Lazy Dumplings with Mushroom-Tomato Sauce

1. 1 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 120 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Wheat flour 30 g
4. 4 Semolinapack 700 g ≈ $2.20 20 g
5. 5 Canned red beanspack 400 g ≈ $1.10 80 g
6. 6 Button mushrooms≈ $7.50 per kg 80 g
7. 7 Onions≈ $1.60 per kg 40 g
8. 8 Canned tomatoespack 400 g ≈ $1.30 60 g
9. 9 GheeNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 10 g
10. 10 Salt 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix the farmer’s cheese, egg, flour, cornmeal, and half the salt; let the dough rest for 15 minutes.

2. Slice the onion⁷ into half-moons and the mushrooms into strips.

3. Sauté the onion⁷ in clarified butter⁶ for 4 minutes until translucent.

4. Add the mushrooms and cook for 5 minutes until all moisture evaporates.

5. Stir in the crushed tomatoes (by hand) and drained beans, season with salt, and simmer for 5 minutes on low heat.

6. Roll the dough into ropes and cut into 2cm pieces.

7. Boil the dumplings in salted water for 4 minutes after they float.

8. Plate the dumplings and spoon the mushroom-tomato sauce over them.