Main dishes

Buckwheat stuffed potato dumplings

Buckwheat stuffed potato dumplings. Very tasty potato dumplings served with mushroom sauce and tomato and pepper salad.

Ilość porcji / Servings – 4
Czas przygotowania / Prep. time: 1 hr
Czas gotowania / Cook time: 1 hr
Czas całkowity / Total time: 2 hrs
Drukuj / Print

Składniki / Ingredients:

For filling

  • 1 cup of cooked white buckwheat
  • 1 tablespoon of vegetable oil
  • salt and black pepper
  • ground cumin
  • 1 onion diced
  • 2 apples peeled and diced
  • 1/2 teaspoon brown sugar
  • 2 bay leaves
  • 2 juniper grains
  • 2 allspice
  • 40 g rapeseed oil
  • 250 g cooked white beans (can be canned)
  • 1 tablespoon soy sauce
  • 1 tablespoon of fresh chopped parsley
  • 1/2 teaspoon dried marjoram
  • salt and black pepper

For potato dumplings

  • kg of potatoes
  • 2-3 tablespoons of wheat flour
  • 2 tablespoons of potato flour
  • salt pepper

Mushroom cream sauce

  • 200 grams of chestnut mushrooms sliced ​​
  • 1 onion diced
  • 1-2 cloves of garlic crushed
  • 3 tablespoons of sour cream
  • frying oil
  • salt
  • pepper

For salad

  • 1/2 cup of finely chopped red onion about 1 small onion
  • 1 medium jalapeño seeds removed, finely chopped
  • 1/2 red pepper seeds removed finely chopped
  • 1/2 orange pepper seeds removed finely chopped
  • ¼ cup of lime juice
  • ¾ teaspoon of sea salt
  • 8 small ripe red tomatoes chopped
  • ½ cup of finely chopped fresh parsley

Sposób wykonania / Instructions:

For filling

  • Mix the cooked white buckwheat with oil and spices. Spread evenly on a baking sheet lined with parchment. Bake until cereal crispiness for 15 minutes at 200 ° C
  • Put oil in a frying pan and add chopped onion and apple. Add spices (bay leaf, juniper and allspice) and brown sugar. Fry for a few minutes. Remove the spices and bay leaf.
  • Add beans, soy sauce, marjoram, fresh parsley and spices to the blender dish. Mix to obtain a paste. Add onions with apples and buckwheat and mix thoroughly.

For potato dumplings

  • Divide the potatoes into two parts. Grate the bigger part on a fine mesh grater. Then transfer to the cloth. Tightly wrap and squeeze out of excess water. Let the water from the potatoes stand for several minutes until the starch falls to the bottom of the bowl. Cook the other part of the potatoes and mush up.
  • In a bowl, combine grated and mashed potatoes. Season the dough with salt and pepper. Add starch that has settled to the bottom of the pot. Add flour. Knead on a board dusted with flour
  • In a large pot, boil the water. Cut the dough into even slices, then spread it out with your hand. On the middle place filling, make dumplings. Cook for a few to 3-4 minutes after rising to the surface.

For salad

  • In a medium-sized bowl, combine chopped onion, jalapeño, chopped pepper, lime juice and salt. Let it marinate for about 5 minutes. In the meantime, cut tomatoes and parsley.
  • Add the chopped tomatoes and parsley into the bowl and stir to mix. Add salt if necessary
  • For the best taste leave it to stand for 15 minutes

Mushroom cream sauce

  • Place chopped onions and garlic in oil. On a separate pan, fry brown mushrooms over high heat. Add the onion with garlic. Put down the fire and cook together for several minutes. If necessary, add a bit of water or vegetable broth to avoid burning the mushrooms. At the end of cooking add sour cream and mix well.