Dumplings with potatoes and mushrooms


Ingredients
For the test
Water (hot)1 stackSour cream (fat)2 tbsp.Butter1 tbsp.0.5 tsp2.5 stacks
Filling
Potatoes0.5 kilogramsMushrooms (shiitake or champignons)300 gramsGreeneryPepper

1. In a bowl, sift flour, add salt, butter and sour cream, pour a glass of hot water and knead the dough. Put the dough on a floured surface and knead with hands until it becomes elastic. Cover the dough with a film and leave for 10-15 minutes. At this time, prepare the filling.

2. Boil potatoes and mash in mashed potatoes. Finely chop the mushrooms and fry in oil. Combine with mashed potatoes. Add finely chopped greens, salt and pepper. The filling is ready - you can begin to sculpt the dumplings.

3. Cut off 1/3 of the dough. Roll out into a long layer, about 10 cm wide. Using two tablespoons to form a ball of filling and put it on the rolled dough. Balls of the filling should be located approximately 5 cm apart from each other. Moisten the edges of the dough with water and fold them together, covering the top with the filling.Press the seam with your fingers. With the help of glass cut dumplings. Fold the dumplings in a dish and refrigerate while you sculpt the rest.

4. Boil dumplings in a large amount of salted water with the addition of bay leaf, black pepper and green peas. As soon as the dumplings float up, we take them out with a slotted spoon and serve on the table instead of sour cream and butter.



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