Dumplings in a pot in the oven

This is delicious and fast food! Quite tasty and you can even say that festive dumplings. There are a lot of culinary recipes for their preparation. And I will offer you today a "lean" option – dumplings in a pot with mushrooms.
One day, colleagues came to us, students, bringing with them a whole pack of store-bought dumplings. We cooked them in the way that I will describe now, and they were very edible, they were crushed at one point from the table.
So, let's make the dumplings very small – about half the traditional "caliber". Dumplings from frying do not fall apart, becoming dense from frying.
So, fry the dumplings in butter until lightly browned on all sides. This, again, must be done. After all, roasting will not only give them some additional flavor, but also an additional hardness. But most importantly, roasting will not let them stick together while stewing in the oven.
One day I filled the dumplings with sour cream, and began to stew in the oven. No one liked it. After all, sour cream, dispersed in the broth, did not allow any crust to form. Although my husband was delighted with this option.
Now let's cook a vegetable broth. To do this, put carrots and onions, chopped coarsely, as well as lavrushka, pepper and a bunch of parsley in 700 ml of boiling water. Add a little salt and cook for about 20 minutes, until the dumplings and mushrooms are fried. Strain the finished broth.
Cut the champignons into plates, fry them in butter, and do it in the same frying pan in which the dumplings were fried.
We will arrange the dumplings and mushrooms equally in four pots and pour them with broth. Attention - we do not close the lid. We put it in a preheated oven for half an hour.
Serve in pots or put the dumplings in a deep plate.