Potato dumplings with mushrooms

Name: Potato dumplings with mushrooms - Adelina J.
Ingredients: 5 potatoes; 1 jar of 800g pickled mushrooms; 1 carrot; 2 onions; 2; 3 cloves of garlic; 10 green garlic leaves; 4; 5 sprigs of fresh dill; salt; pepper; 4; 5 tablespoons of flour; oil for frying

Sezon - Potato dumplings with mushrooms by Adelina J. - Recipia

In the evening, when I don't feel like anything complicated, I make these potato patties with salted mushrooms. I use a jar of salted mushrooms, just for those moments when I don't have fresh ones. They are suitable for fasting or when you want something meatless, with simple and accessible ingredients. I usually fry them towards the end of the day when the kitchen is already filled with other aromas, and it doesn't matter if a little oil splashes. Quick Info Total time: approx. 1 hour and 15 minutes (including cooling the mushrooms) Preparation time: 30 minutes Cooking time: 45 minutes (boiling + frying) Servings: 4-6 Difficulty: medium Fasting recipe, good for lunch or dinner Ingredients 5 medium potatoes 1 jar (800 g) salted mushrooms 1 carrot 2 onions 2-3 cloves of garlic 10 green garlic leaves 4-5 sprigs of fresh dill Salt Pepper 4-5 tablespoons flour Oil for frying Preparation method 1. Wash the mushrooms well in several waters to remove as much salt as possible. Boil them in clean water over medium heat. After they reach a boil, drain the water and boil them again in another water. In total, keep them on the heat for about 20-25 minutes from the moment they boil to completely desalt them. 2. Drain the mushrooms well and let them cool a bit so you can work with them. 3. Pass the mushrooms through a meat grinder or use a food processor with short pulses. Do not turn them into a paste, just chop them enough to remain small pieces. 4. Peel the potatoes, wash them, and grate them on a large grater. The grated potatoes can be left for a few minutes to release some water, then squeeze them gently between your palms. 5. Peel the carrot and grate it on a small grater. 6. Peel the onion and chop it as finely as you can. Crush the garlic cloves, and wash and finely chop the green garlic leaves. 7. Put the chopped mushrooms, grated potatoes, carrot, onion, crushed garlic, and chopped green garlic in a large bowl. Add the chopped dill. 8. Adjust the taste with salt and pepper. Don’t overdo it with salt; the mushrooms are already salty, even after desalting. 9. Finally, add 4-5 tablespoons of flour and mix well. The flour binds the mixture, but don’t add too much, so they don’t turn out too dense. 10. Heat oil in a heavy-bottomed pan. Take some of the mixture with a spoon and form patties that are not too big and flat. It’s best to make them thin so they fry easily and don't absorb too much oil. 11. Fry the patties on both sides until they turn golden brown. Remove them to a plate lined with napkins to drain excess oil. 12. Let them cool a bit before serving. Why I make this recipe often It’s practical when I have preserved mushrooms and want something filling without meat. They can be made earlier and kept at room temperature for a few hours. The texture is good if you don’t mix the mushrooms too much. They are filling and work well cold the next day. Tips and variations Tips - Don’t process the mushrooms excessively, just enough to be chopped. - The grated potatoes can be squeezed lightly to avoid leaving the mixture too wet. - Fry them over medium heat, not too high, so they don’t burn on the outside and remain raw inside. - Use a spacious pan so they are not crowded. - The oil will splatter when you turn them – use a lid if you want to avoid splashes. Substitutions - If you don’t have mushrooms, other types of canned or fresh mushrooms will work, but the final taste will be different. - The green garlic can be omitted or replaced with a bit of parsley for another green accent. Variations - You can add a small bunch of chopped parsley. - For added texture, leave a few larger pieces of mushrooms. - For those who don’t fast, you can add a tablespoon of sour cream to the mixture, but it’s not the classic recipe. Serving ideas - They are good plain, as a cold or warm snack. - Alongside a seasonal salad or pickles. - You can put them in a sandwich, for a packed lunch, or even as a side dish for fasting meals. Frequently asked questions 1. Can I use fresh mushrooms? Yes, you can. Boil them separately with a little salt, then chop them and use them just like the canned ones. 2. What do I do if I think the mixture is too soft? You can add another tablespoon of flour or, if you have it, a tablespoon of breadcrumbs. Don’t overdo it, or the patties will become too dense. 3. Can they be baked in the oven instead of frying? Theoretically, yes, but the texture and taste will be different. They will come out drier and not as brown. 4. Can I use only green onions instead of dried onions? Yes, but the final taste will be milder and the patties a bit softer. 5. How do I know when the mushrooms have been desalted enough? After boiling them and changing the water once, you can taste a piece. If they are still very salty, change the water again and boil a bit more. Nutritional values Estimate for one serving (out of 8): approximately 110-140 kcal. Protein: 3-4 g Carbohydrates: 20-22 g Fats: 3-5 g (depends on how much oil they absorb while frying) The values are approximate and vary depending on how much flour and oil remain in the patties and how large the servings are. Storage and reheating Potato patties with mushrooms keep well in the fridge, in a closed container, for about 2 days. When reheating, it’s best to put them in a pan for 2-3 minutes without additional oil to return to texture. I do not recommend freezing them – the texture changes. They can also be eaten cold, straight from the fridge.

Preparation

We wash the mushrooms and then boil them to remove the salt. We change the water once during boiling. After they have been desalted, we drain them, let them cool, and pass them through a meat grinder or food processor but do not make a paste. We peel the potatoes, wash them, and grate them using a large grater. We peel the carrot, grate it using a small grater, and chop the onion finely. We peel the garlic cloves, crush them, and wash and chop the green garlic leaves. We mix all these ingredients in a bowl, season with salt and pepper, and finally add flour and chopped fresh dill. We heat oil in a pan, form small, flat meatballs that are not too thick so they fry well and do not absorb too much oil. We brown them on both sides and place them on a plate lined with paper towels. The only problem is that the oil tends to splatter during frying :D We let them cool and serve. Enjoy your meal!

Potato dumplings with mushrooms

Preparation

Tags

Categories