1. In a bowl sift the flour, add salt, butter and sour cream, pour a glass of hot water and knead the dough. Put the dough on a floured surface, and be stirred up his hands until it becomes elastic. Cover with foil and leave the dough for 10-15 minutes. At this time, to prepare the filling.
2. Boil potatoes and mash into a puree. Chopped mushrooms and fry in oil. Connect with mashed potatoes. Add chopped herbs, salt and pepper. Filling is ready — you can start to sculpt dumplings.
3. Cut 1/3 of the dough. Roll out into a long seam, about 10 cm wide. With two tablespoons of the filling to form a ball and put it on the rolled out dough. Filling balls must be positioned approximately 5 cm apart. The edges of the dough with water to moisten and put together, cover the stuffing on top. Push the seam with your fingers. With glass cut dumplings. Fold the dumplings in the dish and refrigerate while you sculpt the rest.
4. Dumplings boil in plenty of salted water with bay leaf, black pepper peas and greens. Once the dumplings float — get them with a slotted spoon and serve with sour cream instead of butter and cream.
See a detailed step by step illustrated master class in sculpting dumplings!