Mushroom Dumplings from Potato Dough Recipe
Today in my menu dumplings with mushrooms from potato dough, baked with vegetables in tomato-garlic filling. The smell of cooking is just maddening.
Servings
4
Cook Time
90minutes
Servings
4
Cook Time
90minutes
Ingredients
Instructions
  1. Boil the potatoes, drain the water, mash with a pestle or blender.
  2. Add flour to the puree, knead to make an elastic dough, it all depends on the degree of starchiness of the potatoes. Potato dough turns out to be more airy and tender than the one that is prepared only from flour. Leave the dough aside to let it rest.
  3. Preparing the filling. Chop the onion and fry in vegetable oil, add chopped mushrooms, I have frozen blueberries, and fry until tender, add 2 tsp soy sauce at the end, this will give the mushrooms a richer taste, and ground pepper to taste.
  4. Roll out the dough into a thin layer and put the mushroom filling on it.
  5. Roll the dough with the filling into a roll.
  6. We cut the roll into small slices and put our mushroom curls in a greased with vegetable oil form.
  7. Cut tomatoes and eggplant into thin slices and place on top of the rolls.
  8. Preparing the sauce. Mix in water high-quality tomato paste, dried basil, dried garlic, soy sauce and salt to taste.
  9. Put the vegetables in a form with sauce, cover with foil and bake at 190 degrees for 40 minutes. 10 minutes before cooking, remove the foil and lightly pierce the top of the casserole.
  10. Remove the casserole from the oven and you can sprinkle green onions and fresh basil on top.
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