Dumplings with beans and porcini mushrooms
PREPARATION
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PORTIONS
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COMPLEXITY
easily
I really like the Galician tradition of making dumplings for breakfast or lunch every Sunday. Homemade dumplings with different fillings are not only a tasty and hearty meal, but also a way to preserve and pass on the culinary traditions of the region. This tradition also brings the family together—whether at the table or during the shared process of making dumplings by hand, when everyone chooses their favorite filling.
Dumplings are also a must-have dish for the Holy Supper on Christmas Eve in Ukraine. They are prepared as a lean dish and they symbolize abundance and well-being in the home.
Ingredients for the filling
- 350 gr of large white beans
- 20–30 gr of dried porcini mushrooms
- 1 onion
- Oil for frying
- Salt and pepper to taste
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Method of preparing the filling
Cover the beans with water and leave them to soak overnight. Do the same with the mushrooms.
The next day, drain the beans, cover them with fresh water, bring to a boil and cook for 20 minutes.
Then drain the water. Cover the beans with fresh water once more, salt and cook until they become tender.
Cut the mushrooms into cubes or thin strips. Heat oil in a frying pan, add the finely chopped onion and simmer for 10 minutes. Add all the mushrooms, season, and cook until the mushrooms get golden brown.
Drain the cooked beans and blend them with an immersion blender. Add the onion and mushrooms and mix well.
Ingredients for the dough
The dough is a great option for dumplings with any filling and for smaller meat dumplings.
- 400 gr of kefir or milk
- 0.5 tsp. baking soda
- 1 tbsp. sugar
- 1 tsp. salt
- 600 gr of all-purpose flour + flour for dusting the working surface
Dough preparation method
Add baking soda, salt and sugar to kefir and mix well. Gradually add flour and knead a soft, elastic dough.
Cover the dough with a towel and leave to rest for 30 minutes. Cut the dough into three parts.
Roll each part out thinly and cut out circles with a diameter of about 5 cm. Use a teaspoon to spread the filling on each circle and pinch the edges tightly.
Place the dumplings on a board generously dusted with flour and freeze (optionally).
Add a little salt, one bay leaf and allspice to the boiling water. Immerse the dumplings, stir lightly.
When they float to the surface and the water starts boiling again, cook for 3–4 minutes more.
You can serve the dumplings with fried in vegetable oil onions or cracklings (fried pork fat pieces).
