For an unforgettable culinary experience, we start by sifting the flour into a large bowl, ensuring it is fine and free of lumps. We then add semolina, which will give the dumplings a fluffier texture and a pleasant flavor. Next, we incorporate lard, which will enrich the taste and provide a better consistency to the mixture. It’s time to add herbs such as marjoram or oregano, depending on personal preferences. These will bring an extra flavor and an enticing aroma.
In another container, we beat the eggs together with salt and gradually add water, constantly mixing to obtain a homogeneous mixture. We pour this over the dry ingredients in the bowl with flour and semolina, mixing well to ensure all ingredients are integrated. After obtaining a uniform dough, we let it rest for 2-3 minutes, so that the ingredients combine and achieve an optimal consistency.
We shape small, round dumplings, being careful to oil our hands to prevent the dough from sticking. We place the dumplings to boil in a pot of boiling water, to which we have added salt to enhance the flavor. We let them boil until they rise to the surface, a sign that they are cooked. Using a slotted spoon, we carefully remove them and keep them warm to maintain their fluffiness.
Separately, we take care of the sauce. In a pan, we sauté the finely chopped onion in hot oil until it becomes transparent and releases its aroma. We add sliced mushrooms, continuing to sauté, stirring frequently, until they become tender. At this point, we pour in the bell pepper paste or broth, carefully mixing, and add wine, which will provide a note of acidity and complexity to the sauce. After a few boils, we incorporate the starch diluted in sour cream, stirring continuously to avoid lumps. We let the sauce simmer on low heat, being careful not to boil, stirring constantly until it thickens slightly.
We add the boiled dumplings to the sauce, along with chopped greens, salt, and pepper to taste. We mix carefully to ensure the dumplings are well coated with sauce. We serve this delicious dish while it is hot, sprinkled with fresh greens, and if desired, we can add a little bell pepper paste or sour cream or grated cheese directly on the plate. Thus, we will obtain a savory dish that will delight the taste buds of everyone who enjoys it.
In another container, we beat the eggs together with salt and gradually add water, constantly mixing to obtain a homogeneous mixture. We pour this over the dry ingredients in the bowl with flour and semolina, mixing well to ensure all ingredients are integrated. After obtaining a uniform dough, we let it rest for 2-3 minutes, so that the ingredients combine and achieve an optimal consistency.
We shape small, round dumplings, being careful to oil our hands to prevent the dough from sticking. We place the dumplings to boil in a pot of boiling water, to which we have added salt to enhance the flavor. We let them boil until they rise to the surface, a sign that they are cooked. Using a slotted spoon, we carefully remove them and keep them warm to maintain their fluffiness.
Separately, we take care of the sauce. In a pan, we sauté the finely chopped onion in hot oil until it becomes transparent and releases its aroma. We add sliced mushrooms, continuing to sauté, stirring frequently, until they become tender. At this point, we pour in the bell pepper paste or broth, carefully mixing, and add wine, which will provide a note of acidity and complexity to the sauce. After a few boils, we incorporate the starch diluted in sour cream, stirring continuously to avoid lumps. We let the sauce simmer on low heat, being careful not to boil, stirring constantly until it thickens slightly.
We add the boiled dumplings to the sauce, along with chopped greens, salt, and pepper to taste. We mix carefully to ensure the dumplings are well coated with sauce. We serve this delicious dish while it is hot, sprinkled with fresh greens, and if desired, we can add a little bell pepper paste or sour cream or grated cheese directly on the plate. Thus, we will obtain a savory dish that will delight the taste buds of everyone who enjoys it.
Ingredients
For the galettes -250 g flour -250 g of breadcrumbs -250 g of breadcrumbs -1 tbsp lard / butter, at room temperature -1/2 tsp marjoram / oregano, dried -4 eggs - approx. 50 ml water For the mushroom sauce -250 g onions -500 g fresh mushrooms -100 ml oil -2 tbsp googosori paste / peppers, tomatoes or 2 tablespoons tomato paste -100 ml wine -1 tablespoon starch/flour -3- 4 tablespoons sour cream -1 dash of greens -salt - pepper, freshly ground To serve -crumbs of cream or grated cheese, optional