eastern-european

Silesian Dumplings with Mushroom Onion Gravy

This simmered dish pairs yellow onion, finely chopped with cremini mushrooms, chopped, russet potato, peeled and cubed and potato starch. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Hard

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

19 g Protein

104 g Carbohydrates

18 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

288g russet potato, peeled and cubed 222 kcal
49g potato starch 175 kcal
45g egg 64 kcal
16g butter 115 kcal
63g yellow onion, finely chopped 25 kcal
162g cremini mushrooms, chopped 36 kcal
108g vegetable broth (low sodium) 6 kcal
7g fresh dill, chopped 2 kcal
0.45 tsp (1g) salt 0 kcal
0.22 tsp (0g) black pepper 1 kcal

Cooking instructions

Boil the potatoes in salted water until very tender; drain well and mash until smooth. Cool 5 minutes.
potato starcheggsalt
Mix in the egg, potato starch, and salt. Form into 12-14 small dumplings and press a thumb indent into each.
Simmer a pot of salted water. Poach dumplings in batches until they float, then cook 2 more minutes; remove with a slotted spoon.
butteryellow onioncremini mushroomsvegetable broth (low sodium)fresh dillblack pepper
In a skillet, melt butter and cook onion 4 minutes. Add mushrooms and cook 6-8 minutes until browned. Stir in broth, pepper, and dill; simmer 2 minutes. Serve dumplings with the gravy.