Dumplings in a White Mushroom Sauce under a Bread Cap
Main Dishes • Russian
Description
For the dough, mix: 100 g of fresh fermented baked milk, 200 g of sifted flour, 1 egg, 1/3 teaspoon of baking soda, and salt. Place in the refrigerator for 15 minutes. The simmering in this recipe is a crucial moment that cannot be overlooked!!! It is at this time that all aromas and flavors properly meld together.
Ingredients
- Aspen mushrooms 5 oz
- Sour Cream 5 oz
- Butter 5 oz
- Onion 5 pieces
- Wheat Flour 5 oz
- Chicken Egg 1 piece
- Fermented Milk 5 fl oz
- Vinegar essence 0 fl oz
- Dough for dumplings 15 oz
Step-by-Step Guide
Step 1
Prepare the mushrooms by chopping them coarsely, boiling in salted water for 30 minutes, then draining and drying. In a skillet, melt 30 g of butter, mix in 30 g of sunflower oil, add finely chopped onion, salt, sugar, and black ground pepper, and sauté until translucent. Add the mushrooms and simmer for 10–15 minutes. Stirring constantly, add the sour cream (15%), and simmer on low heat for 7–10 minutes, stirring occasionally, then add herbs and allspice (2 pieces), cover with a lid.
Step 2
Cook the meat dumplings (pork and beef) in the usual way, boiling them in a broth made from onions (3 medium heads), root vegetables (parsley and cilantro roots), allspice, and bay leaves until half-cooked (if the dumplings are large, then 1–3 minutes after they float). During the cooking process, add vinegar and 50 g of butter.
Step 3
Drain the dumplings in a colander and rinse briefly with boiling water. Grease a heat-resistant dish with melted butter and place the dumplings in it, then top with the mushrooms and sauce. Seal the dish with a cap of dough and place it in a preheated oven at 340°F for 10–12 minutes. Once the cap is golden brown, turn off the heat and let the dish simmer for 20 minutes before serving.
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