koldunai (Lithuanian)

koldunai (Lithuanian)

INGREDIENTS

    • 2 pc. – Knorr beef broth
    • 2 – Garlic cloves
    • few T. – Parsley
    • 1 – Onion
    • 3 tbsp – Butter, unsalted
    • 1.5oz – dried porcini mushrooms
    • 24oz. cremini
    • Dough:
    • 1 large Idaho potato, (about 8 ounces)
    • 1 tablespoon plus 1/4 teaspoon salt
    • 1 3/4 cups all-purpose flour
    • 1 cup potato starch, or cornstarch
    • 1 large egg
    • 3 1/2 tablespoons creme fraiche, or sour cream
    • 5 tablespoons unsalted butter, melted

PREPARATION

    1. Soak dried mushrooms, leave until tender, then chop finely. Chop mushrooms and onion. Chop the garlic. Fry the garlic and onion in butter, then add the mushrooms. Add Knorr cubes and simmer until the filling is sticky and liquids evaporate. Set aside to cool. Cook for 5-6 minutes in salted boiling water. Top with melted butter, sprinkle with parsley and serve. Dough: Place unpeeled potato in a large saucepan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Lower heat to medium, and cook until tender, about 40 minutes. Drain, and peel while still hot, holding the potato with a clean kitchen towel. Pass the potato through a food mill fitted with the finest disk or a potato ricer into a large bowl. Sift flour, potato starch or cornstarch, and remaining salt into the bowl with the potato, and combine with a wooden spoon. In a small bowl, whisk together egg, creme fraiche or sour cream, and butter, and add to the potato mixture. Mix with a wooden spoon until well combined. Turn dough onto a lightly floured surface, and knead for 5 minutes, until smooth and firm. Let rest, covered, for about 10 minutes. Lightly flour a clean work surface, and roll out the dough to slightly thinner than 1/8 inch. Use a 3 1/2-inch-diameter cookie cutter to cut out circles; set them aside on a parchment-lined baking sheet, and cover them with plastic wrap while preparing the filling.

      INGREDIENTS

        • 2 pc. – Knorr beef broth
        • 2 – Garlic cloves
        • few T. – Parsley
        • 1 – Onion
        • 3 tbsp – Butter, unsalted
        • 1.5oz – dried porcini mushrooms
        • 24oz. cremini
        • Dough:
        • 1 large Idaho potato, (about 8 ounces)
        • 1 tablespoon plus 1/4 teaspoon salt
        • 1 3/4 cups all-purpose flour
        • 1 cup potato starch, or cornstarch
        • 1 large egg
        • 3 1/2 tablespoons creme fraiche, or sour cream
        • 5 tablespoons unsalted butter, melted

      PREPARATION

        1. Soak dried mushrooms, leave until tender, then chop finely. Chop mushrooms and onion. Chop the garlic. Fry the garlic and onion in butter, then add the mushrooms. Add Knorr cubes and simmer until the filling is sticky and liquids evaporate. Set aside to cool. Cook for 5-6 minutes in salted boiling water. Top with melted butter, sprinkle with parsley and serve. Dough: Place unpeeled potato in a large saucepan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Lower heat to medium, and cook until tender, about 40 minutes. Drain, and peel while still hot, holding the potato with a clean kitchen towel. Pass the potato through a food mill fitted with the finest disk or a potato ricer into a large bowl. Sift flour, potato starch or cornstarch, and remaining salt into the bowl with the potato, and combine with a wooden spoon. In a small bowl, whisk together egg, creme fraiche or sour cream, and butter, and add to the potato mixture. Mix with a wooden spoon until well combined. Turn dough onto a lightly floured surface, and knead for 5 minutes, until smooth and firm. Let rest, covered, for about 10 minutes. Lightly flour a clean work surface, and roll out the dough to slightly thinner than 1/8 inch. Use a 3 1/2-inch-diameter cookie cutter to cut out circles; set them aside on a parchment-lined baking sheet, and cover them with plastic wrap while preparing the filling.