Rinse chanterelles with water in a bowl, and each mushroom clean of residue sand. Cook chanterelles in milk for about 30 minutes of boiling.
During this time, boil in 1 liter of salted water buckwheat for 10 minutes. Drain and leave to cool.
Drain the mushrooms, rinse with water. Cut them into small pieces.
Cut onions into cubes, fry in butter, add the chanterelles and cook over medium heat about 10 minutes until the water evaporates. Allow to cool.
Grind cottage cheese 2 times by razor on a fine sieve.
The dough for the dumplings: break an egg to the flour, add the egg yolk and salt. Margarine dissolve in small pot. When will be completely smooth, remove from heat and add cold milk. Pour the warm liquid into a bowl of flour. Knead the dough for about 8 minutes, wrap in cling film and leave for 15 minutes on a pastry board to "rested".
Stuffing: Mix all ingredients for the stuffing in a bowl and season to taste.
Roll out the dough to a thickness of 2 mm, glass or trim a form of discs with a diameter of about 6 cm. For every puck impose stuffing and gluing the edges to form ravioli. Boil in salted water 5 liters (2 tablespoons salt and 2 tablespoon soil). Serve with sour cream and chopped green onion.
(for app. 60 dumplings)
- 500 g frozen chanterelles /best from the company ‘Runoland’/
- 1 kg of full-fat cottage cheese /best from dairy in Międzybórz/
- 200 g of onion
- 100 g butter
- 120 g of buckwheat
- 1 liter of water
- 2 tablespoons chopped chives and parsley
- salt, pepper
- 2 liters of milk 2% /best from dairy in Międzybórz/
- 150 g sour cream /best from dairy in Międzybórz/
Dough for dumplings:
- 1 kg flour
- 125 g of margarine
- 0.5 liters of 2% milk /best from dairy in Międzybórz/
- 1 egg from Polish native Greenleg Partridge chicken
- 1 egg yolks
- 1 tablespoon salt