Description
Delicious and savory mushroom dumplings that pair perfectly with traditional borscht.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup water
- 1 tablespoon olive oil
- 1 cup mushrooms, finely chopped
- 1/2 onion, finely chopped
- 2 tablespoons butter
- Salt and pepper to taste
- 1 tablespoon fresh dill, chopped (optional)
Instructions
- In a large bowl, mix the flour and salt. Create a well in the center and add the egg, water, and olive oil. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
- In a skillet, melt the butter over medium heat. Add the onions and sauté until translucent.
- Add the chopped mushrooms to the skillet, season with salt and pepper, and cook until the mushrooms release their moisture and become tender. Stir in the dill if using.
- Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles using a cookie cutter or a glass.
- Place a small spoonful of the mushroom filling in the center of each circle. Fold the dough over to form a half-moon shape and pinch the edges to seal.
- Bring a large pot of salted water to a boil. Drop the dumplings into the boiling water and cook for about 5-7 minutes until they float to the surface.
- Remove the dumplings with a slotted spoon and serve them hot with borscht.
Notes
- These dumplings can be made ahead of time and frozen. Just cook them straight from the freezer.
- Feel free to add other fillings like cheese or herbs to the mushroom mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1
- Sodium: 180
- Fat: 6
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
Keywords: Mushroom Dumplings, Dumplings for Borscht, Vegetarian Dumplings, Eastern European Cuisine, Homemade Dumplings