Potato and Mushroom Dumplings with Flavored Sour Cream

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Potato and Mushroom Dumplings with Flavored Sour CreamIf you love to innovate, you can make dumplings in countless ways. The following recipe includes delicious potato and mushroom filled moist dumplings served with equally tasty sour cream flavored with select spices. If you're a non-vegetarian, you can easily replace potatoes with chicken or lamb mince. To get the best results, cook these dumplings on a low flame with open lid else they may break since the stuffing is moist and heavy. If you love bit spicy food, you can sprinkle chili flakes on top before serving these yummy dumplings. Try to remove as much as extra moisture from potato and mushroom mash to get a firm and nice stuffing base. Let's make these stuffed dumplings in a few easy steps.

Potato and Mushroom Dumplings with Flavored Sour Cream
Potato and Mushroom Dumplings with Flavored Sour Cream

Moist and soft mushroom and potato dumplings

Savor these light, moist and delicious dumplings recipe stuffed with flavorful and seasoned mushrooms and potatoes and served with a helping of sour cream.

Preparation Time: 1 hour 20 minutes
Cooking time: 30 minutes
Servings: 6

  • 2 cups all purpose wheat flour
  • 4 tsp unsalted butter
  • 1/4 cup milk
  • 1/4 tsp baking powder
  • 350 gm potatoes (parboiled and mashed)
  • 250 gm mushrooms (parboiled and mashed)
  • 3 cups chicken stock
  • 1/2 cup sour cream (whipped)
  • 1/4 tsp white pepper powder
  • 1/4 tsp ground pepper
  • pinch of paprika
  • 1/2 tsp dried herbs
  • 50 gm cheese (melted)
  • 1 tsp corn flour
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder
  • rosemary or coriander sprigs (for garnish)
  • 3 tsp refined vegetable oil
  • salt to taste


  1. Sift wheat flour with unsalted butter, milk, baking powder and a pinch of salt.
  2. Use lukewarm water and knead it into nice and soft dumpling dough.
  3. Keep aside for an hour.
  4. Take potato and mushroom mash in a large bowl.
  5. Add ground pepper, paprika, dried herbs and salt in it.
  6. Mix well and keep aside.
  7. Make nice dumpling cones from the dough and stuff a spoonful of seasoned potato mushroom mash in it.
  8. Keep all the stuffed dumplings aside in a flat plate.
  9. Take sour cream in a separate bowl and add melted cheese, white pepper powder and salt in it.
  10. Whip and mix it well and keep aside.
  11. Take a deep nonstick sauce pan and add chicken stock in it.
  12. Mix 2 tsp water in corn flour and add in the chicken stock.
  13. Season stock with garlic powder, onion powder and salt.
  14. Finally add vegetable oil in it and put the sauce pan on a low flame.
  15. Continuously stir till it is reduced to half.
  16. Carefully add all the dumplings in it and simmer for about 20 minutes without putting on the lid.
  17. Take serving plate and place dumplings in it.
  18. Pour flavored sour cream on top.
  19. Finally garnish with rosemary or coriander sprigs and serve hot.


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