| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 4 | Servings | ||
INGREDIENTS
| 500 | g | Potatoes |
| 2 | Eggs | |
| 1 | Onions | |
| 2 | tb | Sour cream |
| 100 | g | Cooked rice |
| Cooking oil, bread crumbs, salt, pepper |
INSTRUCTIONS
Peel, boil and mash potatoes. Add one egg, salt. Mix, shape into flat cakes. Prepare filling: Wash and slice mushrooms. Fry in oil with onions, salt and pepper; add sour cream. Cook over low flame, add rice. Place filling in the middle of each patty and seal edges (here she means to fold the patty over the filling)-- the dumplings should be somewhat elongated when shaped (make an oval, not a round). Dip each dumpling in beaten egg, roll in bread crumbs and fry in boiling oil (this is deep-frying, I suppose, but I brush them with oil and bake on an oiled baking sheet at 350F for 10 or 15 minutes each side). When golden brown, serve. Serves four. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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