Dumplings with Mushroom Sauce and Stewed Beetroots
Although people cannot agree about the origins of dumplings and where their name came from, everyone agrees that they are simply delicious! The basis of this dish is mashed potatoes, flour, egg and salt, and the rest is a matter of the cook’s imagination. In this recipe, we serve dumplings with mushroom sauce and stewed beetroots.
Ingredients
| 2 SERVINGS | 4 SERVINGS | |
|---|---|---|
| DUMPLINGS | ||
| – potatoes | 4 large | 8 large |
| – egg | 1 M | 1 L |
| – wheat flour | 175 g | 350 g |
| SAUCE | ||
| – mushrooms | 8 | 16 |
| – onion | 1/2 | 1 |
| – butter | 10 g | 20 g |
| – cream 18% | 2 tbsp | 3 tbsp |
| STEWED BEETROOTS | ||
| – beetroots | 2 medium | 4 medium |
| – apple | 1 small | 1 medium |
| – onion | 1/2 | 1 |
| – lemon | 1 | 1 |
| – butter | 10 g | 20 g |
| TO SERVE | ||
| – dill | 1/4 bunch | 1/2 bunch |
You will need
sugar, salt, pepper, vegetable oil, flour, milk, bowl, 2 small pots, large pot, frying pan.
*** Where necessary, in the meal preparation instructions, we provide ingredient quantities for 2 servings (4 servings). ***
| NUTRIENTS | 100g | 1 SERVING |
|---|---|---|
| Energy | 390.5 kJ | 3616.8kJ |
| Energy | 92.1 kcal | 853.0 kcal |
| Fat | 1.7 g | 15.7 g |
| of which saturates | 0.9 g | 8.3 g |
| Carbohydrate | 17.0 g | 157.2 g |
| of which sugars | 2.8 g | 25.9 g |
| Added Sugar | 0.0 g | 0.0 g |
| Protein | 2.5 g | 23.3 g |
| Salt | 0.04 g | 0.37 g |
Recipe
1.
Rinse the beetroots thoroughly, but do not peel (cooking them in their skin preserves all their health benefits). Place them in a pot and pour just enough water to cover the roots. When the water starts to boil, add 1 tsp of sugar (to make them soften faster) and cook over medium heat for about 45-60 minutes, until the beetroots are soft.
How to check if they are ready? Just stick a fork in them. When the beets are soft, take them out to cool down.
2.
In the meantime, boil 1 litre of water and add 2/3 tbsp (flat) of salt. Peel the potatoes and put them in the boiling salted water and cook for about 20 minutes until the potatoes are soft. Peel the onion and cut into medium-sized cubes. Peel the mushrooms and cut them into slices. Wash the lemon, cut it in half and squeeze out the juice.
3.
Drain the potatoes, wait for a while and crush them to a smooth mass (if you have a potato masher, use it, it will guarantee a lump-free mass alternatively you can use a fork, the dumplings with lumps are delicious too!). Add the flour, egg and a pinch of salt to the mashed potatoes and knead the dough with your hand. Sprinkle a large amount of flour on the kitchen worktop or a large cutting board so the dough will not stick to the surface when rolling. Then divide the dough into several parts, make a roll from each and cut it crosswise into about 2 cm pieces.
In a large pot, boil 1 litre of water with 2/3 tbsp of salt and 1 tbsp of oil. Put the prepared dumplings in the boiling water and cook for about 3 minutes, until they float to the surface. Then place the cooked dumplings out on a plate and add another batch. Repeat until they are all cooked.
4.
Meanwhile, peel the cooked beetroots and grate them on a coarse-mesh grater. Peel the apple and grate it too. In a frying pan, melt half a portion of the butter, add half the diced onion and wait until translucent (approx. 2-3 minutes). Then add the apple and beetroot, 1 tbsp (2 tbsp) of lemon juice, sugar (to taste), a pinch of salt and stew for about 7 minutes. Then add 1 tsp (2 tsp) of flour, stir, add 1 tbsp of oil and stew for another 3 minutes.
5.
In a frying pan, melt the second half of the butter and fry the mushrooms until golden brown (approx. 4 minutes), then add the rest of the diced onion and fry everything until the onion is translucent (approx. 2-3 minutes). Add salt and pepper to taste. In a bowl, vigorously mix a teaspoon of flour with 100 ml of milk – so that there are no lumps. You can use a fork for mixing – it perfectly breaks up lumps. Then pour this sauce over the mushrooms and simmer for about 2 minutes, stirring occasionally, until the sauce thickens a little. Finally, add the cream and mix thoroughly. This is your mushroom sauce
6.
Place a portion of the potato dumplings on flat plates, put the creamy mushrooms on top of them and complete the dish with a portion of delicious beetroots from the pan.
Decorate the plate with dill.
Enjoy your meal!
Mix the remaining lemon juice with water and sugar to taste and enjoy a healthy lemonade.
