Traditional recipes for dumplings with potatoes and mushrooms and just mushrooms

The recipe for dumplings with potatoes and mushrooms is simple: the forcemeat can be made from the remnants of yesterday's dinner, but the result will be excellent. For the filling, you can use any kind of mushroom: greenhouse or forest, which you picked yourself. Of course, the ingredients from the forest will be much more aromatic. They can be both fresh and thawed. Dumplings with potatoes and salted breasts are also an option.

The calorie content of dumplings with potatoes and mushrooms is average, but in general this dish can hardly be called "light." So that the meal is not harmful to the figure and the digestive system, eating it costs no more than 2-3 times a month. Well, how to cook it - we will analyze step by step.

Dumplings with potatoes and mushrooms

In the classic version, dumplings are cooked with potatoes, mushrooms and onions. There are no raw ingredients in this minced meat. We offer you a step-by-step recipe with photos of dumplings with potatoes and mushrooms - mushrooms that are available to us all year round in stores.

With champignons

You will need:

• flour - 1 kg;
• eggs - 2 pieces;
• water - 500 ml;
• potatoes - 500 g;
• champignons - 500 g;
• onions - 2 heads;
• butter - 50 g;
• vegetable oil - 10 ml;
• salt, ground pepper, other spices to taste.

Cooking

1. Peel and boil the potatoes. Crush it in mashed potatoes.
2. Chop the mushrooms and onions and fry them in a pan with sunflower oil until the onions turn light brown.
3. Mix mushrooms and onions with mashed potatoes. Add salt, spices and butter to taste.
4. Sift flour into a cup with a slide, make a small depression in the slide and break the eggs into it. When adding water, knead the dumplings. After it becomes pliable, cover it with plastic wrap and leave it to rest for 15 minutes.
5. Sprinkle flour on the table so that the dough does not stick, and roll it. Cut a glass into circles.
6. Put the minced meat in the center of each circle, pinch the edges in any way convenient for you.
7. Boil in plenty of water with added salt. Since the filling is not raw, how much to cook dumplings with potatoes and mushrooms - see the readiness of the test. Usually, to "reach" it lasts 5-6 minutes after surfacing.

Properly prepared filling for dumplings with potatoes and mushrooms is very tasty in itself. If you are making this dish with the whole family, make sure that the “modelers” do not eat all the minced meat before they even start cooking! By the way, if you get tired of small work, you can send the same mass to pies.

With breasts

How to cook dumplings with potatoes and mushrooms that you just brought from the forest? If you want to add mushrooms to the filling, keep in mind that they must be thoroughly cleaned from the ground and soaked so that the “bitterness” is gone. Many housewives prefer to pre-boil them, before any type of cooking or preservation.

You will need:

• flour - 1 kg;
• eggs - 2 pieces;
• water - 500 ml;
• fresh breasts - 500 g;
• potatoes - 300 g;
• onions - 2 heads;
• salt, pepper - to taste.

Cooking

1. Boil potatoes and crush in mashed potatoes.
2. Chop the mushrooms and onions in a meat grinder, then mix with mashed potatoes. Add salt and pepper to taste.
3. Break the eggs into a bowl of flour and knead the smooth dough by adding water. Let it stand for a while at room temperature.
4. Sprinkle the table with flour, roll out the dough, cut into circles with a glass.
5. Put the filling in the center of each circle and tweak as you like.
6. Boil in a large saucepan until cooked.
7. Serve dumplings with buns and potatoes best with cold sour cream.

With mushrooms and vegetable frying

People who know how to cook dumplings with mushrooms always say: any mushrooms that can be fried will go to the filling. Russula, champignon mushrooms, honey mushrooms, butterfish, chanterelles - everything will go into business. The recipe for dumplings with mushrooms necessarily involves adding vegetables to the filling: they emphasize the taste of the main ingredient and add juiciness.

You will need:

• flour - 1 kg;
• eggs - 2 pieces;
• water - 500 ml;
• mushrooms - 700 g;
• carrots - 2 medium;
• onions - 2 heads;
• vegetable oil - 10 ml;
• butter - 50 g;
• salt, ground pepper - to taste.

Cooking

1. Prepare the mushrooms. If they are fresh, peel and chop finely; if frozen, pre-thaw and then chop.
2. Finely chop the onion and grate the carrots with the smallest holes. Fry everything you chopped in sunflower oil.
3. Remove excess oil from the minced meat. This can be done by folding it onto a colander or sieve to allow fat to stack.
4. Knead the dough. Mix flour, eggs and water so that an elastic and homogeneous mass is obtained. Do not forget that the dough should stand 15 minutes before cooking, so that the gluten in the flour begins to "work".
5. Roll out the dough on a table sprinkled with flour. Cut into circles with a glass.
6. Put the filling in the center of each circle and pinch along the edges.
7. Boil in a large saucepan. The average cooking time is 10-12 minutes after surfacing.
8. Serve with butter.

Dumplings with potatoes and mushrooms can be very different! In summer and autumn, in the midst of a "silent hunt", try different fillings, and you are sure to find the perfect option for yourself.

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