👨‍🍳 Instrucciones

1. 1

   For the dough: Combine flour and 0.5 tsp salt in a bowl. Make a well in the center and add the egg and lukewarm water. Mix until a firm dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes.

   💡 Consejos de Profesional: The dough should be firm but pliable.
2. 2

   For the filling: Melt butter in a pan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

3. 3

   Add the finely chopped mushrooms to the pan. Cook, stirring occasionally, until the moisture has evaporated and the mushrooms are browned, about 10-15 minutes.

   💡 Consejos de Profesional: Ensure mushrooms are well-drained of liquid.
4. 4

   Season the mushroom mixture with the remaining 0.5 tsp salt and black pepper. Let cool completely.

   💡 Consejos de Profesional: Cooling the filling prevents it from softening the dough.
5. 5

   Roll out the dough thinly on a floured surface. Cut out small circles (about 7-8 cm diameter).

   💡 Consejos de Profesional: Use a cookie cutter or glass for consistent circles.
6. 6

   Place a small amount of the mushroom filling in the center of each dough circle. Fold the dough in half to create a semi-circle, then pinch the edges firmly to seal. You can also bring the two ends together to form a crescent shape.

   💡 Consejos de Profesional: Ensure edges are well-sealed to prevent filling from leaking.
7. 7

   Bring a large pot of salted water to a rolling boil. Carefully drop the dumplings into the boiling water, working in batches if necessary.

   💡 Consejos de Profesional: Don't overcrowd the pot.
8. 8

   Cook for 5-7 minutes, or until the dumplings float to the surface and the dough is cooked through.

   💡 Consejos de Profesional: Dumplings are cooked when they float.
9. 9

   Remove dumplings with a slotted spoon. Serve immediately with a dollop of sour cream and a sprinkle of fresh parsley.

   💡 Consejos de Profesional: Can also be served in a clear mushroom broth.