Mushroom Poppers

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Mushroom Poppers
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Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
Calories:
192
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories192 kcal(9 %)
Protein7.7 g(8 %)
Fat9.7 g(8 %)
Carbohydrates19 g(13 %)

Ingredients

for
12
For the dough
250 grams waxy potatoes
salt
250 grams Pastry flour
Yeast
1 pinch sugar
150 milliliters lukewarm water
2 egg yolks
2 Tbsps vegetable oil
For the filling
200 grams button Mushroom
100 grams Bacon
2 onions
1 Tbsp vegetable oil
2 Tomatoes
4 stalks thyme
75 grams Gouda
salt and peppers
For preparing
2 egg yolks
2 Tbsps milk
30 grams almonds
How healthy are the main ingredients?
potatoGoudaalmondsugarsaltonion

Preparation steps

1.

For the dough: Rinse potatoes and boil for 20-25 minutes in salted water. Drain, peel and press through a potato ricer.

2.

Put flour into a bowl and create a well in the center. Add yeast, sugar and a little water to well and let rest for 10 minutes. Knead in potatoes, remaining water, egg yolk and oil. Let rest for 30 to 40 minutes.

3.

For the filling: Rince and dice mushrooms. Dice bacon. Peel and dice onions. Heat oil in a pan and cook bacon until crispy. Remove bacon from pan and set aside. Sauté mushrooms and onions in bacon drippings. Rinse and dice tomatoes. Remove thyme leaves from stems. Add tomatoes and thyme to mushrooms. Return bacon to pan. Grate gouda and stir into pan. Season with salt and pepper.

4.

Briefly knead dough. Divide into 12 portions. Flatten each portion and add som filling to the middle. Shape dough around filling and seal well. 

5.

Place dumplings on a baking sheet lined with parchment. Whisk egg yolk and milk and brush onto dough. Sprinkle with almonds and bake in an oven preheated to 200°C (approximately 400°F) for 25-30 minutes.

Remove, let cool slightly and serve.