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Dumplings with mushrooms and sour cream sauce

Preparing a delicious starter is no problem at all with Vindija’s products because when they are among the ingredients, you know that you will get an excellent first course. 

Preparation  /    50 min
  • Fry the thinly sliced leek on a half of the butter for about five minutes. 
  • Add thinly sliced mushrooms and sauté for another five minutes until the liquid has reduced and season with salt and pepper.  
  • Fill the potato dough with the mushroom filling by shaping dumplings the size of apricots.
  • Plunge the dumplings in salted boiling water and cook gently for about 20 - 25 minutes.
  • Drain and place in an ovenproof dish. 
  • Melt the butter over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden colour, then pour in stock and sour cream.
  • Cook for a couple of minutes, add the herbs and season with salt and pepper to taste. 
  • Pour the hot sauce over the dumplings. 
Serving suggestion
Serve the dumplings on a bed of fresh, seasonal radicchio, to which you can add some fresh garlic.
Chef’s tip
After you've cooked the dumplings, you can wrap them in bacon crisps. 
Ingredients  / serves 4 
80 dg potato dumpling dough (gnocchi dough)
50 g leek
8 dg  'z bregov butter
20 dg fresh porcino mushrooms or oyster mushrooms 
3 dg flour
2,5 dl meat or vegetable stock
2,5 dl  'z bregov sour cream
1 tbsp  chopped herbs (parsley, chives) 
  salt, pepper

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'z bregov sour cream 20% milk fat 'z bregov butter