These slippery little dumplings are the perfect treat for cool winter evenings. Filled with sauteed mushrooms, swimming in tasty stock and topped with bacon and sour cream, they are an absolute delight!
Cooking time: 55 minutes Serves: 6
300 g plain flour
1 small egg
35 g butter, cut into 2cm cubes
140 ml ice cold water
½ teaspoon salt
500 g mixed mushrooms, coarsely chopped
40 g butter
1 small brown onion, finely chopped
1 teaspoon salt
1 teaspoon ground white pepper
500 ml chicken or vegetable stock
100 g bacon, finely diced and fried till crispy
2 tablespoons chives, chopped
1 tablespoon dill, chopped
150 g sour cream
Add all the dough ingredients into a food processor with the dough hook attachment and mix together to form a smooth, silky dough. Set aside in a bowl covered with a tea towel to rest for at least 30 minutes.
Melt butter in a large fry pan over medium heat. Add onion and cook for 3-4 minutes stirring continuously until becoming translucent. Add mushrooms. Cook for a further 6-8 minutes, until wilted and just starting to brown. Add salt and pepper.
Divide rested dough into four equal pieces. On a lightly floured surface, roll out one of the pieces into a thickness of approximately 5mm. Using a drinking glass or 8 cm diameter cutter, cut out as many pieces as possible, re-rolling any trimmings.
Place a teaspoon of filling in the centre of one of the circles of pastry and fold it over to make a half-moon shape. Pinch the seam together or use a fork to lightly crimp the edges. Fold the pointy ends around to meet each other and pinch them together. Set aside on a floured surface and repeat with the remaining dough and filling.
To serve, warm the stock in a saucepan and bring a large pot of salted water to a simmer. Gently lower the dumplings into the water and cook for 5-7 minutes until they rise to the surface, then remove from the pan with a slotted spoon and divide among serving bowls. Ladle over the warm stock and top with crispy bacon, chives, dill and large dollops of sour cream.