Lenivé pirohy: potato dumplings with mushrooms

Tip: tap a step to mark it as done.

1. Boil the potatoes in their skins, then peel and press through a potato ricer. Add the salt, pepper, and 3 tbsp of sunflower oil.

   Gradually mix in the flour and work into a dough. The amount of flour needed depends on the type of flour.

2. Shape the dough into 3–4 logs, slice them into rounds about 3 cm thick, and press each one gently with a finger.

   Add the dumplings to boiling salted water, stirring occasionally. Cook for about 10 minutes, and remove with a slotted spoon when they float to the surface.

3. Heat the remaining oil in a skillet, add the finely chopped onion and mushrooms, and fry uncovered until golden brown.

4. Divide the dumplings among plates and spoon the mushroom mixture over them.

Tip: Dust the logs with flour before slicing so the rounds won't stick to one another or to the knife. Work the dough only briefly—kneading it too long makes it soft and sticky, requiring too much flour.

This recipe was translated from the Slovak original: Lenivé zemiakové pirohy so šampiňónmi a cibuľkou