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Mushroom dumplings
1 serving
Mince for dumplings: boil mushrooms, cast on a sieve, let drain water, finely chop, add finely chopped steep eggs, sautéed onions, salt, pepper, dill greens, mix everything well. Roll the dough, as for dumplings, cut into strips 6 cm wide. Slides on one side of the dough strip, 5 cm apart; lay out the mince, grease the edge of the dough with an egg, cover with another strip of dough, press well, and then squeeze out small dumplings with a notch or glass.
Mince for dumplings: boil mushrooms, cast on a sieve, let drain water, finely chop, add finely chopped steep eggs, sautéed onions, salt, pepper, dill greens, mix everything well. Roll the dough, as for dumplings, cut into strips 6 cm wide. Slides on one side of the dough strip, 5 cm apart; lay out the mince, grease the edge of the dough with an egg, cover with another strip of dough, press well, and then squeeze out small dumplings with a notch or glass.
butter - 1 tbsp. spoon, parsley greens to taste, dill to taste, onions - 60-80 g, salt to taste, fresh mushrooms - 5-6 pcs., pepper to taste, flour - 1 cup, eggs - 2 pcs., greens to taste
