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2-4

5 boiled potatoes; 1 egg; 1 onion; a couple of dried porcini mushrooms; 1 cup of heavy cream; 2 tbs of lard; 1 cup + 1 tbs of flour; a pinch of caraway seed; salt, white pepper

Kapytka with mushroom sauce (Švilpikai, Kopytka)

Soak mushrooms in cold water for 2-3 hours, then bring to boil in the water in which they were soaked, boil for 15 minutes over medium heat, drain and save the broth. Squeeze mushrooms dry (save the water liquid) and fry in 1 tbsp. fat with finely chopped onion until onions are soft, add caraway seed, add and fry 1 tbsp. flour, pour the liquid from the mushrooms and bring to boil stirring often, then pour in cream, add salt and pepper, and thicken the sauce over low heat. Mash potatoes, beat in an egg, knead the potato dough, gradually adding flour. Flour lightly a sheet of baking paper, shift the dough on it, sprinkle with flour, roll out with a rolling pin to 5 mm thickness, then cut diamonds (looking like hooves). Put everything on a baking sheet, brush to remove any excess flour, put it in the oven. Bake at 480°F (250°C) on a pre-heated baking stone. Cut cooked dumplings, place in the sauce, stir and reheat. Serve with milk.

Капытка с грибным соусом (Švilpikai, Kopytka)

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Андрей (talerka).

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