Knead flour, baking powder, fat, salt and sour cream to a smooth dough. Wrap the dough in foil and chill for approx. 45 minutes. In the meantime peel and finely chop the onions. Wash and clean the mushrooms and, except for a few for garnishing, dice them finely. Wash and finely chop the thyme.
Season minced meat with salt, pepper and paprika, mix with the other ingredients. Heat the oil in a pan and fry the minced meat until crumbly golden brown. Knead the dough again and roll out thinly. Cut out circles with a cookie cutter (10 cm Ø). Beat the egg yolks. Place 1 tablespoon of filling on each circle, brush the edges of the circle with egg yolk, fold over and press together. Use a fork to press prongs into the edges and brush the dumplings with the remaining egg yolk and place them on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 25 minutes until golden brown. Clean, wash and pluck the salad.
Beat the egg yolks. Place 1 tablespoon of filling on each circle, brush the edges of the circle with egg yolk, fold over and press together. Use a fork to press prongs into the edges and brush the dumplings with the remaining egg yolk and place them on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 25 minutes until golden brown. Clean, wash and pluck the salad. Arrange the dumplings on a plate and serve garnished with the remaining mushrooms and salad
Bowls: ASA