Potato-mushroom stuffing for dumplings is a classic, but in this recipe I wanted the emphasis on the dough, which is made from two kinds of flour, wheat and buckwheat. The dough takes on a nice brown color and a characteristic odor of buckwheat flour, and the combination of dough, stuffed with new and interesting.
|Cooking time 60 minutes||Number of servings 5|
Boiled potatoes mash and mix with mushroom peresadkoi. The stuffing is ready.
When ready and the stuffing, and the dough you can start making dumplings.
Roll the dough to a thickness of 2 mm.
Mold to cut out circles.
Lay the circles on the filling. And then to make the dumpling shape according to your desire.
First prepare the dough. To do this in a bucket from the bread machine to sift the flour.
Then add the buckwheat flour.
Add salt, vegetable oil and water. I note that the dough lean, if you cook the dough, not by fasting, you need to add the egg, thus reduce the amount of water by about 40-50 ml. Put the bucket in the breadmaker for kneading. Lean dough does not have elasticity, but not crumbly, just work it must be careful not to tear.
For the filling, we need the potatoes to boil in salted water.
Overcook the mushrooms with onions and add the soy sauce, he will not just give flavor to the filling, but appetizing color.