When it comes to Lithuanian Christmas Eve dinner, the most important rule is that there must be no meat, no eggs, milk or butter. That is why mushrooms and all beautiful winter vegetables have an opportunity to show how delicious they are. I cannot remember any Christmas without my mum’s dumplings with died mushrooms. She makes them every year. This year is no exception.
I live in Turkey and that deprives me from opportunity to enjoy wild forest mushrooms, but this fact cannot take me away from enjoying those succulent dumplings. Just here I use simple champignons that are farm grown. Even though they lack flavour, but frying them for a longer time helps to richen the flavor and that is what I need for a great meal as these dumplings are.
(makes about 25 dumplings)
What you need:
- 2 cups flour;
- 1/2 cup water;
- a pinch of salt;
- 2 tbsp oil.
- 300 g mushrooms;
- 1 leek;
- 1/ 2 onion;
- 1 tsp chopped fresh dill (you can use frozen or dried, just use less of dried);
- salt and black pepper to taste;
- sunflower seed oil;
- 1 onion, some oil and dill for serving.