Alexander Gushchin

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

Content

One of the most favorite dishes of the primordial Slavic cuisine is dumplings with potatoes. This delicacy is usually attributed to Ukrainian cuisine, but analogs of dumplings exist in other countries as well. Its components are always unchanged - 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 sculpt 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 should be the dough, connect the edges, make the filling. The classic cooking option for this dish:

1. knead tough dough (there are many recipes);
2. roll;
3. lay out the filling and pinch the edges.

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

How to make dough

Delicious dough for dumplings with potatoes will provide half of the success in this business. Throughout history, many recipes have accumulated with different ingredients. The ideal dough is fresh, firm, 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 him with flexibility and pliability. You need to knead the dough for a long time, at least 10 minutes. After it stops sticking to your hands, give it a "rest" for half an hour before sculpting.

The easiest test for this dish is on the water. Even this simple method has many variations, starting with the temperature of the water. Some cooks advise using ice water, others heat it up 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. a spoon.

The dough for dumplings in milk turns out to be 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. The recipe will require:

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

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

• kefir - 500 ml;
• egg - 1 piece;
• flour - 5-6 glasses;
• soda - 1 tsp;
• salt - 1 tsp.

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

• wheat flour - 3 cups;
• egg - 1 piece;
• rast. oil - 1 tbsp. a spoon;
• salt - 0.5 tsp;
• steep boiling water - 1 glass.

How to sculpt

Each chef sculpts dumplings using the method they like best. After the soft dough is cooked, you can proceed in two ways. In the first, the mass is rolled out on the table and neat circles are cut out with the help of a glass. In the second version, a "sausage" is twisted from the dough, as in the photo, which is cut into pieces about 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 round, pigtail or herringbone. The "pigtail" option is often used, then the dough will definitely not stick out.

Dumplings recipes with potatoes

Dumplings are molded with different fillings, even 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 greaves.

Classic recipe

• Cooking time: 1 hour 10 minutes.
• Servings Per Container: 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 bacon (cracklings). Such food turns out to be not very lean, so it is more suitable for lunch. The dough for this recipe is kneaded very simply - with water and flour.

Ingredients:

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

Cooking method:

1. You already know how to make dough for dumplings with potatoes - this recipe uses water, flour and salt.
2. Boil the potatoes in salted water and put the filling in a deep bowl. With a fork or pusher, you need to knead the mass to the desired consistency and you can start sculpting.
3. Roll out the dough in any convenient way and prepare the dough pieces. Put a spoonful of the filling on the circles and pinch the edges with a pigtail.
4. Pour water into a large saucepan and bring to a boil, add a spoonful of salt to taste. The finished dumplings should float.
5. We serve lunch with sour cream, fresh herbs and cracklings, as in the photo, and serve. It turned out very tasty!

With potatoes and onions

• Servings Per Container: 6 Persons.
• Calorie content of the dish: 195 kcal / 100 g.
• Purpose: dinner.
• Cuisine: Ukrainian.
• Complexity of preparation: easy.

Onions fried in vegetable oil give a special taste to the potato filling. Experienced cooks add a lot of fried onions to the crushed potatoes and season with pepper. The dish turns out to be almost dietary and is great for fasting, if you do not grease the dumplings with a piece of butter. This step-by-step recipe will show you how to cook 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:

1. Peel raw potatoes, boil over low heat. Chop the onion and fry in oil. Cool the mashed potatoes a little and mix with the onions.
2. 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 the circles with a medium-sized glass.
3. Before putting the filling, the cooks roll the slices in a little flour.
4. It is best to throw dumplings into boiling water and remove with a slotted spoon.
5. Serve a lean dish with herbs, as in the photo.

With potatoes and mushrooms

• Cooking time: 1 hour 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 190 kcal / 100 g.
• Purpose: dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

The filling for dumplings with potatoes is often complemented by another favorite product of the Slavs - mushrooms. Thanks to them, the dish is very aromatic. Potato dumplings with mushrooms are very popular among vegetarians and believers who observe the fast. 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;
• onions - 1 large onion;
• wheat flour - 1 kg;
• chicken egg - 3 pcs.;
• water - 500 ml;
• vegetable oil - 2 tbsp. L.;
• salt.

Cooking method:

1. Fry the champignons with onions, mix with boiled potatoes.
2. Knead the dough until it becomes soft. We begin to roll out the dough.
3. The type of dumplings depends on the thickness of the dough. For potato and mushroom filling, it is better to make it thicker.
4. If there are 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.
• Servings Per Container: 4 Persons.
• Calorie content: 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 bacon, minced meat or pieces of meat are added to such dumplings to make the dinner even more delicious. Learn how to make a raw potato filling in this recipe.

Ingredients:

• dough in milk;
• potatoes - 5 pcs.;
• salt pepper.

Cooking method:

1. To prepare dumplings with raw potatoes, use dough in milk, it will emphasize the taste. Do not forget that for sculpting, you will need a couple more glasses of flour to roll over the pieces of dough.
2. The potatoes need to be chopped - scrolled in a meat grinder or finely chopped. If desired, you can add lard or minced meat. Salt and pepper the finished mass to taste.

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. It is not difficult to prepare dumplings with potatoes and mushrooms, nevertheless, it is a rather laborious 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 in the filling.

Selection of ingredients

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

List of necessary products for making the dough:

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

List of ingredients for making the filling:

• potatoes - 0.8 kg;
• onions - 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 molding and on the finished dish.

Potato broth

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

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

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

Onion

This recipe requires onions, and it is the tubers, not the greens. 2-3 medium sized pieces will be enough.

Butter

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

Mushrooms

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

Step-by-step description of the cooking process

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

• kneading dough;
• preparation of the filling;
• modeling and cooking dumplings.

Each stage will be considered separately.

Kneading the dough

It is necessary to sift the flour into the bowl for kneading the dough, then make a depression in it, and drive the eggs into it and pour in the broth. The dough must be kneaded with your hands, so it turns out to be more elastic, smoother and softer.

If some time passes before the dumplings are made from the moment the dough is kneaded, the dishes with it must be covered with cling film.

Preparation of the filling

According to this recipe, champignons are used for dumplings with mushrooms. The mushroom caps need to be peeled, then rinsed, and chopped.

Mushrooms are cut into small cubes, the rib height of which does not exceed 5 mm. Onions are processed in the same way as mushrooms - after peeling, they are cut into small cubes.

With the addition of a small amount of salt, it is necessary to fry the mushrooms and onions in oil for a few minutes.

National Ukrainian dish - dumplings with potatoes and mushrooms

• Filling:
• medium-sized potatoes - 10 pieces;
• salt - to your taste;
• bay leaf - 2-3 pieces;
• onions - 4 pieces;
• champignons - 300-400 g;
• vegetable oil - 50-60 ml;
• ground black pepper - to your taste.
• Dough:
• water - 400 ml;
• salt - to your taste;
• white wheat flour - 800 g.
• Innings
• onions - 5 pieces;
• vegetable oil - 50 ml;
• sour cream - 150-200 ml.

• Preparation time: 01:20
• Cooking time: 00:15
• Servings: 6
• Complexity: average

We offer you to try the most successful, delicious, nutritious option - dumplings with potatoes and mushrooms. A step-by-step recipe with a photo will help you properly prepare the filling, knead the dough, stick it beautifully and serve the dish to the table.

Filling

In the recipe, we will use the simplest mushrooms for the filling - champignons, for which you do not need to go to the forest, but just go to the nearest supermarket.

1. Peel the potato tubers, wash thoroughly and cut into four parts. Transfer them to a saucepan, cover with hot water and send them to the stove. As soon as the water in the saucepan starts to boil, turn on a small heat, season with salt and boil the potatoes until cooked.
2. During this time, prepare the rest of the filling components. Peel the onion, wash and cut into very small cubes, you can even chop it in a blender. Pour half of the vegetable oil into a frying pan, heat and transfer the onion, fry until golden brown.
3. Rinse the mushrooms well, dry and cut into cubes, strips or sticks. In a separate skillet, heat the other half of the vegetable oil, add the mushrooms, salt and pepper and fry until tender.
4. When the potatoes are cooked, drain the water, throw out the bay leaf and pour it into the mashed potatoes using a pusher or blender.
5. Add fried mushrooms and onions, mix everything thoroughly. The filling is ready, taste it, add a little salt and pepper if necessary.

Dough

There are a lot of recipes for dumplings dough - on ice water, on kefir or whey, with vegetable oil or with an egg, custard. We offer you the simplest option - plain water, salt and flour.

1. Take water for the dough warm or at room temperature, but not hot. Add salt to your taste and stir well. Transfer to a large bowl for kneading dough. Add the sifted flour gradually and knead the dough with a wooden spoon.
2. When the dough is already difficult to knead with a spoon, grind the work surface of the table with flour and continue kneading on it by hand. To prevent the dough from turning out too steep, add flour during kneading in small portions. The hands will take a long and hard work, but the result will be a soft, elastic dough. It shouldn't stick to your hands. Be sure to let it rest, transfer to a bowl, cover with a clean kitchen towel and let it sit for 10-15 minutes.

Dumplings and their serving

Traditionally, dumplings with potatoes and mushrooms are served with fried onions and sour cream.

1. Now divide the rested dough into four parts and form them into sausages. Cut each such sausage into several identical pieces.
2. Dip each piece in flour and roll out with a rolling pin into a circle about 3 mm thick. Do the same for all the dough pieces.
3. Everything is ready, you can start sculpting dumplings. Place a circle of dough on one palm, with the other hand, use a teaspoon to fill in the potato-mushroom filling and place it on the center of the circle.
4. Gently join the edges and create nice, even pintucks. Sculpt the dumplings until the dough or filling runs out, and place them on the floured kitchen boards. Keep in mind that if you have made a lot of dumplings, you can send some of them to the camera for freezing. It is very convenient when after a working day there is neither time nor energy to cook dinner, you can only heat the water in a saucepan and boil the dumplings.
5. So, ready-made dumplings are waiting in the wings. Set a pot of water on the fire, in which you will cook them, let the liquid boil. When the water boils in the pan, add salt and add the dumplings. After they float to the surface, let it simmer for another 3-4 minutes, then use a slotted spoon to take them out and transfer them to a bowl.
6. In the meantime, peel, wash and cut the onions into half rings. Heat vegetable oil in a skillet, transfer the onion and fry until golden brown.
7. Add the sauteed onions to a bowl and stir. Please note that this should be done in a special way - not with a spoon, but cover the bowl with a lid and shake the contents so that the fried onions are evenly distributed over the dumplings. Serve them to the table with sour cream.

These are such beautiful dumplings with potatoes and mushrooms, a step-by-step recipe with a photo, we hope, will stay firmly and for a long time among your culinary preferences.

Dumplings are most widely used in Ukrainian national cuisine. In this country, they are cooked without exaggeration in every home and restaurant. First, it's not difficult. Secondly, very, very tasty. Thirdly, there are so many fillings for making dumplings that every time you can discover the dish from a new side.

Choosing mushrooms for dumplings

• If you are avid mushroom pickers, you can take fresh mushrooms, aspen mushrooms, boletus boletus, boletus mushrooms, porcini mushrooms for dumplings, wash and fry them well enough.
• You can also take dried mushrooms, just before cooking they need to be soaked in warm water for 25-30 minutes.
• A great option for filling is frozen mushrooms, just remember to defrost them correctly. Never do this with a microwave oven or warm water, just remove the mushrooms from the freezer and leave at room temperature until completely defrosted.

Homemade dumplings with potatoes, mushrooms and fried onions - recipe

A delicious dinner can be easily made from the leftovers of yesterday. For example, make lean but satisfying potato dumplings with mushrooms and fried onions, with a small set of calories.

For the filling, fresh mushrooms are suitable - white, champignons. Pickled, salty dishes will not spoil. It is permissible to cook from frozen.

Homemade dumplings will have different tastes, but in any case, you will hear the approval of the household.

If you are interested in the calorie content of a dish, then it is not too scary. For 100 gr. dumplings 184 kcal. Is it a lot for you, or a little, decide for yourself. But you can sin once or twice, right?

Dumplings with potatoes and mushrooms

The most common recipe for dumplings is with champignons. They are available all year round, on a budget, and prepared quickly. I propose to repeat step by step after me and prepare an extremely tasty dish.

Ingredient composition:

• Flour - 500 gr.
• Champignons - 250 gr.
• Potatoes - 250 gr.
• Egg.
• Water is a glass.
• Bulb.
• Butter - 25 gr.
• Sunflower oil - a couple of spoons.
• Ground pepper (more spicy if you want), salt.

How to cook dumplings

If yesterday's puree is gone, peel and cook the potatoes.

In parallel, prepare the other filling components. Chop mushrooms at random.

I propose to chop the onion in two options. Cut most of it into cubes, it will be used for dressing the dish. I advise you to grind a smaller share with a blender, and put it in the filling.

Fry both types of onion separately in a skillet. Add mushrooms to the slices for the filling and fry together.

Turn boiled potatoes into mashed potatoes and combine with fried onions, add mushrooms. Add butter, salt if necessary and stir. The filling is ready.

In parallel with working on the filling, make a dough.

Kneading the dumplings dough is not difficult. First, break an egg into a bowl, salt, stir. Pour in water. Add a little flour, gradually knead the dough.

Cover with a towel and let the mass "grab". Enough about 15 minutes, no more.

Roll out the soft, pliable dough on the table, sprinkle it with flour. I have a special large baking board.

Divide the test ball into pieces. Make a sausage out of each and cut into slices. I advise you to lightly sprinkle the knife with flour, then it will not stick, and it will be easy to cut.

Roll out small pieces, put the filling and mold the dumpling.

Boil the blanks in salted water. Stir so that the dumplings do not stick to the bottom, when they float up - note the cooking time.

Put the cooked dumplings in a bowl, add fried large onions to them. When serving, place sour cream sauce on the table. The supper is ready.

How much to cook dumplings

The filling of the dumplings is ready, the dough is cooked quickly. For cooking, 5-6 minutes is enough, after the water boils and the dumplings float.

You can add fresh or sauerkraut to the filling for potatoes. Want to know other recipes dumplings with cabbage- I invite you to a new article.

To help inexperienced housewives, I picked up a video with a step-by-step recipe. May it always be delicious for you!

Dumplings with potatoes and mushrooms: how to make dough and filling

A hot second course of filled dough can be found among the national recipes of any country. Manty, gedza, ravioli, wonton, khinkali, kurze - different names, but the same principle. One cannot but recall dumplings - there is no more popular dish in Ukrainian cuisine. If you fill them with potatoes with mushrooms, it turns out to be especially satisfying. How to cook them deliciously?

The general principle for creating such a dish is as follows: the chef makes unleavened dough, which must be highly durable, because it will need to be rolled thinly.

After that, the base is rolled out and the semi-finished products are molded: the thinly stretched circles are stuffed with the prepared vegetable mixture (it can be raw or thermally processed), bent in half and pinched tightly with a crescent.

The amount depends on the preference of the chef. After that, it remains only to boil them, and the preparation of the dumplings is completed.

Due to the fact that this semi-finished product is not served raw, the filler, along with the dough, undergoes a heat treatment stage, and can be in any state during filling.

The only exception is that dry mushrooms must be soaked before combining with potatoes. The rest of the points are determined by the personal preferences of the cook: the addition of spices, vegetables, herbs - everything is absolutely optional.

A couple of important general nuances of how to make a delicious homemade filler:

• The filling for dumplings at the time of laying should not be hot - only at room temperature or slightly warmer.
• Try to have significantly more potatoes than mushrooms. Their approximate ratio is 3: 2 or even 3: 1 and 4: 1.
• The most successful additives for a potato-mushroom mixture are onions, grated garlic, carrots fried in lard, any greens.

Dough

In structure, such a base is similar to a dumplings, i.e. based on eggs and flour.

Water is not always a liquid component - the dough for dumplings with mushrooms in sour milk or kefir is not more complicated and also gives an excellent result.

No sugar is added, salt can be used in a minimal amount. You can do without eggs, but then the Italian flour "zero" or "durum" is introduced. Yeast can be used.

By the type of kneading, the dough can be:

• Custard. The advantage lies in the density of the raw product and the delicate structure of the thermally processed one. Housewives with insufficient experience are afraid of the difficulties inherent in such a base for dumplings, i.e. it must be done with boiling water and the bowl warmed up at the same time.
• Cold. This is a classic quick kneading version that is used by most housewives. It requires ice cold (you can hold it in the freezer) water and a low temperature in the room, so as not to have doubts about the outcome of the venture. This is how the ease of sculpting and the strength of the finished base are achieved.

A couple of important nuances of a good base for dumplings without regard to the filling:

• Long-term manual kneading is a guarantee of durability. The approximate time taken for this stage is 9-10 minutes.
• Rest before rolling and sculpting - half an hour or an hour.
• If the cut out pieces begin to dry out, turn them upside down with the side that lay on the board. So you won't have any problems with sculpting.

This simple Slavic dish made from boiled dough can be prepared in any way, but first it is boiled, and then the product can be baked or fried.

There are a lot of options for the base and filling, therefore, below are especially successful ones from the standpoint of professionals and housewives.

Whichever recipe for making dumplings you prefer, remember that when cutting out the dough, the edges of each round blank must be additionally rolled out so that they become thinner. If this rule is followed, the product will cook evenly.

Step by step recipe

• Cooking time: 1 hour.
• Servings Per Container: 6 Persons.
• Calorie content: 4090 kcal.
• Purpose: for dinner.
• Cuisine: Ukrainian.

If you are looking for an idea of ​​how to make the most nutritious dumplings, potatoes with mushrooms will be the best filling for them. This simple photo recipe will help you make about 50 medium-sized convenience foods that you can freeze.

The classic option for the filling is champignons, but you can use the ones that appeal to you more. Keep in mind that the dumplings in the saucepan must be stirred until the water boils again.

Ingredients:

• flour - 870 g;
• eggs - 2 pcs.;
• potatoes - 750 g;
• champignons - 300 g;
• butter - 35 g;
• spices.

Cooking method:

1. Boil the potatoes, drain off half a liter of liquid. Drain the rest.
2. Mash the finished tubers with a piece of butter.
3. Fry chopped champignons for a couple of minutes. Combine with mashed potatoes, season with spices.
4. On the cooled potato broth, make a soft dough with flour and beaten eggs.
5. Roll out, cut out circles with a diameter of about 8 cm.
6. Place a spoonful of filling in the center, pinch the edges. Boil.

With dried mushrooms

• Time: 50 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 1998 kcal.
• Purpose: for dinner.
• Cuisine: Ukrainian.
• Complexity of preparation: medium.

Lean dumplings with potatoes and dry mushrooms differ from the classic ones mainly in their base - it is devoid of eggs, and vegetable oil is responsible for elasticity.

Similarly, you can make dumplings with any fillings, even sweet ones, only you will not have to roll out the dough in such a thin layer so that the moisture of the filler does not corrode it. The mushroom component can be additionally fried.

Ingredients:

• flour - 380 g;
• dry mushrooms - 50 g;
• potatoes - 300 g;
• dill - 9 g;
• vegetable oil - 35 ml;
• salt.

Cooking method:

1. Boil potatoes, mash until puree.
2. Pour mushrooms with hot water, squeeze out after half an hour. Grind.
3. Salt, mix with dill.
4. Make a malleable lump from the remaining components by pouring 2/3 cup of water. Roll out (layer thickness - 3 mm), form medium-sized dumplings.

With cheese

• Time: 1 hour 10 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 3716 kcal.
• Purpose: for dinner.
• Cuisine: Ukrainian.
• Complexity of preparation: medium.

This dish tastes like French julienne, especially when cooked in a pot. Serve on the table such dumplings with potatoes, cheese and mushrooms with sour cream and under a dill cap.

An alternative, which looks very attractive, is a sauce made up of the same sour cream, grated garlic, parsley and ground black pepper.

Ingredients:

• potatoes - 450 g;
• semi-hard cheese - 200 g;
• mushrooms - 150 g;
• butter;
• onions - 2 pcs.;
• flour - 375 g;
• egg;
• water - 100 ml.

Cooking method:

1. Make a slide from wheat flour, break an egg in the center, pour in water. Knead a tough dough.
2. Fry chopped onions with mushrooms.
3. Boil the potatoes, mash.
4. Mix with mushroom frying, grated cheese.
5. Fill round blanks for dumplings with the resulting filling.
6. Place in a pot, add 2 glasses of water. Cook at 190 degrees in the oven for half an hour.

With onion

• Time: 45 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 1037 kcal.
• Purpose: for dinner.
• Cuisine: Ukrainian.
• Complexity of preparation: medium.

For these dumplings with potatoes, mushrooms and onions, a custard base is used, and the filling is complemented with sour cream for greater tenderness. There are no particular difficulties in creating such a dish, but it is important to let the dough lie down for at least half an hour before you start rolling and sculpting.

Remember that eggs cannot be combined with boiling water to avoid curdling, so wait until the main mixture cools down.

Ingredients:

• flour - 175 g;
• egg;
• water - 100 ml;
• salt - 3 g;
• potatoes - 200 g;
• mushrooms - 100 g;
• bulb;
• sour cream - 50 g.

Cooking method:

1. Shake the egg with water (50 ml). Salt.
2. Boil the rest of the water, add to the sifted flour.
3. Combine both masses, let the dough ripen for half an hour.
4. Chop mushrooms with onions, fry, add mashed potatoes and sour cream.
5. Roll out the base for dumplings, form semi-finished products.

Lazy

• Time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie content: 1332 kcal.
• Purpose: for dinner.
• Cuisine: Lithuanian.
• Complexity of preparation: easy.

If you don't have time for a complicated dinner, try making lazy dumplings with potatoes and mushrooms - almost zeppelins, but no meat. The semolina can be replaced with starch, the number of yolks is determined by the size of the eggs - very large enough and 2 pieces.

Ingredients:

• potatoes - 750 g;
• mushrooms - 200 g;
• yolks - 3 pcs.;
• salt;
• bulb;
• semolina - 120 g.

Cooking method:

1. Boil 2/3 of the total amount of potatoes, crush.
2. Combine with semolina, egg yolks, remaining grated potatoes (squeeze before that). Salt.
3. Divide into 15 parts. Make a large, thick cake out of each.
4. Fry chopped onions with mushrooms. Scroll in blender.
5. Place in the center of the potato tortilla. Form products that are shaped like cutlets.
6. Cook after boiling for 18 minutes.

With frozen mushrooms

• Time: 50 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 3458 kcal.
• Purpose: for dinner.
• Cuisine: Lithuanian.
• Complexity of preparation: medium.

If you like to add flavor to your usual recipes, try dumplings with potatoes and frozen mushrooms on a steep dough (a feature of Lithuanian cuisine).

Unusual appearance of this dish: no crescents or triangles: cutting is done in squares / rectangles. The number of yolks varies according to their size, or the overall consistency of the base.

Ingredients:

• egg;
• yolks - 2 pcs.;
• flour - 560 g;
• water - 200 g;
• potatoes - 660 g;
• mushrooms - 190 g;
• bacon - 70 g;
• seasonings.

Cooking method:

1. Twist the boiled potatoes through a meat grinder. Add chopped bacon and season.
2. Defrost mushrooms, fry. Combine with potatoes and raw egg.
3. Do the dough, starting it on the remaining components.
4. Divide the lump in half, roll out 2 large layers.
5. On the first place, spoon the filling with a spoon, keeping a distance of 2-3 fingers between these "slides".
6. Cover with a free layer. Press down where there was a distance. Cut into rectangles.

Fried

• Time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie content: 3080 kcal.
• Purpose: for dinner.
• Cuisine: Ukrainian.
• Complexity of preparation: medium.

A very tasty option for serving dumplings is frying, but it is advisable to carry it out only with products for which the dough was not rolled out very thinly. The filling should not be too wet.

It is recommended to sprinkle such fried dumplings with potatoes and mushrooms with chopped onion feathers. Or, for a pungent taste, you can add a little grated garlic to the filling.

Ingredients:

• flour - 620 g;
• butter - 45 g + for frying;
• eggs - 2 pcs.;
• water - 230 g;
• fresh milk mushrooms - 150 g;
• potatoes - 370 g;
• the tomato is big.

Cooking method:

1. Boil potatoes. Knead.
2. Pour the milk mushrooms with water, clean after half an hour. Chop, fry with tomato.
3. Mix all the filling ingredients.
4. Knead the dough from the remaining ingredients. Roll out not thin.
5. Form stuffed crescents. Cook until it floats.
6. Fry in butter until blush.

With raw potatoes

• Time: 15 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 1698 kcal.
• Purpose: for dinner.
• Cuisine: Ukrainian.
• Complexity of preparation: medium.

Some housewives are trying to save time by not thermally processing the components of the filling for dumplings. This greatly simplifies the whole process if it is important for you to speed it up before freezing semi-finished products.

However, an important nuance should not be missed: dumplings with raw potatoes and mushrooms will take about 15-20 minutes to cook (the time is counted from the moment the water boils again).

Ingredients:

• flour - 320 g;
• vegetable oil - 40 ml;
• salt - 4 g;
• boiling water - 200 ml;
• potatoes - 300 g;
• mushrooms - 100 g;
• spices.

Cooking method:

1. Cut the mushrooms into small cubes, potatoes too. Season, stir.
2. Make a dough from the rest of the ingredients, kneading very carefully.
3. Roll out, cut out circles, stuff with potato-mushroom mixture.

With salted mushrooms

• Time: 50 minutes.
• Calorie content of the dish: 3456 kcal.
• Purpose: for dinner.
• Cuisine: Ukrainian.
• Complexity of preparation: medium.

If you are planning to cook dumplings with potatoes and salted mushrooms, you need to squeeze the filling very well just before placing it in the dough. The salt draws out the liquid, so the mass becomes very wet and interferes with a good "adhesion" of the edge.

For reliability, professionals advise adding a little starch to this mixture so that it takes away excess water.

Ingredients:

• flour - 750 g;
• kefir - 200 g;
• soda - 3 g;
• potatoes - 640 g;
• salted mushrooms - 220 g;
• starch - 40 g.

Cooking method:

1. Combine soda with kefir. Add flour in portions, stirring actively.
2. Boil peeled potatoes, mash.
3. Cut the mushrooms, add the onion. Add to mashed potatoes.
4. Add starch to the same place.
5. Roll out the dough, cut out large (up to 10 cm diameter) circles. Fill, secure the edge.

For a couple

• Time: 1 hour 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 2028 kcal.
• Purpose: for dinner.
• Cuisine: Ukrainian.
• Complexity of preparation: medium.

Yeast dough is rarely brought to such a tasty dish.

However, it gives a wonderful delicate structure and fluffiness, which is especially pronounced when steaming dumplings with potatoes and mushrooms. Fresh milk is recommended as a liquid component, however, in the absence of boiled water, you can dilute it with low-fat sour cream.

Eggs are not used, salt is also undesirable.

Ingredients:

• yeast - 17 g;
• milk - 200 g;
• flour - 430 g;
• carrot;
• mushrooms - 180 g;
• potatoes - 410 g.

Cooking method:

1. Dilute yeast with warm milk.
2. After 20 minutes, knead a soft dough. When the lump comes off your palms, you can start filling.
3. Fry mushrooms with grated carrots. Boil potatoes, mash
4. Form the dumplings, place, keeping distance, into the bowl of the double boiler. Cook for 20 minutes.

How much to cook dumplings with potatoes and mushrooms

The duration of the primary heat treatment for such a semi-finished product is determined by the state of the filling and the thickness of the dough. An important role is played by the characteristics of the stove (multicooker, oven, etc.

) It is impossible to predict how much dumplings with potatoes and mushrooms are cooked in your place, so be guided by their appearance - the finished products will float up and become unsinkable. The approximate time during which they need to be boiled is 7-10 minutes.

For the "lazy" option, this figure is reduced to 3 minutes, but depends on the size of the cut.

Video

How to cook dumplings with potatoes and mushrooms step by step recipe with photos

Greetings, my dear friend, to the pages of my culinary blog! I really like to eat dumplings, but, unfortunately, I rarely cook them for the reason that you have to spend a lot of time preparing them.

Sometimes I went to the store and bought them, but the taste of purchased products is very far from homemade ones. And just today I had a little free time and even inspiration flashed. Therefore, I will tell you how to cook dumplings with potatoes and mushrooms and then a step-by-step recipe with a photo awaits you.

The process is completely simple, so anyone, even a novice cook, can handle it.

But my recipe for dumplings is not quite ordinary. And it's all about the test. I used to make a classic dough for dumplings, but today I made a custard dough. It is also easy to cook, but I like it because it turns out to be elastic and keeps its shape during cooking, does not boil over.

• Flour - 2 cups
• Steep boiling water - 1 glass
• Vegetable oil - 2 tablespoons
• Salt - 14 tsp

• Potato
• Mushrooms
• Salt, spices to taste

Dumplings with potatoes and mushrooms:

Where to start making homemade dumplings is up to you: with the filling or dough. It seems to me that first it is better to prepare the dough, and only then everything else. The thing is that the dough after it has been kneaded needs to be given some time to rest.

This rule applies to almost all types of dough (except for biscuit, which must be baked immediately).

And my dear hostesses, do not forget about the secret ingredient. When you cook this dish, try to put your good mood into it, think of your loved ones with warmth and love. This little secret helps not only to cook deliciously, but thanks to this step, love, harmony and understanding reign in the family. I don't think you should give up such a "spice".

It's all about the gluten in the flour. During rest, the gluten swells and the dough becomes more elastic and resilient.

The dough for dumplings can be prepared as usual, according to the classic recipe. I've done that before. But recently I tried to make choux pastry and I really liked it.

Now I cook dumplings and dumplings with him. As I wrote above, I like this dough because it turns out to be more elastic.

Dumplings from it perfectly keep their shape during cooking and do not fall apart or fall apart.

First, put the kettle on gas so that the water boils at the right moment. Until the water boils, sift the flour into a deep bowl, add salt and stir.

Then, pour in the vegetable oil and mix everything again.

Pour a glass of boiling water into the flour and quickly mix everything with a spoon.

When it becomes difficult to knead with a spoon, put the dough on the table, sprinkled with flour and then knead it with your hands. Watch carefully, as you can burn yourself.

While kneading, add a little flour if necessary. The thing is that the specified amount of flour in the recipe may not be enough. I don’t know what it depends on, maybe because of the quality of the flour.

The result should be an elastic and resilient dough.

Transfer the finished dough to a plastic bag and leave to rest for 30 minutes or more. In the meantime, the dough is resting, let's start preparing the filling.

First, we peel the potatoes, wash them, cut them into several pieces. We put the potatoes in a saucepan, fill with water, add a little salt and put on fire. Cook the potatoes until tender.

While the potatoes are boiling, finely chop the onion and fry until golden brown.

Now let's prepare the mushrooms. As for the mushrooms, you can use whatever you like or have. For example, my favorite mushrooms are champignons. But this summer, my husband and I went to the forest and collected rowings and froze some of them. Therefore, I chopped the frozen mushrooms into small pieces and fried them in a pan.

If you use any forest mushrooms, boil them first. But the champignons are easy to peel, cut and can be fried right away.

When the potatoes are ready, drain the water from them and chop them in mashed potatoes using a pusher. You can add butter at this point if you like.

Put the onion and mushrooms in the crushed potatoes and mix everything.

Well, that's all, we have the filling, dough ready, now you can form dumplings.

Roll out the dough into a thin layer.

Cut out the circles with a glass (if there is a special round shape for cookies, you can cut out the circles with it).

Put the filling in the middle of the circle.

And pinch the edges. Transfer the finished dumplings to a chopping board sprinkled with flour.

That's all, the dumplings are ready, we just have to cook them.

Cooking dumplings with potatoes and mushrooms is very simple. Put a saucepan with water on gas, add a little salt to the water and wait until it boils.

Put the dumplings in boiling water and cook them for 1-2 minutes.

We transfer the finished dumplings to a plate, add a little butter and serve.

In fact, dumplings with potatoes and mushrooms can be eaten not only with butter, but also with sour cream, ketchup, etc. It all depends on your taste preferences.

Bon Appetit!!!

Dumplings with potatoes and mushrooms. Ingredients: wheat flour, potatoes, potato broth

DESCRIPTION

I didn't have time for the potato competition, but it doesn't matter. Such dumplings are very good as a hot dish the day after New Year's Eve - salads and jellied meat are eaten, I want something simple, fresh and quick to cook.

And here just in the freezer (or on the balcony, if it's frosty outside the window) there are dumplings and dumplings waiting ... I accidentally improved this simple recipe.

When the potatoes were boiled, the thought occurred to me: what if the potato broth was added to the dough instead of water! I did just that, and I was very pleased with the dough and dumplings!

photo reports for the recipe4

Add photo

Peel the potatoes, put in a saucepan with water, cook until tender, salt to taste at the very end. Drain the potato broth, but do not pour it out - it will be useful for the dough. Mash potatoes with a crush.

Cut onion and mushrooms into small cubes, fry in vegetable oil for several minutes (10-15 minutes). The moisture should evaporate, the onions and mushrooms should brown. Season with salt and pepper to taste.

Combine mashed potatoes and mushroom mixture and mix well. Taste and adjust for salt and pepper. At this stage, the main thing is not to eat the filling completely ...

While the filling is cooling down, let's make the dough. Sift flour. Prepare the rest of the ingredients: potato broth (already cooled, barely warm) and an egg. From the written ingredients for the dough, I first take half, so it is easier to knead the dough, in parts. So, for the first batch I take 450 g of flour, 1 egg and 250 ml of potato broth.

We knead the dough, it turns out not too steep, soft due to the potato broth. There is no need to add salt to the dough, because when the potatoes were boiled, they were already salted. Put the finished dough in a foil and knead another bun from the second portion of the ingredients.

The dough and filling are ready, you can start sculpting the dumplings. Cut off a small part from the total piece of dough and roll it out with a sausage tourniquet. Then we cut the "sausage" into washers, roll out each piece: we get a flat cake with a diameter of about 6-7 cm. Put the filling in the center, pinch the edges.

These are the handsome guys! No less than 70 dumplings)))

Cook the dumplings until tender (about 7 minutes after boiling) immediately after molding ...

... or freeze. I put it out in the cold on the balcony.

Serve with sour cream or butter. Bon Appetit!!!

TELL FRIENDS

Delicious dumplings with potatoes and mushrooms

My household is so fond of dumplings that they can eat this dish at least every day. Therefore, I will gladly share a remarkably tasty recipe for dumplings with potatoes and mushrooms with you. I think that your family, too, will not remain indifferent to the aromatic and mouth-watering dish.

I have already told how I prepare a universal dough for dumplings with sour cream and water. Dumplings from it always work out wonderfully well. Today I will cook this dish with my favorite filling. As always, I am posting a step-by-step illustrated photo recipe for cooking.

Using it, you can easily prepare a delicious Ukrainian dish on your own. We need to prepare:

• dough for dumplings with sour cream and water - 300 gr;
• boiled potatoes - 300 gr;
• mushrooms - 100 gr;
• onion - 1 pc.;
• butter - 20 gr;
• ground black pepper;
• salt.

How to cook dumplings with potatoes and mushrooms

With pre-cooked dough, you can quickly prepare this dish. And if children and / or even a beloved husband are involved in the sculpting of dumplings, then the matter is argued much faster. And, ultimately, dumplings made collectively will seem to you the most delicious in the world!

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

The potato and mushroom filling has long been considered a classic. The most commonly used mushrooms or oyster mushrooms are 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 dough for dumplings

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 still I recommend cooking the dumplings with the broth, which will remain in excess after boiling the potatoes. Kneading the dough on a still warm potato broth is a pleasure, it is soft and pliable, much softer than just boiling water. Dumplings are easy to sculpt, they do not break and do not open during cooking.

How to freeze dumplings for future use

Homemade dumplings are best cooked in large quantities in order to freeze some of them for future use. This is very convenient, because you can get a portion of a semi-finished product from 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: for this dough product you need to place it on a board lined with cling film or a plastic bag sprinkled with flour, and then send it to 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

1. Peel a couple of large onions and cut into cubes. We heat the vegetable oil and fry the onion on it, that is, fry it until soft and transparent.
2. 
   We wash the champignons, clean up the dirt with a knife, slightly trim the legs. Grind in slices or cubes, along with the legs. Pour the mushrooms over the sautéed onion and continue cooking over high heat, stirring occasionally, without a lid.
3. 
   Fry the mushrooms until fully cooked - the mushrooms will turn brown in about 15-20 minutes. At the very end of cooking, salt and pepper to taste.
4. 
   Peel the potatoes, cut them into quarters, fill them with cold water so that they completely cover them, and put the pot on the fire. As soon as the potatoes boil, remove the foam, add salt (about 0.5 tablespoons) and cook until cooked for 20-25 minutes. Strain the potato broth, but do not pour it out - it will be useful for the dough. Mash the potatoes in mashed potatoes and combine with mushrooms. Mix well, adjust the amount of salt and pepper in the resulting filling to taste.
5. 
   It is most convenient to knead the dough in 2 stages - this way it is easier to knead and roll it out. To do this, take 450 g of sifted flour, drive 1 egg into it and pour out 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.
6. 
   We knead a tight bun with our hands and wrap it in cling film. We repeat the procedure with the remaining ingredients. As a result, we get two balls of dough - it is dense, but soft and not too steep due to the potato broth.
7. 
   The dough and filling are ready, you can start sculpting the dumplings. Cut off a small part from the total piece of dough and roll it out with a sausage tourniquet. Then we cut it into pieces 2-3 cm thick.Roll out each piece with a rolling pin to make a cake with a diameter of about 5-6 cm.
8. 
   Place the filling in the center of the cakes and pinch the edges. We repeat the procedure until all the dough and filling are used up. The output is 50-60 pieces, depending on the size of the dumplings.
9. We cook blinded dough products in boiling, well-salted water. Readiness is determined by how the dumplings float to the surface - after that it is enough to boil them for 1-2 minutes. We serve the dish hot, seasoned with butter or frying, as well as a spoonful of homemade sour cream.

Of the large number of recipes for such a dish as dumplings, one of the most popular and favorite are dumplings with potatoes and mushrooms. The potato and mushroom filling has long been considered a classic. For the filling, oyster mushrooms or mushrooms are most often used, which can be bought in stores at any time of the year. But you can, if possible, use wild mushrooms, pre-boiled and then fried with onions. I have such an opportunity, so I suggest you cook delicious, hearty homemade dumplings with potatoes and wild mushrooms.

Let's prepare products according to the list.

Preparing the filling for dumplings. Peel the potatoes, boil in salted water until tender.

While the potatoes are boiling, let's take care of the mushrooms. For the filling, I use wild mushrooms, in this case frozen porcini, which I defrost in advance. Chop the mushrooms finely and fry in vegetable oil or a mixture of vegetable and butter, about 3-4 minutes.

I add finely chopped onion, continue to cook over medium heat until browning. I add salt and pepper to taste.

I drain the water from the potatoes and knead the root crops until smooth.

Add mushrooms and onions to the puree, stir. I set aside the filling to cool down.

Making dough.

Sift half the flour into a cup, add salt and pour in a slightly beaten egg.

I pour in milk and water, knead the dough, little by little adding the remaining flour. I knead the dough well. The finished dough should not stick either to your hands or to the table.

I add vegetable oil to the dough and knead it well again.

Cover the dough with a cup (or you can wrap it in plastic wrap) and leave it at room temperature for 40 minutes to ripen.

The dough and filling are prepared, you can sculpt dumplings. I separate a small piece from the dough, roll it into a tourniquet and cut it into equal parts. I roll each part into a cake, dusting the work surface with flour if necessary.

I spread the filling in the middle of the cake, fasten the edges.

I sculpt the rest of the dumplings in the same way. I boiled the required amount of dumplings, and froze the rest.

A simple but tasty dish - dumplings with potatoes and wild mushrooms - are ready. We serve them with sour cream, butter or fried onions. Bon Appetit!

Homemade dumplings prepared according to my mother's best recipe will impress even the most seasoned skeptics. Thanks to the possibility of freezing, they can be stuck in reserve, then they will become your help if there is no time or opportunity to cook. The variety of filling options will satisfy any taste preference, and the simple preparation of the dish will delight the hostesses.

Each housewife has her own proven recipes, but there are also basic general cooking points:

1. How long does it take to cook dumplings with potatoes? This depends on the type of filling, if the ingredients have been pre-cooked and are ready for use, then the cooking time only provides for the readiness of the dough, in which case 3-5 minutes will be enough for us. If the filling is half-cooked, then add another 10 minutes to the cooking time.
2. How to knead the dough for dumplings with potatoes and mushrooms? The basic rule is that the dough should be steep. After kneading, cover it with a towel and leave for 20-30 minutes, the flour will release the gluten and the dough will soften.
3. What else is suitable for filling dumplings with potatoes and mushrooms? In addition to the main ingredients, cheese (both hard and cottage cheese), onions, sour cream, herbs, garlic, salt, ground black pepper to taste.
4. How to serve a dish correctly? Prepare a deep plate, stir-fry, oil and herbs. Put ready-made dumplings on a plate, sprinkle with frying or add butter, and decorate with herbs on top. You also need to cook correctly, in salted water. As soon as the dumplings with potatoes and mushrooms boil, cook for 7 minutes and turn off. The main thing is not to digest, otherwise the dish will lose its aesthetic appearance.

Dumplings with potatoes and dried mushrooms

An excellent recipe for the whole year round, dumplings with dried mushrooms are very aromatic, potatoes are always there, and dried mushrooms can be stored for a very long time.

List of products for the recipe:

• any kind of mushrooms 250-400 gr;
• boiled potatoes, a couple of large pieces;
• bulb;
• medium carrot;
• butter or vegetable oil;
• fresh or dried greens;
• spices (salt, ground pepper);
• flour 300-500 gr;
• water 80-100 ml;
• one chicken egg.

1. Add an egg, warm water and salt to a bowl of flour. Knead thoroughly.
2. Sprinkle flour on the table, shift the dough and continue to knead so that the dough begins to peel off freely from your hands.
3. When the dough is ready, put it in the refrigerator for half an hour.

1. Pre-soak the mushrooms. Since we are dealing with dry friends, then, most likely, these are forest brothers, which will make dumplings with potatoes and mushrooms more aromatic and tasty.
2. While the main ingredient swells, cook the potatoes and make mashed potatoes from them.
3. We clean onions and carrots. Cut the onion into cubes, and three carrots on the grater. Fry everything in a pan with butter.
4. We wash the mushrooms, cut and pour them to the onions and carrots, simmer for another 7 minutes.
5. We combine all the ingredients together, knead, if the filling is dry, add milk.

Preparation:

1. We cut the dough into equal parts, roll the bundles out of them and cut into small pieces the size of one dumplings.
2. Each piece must be dipped in flour and rolled into a circle with a rolling pin, but not thinly.
3. Put a teaspoon of the filling on each circle, connect the edges with your hands or a fork.
4. We put water on fire, salt. After boiling, throw the blanks, cook until tender, grease with butter or sour cream and you're done! To make our dumplings with potatoes smell of mushrooms even more, you can add a mushroom cube.

Recipe for dumplings with potatoes and salted mushrooms

To prepare this recipe for dumplings with potatoes, any salted (pickled) mushrooms are suitable, follow the instructions from the video, and everything will work out! Bon Appetit:

An interesting recipe for dumplings with raw potatoes and mushrooms

A very simple and delicious recipe for dumplings with raw potatoes and mushrooms. The highlight of our delicacy will be raw potatoes in the filling and choux pastry, as such dumplings take longer to cook. You can choose mushrooms according to your taste and budget.

Products composition:

• mushrooms;
• two chicken eggs;
• water 350-450 ml;
• spices to taste;
• a pound of potatoes;
• wheat flour 600-800 gr;
• butter 80 gr.

Cooking a dish:

1. For the dough, mix flour, boiling water and salt. You need to stir quickly and thoroughly, then let the dough cool, throw the eggs and knead it on the table with flour.
2. We clean and finely chop the potatoes, just chop, and not three, do not be lazy, otherwise the dish will significantly lose its taste.
3. Clean the onion, cut it into cubes and fry in butter until golden brown.
4. We wash the mushrooms under water, clean, if necessary, boil them first (for representatives of forests), finely chop and simmer together with onions.
5. We send the contents of the pan to the potatoes, salt, pepper, you can add garlic.
6. We roll out the cakes, add the filling and sculpt the blanks. Potatoes can darken over time and let juice out, so such dumplings do not last long, except in the freezer. They also boil a little longer, after boiling for 10-15 minutes. When serving, you can garnish with sour cream and herbs.

Recipe for dumplings with potatoes, mushrooms and bacon - delicious

Grandma's recipe for satiety and juiciness for dumplings. It is very simple to make such a delicious food, everything is the same as when cooking ordinary dumplings with potatoes and mushrooms, but we add the secret ingredient - lard.

Food basket:

• vegetable oil;
• salt, pepper, spices;
• premium flour;
• water or milk;
• potato tubers;
• raw pork fat;
• mushrooms;
• one egg;
• onion.

Let's get started:

1. We wash the potatoes, peel them, cut them into four pieces and set them to cook.
2. Cut the bacon into cubes and heat in a frying pan. Add onion to bacon, followed by mushrooms and spices. Mix all this, simmer until tender. You can immediately set aside some of the fried onions for dressing.
3. Pour flour, vegetable oil, salt and warm water into a bowl. Knead the tight dough, leave it to rise, wrap it in plastic wrap or plastic bag for 20-40 minutes.
4. Strain the boiled potatoes, crush on mashed potatoes, add a raw egg. We mix potatoes with mushroom base and bacon. The filling is ready.
5. We take out the dough, it should become soft, elastic and not sticky to the hands. We divide it into three parts. We roll the tourniquet, cut into pieces and roll out the cakes. Add the filling and sculpt the dumplings. While you can put the water on the fire for cooking. When the water has boiled, throw in the salt and preparations, cook for 10-12 minutes and bon appetit.

Wonderful dumplings with potatoes and fried mushrooms

The recipe for the step-by-step preparation of dumplings with potatoes and fried mushrooms is presented in the video review. In our case, champignons are used, but this is not important, any mushrooms available to you will more than replace them.

How to cook delicious dumplings with potatoes, mushrooms and cheese?

A charming, mysterious recipe with a light hint of smoked meats. Surprise your household with a new culinary masterpiece. Dumplings with mushrooms and cheese are absolutely easy to cook, but such dumplings are nourishing and more unusual. Experimenting with smoked sausage cheese, you can quickly cook delicious food, and a video recipe will tell you how to make dumplings with potatoes, cheese and mushrooms:

Lean dumplings recipe with potatoes and mushrooms

Lenten dumplings with mushrooms are an excellent dish for women looking after their figure, as well as during a religious fast for a change in the table. In terms of taste, properly prepared lean dumplings are in no way inferior to their high-calorie counterparts with potatoes and mushrooms. The recipe uses such a type of mushroom as champignons, but this does not impose absolutely any restrictions, lean dumplings with potatoes can pleasantly surprise you with other types of mushrooms. Mashed potatoes in dumplings, for the lean version, you can replace with raw potatoes, watch the video recipe and learn how to cook.

Fried dumplings with mushrooms

Are you used to boiling dumplings? And that's not true! Fried dumplings with potatoes and mushrooms - an original recipe that diversifies your arsenal.

So, we need:

• mushrooms;
• potato;
• milk;
• spices;
• eggs;
• butter;
• flour.

1. First, the dough, it needs to stand, walk, swell. Pour milk into the flour, beat the egg and spices. Knead, cover and allow time for the gluten to react.
2. We wash the potatoes, peel them, cut them into pieces and cook mashed potatoes from them.
3. Next, onions, you need a lot of it, cut into small cubes and fry in oil until golden brown. We select half of the onion for frying the dumplings.
4. We washed the mushrooms, clean them from sand, dirt, stains and other things. Cut into wedges and fry with onions. If you are using forest species, then cook them for an hour before stewing. Dried and frozen can also be used, just like canned ones, the filling will be delicious.
5. We combine mashed potatoes and mushroom blanks, knead and there is a filling.
6. The dough is already ready, we sculpt the blanks and cook them until half cooked, then pour them into the pan with pre-cooked onions and fry for another 5 minutes. It is better not to cover with a lid, then a golden, crispy crust will appear. We decorate with herbs, eat for health!

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