Skip to content

Wheat dumplings with braised mushrooms and rosemary

Wheat dumplings with braised mushrooms and rosemary, Prescriptions, Any category, Any kitchen, Main dishes, Russian cuisine, Klecki

Ingredients portion 6

Wheat flour 300 g

Milk 120 ml

Chicken egg 3 pieces

Forest mushroom mixture 1kg

Rosemary 5 g

Butter 100 g

Onions 1 head

Garlic 4 cloves

Salt to taste

Ground black pepper to taste

Cooking instructions 40 minutes

1 Beat the milk and eggs, add the flour and a pinch of salt and whisk to make a liquid dough.

2 Boil a pan of salted water, turn down the heat so that the water is barely boiling, take a colander with large holes and pour the dumpling dough into the barely boiling water through the colander. Cook the dumplings for a minute, then drain on paper towels to soak up the water.

3 In a frying pan with olive oil, sauté the finely chopped onion until soft, add the rosemary sprigs and mushrooms to the onion. Fry the mushrooms until tender, stirring all the time. Season with salt and pepper.

4 Melt the butter in a frying pan and lightly sauté the finely minced garlic in it, then pour the gnocchi into the pan, stir in the butter and serve with the mushrooms.

Yeast dough for pies and cakes

Leave a Reply

Your email address will not be published. Required fields are marked *


Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .