How to cook dumplings with mushrooms and potatoes: 5 secrets of a delicious dish!

Origin of Dumplings

Culinary masterpieces from unleavened pastry and various fillings can be found in many cuisines of the world. Italy is famous for them, where such food is elevated to the cult of ideal food. There are similar delights in China. But Ukraine is considered to be the birthplace of dumplings, although their analogues (for example, dumplings or manti) are present in the diet of all Slavic peoples. And their popularity is surpassed even by the most delicate potato pancakes.

It is believed that dumplings is a dish in the filling of which there is no meat. This is not true, since in classical Ukrainian cuisine they were cooked both with minced meat and cottage cheese, stewed cabbage, cherries, berries. But one of the most delicious dishes is dumplings with potatoes and mushrooms: mushrooms, chanterelles, honey mushrooms ... The choice of the latter is not limited - any variety is suitable for a delicious filling. The easiest way for city residents to buy oyster mushrooms or the same mushrooms, as well as dried mushrooms in briquettes.

Step by step recipe for dumplings with potatoes and mushrooms as in the photo

So, how to cook homemade dumplings with potatoes and mushrooms? To do this, you need at least 1 hour of time and the following products (based on the volume of 2 servings):

220 g flour
a tablespoon of butter (pre-melted),
2 yolks
5 tablespoons of water,
300 g of fresh mushrooms or 100 dried,
3 large potatoes,
1 onion,
parsley
salt pepper.

Cooking process

Start cooking dumplings with mushrooms and potatoes from a batch of dough. Sift flour in a large bowl or on a work surface, form a slide from it, make a depression in the center.
Beat 2 eggs, separate the whites from the yolks, add only the yolks to the flour.
Pour in melted butter and water.
Knead the dough gradually, starting from the center. You should get a tight mass.
Wrap the dough with cling film, put in the refrigerator for half an hour.
Proceed to the filling: peel and cook the potatoes, rinse and chop the mushrooms, peel and finely chop the onions.
Heat a spoonful of vegetable oil in a pan, fry the onions until transparent. Add mushrooms, fry until moisture evaporates.
When the potatoes are boiled, carefully drain the water and mash it in mashed potatoes. Mix with prepared mushrooms with onions, add parsley, salt and pepper.
Roll out the dough to a thickness of 1-2 mm, cut into circles of equal diameter (it is convenient to do this with a glass or a cup).
Put the filling in the center of each cup (about 1 teaspoon each).
Pinch the edges in the usual way or with a “pigtail”, alternately bending the edge in different directions and pressing it.
Boil dumplings in boiling salted water. Readiness of the test is achieved approximately 4 minutes after boiling.
Serve hot.

5 secrets to making perfect dumplings

It would seem, what subtleties can there be when you cook dumplings with mushrooms and potatoes? But experienced housewives know how to make the dish truly perfect and ease the cooking process.

1. To make the dough elastic, do not add salt to it during the batch. And pour only ice water, previously aged in the freezer.
2. To make the edges of the dough stick well, grease the entire layer before cutting into circles with egg white (it will remain with you after adding the yolks to the flour). Apply protein in a thin layer, not abundantly.
3. If you use dry mushrooms, before cooking they must be poured with boiling water for 20 minutes. After this, drain the water into a bowl (do not pour out).Cut the mushrooms themselves (if left as they are, they will greatly increase in size during frying).
4. If you use fresh champignons, it is not recommended to soak them in water and generally wash for a long time, as these mushrooms actively absorb moisture. You can remove the upper skin with a knife or quickly rinse, and then wipe each fungus clean with a paper towel.
5. If you still have water after soaking dry mushrooms, it can be used to boil dumplings, then the mushroom taste will become even more saturated. Or prepare on its basis a delicious sauce for serving dishes.

How to serve the dish

The recipe for dumplings with potatoes and mushrooms is known to you. It remains to learn how to properly submit them. In traditional Ukrainian cuisine, there are 2 options for serving.

1. - With sour cream - it should be a lot. Ideally, a bowl of sour cream is placed in the center of the table, next to the dish. And each imposes as much as he needs. If you stick to portioned serving, gently spread the sour cream over the entire surface of the dumplings.
  - With fried onions - a large onion should be finely chopped, fry until tender in vegetable oil. Pour the resulting fry dish with dumplings or add to each plate with a batch serving.

If you want to try something new, prepare a delicious sauce. Fry chopped onions and garlic (a couple of cloves) in a pan, add the mushrooms cut into strips, water from the soaking of dried mushrooms (if any), a teaspoon of dried thyme, salt, pepper. Stew the mixture for 10 minutes, pour in 50 ml of cream and 150 g of sour cream, reduce heat and boil until thick.

We are sure that with traditional or new serving your dumplings will be incredibly tasty!