1-2 boiled (or baked) potato; 1/2 lb of mushrooms (here: morels); ½ cup durum wheat flour; 1 cup regular wheat flour; 1tsp. + 2 tbsp. pork fat (or duck fat, or clarified butter/ghee); 1 onion; salt, black pepper
Mushroom dumplings (Pierogi ruskie, Virtinukai, Kalduny)
To make dumpling dough: pour 1 cup boiled with FAT(1tbs fat +1 cup boiled water) into sifted flour, knead until smooth, wrap in foil and set aside for 30 minutes. Meanwhile, prepare the mushrooms: boil morels for 15 minutes, drain, rinse mushrooms, squeeze extra water, cut mushrooms finely. To make the stuffing: sauté finely chopped onion in 2 tbsp. fat until tender over medium heat, add mushrooms and fry for a couple of minutes over high heat, mix everything with mashed potatoes, salt and pepper. Press the dough down, roll out to a thickness of 1/16”, cut circles with diameter of 2-3” (can be done with a glass). Place 1 tsp. of the stuffing in the center of each dough circle, moisten the edges with water, close the edges forming dumplings into crescents. Boil in salted water for 1-2 minutes after surfacing, remove with a slotted spoon, put plates on a layer of fried onions with bacon. Top with 1 tbsp. of fried onions with bacon and serve immediately.