Tender homemade dumplings, filled with seasoned meat and melted cheese, steam gently over a savory bed of braised mushrooms and onions for a cozy dinner that tastes like it took all day. Every bite is juicy, comforting and full of earthy flavor, and the one-pan finish keeps the cleanup wonderfully simple. If you love hearty mushroom dishes, try the Chicken and Mushroom Puff Pastry Pie next, or save the Greek-Style Meat and Feta Pie for another easy weeknight.
Ingredients
- 2 onions
- 300 g (10.5 oz) mushrooms or oyster mushrooms
- 300 g (2 1/2 cups) flour
- 1 egg
- 500 g (1.1 lb) ground meat
- 150 g (5 oz) cheese, grated
- 100 ml (1/3 cup + 1 tbsp) cream
- 2 tbsp vegetable oil
- Salt and spices, to taste
- Fresh herbs, to serve
Instructions
- Fry the chopped onion, add the mushrooms or oyster mushrooms and braise over medium heat.
- For the dough, combine 300 g flour with salt and 100 ml boiling water, stir in one egg, then 2 tablespoons of vegetable oil, and knead well. Rest the dough 20 minutes.
- Roll out a thin sheet, cut out dumpling rounds with a glass. Mix the grated cheese into the ground meat and form the dumplings.
- Place the dumplings on the mushroom bed, pour in the cream with a little water and simmer covered over low heat for 25 minutes. Sprinkle with herbs and serve.
Tips
- Rest the dough for the full 20 minutes so it rolls out thin without springing back.
- Keep the heat low while the dumplings simmer so they cook through gently and stay tender. For guidance on cooking ground meat safely, see the resources at USDA.
- Finish with plenty of fresh herbs and a spoonful of the mushroom sauce; find more dumpling ideas at Allrecipes.
Nutrition: Per serving: 398 kcal, protein 64 g, fat 6 g, carbs 20 g.