Materials about Kobrin district: National kitchen

Dumplings with champignons

Way of preparation

Beef — 150 g, pork — 350 g, milk — 125 g, egg, sour cream — 15 g, crackers — 8 g, t creamy melted butter — 8 g, salt — 5 g, onion — 1 piece, black pepper peas, potatoes — 250 g, herring — 100 g, wheat flour — 50 g, bay leaf — 2 pieces. For gravy: butter — 20 g, wheat flour — 25 g, sugar — 15 g, champignons — 100 g.

To pass meat via the meat grinder. To cook potatoes in a peel, to clean and wipe on a grater, and small to chop herring (fillet). In separate ware to pour in milk, to hammer egg, to add sour cream, crackers, melted butter, salt, pepper, grated onions. To connect all prepared products together, it is good to stir, form dumplings, to roll in flour and to put on a ware bottom in one row, to fill in with boiled water so that water slightly covered dumplings, to salt, add onions, black pepper peas, bay leaf and to extinguish 15 min. To pound oil with onions, to part with the filtered gain from dumplings, to add sugar, vinegar, sour cream, salt. To fill in with the prepared gravy dumplings the second time and again to dip. To lay out ready dumplings on a dish. Separately a tax the champignons roasted, filled with gravy from dumplings.

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