Dumplings from lithuania
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Potatoes |
| 2 | Eggs | |
| 1 | Onions | |
| 2 | tablespoons | Sour cream |
| 100 | grams | Cooked rice |
| Cooking oil, bread crumbs, salt, pepper | ||
Directions
Peel, boil and mash potatoes. Add one egg, salt. Mix, shape into flat cakes. Prepare filling: Wash and slice mushrooms. Fry in oil with onions, salt and pepper; add sour cream. Cook over low flame, add rice. Place filling in the middle of each patty and seal edges (here she means to fold the patty over the filling)-- the dumplings should be somewhat elongated when shaped (make an oval, not a round). Dip each dumpling in beaten egg, roll in bread crumbs and fry in boiling oil (this is deep-frying, I suppose, but I brush them with oil and bake on an oiled baking sheet at 350F for 10 or 15 minutes each side). When golden brown, serve.
Serves four.