Mushroom Poppers
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 192 kcal | (9 %) | ||
| Protein | 7.7 g | (8 %) | ||
| Fat | 9.7 g | (8 %) | ||
| Carbohydrates | 19 g | (13 %) |
Ingredients
- 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
Preparation steps
For the dough: Rinse potatoes and boil for 20-25 minutes in salted water. Drain, peel and press through a potato ricer.
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.
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.
Briefly knead dough. Divide into 12 portions. Flatten each portion and add som filling to the middle. Shape dough around filling and seal well.
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.
