Our Christmas’ recipies:

Traditional mushroom dumplings 

Ingredients:

  • 2 cups of wheat flour
  • 1 egg
  • about 3/4 cup of water
  • 1 teaspoon of butter
  • 1 teaspoon of salt
  • 300 g of fresh mushrooms
  • 1 onion
  • 4 tablespoons of olive oil
  • salt, pepper

Directions:

First, prepare the stuffing. Rinse the mushrooms and cut them into small pieces. Cook in water for about 10-15 minutes. Drain the cooked mushrooms and let them cool down. Then, cut them into small cubes. Chop the onion and fry it in hot olive oil. Add mushrooms, add salt and pepper. Fry everything so that the excess water evaporates and the stuffing is thick. Leave it to cool down. In the meantime, prepare the dumplings dough. Put the flour into a bowl, add the egg, butter, salt, and gradually add the right amount of water until the ingredients blend. Knead the dough until it is smooth and uniform. The dough must not stick to your hands, but it should be soft so that it can be easily rolled out.

Divide the dough into 2 parts and roll each into a thin layer (about 2-3 mm), adding flour if needed. Using a glass, cut out circles from the prepared dough. Put the stuffing – 1 teaspoon – in the center of each circle. Carefully knit the sides together to form the dumplings. Boil water in a large pot (salted and with a tablespoon of oil). Put the dumplings in boiling water. Cook for about 3-5 minutes until the dumplings flow out. Extract with a slotted spoon or strainer.

Croissants with poppy seeds

Ingredients for shortcrust pastry:

  • 2 ¼ cups whole wheat flour
  • 200 g butter, cold and cut into cubes
  • 2 egg yolks
  • 1 heaping spoonful of 18% sour cream
  • 1/4 cup powdered sugar
  • pinch of salt

Knead all the ingredients for the dough quickly like shortcrust pastry (chop butter with a knife with flour, add remaining ingredients and knead quickly), form into a ball, wrap in cling film, put in the fridge and chill well (for 2-3 hours).

For the filling I use the whole poppy seed mixture – for the indicated portion of dough you need less than a large can.

Directions:

Take the chilled dough out of the fridge, divide it into several parts. Roll each one out (dusting it lightly with flour) to about 2 mm thickness. Using a large plate cut out a circle of dough.

Divide it like a pizza, into 6 triangles, put a heaped teaspoon of filling on each and roll towards the center to form croissants. Do the same with the remaining pieces of dough set aside. Place the croissants on a baking tray lined with baking paper. Bake for approximately 15 minutes at a temperature of 190ºC until golden brown. After they have cooled down, glaze them.

Icing:

  • 1 cup powdered sugar
  • 2 – 3 tablespoons boiling water (can be combined with lemon juice).

Put powdered sugar into a bowl, add boiling water. Whisk with the back of a spoon until you get a smooth icing. If the icing is too thick – add more water, if too thin – more icing sugar. Glaze the cooled croissants.

 

Mushrooms in dough 

Mushrooms

  • 2 handfuls of dried mushroom caps
  • 1/2 teaspoon salt
  • 2-3 cups of water

Soak mushrooms in water, then add salt and cook until soft.

Dough:

  • 1 cup whole wheat flour
  • 1 glass of light beer or sparkling water. The batter must be like for pancakes
  • 1 egg
  • Salt to taste (1/2 teaspoon)
  • canola oil

Mix the dough ingredients well into a smooth paste. Transfer the mushrooms to the bowl with the batter.

Fry the mushrooms, placing them with a spoon in the pan along with the batter, so that each pancake has a mushroom cap.

Once fried until brown, drain excess oil on a paper towel.

 

Enjoy!

 

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