Lithuanian Dumplings with Mushroom Gravy - Slow-Fermented Dough Method

Method

1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes to activate.
2. Boil potatoes until tender, then mash them with butter, egg, and a pinch of salt.
3. In a separate bowl, mix ground beef, pork, onion, egg, breadcrumbs, salt, and pepper to form a meat mixture.
4. Take a portion of the mashed potato, flatten it, place a meatball in the center, and fold to form a dumpling.
5. Allow the dumplings to rest for 30 minutes to let the dough firm up.
6. In a pan, sauté the dumplings with a bit of butter until golden brown.
7. Add mushrooms and sauté until tender, then add beef broth and sour cream to the pan, simmer for 10 minutes.
8. Serve hot, garnished with fresh parsley.
9. Check that the ground meat reaches 71°C (160°F) throughout before serving.