Christmas recipe – Potato Dumplings with Stewed Porcini Mushrooms

Mushrooms are a popular ingredient in our Christmas dishes. The very taste of wild mushrooms makes me think of the Christmas table. Which dish do you serve most often? Is it wild mushroom soup, sour cabbage with wild mushrooms, or maybe ravioli? 🙂 Today I would like to share with my recipe for millet dumplings with stewed porcini mushrooms. Once you’ve tried it, the dish will become a must on your Christmas menu. I recommend serving it as a side dish with your lunch or dinner.

Preparation:

I rinsed the millet groats once or twice in cold running water. I cooked it following the recipe on the packaging. Then I blended it and let cool. I mixed it with the remaining ingredients until smooth. It is characteristic for dumplings dough to be very sticky, that’s why it’s best to get your pastry board ready beforehand and flour it lightly with some potato flour. I put a piece of the dough on the board and coated it in the flour so that it wouldn’t stick to my hands, I rolled it into a cylinder and cut it into 1,5 – 2cm pieces. I cooked them in boiling water with a drop of olive oil. Once they came to the surface I took them out with a slotted spoon. In the meantime I chopped the onion finely and gently fried it in clarified butter. After a while I stirred in sliced mushrooms and fried a bit more. In the end I added the spices. I poured the porcini sauce over the mushrooms.

If you want to prepare the dish one day before serving it, rinse the potato dumplings with cold water and refrigerate them without the sauce. Keep the sauce in a separate container in the fridge. Next day, just heat the dumplings up in hot water or fry on a pan – as you wish 🙂

Enjoy!