A must-have dish on the Christmas Eve table. The best dumplings with mushrooms

Christmas dumplings can be prepared with the addition of cabbage, mushrooms or their mixture. If you are planning to make one this year dumplings with mushroomsit’s best to use the forest ones. Store-bought mushrooms will also work, but they won’t be as aromatic. They will be the tastiest boletes, boletes, or boletes. Be sure to add shallot and garlic to the stuffing, they will enhance its flavor. Combined with delicate dough, this dish becomes a real culinary gem. It will be perfect for Christmas this year.

To prepare stuffingyou will need:

• 400 g of frozen forest mushrooms,
• 2 shallot onions,
• 2 cloves of garlic,
• 1 tablespoon of breadcrumbs,

½ small bunch of parsley,

• salt, pepper (to taste),
• 1 tablespoon of clarified butter.

Ingredients for the cake:

• 500 g of flour (type 450),
• 1 teaspoon of salt,
• about 250 ml of hot water,
• 50 g soft butter.

Prepare the stuffing

1. Defrost the mushrooms (use fresh ones when in season!) and rinse them under running water. Pre-cut. Boil in salted water. Cook for about 15 minutes. Dry.
2. Finely chop the shallots and fry in a tablespoon of clarified butter. At the end of frying, add chopped garlic. Fry for a while, being careful not to burn the garlic.
3. Pass the mushrooms and onion with garlic (and fat from the pan) through a meat grinder (large-mesh strainer). Add breadcrumbs to the mixture. Season to taste with salt and pepper.

Prepare the dough for the dumplings

1. Sift the flour and salt into a large bowl. Add butter. Gradually add water at a temperature of about 70-80°C to the bowl. To avoid burns, first mix the resulting dough with a spoon, then with your hand. Add water until the dough is soft, smooth but does not stick to your hands.
2. Divide the prepared dough into 2-3 portions and set aside for half an hour. Wrap it in cling film to prevent it from drying out.

Assemble the dumplings

1. On a floured board, roll out the first portion of dough into a thin cake. Use a glass to cut out circles from the dough. Place a small portion of filling on each. Seal the edges tightly. Knead the rest of the dough again and roll out. Prepare more dumplings. Use the entire dough this way. Cover the finished dumplings with a damp cloth to prevent them from drying out.
2. Place the dumplings in batches into boiling salted water. Cook for 2-3 minutes after the dumplings float to the surface. If you intend to store the dumplings for some time (you do not eat them immediately), grease them lightly after drying so that they do not stick together.

Sources: Terazgotuje.pl