Mushroom dumplings

1 serving


Pour two glasses of flour onto the cutting board, make a depression, knock out the egg there, add salt, some water and knead the cool dough. Close it and leave it for 20-30 minutes. Then roll out of the dough roller, cut it across into pieces
1. 5-2 cm thick, roll them out in the form of circles and put the filling on the middle of each, fold and pinch the edges with a typewriter or hands. Put the dumplings on a sheet sprinkled with flour, coat them with egg white, put them on the cold. Filling: soak a glass of dried mushrooms for 3- 4 hours in cold water, cook in the same water. Cook the cooked mushrooms, always chilled, turn through a meat grinder. Warm the vegetable oil until the smell disappears, fry the mushrooms on it, adding a teaspoon of flour, salt, pepper and finely chopped onions, toasted until golden. Put the ready-made dumplings in boiling water, cook until they surface. Can be put on steam (10 - 15 minutes). Season to taste - vegetable oil, mustard, vinegar, sugar, salt, pepper