3 recipes for dumplings with mushrooms in clay pots

Cooking dishes in pots is not only tasty, but also useful, since this baking dish allows you to save all the useful properties of the products.

Secrets of baking in clay pots

• Cool the pot. Before cooking dumplings in pots with mushrooms in the oven, cool the mold by placing it in cool water for just a few minutes, so that the pot is saturated with moisture. This will help to make the dish more juicy and aromatic.
• Take care of the clay pot. When cooking, do not make the temperature of the oven very high, as the shape may crack or even burst.
• The pot cooks itself. Take the dish in the pot out of the oven for 10-15 minutes before the end of the cooking period, as the food will languish for some time in the dish itself and gradually reach the readiness outside the oven.

Oven dumplings with mushrooms in the oven

How to cook dumplings with mushrooms royally? A dish in a clay pot turns out to be healthier and tastier if you take fresh forest mushrooms, but for lack of such, their dried counterparts are also suitable. But the latter must be thoroughly washed before cooking.

Mushroom solo

Mushrooms - a product loved by many, not only because of their original taste, but also because of its usefulness for those who want to lose weight. For example, 100 grams of fresh white mushrooms contain only 34 calories, and champignons even less - 27 kcal!

You will need:

• wheat flour - 3 cups;
• fresh chicken egg - 1 pc.;
• chilled boiled water - 250 ml;
• onions - 1 large head;
• fresh mushrooms, preferably forest - half a kilo;
• sour cream - 150 g;
• butter - 50 g;
• vegetable or olive oil - 1 tablespoon;
• salt, garlic, ground black pepper and peas, greens - to taste.

Cooking

1. Sift the flour through a sieve, prepare a simple fresh dough for dumplings based on flour, water and one chicken egg. Knead and leave for about half an hour.
2. At this time, rinse, chop the mushrooms and fry them in butter along with onions, add salt and black pepper. At the end of frying, add a little sour cream for juiciness.
3. Roll out the dough, make a glass with equal circles, in each of which put the finished onion-mushroom filling, pinch the edges.
4. Boil dumplings in salt water with the addition of black pepper and peas for about 5-7 minutes.
5. Make the sauce. To do this, fry a few tablespoons of flour along with sour cream, pepper, garlic and salt.
6. Put the prepared dumplings in clay pots, and then fill them with a sauce of flour and sour cream. Cover the pot with parchment and place in a preheated oven.
7. Bake the dish at 190 degrees for 20 minutes, then remove and let it brew for 10 minutes. Serve to the table!

With cheese

Cheese is a dairy product of animal husbandry, quite high-calorie, but tasty, obtained from milk by means of coagulating enzymes. There are soft and hard cheese.

You will need:

• wheat flour - 3 cups;
• fresh chicken egg - 1 pc.;
• boiled water, chilled - 300 ml;
• onions - 2 large heads;
• carrots - 2 medium;
• fresh mushrooms, champignons - 800 g;
• sour cream −100 ml;
• vegetable or olive oil - 2 tablespoons;
• hard cheese - 100 g;
• salt, garlic, ground black pepper and peas - to taste.

Cooking

1. Prepare the dumplings fresh dough, giving it a "rest" for about half an hour, then roll into several thin layers.
2. Wash and chop the mushrooms, fry them in butter along with onions and grated carrots with spices.
3. On rolled dough, make equal circles, for example, with a glass, in each of which put the finished filling of mushrooms, onions and carrots. But leave some of the filling. Pinch ready dumplings and then boil them in salt water, 5 minutes will be enough.
4. In prepared pots lay layers of dumplings mixed with vegetable dressing from mushrooms, carrots and onions.
5. Dilute sour cream with a little water, add a little salt. And pour in sour cream sauce.
6. The final chord will be powdered hard cheese.
7. Bake dumplings in the oven with mushrooms and cheese at a temperature of 200 degrees for about 25 minutes, remove, let it brew a little and serve.

With potato

Potato is one of the most important foods for humans. It is usually eaten after heat treatment, although some eat it raw. Potato-mushroom filling for dumplings turns out to be very tasty and quite satisfying.

You will need:

• wheat flour - 3 cups;
• chicken egg - 1 pc.;
• boiled water, chilled - 1 cup;
• potatoes - 6 pcs.;
• fresh mushrooms, preferably white - 500 g;
• tomato paste - 100 ml .;
• vegetable or olive oil - a few tablespoons;
• hard cheese - 100 g;
• salt, garlic, ground black pepper and peas - to taste.

Cooking

1. Make a fresh dough, knead, let it brew.
2. Cut mushrooms into slices, onions and fry until cooked in vegetable or olive oil.
3. Boil the potatoes in their skins, then remove the skin from it and pass through the meat grinder along with the already prepared mushroom roast.
4. Make circles in the dough with a glass or tin, wrap the finished potato and mushroom filling in these circles.
5. Cook the dumplings for 5 minutes, then lightly fry in a pan until crisp and put in pots.
6. Dilute the tomato paste with a small amount of water, which will serve as an excellent addition to the taste of potatoes and pour the sauce on the already dumplings.
7. Bake a dish with mushrooms and potatoes in the oven at a temperature of 200 degrees 25 minutes, serve, but watch do not burn yourself. Since the pots heat up very well and quickly!

If you do not have a clay pot, you can cook in a high frying pan or in a special oven form.

Dumplings with mushrooms in pots - a fragrant homemade dish. Your family will definitely appreciate it. Eat with good and pleasure!