Dumplings with mushroom stuffing
Yeast baked dumplings filled to the brim with mushroom stuffing are a great accompaniment to festive borscht.
Preparation: 1h 30 min
Medium
Preparation: 1h 30 min
Medium
Ingredients:
- 1 g ground black pepper
- 15 g soy sauce
- 25 g dried mushrooms
- 100 g pecorino romano
- 150 g Onion, raw
- 50 g sugar
- 3 g salt
- 100 g butter
- 60 g chicken eggs, whole
- 40 g chicken eggs, yolk
- 400 g Cultivated mushroom, raw
- 300 g Milk, 2.0% fat
- 30 g Yeast baker's, compressed
- 80 g Oil, rapeseed
- 5 g parsley leaves
- 615 g wheat flour 450
- 5 g black cumin
Method of cooking:
- Put a small bowl on the lid of the bowl, weigh out 25 grams of dried porcini mushrooms, pour 300 grams of boiling water and leave to soak.
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