Silesian potato dumplings filled with meat served with bay bolete sauce

Ingredients

20-30 g dried bay bolete mushrooms

1 small onion

1 tbsp fat

1 tsp flour

1/3 l mushroom stock

seasoning: salt and pepper

Cooking method:

Wash the mushrooms carefully in warm water, next put them in a pan and cover with boiling water, and let them soak for 40-60 min until they become soft. Then, cook them in the same water, drain (save the mushroom stock for later), and dice finely. Melt the fat in a frying pan. Add the peeled and finely chopped onion and cook until soft. Then, stir in the flour and continue to cook. Stir in the mushroom stock. Season with salt and pepper. Add the chopped mushrooms and bring the sauce to a boil. Serve the cooked Silesian dumplings topped with the sauce.