Dumplings with Béchamel Sauce and Mushrooms
Appetizers • Argentinian
Description
Dumplings with Béchamel Sauce and Mushrooms
Ingredients
- Champignons 25 oz
- Onion 10 oz
- Sour Cream 5 oz
- Worcestershire Sauce 0 fl oz
- Vegetable Oil 0 fl oz
- Milk 15 fl oz
- Wheat Flour 5 oz
- Butter 0 oz
- Nutmeg ½ g
- Potato 15 oz
- Chicken Egg 2 pieces
- Ground Black Pepper 0 oz
- White Pepper (whole) 0 oz
- Salt 0 oz
- Hard Cheese to taste
- Parsley 1 tablespoon
Step-by-Step Guide
Step 1
Prepare the béchamel sauce: melt the butter, add the flour, and cook without changing its color. Combine the milk, a portion of salt (7.5 g), white pepper (1 g), and nutmeg (1 g), mix, and heat until almost boiling. Gradually add the prepared flour mixture to the warmed milk while continuously whisking. Once the mixture thickens, remove it from the heat (simmer for 3-5 minutes). Take off the stove and season with salt to taste.
Step 2
Prepare the filling: slice the onion into thin strips and cut the mushrooms into large pieces. Sauté the onion in vegetable oil first, then add the mushrooms. Season with salt and pepper. Remove from heat and mix with sour cream. Stir in the prepared béchamel sauce. Add Worcestershire sauce. Bring to a gentle simmer and then remove from heat.
Step 3
Prepare the potato pancakes: grate the potatoes on a coarse grater and squeeze out excess moisture. Add an egg, 40 grams of flour, 2 grams of salt, and 2 grams of pepper, and mix well. Shape into patties and fry in vegetable oil on both sides until cooked through.
Step 4
Serve in layers: potato pancake, followed by the filling, and finish with another potato pancake on top.
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