How to cook dumplings with potatoes and mushrooms. We prepare delicious dumplings with potatoes and mushrooms. Step-by-step recipe for dumplings with potatoes and mushrooms as in the photo

Who doesn't love homemade dumplings with potatoes and mushrooms? Especially if you flavor the portion with a spoonful of sour cream, butter or aromatic onion dressing with cracklings.

Potato and mushroom filling has long been considered a classic. Most often, champignons or oyster mushrooms are used - affordable mushrooms that are on sale all year round. Naturally, you can also use wild mushrooms, pre-boiled and then fried with onions - the taste of the filling will only benefit from this and become richer.

About the dumpling dough

The dough for dumplings can be kneaded with kefir, water, boiling water or potato broth. Each of the recipes is good in its own way and will go well with the filling, but I still recommend preparing the dumplings using the broth that will remain in excess after boiling the potatoes. It’s a pleasure to knead the dough in still warm potato broth; it is soft and pliable, much more tender than just kneading it in boiling water. Dumplings are easy to make; they do not tear or open when cooked.

How to freeze dumplings for future use

It is better to cook homemade dumplings in large quantities so that you can freeze some of them for future use. This is very convenient, because you can take a portion of the semi-finished product out of the refrigerator at any time and prepare a delicious lunch or dinner in just 10-15 minutes. Freezing dumplings with mushrooms and potatoes is very simple: to do this, place the dough product on a board lined with cling film or a plastic bag sprinkled with flour, and then put it in the freezer for 2 hours.

Ingredients

For filling

onions 2 pcs.
vegetable oil 2 tbsp. l.
champignons 500 g
salt 0.5 tsp.
ground black pepper 1-2 chips.
potatoes 800 g

For the test

wheat flour 900 g
potato broth 0.5 l
chicken eggs 2 pcs.

Recipe for dumplings with mushrooms and potatoes step by step

Peel a couple of large onions and cut into cubes. Heat the vegetable oil and sauté the onion in it, that is, fry it until soft and transparent.
We wash the champignons, clean off any dirt with a knife, and lightly trim the stems. Grind into slices or cubes, along with the legs. Pour the mushrooms into the sautéed onions and continue cooking over high heat, stirring, without a lid.
Fry the champignons until fully cooked - the mushrooms will become golden brown in about 15-20 minutes. At the very end of cooking, add salt and pepper to taste.
Peel the potatoes, cut them into quarters, pour cold water so that it completely covers them, and put the pan on the fire. As soon as the potatoes boil, remove the foam, add salt (about 0.5 tbsp) and cook until fully cooked for 20-25 minutes. We strain the potato broth, but do not pour it out - it will be useful for the dough. Mash the potatoes into a puree and combine with mushrooms. Mix well, adjust the amount of salt and pepper in the resulting filling to taste.
It is most convenient to knead the dough in 2 stages - this makes it easier to knead and roll out. To do this, take 450 g of sifted flour, beat 1 egg into it and pour in 250 g of potato broth (warm, but not hot!). We do not add salt to the dough, since it is already contained in the potato broth.
Knead into a tight bun with your hands and wrap it in cling film. Repeat the procedure with the remaining ingredients. As a result, we will get two dough balls - it is dense, but soft and not too tough due to the potato broth.
The dough and filling are ready, you can start making dumplings. Cut off a small portion of the dough and roll it out into a sausage shape. Then cut it into pieces 2-3 cm thick. Roll out each piece using a rolling pin to make a flat cake with a diameter of approximately 5-6 cm.
Place the filling in the center of the cakes and seal the edges. Repeat the procedure until all the dough and filling are used up. Yield: 50-60 pieces depending on the size of the dumplings.
Cook the molded dough products in boiling, well-salted water. We determine readiness by how the dumplings float to the surface - after that it is enough to boil them for 1-2 minutes. Serve the dish hot, flavored with butter or frying, as well as a spoonful of homemade sour cream.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

One of the most favorite dishes of original Slavic cuisine is dumplings with potatoes. This delicacy is usually attributed to Ukrainian cuisine, but analogues of dumplings exist in other countries. Its components are always the same - dough and filling, but there are a great many recipes. The classic version - dumplings with potatoes and onions, especially served with sour cream and herbs, will decorate any table.

How to cook dumplings with potatoes

Often, the recipe for dumplings with potatoes is passed down in the family from generation to generation. Our ancestors preferred to make dumplings all together, and even now this tradition has been preserved in some families. It is difficult for inexperienced housewives to understand all the intricacies of this process - what the dough should be like, join the edges, make the filling. The classic version of preparing this dish:

knead stiff dough (there are many recipes);
roll;
Place the filling and seal the edges.

After all stages, the dumplings are boiled in a large pan or frozen. This Ukrainian dish is served with sour cream, finely chopped herbs or butter. The main secret is to knead the dough correctly so that it is elastic and does not crack when frozen or burst when cooked. It is also important to make the filling thick and seal the edges well.

How to make the dough

Delicious dough for dumplings with potatoes will provide half the success in this matter. Throughout history, many recipes with different ingredients have accumulated. The ideal dough is fresh, elastic, and easy to roll out. There are a couple of secrets - for example, add a spoonful of vegetable oil to the dough. This will provide it with plasticity and pliability. You need to knead the dough for a long time, at least 10 minutes. After it stops sticking to your hands, let it “rest” for half an hour before sculpting.

The simplest test for this dish is using water. Even such a simple method has many variations, starting with the water temperature. Some chefs advise using ice water, others heat it to 30-35 degrees. Sometimes a chicken egg is excluded from the ingredients to make the dough more elastic. Ingredients:

flour – 2-3 cups;
water - 1 glass;
egg – 1 pc.;
salt - a pinch;
rast. oil – 1 tbsp. spoon.

The dough for dumplings made with milk is tender. Experienced housewives advise those on a diet to dilute it with water 1:1. The milk in this recipe must be at room temperature, it is advisable to sift the flour. Sometimes the dough is kneaded with hot milk. For the recipe you will need:

milk – 1 glass;
egg - 1 piece;
flour - 4 cups;
vegetable oil – 1 tbsp. spoon;
salt – 0.5 teaspoon.

Often, kefir is used instead of water when kneading dough. It can be replaced by any fermented milk product (yogurt, whey). Experienced housewives advise using kefir at room temperature and mixing it with soda before adding flour. Such dumplings will be fluffy and appetizing. The ingredients used are:

kefir – 500 ml;
egg - 1 piece;
flour – 5-6 glasses;
soda – 1 teaspoon;
salt – 1 teaspoon.

Any housewife dreams that her dumplings do not boil over and do not break. Choux pastry using boiling water is suitable for these purposes. Just hot water will not work, you need boiling water, so chefs advise making this dough using a mixer. Then the mass needs to be cooled at room temperature, then the hard dough will become soft. For the custard mass you will need:

wheat flour - 3 cups;
egg - 1 piece;
rast. oil – 1 tbsp. spoon;
salt – 0.5 teaspoon;
boiling water – 1 cup.

How to sculpt

Each cook makes dumplings using the method they like best. After the soft dough is prepared, you can proceed in two ways. In the first, the mass is rolled out on the table and neat circles are cut out using a glass. In the second version, the dough is rolled into a “sausage”, as in the photo, which is cut into pieces approximately 1 cm thick. Then they are rolled out with a rolling pin to the required thickness. The shape is a crescent, but you can make it round, braided or herringbone. The “pigtail” option is often used, then the dough will definitely not stick together.

Recipes for dumplings with potatoes

Dumplings are made with different fillings; even the potato filling has a great variety of variations. Potatoes go well with different foods, so another ingredient is often added to the filling. The most popular types of Ukrainian dumplings:

with potatoes and mushrooms;
with potatoes and herbs;
with fried onions;
with the addition of cracklings.

Classic recipe

Cooking time: 1 hour 10 minutes.
Number of servings: 4 persons.
Purpose: lunch.
Cuisine: Ukrainian.

This traditional Ukrainian dish is often served with another favorite product of this people - lard. In the classic version, aromatic and hot dumplings with potatoes are served with sour cream, herbs and fried lard (cracklings). This food is not very lean, so it is more suitable for lunch. The dough for this recipe is kneaded very simply - using water and flour.

Ingredients:

potatoes – 5 pcs.;
flour – 2-3 tbsp;
water – 1 tbsp.;
salt - to taste;
lard – fresh or salted to taste.

Cooking method:

You already know how to make dough for dumplings with potatoes - this recipe uses water, flour and salt.
Boil the potatoes in salted water and place the filling in a deep bowl. Using a fork or masher, you need to knead the mass to the desired consistency and you can start sculpting.
Roll out the dough in any convenient way and prepare pieces of dough. Place a spoonful of filling on the circles and pinch the edges with a braid.
Pour water into a large saucepan and bring to a boil, add a spoonful of salt to taste. Ready dumplings should float.
Serve lunch with sour cream, fresh herbs and cracklings, as in the photo, and serve. It turned out very tasty!

With potatoes and onions

Number of servings: 6 persons.
Calorie content of the dish: 195 kcal / 100 g.
Purpose: dinner.
Cuisine: Ukrainian.
Difficulty of preparation: easy.

Onions fried in vegetable oil give the potato filling a special taste. Experienced cooks add a lot of fried onions to crushed potatoes and season with pepper. The dish turns out to be almost dietary and is perfect for Lent, if you do not grease the dumplings with a piece of butter. This step-by-step recipe will tell you how to prepare this dish according to all the rules.

Ingredients:

wheat flour – 600 g;
water – 1 tbsp.;
potatoes – 800 g;
egg – 1 pc.;
pepper, salt - to taste;
onion – 1 pc.

Cooking method:

Peel raw potatoes and boil over low heat. Chop the onion and fry in oil. Cool the mashed potatoes a little and mix with the onions.
You can choose any dough recipe for dumplings with potatoes, but the traditional one is most suitable. Once the dough is ready, you need to roll it out and cut out circles with a medium-sized glass.
Before adding the filling, cooks roll the pieces in a small amount of flour.
It is best to throw the dumplings into boiling water and remove them with a slotted spoon.
Serve the Lenten dish with herbs, as in the photo.

With potatoes and mushrooms

Cooking time: 1 hour 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 190 kcal / 100 g.
Purpose: dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

The filling for dumplings with potatoes is often supplemented with another favorite product of the Slavs - mushrooms. Thanks to them, the dish turns out to be very flavorful. Potato dumplings with mushrooms are very popular among vegetarians and believers who observe fasting. For the rest, for this option it is better to make a soft dough with an egg and vegetable oil, then it will be elastic.

Ingredients:

potatoes – 1 kg;
champignons – 400 g;
onion – 1 large onion;
wheat flour – 1 kg;
chicken egg – 3 pcs.;
water – 500 ml;
vegetable oil – 2 tbsp;
salt.

Cooking method:

Fry the champignons together with onions, mix with boiled potatoes.
Knead the dough until it becomes soft. Let's start rolling out the dough.
The type of dumplings depends on the thickness of the dough. For the potato and mushroom filling it is better to make it thicker.
If you get a lot of dumplings, you can freeze them. To do this, place them on a floured board and put them in the freezer.

With raw potatoes

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 200 kcal / 100 g.
Purpose: dinner.
Cuisine: Ukrainian.
Difficulty: easy.

There is a very simple way to make dumplings without much effort. Using raw potatoes will save time and add variety to the classic version of this dish. Often chopped lard, minced meat or pieces of meat are added to such dumplings to make dinner even more delicious. You will learn how to make raw potato filling in this recipe.

Ingredients:

milk dough;
potatoes – 5 pcs.;
salt pepper.

Cooking method:

To prepare dumplings with raw potatoes, use dough with milk, it will highlight the taste. Don't forget that for modeling you will need a couple more cups of flour to coat the pieces of dough.
The potatoes need to be chopped - minced in a meat grinder or finely chopped. If desired, you can add lard or minced meat. The finished mass should be salted and pepper to taste.

What could be tastier than homemade dumplings? No industrial ones, even the most expensive ones, can compare with dumplings made with love at home.

In terms of popularity, dumplings with potatoes occupy the rightful second place after dumplings made from cottage cheese, and for those who are fasting, they are in first place. The filling is more complex, when mushrooms are added to the potatoes, it makes the dumplings taste richer.

Another feature of the dumplings that I prepared today is the nature of the dough. Agree, it’s delicious: when the dumplings have more filling, and less dough, so that it is almost not felt and is practically “melting”. This is exactly the product you will get if you cook dumplings using choux pastry. There are no eggs in this dough. But the special way of preparing it makes the dough extremely elastic, which allows you to roll out the dumplings very thinly. At the same time, the dumplings always remain intact and do not tear during cooking.

Like store-bought ones, homemade dumplings can be frozen. This is very convenient: prepare a large quantity for future use and always have an almost ready-made lunch or dinner on hand - you just need to boil it, and delicious dumplings with potatoes and mushrooms are ready.

Cooking time: about 1.5 hours

Ingredients

For the dumpling dough

2 cups of flour
1 cup boiling water
2 tbsp. spoons of vegetable oil
a pinch of salt

For filling

4 potatoes
6 large champignons
1 onion
30 grams of butter (can be replaced with vegetable oil)
salt and pepper to taste.

Also take some sour cream to serve the dish.

Preparation

Big photos Small photos

You need to make the dough first because it needs time to rest.
Sift the flour, add salt and vegetable oil.

Pour a glass of boiling water into the flour.

Using a spoon, quickly begin to stir the dough.

When it becomes difficult to do this with a spoon, start kneading the dough with your hands. But be careful not to get burned. The result should be a smooth, soft dough.

Cover the dough with film and let it rest for 30 minutes. During this time you will just prepare the filling.
To prepare the filling, peel the potatoes and cut them into cubes.

Pour water over the potatoes, add salt and boil until tender, then drain all the water and mash into a puree.

Finely chop the champignons.

Heat 15 grams of butter in a frying pan and fry the champignons in it over high heat.
While the mushrooms are cooking, peel and finely chop the onion.

Add the onion to the mushrooms and cook everything together until light golden brown. At the end of cooking, add salt and pepper.

Mix boiled potatoes and mushrooms with onions.

Mix the filling thoroughly until smooth.

Now roll out the dough into a layer 1-1.5 mm thick. Using a cookie cutter or a simple glass, cut out flat cakes from the dough - blanks for dumplings.

Place a teaspoon of filling in the middle of each flatbread. Holding the minced meat with your hand, carefully seal the dumplings.

Dumplings with potatoes and mushrooms from choux pastry are cooked very quickly - 2-3 minutes in boiling water. During cooking, they become translucent, and the dough turns out to be the most tender.

Serve hot dumplings with melted butter and a spoonful of sour cream. Bon appetit!

Of the great variety of recipes for such a dish as dumplings, some of the most popular are those prepared with a filling such as a combination of mushrooms and potatoes. Dumplings with potatoes and mushrooms are easy to prepare, however, it is a rather labor-intensive process. In order for the prepared dish to turn out delicious, you need to pay special attention to choosing the right ingredients to create this culinary masterpiece. The greatest attention should be paid to the choice of mushrooms for dumplings, since they are the main ingredient of the filling.

Ingredient Selection

The necessary ingredients for preparing dumplings with potatoes and mushrooms can be divided into two parts: products for preparing the dough and for the filling.

List of necessary products for preparing the dough:

flour - 0.9 kg;
potato broth - 0.5 l;
eggs - 2 pcs.

List of ingredients for preparing the filling:

potatoes - 0.8 kg;
onion - 0.25 kg;
oil - 4 tbsp. l.;
mushrooms - 0.5 kg;
salt and pepper.

Flour

To prepare dumplings with mushrooms, you need to choose wheat flour, and before kneading the dough, it must be sifted through a sieve. This will enrich the dough with oxygen, and this will have a very favorable effect on the dough during modeling and on the finished dish.

Potato broth

You can knead the dough in water, but those prepared with potato broth will be tastier. You can use the broth left after boiling the potatoes for filling. The broth should be filtered 2 times through a sieve or cheesecloth.

The temperature of the decoction should be as close as possible to 0°C. To do this, the broth must be placed in the refrigerator in advance. If the dough is kneaded with ice water, it will be more elastic during modeling and you can work with it longer.

Eggs

To prepare dumplings with potatoes and mushrooms, you need to take chicken eggs. If they are too small, then instead of two you can take three.

Potato

Potatoes for dumplings can be of any variety, the main thing is to avoid turning green tubers. The fact is that solanine accumulates in green tubers, and this substance is unsafe for health. It forms in potatoes if they have been stored for some time in a place where there was access to direct sunlight.

Onion

This recipe requires tubers, not greens. 2-3 medium-sized pieces will be enough.

Oil

Since the oil will be used for frying, you can take vegetable oil, for example, sunflower or olive. If desired, you can use butter, but you will need to use a little more.

The amount of oil indicated in the recipe is only approximate, since its actual consumption will depend on the diameter of the pan.

Mushrooms

To prepare dumplings, you can use different mushrooms: milk mushrooms, champignons, and so on. The recipe for dumplings with mushrooms described in this article is designed to use champignons. They can be bought at a greengrocer or supermarket and used according to the cooking instructions.

Step-by-step description of the cooking process

The recipe for dumplings with potatoes and mushrooms includes 3 main preparation steps:

kneading dough;
preparing the filling;
modeling and cooking dumplings.

Each stage will be considered separately.

Kneading the dough

In a bowl for kneading the dough, you need to sift the flour, then make a hole in it, beat the eggs into it and pour in the broth. The dough must be kneaded by hand, so it becomes more elastic, homogeneous and softer.

If some time passes from the moment of kneading the dough before you start making dumplings, the dishes with it must be covered with cling film.

Preparing the filling

According to this recipe, champignons are used for dumplings with mushrooms. Mushroom caps need to be peeled, then rinsed and chopped. Mushrooms are cut into small cubes, the height of which does not exceed 5 mm. Onions are processed in the same way as mushrooms - after cleaning, they are cut into small cubes. With the addition of a small amount of salt, fry the mushrooms and onions in oil for a few minutes.

Peeled potatoes should be boiled in salted water, the broth should be drained and used to prepare dough. The potatoes themselves need to be crushed, add the mushroom mixture to it and mix.

When preparing dumplings with potatoes and mushrooms, the filling can only be put into the dough when it has cooled.

Modeling and cooking dumplings

You can make dumplings with mushrooms in any way - roll the dough into a sausage, use special molds or cut out circles using a glass. Do not roll out the dough too thin, otherwise it may tear during cooking.

When the dumplings are molded, they need to be cooked for 7 minutes after boiling (they are placed in already boiling water).

After cooking, the dumplings should be served immediately. You can pour melted butter or sour cream over them.

Video recipe for making dumplings with potatoes and mushrooms

Transcarpathian recipe for delicious dumplings - video

Mushrooms can add a unique taste and aroma to any dish. Dishes in which they serve as the basis are loved by many. And these include dumplings with mushrooms.

Experienced housewives will spend no more than an hour preparing a dinner of dumplings with mushrooms, even if they have to use wild mushrooms for this. A novice cook may need a little more time, but he will still come up with a tasty dish if he knows the specifics of the technology for creating it.

As a filling for dumplings with mushrooms, you can use champignons, porcini mushrooms, honey mushrooms and others. However, they must be prepared depending on which category they belong to. Some mushrooms require pre-soaking, and almost all wild mushrooms need to be cooked until tender before adding them to the filling. Champignons and porcini mushrooms are good because they just need to be lightly fried, after which you can stuff dumplings with them.
For the filling you can use not only fresh mushrooms, but also frozen and dried ones. If you decide to use a frozen product, you must first defrost the mushrooms and wait for the excess liquid to drain from them. Dried mushrooms need to be filled with water and waited until they regain their size (swell).
It is of great importance. If it is tough, the dumplings will not be very pleasant to eat. However, too tender dough may break during cooking, which will also not improve the taste and appearance of the finished dish. In order to make good dough, you should know a few secrets. Firstly, the flour must be sifted. Secondly, you can add vegetable oil to the dough for elasticity. Thirdly, the test must be given the opportunity to “rest”. If you take all three points into account, the dough will be soft but elastic, and the dumplings will retain their shape.
Dumplings with mushrooms are boiled by steaming or in water. The second method is most often used. To prevent the dumplings from sticking together, they are dipped into boiling water, not all at once, but one at a time. They need to be boiled in plenty of water. A wide-bottomed pan is best for this.
Dumplings with mushrooms can stick together even after cooking. To prevent this from happening, brush them with butter or sour cream immediately after removing them from the pan.

Cooking recipes

Dumplings with mushrooms

Ingredients

Champignons (500 g)
Onion (1 pc.)
Wheat flour (4 tbsp.)
Chicken egg (1 pc.)
Sunflower oil (5 tbsp.)
Water (1 tbsp.)
Table salt (to taste)

Preparation

Mushrooms, like a sponge, absorb water very easily and quickly. Therefore, it is recommended not to wash the champignons before starting cooking, but to wipe them with a damp cloth or simply peel them with a sharp knife. Then finely chop the peeled mushrooms and place them in a frying pan heated with vegetable oil.

Peel the onion and cut it into small pieces. When the mushrooms in the frying pan reduce in size and acquire a golden crust, add the onion to them, stir and salt to taste. Place the finished filling on a separate plate. There the mushrooms will drain enough of the excess oil and cool down.

Let's prepare the dough for dumplings. To do this, sift the flour into a deep bowl, add water, egg and salt. Mix and beat everything. This dough should be quite stiff. Form the dough into a convenient storage form, wrap it in cling film and place it in the refrigerator for about half an hour.

The basis for future dumplings can be prepared in several ways. Choose the most convenient one for yourself. The entire dough can be divided into several small parts and rolled out one by one on the countertop, cutting out shapes with a glass. You can also roll parts of the dough into sausages, cut them into small pieces and roll each one out separately. Place a teaspoon of mushroom filling in the middle of the prepared rounds.

Gently bring the edges of the dumpling together and wrap the dough or press it tightly with your fingers, as shown in the photo. If you do not do this strongly enough, the dumpling may fall apart during the cooking process. Sprinkle the finished dumplings with flour and place in the freezer. Or cook right away.

Boil slightly salted water in a saucepan and add the dumplings. They cook quickly, within 7–10 minutes. As soon as they float to the surface, you can remove them with a slotted spoon and serve with chopped herbs and sour cream. Dumplings with champignons are ready.

Dumplings with potatoes and mushrooms

Ingredients

wheat flour - 1 cup
egg - 1 pc.
water - about 1/5 cup
butter - 2 tbsp. l.
salt - to taste
potatoes - 400g
onion - 1 pc.
butter - 1 tbsp. l.
dried mushrooms - 100g
salt, ground black pepper, dill and parsley - to taste

Preparation

To make the filling, add water or milk to the mushrooms and leave for 1–2 hours.
Drain the milk from the mushrooms, squeeze them lightly and fry them in vegetable oil along with finely chopped onion.
Peel the potatoes, boil in salted water and prepare mashed potatoes. Combine mashed potatoes, mushrooms and onions, add salt, pepper, chopped herbs to taste, mix well.
Sift the flour. Add egg, salt to cold water, everything thoroughly. Gradually, stirring, add flour and knead a not very stiff dough. Sprinkle with flour, cover with a towel and let stand for 30-40 minutes.
Roll out the dough into a thin (about 1.5 mm thick) layer, and use a glass to squeeze out round cakes.
Place a teaspoon of cooked minced meat on each flatbread, brush the edges of the dough with beaten raw egg and connect.
Fold the edges into a pigtail.
Place the dumplings with potatoes and mushrooms in salted boiling water and cook until they float to the surface. Place in a colander or sieve to drain. Serve hot with butter and sour cream.

Dumplings with meat and mushrooms

Dumplings are a dish of all times and peoples. Among the cuisines of the world, perhaps, you cannot find one where they are not prepared. Of course, they are there under different names, but the meaning is the same: dough with filling, boiled in water. For us, dumplings have always been a dish of Ukrainian cuisine, but they are not in last place in Russian cuisine either. Try cooking them with boiled meat and mushrooms. It's very tasty and satisfying.

Ingredients:

Wheat flour 2 tbsp.
Salt 0.5 tsp.
Sunflower oil 3 tbsp. l.
Water 0.8 tbsp.
Onion 1 pc.
Sunflower oil 30 ml
Champignon 150 g
Boiled chicken 300 g
Ground black pepper to taste

Preparation

To prepare dumplings with meat and mushrooms, we will need the following products: flour, hot water, salt, sunflower oil, boiled meat (I used chicken), onions and champignons. Sift the flour. Salt.

Add refined sunflower oil. Pour hot water into the flour with salt and sunflower oil, but not boiling water. Its temperature should be approximately 65–70 degrees C. Knead a stiff, elastic dough that does not stick to your hands. It's a pleasure to work with him. Let the dough rest for 30 minutes.

While the dough is resting, make the filling for the dumplings. Peel, wash and chop the onions. Pour a little sunflower oil into a frying pan and fry the onion until golden brown. We clean the champignons, wash them and chop them very finely.

Add the mushrooms to the chopped onions in the pan. Simmer for 5–7 minutes. Grind the boiled meat. I have chicken. Combine chopped meat with onions and mushrooms. Salt and pepper to taste, mix. The filling is ready. Cut a small piece from the dough and roll it into a layer. Cut out circles using a glass or cup. In each circle we put a filling of boiled meat, mushrooms and onions. We make dumplings.

We do this with all the dough and filling. From the specified amount of ingredients you get 40 dumplings. Place the dumplings in boiling salted water. As soon as the dumplings float to the surface, cook them for another 7-10 minutes.

Some cook for only one minute or even take it out right away. In this case they will still be raw. Dumplings with boiled meat and mushrooms are ready.

Serve them with sour cream for breakfast, lunch or dinner. Bon appetit!

Dumplings with potatoes, mushrooms and fried onions

When you roll out dough dumplings, stack them on top of each other, lightly dusting them with flour, and be sure to cover them with a towel or film so that their edges do not dry out. If you want the dumplings to turn out perfectly identical, roll out the dough into a layer 2 mm thick and cut out circles with a glass.

Ingredients

500 g flour
1 egg
vegetable oil
1 large onion for serving
For filling:
300 g potatoes
1 medium onion
60 g champignons
vegetable oil
salt, freshly ground black pepper

Preparation

For the dough, sift the flour into a heap, make a well, add an egg, 10 ml of oil, and salt. Knead the dough by gradually adding 175 ml of water and another 10 ml of oil. Let the dough rest under a towel for 30 minutes.

Boil the potatoes until soft, puree them. Cut the onions and mushrooms into cubes, fry in oil for 10 minutes, mix with puree, add salt. To serve, cut the onion into thin rings, fry in plenty of oil until crisp, and dry on paper towels.

Cut the dough into pieces, roll into sausages with a diameter of 4 cm, cut across 1 cm pieces, roll out round cakes, dusting them with flour. Stack on top of each other. Place a spoonful of filling in the center of each flatbread. Bring the edges together, pinch and place on a tray. Before cooking, the dumplings can be frozen for 30 minutes. Cook the dumplings in salted boiling water for 8–12 minutes. Serve dumplings with potatoes and mushrooms with fried onions.

Dumplings with cabbage and mushrooms

Ingredients

white cabbage - 300 g
mushrooms - 150 g
onion - 1 pc.
wheat flour - 265 g
milk - 300 ml
egg - 1 pc.
vegetable oil, salt

Preparation

Sift 2 cups of flour into a deep bowl, add 300 grams of milk and 1 egg, add salt and knead the dough. Leave it for half an hour.
Chop onions and mushrooms, shred cabbage. Separately, fry the onions, cabbage and mushrooms until golden brown, combine everything and salt to taste. Let the future filling cool.
Place a pan of water on the fire. Let's return to the test. We divide it into equal parts, which we roll out thinly and cut out circles from them. We fill these circles with cooled filling and connect the edges.
Place the dumplings into boiling salted water. As soon as the water boils again, reduce the heat to medium and let simmer for 5-7 minutes. Dumplings stuffed with cabbage and mushrooms are ready. Bon appetit!

Secrets of delicious dumplings

How to make delicious, finger-licking dumplings? Tips for beginners and advanced cooks:
First boil the water for the dough and cool it.
If there is too much flour in the dough, then it is difficult to make neat dumplings from it, and this will also affect the taste. Therefore, flour should be added in small portions to control the consistency.
Dumplings can be cooked either in water or steamed. And you can form dumplings not only manually, but also using a dumpling maker.
Onion frying is a traditional addition to the dish. Onions cut into half rings are fried in oil until golden brown and placed on top of the dumplings.
The filling can be prepared with both fresh and dried, frozen and pickled mushrooms.
Instead of champignons, honey mushrooms, chanterelles and other mushrooms that you like are suitable.
If you haven't finished eating the dumplings, you can fry them in oil until golden brown. The result will be a higher calorie, but very tasty dish.

You can find more recipes for making dumplings with different fillings, and. Indulge in homemade handmade dumplings. You'll see, everyone will be happy!

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