diameter of about 4-5 centimeters from the dough.
Cut the same pieces and roll each one out with a rolling pin. You should get round thin cakes.
Put the filling on the tortillas and gently seal. Repeat the steps until the dough and filling are finished.
Pour salt and dumplings into boiling water. Boil for 6 minutes after boiling.
Fish out the dumplings with a slotted spoon and put them in a large bowl.
Add butter and finely chopped dill.
