Juicy, tender, filling the air with – dumplings – favorite Ukrainian dish!
- Potatoes – 5 pcs
- Onions – 0.5 pc
- Mushrooms – 150 g
- Milk – 150 g
- Flour – 350 g
- Egg – 1 pc
- Salt – a pinch
- Sugar – a pinch
- Salo – 200 g
Peel the potatoes, boil and put a half a bulb at the end of cooking salt. Drain, peremnite puree. Mushrooms cut into cubes, fry in butter, vegetable oil until soft 5-7 minutes. When the mushrooms become transparent, add the finely diced onion, salt. Mix the mushrooms with hot mashed potatoes.
Tip: start with the process of preparing the filling. It should cool down and be at room temperature, so that during cooking dumpling does not fall apart. To taste of mushrooms did not interrupt the taste of potatoes, stuffing and keep in shape, 0.5 kg of potatoes – 100 g of raw mushrooms.
Dough. Heat the milk in a saucepan. Mix warm milk with egg, salt, sugar. For uniform mixing, add the sifted flour, 1-2 tablespoons Hands knead the dough to an elastic mass, cover with a towel and leave it to “rest” for 15 minutes at room temperature. Roll the piece of dough into sausage, cut into small pieces, each piece of the circle shape 1-1.5 mm thick, to dumplings were raw after cooking. Pour the filling into the center of the circle, the edge of the water, lubricate and blind dumpling. Boil the water, add the vegetable oil, salt. Throw dumplings into boiling water, cold water, they stick together. Cook for 5 minutes. Ready-mix dumplings with bacon. Serve hot with sour cream.
Tip: in order to make the dough was soft and lush, knead it into warm milk. Milk will give the dough a snow-white color. To test the elasticity of flour pour in the liquid ingredients. The proportions of the filling and dough 1: 1, that the dumplings do not fall apart and stick together well. The proportions of water and dumplings 3: 0.5 (3 liter of water – 0.5 kg dumplings).
Cracklings. Salo cut into cubes 1 cm. And fry in a well heated pan. Add the sliced onion and sauté until golden amber color.