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Dumplings with potatoes and chanterelles

0
962
Kitchen Russian
Calorie content 165.5 kcal
Portions 4 port.
Cooking time 90 minutes
Proteins * 7.2 gr.
Fats * 4.6 gr.
Carbohydrates* 25.8 g
* per 100 gr. product
Dumplings with potatoes and chanterelles
Content

Dumplings with potatoes and chanterelles are probably the most popular and delicious dish of all types of dumplings. You will prepare an excellent hearty lunch or dinner. Chanterelles can be used fresh, frozen or dry. You can knead the dough for dumplings according to any recipe, just so that it does not boil over. These dumplings keep well in the freezer.

Ingredients

Cooking process

step 1 out of 8
Rinse fresh chanterelles well, chop finely and boil until tender. If your chanterelles are dry, soak them in milk for 2 hours, then boil them in the same way. Fry the boiled chanterelles in sunflower or butter with a chopped onion.
step 2 out of 8
Pour flour into a bowl for kneading dough, sifting it on a sieve, add eggs, water and salt. Then use your hand to knead the dough. Cover the kneaded dough with a napkin and leave to rest for 30 minutes.
step 3 out of 8
During this time, boil peeled potatoes until tender and mash them with a crush.
step 4 out of 8
Put the fried mushrooms in the puree, add the chopped fresh herbs and salt and pepper to your liking. Then mix the filling well with a spoon.
step 5 out of 8
Roll the kneaded and rested dough into a flat cake no more than 2 mm thick. Then, with any device, cut out circles from the dough.
step 6 out of 8
Lay out the potato-chanterelle filling for the blanks.
step 7 out of 8
Connect the edges of the dumplings and wrap them in a beautiful pigtail.
step 8 out of 8
Boil the prepared dumplings in salted water, discard in a colander, put in portioned plates and serve with butter or sour cream.

Bon Appetit!

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