Knygli z Machankoi | Potato Dumplings with Mushroom Sauce

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By Katya Lyukum

Knygli z Machankoi | Potato Dumplings with Mushroom Sauce

Name: Knygli z Machankoi | Potato Dumplings with Mushroom Sauce
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: European
Ingredients: 1.5 lb porcini, or Baby Bella mushrooms; 1 onion, white; 1 carrot; 4 tbsp butter; 2 tbsp wheat flour; 3 cups mushroom stock; 1 cup milk; 2 tsp thyme, dry; 1/2 tsp nutmeg, ground; 1 lb Yukon Gold potatoes; 1 egg, large; 1/3 cup flour; 1/3 cup corn starch; 1 tsp salt; 1/2 tsp black pepper, ground; 1 tsp dill, dry

8 steps

Prep:1hCook:10min

This recipe is inspired by the recipes from "Carpatian Cuisine. From Simple Food to Delicacies" by Sergii Pozhar. There are stuffed dumplings in Ukrainian cuisine known as Varenyky or Pierogy. Dumplings without stuffing are also very popular, and their common name is Galushky, also known as Lazy Varenyky. Yet, in different regions of the country, they have different names. On page 284, Sergiyi writes: "Lazy Dumplings, Knedli, Klyusky, Kopytsya — are different names for dumplings made with flour, potatoes, and eggs boiled in salted water. They are served as a main meal accompanied by a sauce topped with caramelized onions, bacon cracklings, and homemade cheese. Also, they can be served with sauteed cabbage and sour cream or as a side with other dishes. [...] They can be turned into a dessert for kids.

Updated at: Thu, 17 Aug 2023 03:43:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories579.9 kcal (29%)

Total Fat12.3 g (18%)

Carbs81.4 g (31%)

Sugars7.3 g (8%)

Protein24.5 g (49%)

Sodium4703.2 mg (235%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

for mushroom sauce

1.5 lbporcini mushrooms

4 Tbspbutter

2 Tbspwheat flour

3 cupsmushroom stock

1 cupmilk

2 tspthyme

dry

½ tspnutmeg

ground

for potato dumplings

1 lbyukon gold potatoes

1egg

large

⅓ cupflour

⅓ cupcorn starch

1 tspsalt

½ tspblack pepper

ground

1 tspdill

dry

Instructions

for mushroom sauce

Step 1

Peel and dice onions and carrots. Clean mushrooms. Reserve a few sliced in half small mushrooms, and dice the rest.

Step 2

Melt butter in a skillet over medium heat.

Step 3

Saute onions and carrots first, then add onions and carrots. Season with salt and pepper. Add chopped thyme. Cook, stirring, until the first signs of caramelization. Add mushrooms and cook until they also lightly caramelize.

Step 4

Sprinkle flour, combine it with cooked vegetables, and cook for a minute. Add the mushroom stock, combine, and let it start simmering. Add milk, combine, and let it start simmering again. Check the seasoning, and correct it to your taste.

for dumplings

Step 5

Peel and boil potatoes. Mash them while hot. Let the cool. Add the rest of the ingredients and combine them well. Shape the dough into balls and flatten them. To make 15 dumplings, portion the dough using a 2 tbsp scoop. To count the calories, one portion is three dumplings.

Step 6

Fill a pot with 3 quarts of water and bring to boiling.

Step 7

Gently place the dumplings into the boiling water. They will go to the bottom of the pot. Ensure enough space for them to stay on the bottom in a single layer. Cook them in batches if needed. After they float in about 3 minutes (timing depends on the size), give them another minute and strain the dumplings into the serving bowls.

Step 8

Spoon the sauce over the dumplings, top with reserved mushrooms, and serve. You can also sprinkle the dish with chopped fresh parsley or dill.

View on Сергій Пожар "Кухня Карпат. Від простої їжі до делікатесів"

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