Description
These savory mushroom dumplings are the perfect accompaniment to a warm bowl of borscht, adding depth and flavor to the traditional dish.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup water
- 2 tablespoons olive oil
- 8 ounces mushrooms, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- In a large bowl, combine flour and salt. Make a well in the center and add the egg.
- Gradually mix in water and olive oil until a dough forms. Knead until smooth, about 5 minutes.
- Wrap the dough in plastic wrap and let it rest for 20 minutes.
- In a skillet, heat olive oil over medium heat. Add onions and garlic, cooking until translucent.
- Add chopped mushrooms and cook until the liquid evaporates, about 5 minutes. Stir in dill, salt, and pepper. Let cool.
- Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles using a cookie cutter or glass.
- Place a spoonful of mushroom filling in the center of each circle. Fold the dough over, sealing the edges tightly.
- Bring a large pot of salted water to a boil. Carefully drop in dumplings and cook until they float, about 5-7 minutes.
- Remove with a slotted spoon and serve hot alongside borscht.
Notes
- You can customize the filling by adding other herbs or vegetables.
- These dumplings can be frozen before cooking and boiled directly from the freezer.
Nutrition
- Calories: 150
- Fat: 3
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
Keywords: Mushroom Dumplings, Dumplings for Borscht, Vegetarian Dumplings, Mushroom Recipes