This is my Polish grandmother's recipe for mushroom dumplings, which she has always insisted must be served with borscht.

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Recipe Summary

prep:
25 mins
cook:
43 mins
total:
1 hr 8 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Filling:
Dough:

Directions

Instructions Checklist
  • Place dried mushrooms in a small saucepan and cover with hot water; bring to a boil. Cook until tender, about 20 minutes. Drain and chop into small pieces.

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  • Melt butter in a saucepan over medium heat. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in mushrooms; continue cooking until onion is soft, about 5 minutes. Season with salt and black pepper. Add breadcrumbs if filling seems too wet.

  • Combine flour, hot milk, and egg yolk in a large bowl, stirring quickly with a fork until a soft and smooth dough forms.

  • Roll dough out on a lightly-floured surface. Cut into 1 1/2-inch squares. Place a teaspoon of filling in the center of each square. Fold the dough over the filling to form a triangle and pinch edges to seal. Bring the bottom corners together and pinch together.

  • Bring a large pot of lightly salted water to a boil. Cook dumplings in batches until they float to the surface of the water, about 10 minutes. Transfer to a serving plate with a slotted spoon.

Cook's Note:

Add more milk in step 3 if dough appears too stiff.

Nutrition Facts

439 calories; protein 13.6g 27% DV; carbohydrates 84.8g 27% DV; fat 4.6g 7% DV; cholesterol 28.5mg 10% DV; sodium 70.2mg 3% DV. Full Nutrition
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