From Erin D. Matson, Senior Consultant at Climate Focus
“I’ve been traveling a lot in Eastern Europe, and dumplings of all sorts are my favorite thing to try wherever I go. Besides mushrooms and potatoes, you could also fill them with cottage cheese or berries.”
INGREDIENTS (serves 4)
1 egg, lightly beaten
160 g | 6 oz sour cream
350 g | 12 oz all – purpose flour
Salt and pepper to taste
1 medium potato (about 140 g | 5 oz), cubed
Sea salt flakes
2 tablespoons butter
170 g | 6 oz cremini mushrooms, finely diced
1 medium onion, finely chopped
2 garlic cloves, minced
A handful of fresh parsley, finely chopped
A handful of fresh dill, finely chopped
To serve
2-3 large onions, julienned
3 tablespoons butter
Sour cream
Chopped fresh dill
PREPARATION
For the dough, mix the egg, about 75 ml | 2.5 fl oz water, and half of the sour cream with a fork. Add in the flour and a large pinch of salt. Knead the dough on a floured surface until it feels tight and elastic. Cover and cool in the fridge for about 30 minutes.
For the filling, boil the potato cubes in a small pot until soft, then drain and mash, adding salt and pepper. Meanwhile, heat the butter in a large skillet. Sauté the chopped onion with a pinch of salt over medium heat until soft. Add the mushrooms and cook until browned.
Transfer the mushrooms into a bowl and mix with the mashed potatoes, parsley, and dill – save some dill for serving. Season with salt and pepper.
In the same skillet, add another tablespoon of butter. Cook the julienned onions over medium to low heat for 20-30 minutes until they are caramelized.
Now, divide the cold dough in half and roll out each half on a floured surface to about 1/2 cm | 1/4 inch thick. Use a cookie cutter to cut out rounds. Put a teaspoon of filling into each round, moisten the edge, fold the dough over the filling, and crimp the edges of the dumplings.
Cook the dumplings in batches for about 6 minutes in boiling, salted water – until about 2 minutes after they float to the surface.
Serve with caramelized onions, sour cream, and fresh dill.
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