Mushroom Dumpling in a Mug
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Dough made from coarse flour, egg yolk, egg white, salt, milk, cooked in cups.
Ingredients:
Procedure:
1. Pour the cold milk, the yolk of the beaten egg, the salt, the rolls cut into smaller cubes, the coarse flour into a bowl and mix everything well
2. Then stir in the beaten egg white carefully
3. Grease the quarter-litre cups with lard, dust with flour and put the prepared dough into the cups (3-4 cups)
4. Place the cups in a pot, pour cold water to reach 1/
4 cups and cook from the boiling point for 30 minutes
5. Tip the dumplings and cut into slices.
Recommendation:
Serve with roast meat, goulash or saucesThe mushroom dumplings will be more plump if you replace some of the milk with mineral water.
Note:
Always make dumplings with coarse flour (smooth flour makes them soggy and slimy)
Use dumplings from the previous day (older dumplings are less moist and tasty).
