Classic dumplings with potatoes and mushrooms
This is one of the easiest recipes for dumplings with potatoes and mushrooms. The dough comes out very thin, soft and elastic, and the filling is incredibly juicy and aromatic. You can choose any mushrooms, but the dish will be especially tasty with champignons. They have a delicate creamy taste, which is only enhanced by the fried mushrooms.
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There is no need to add spices to the dumplings - just add salt and a little pepper for flavor, so as not to dull the bright mushroom taste. For the same reasons, it is better to choose sweet rather than spicy onions. If desired, you can add a little greenery.
You will need for the test:
- flour – 300 gr.;
- flour for working with dough – 50 g;
- water – 150 ml;
- vegetable oil – 1 tbsp. l.;
- salt – ½ tsp.
You will need for the filling:
- mushrooms – 300 gr.;
- mashed potatoes – 250 gr.;
- butter – 20 gr.;
- vegetable oil – 1 tbsp. l.;
- onion – 1 pc.;
- salt to taste;
- pepper to taste.
Cooking stages.
Sift flour into a large bowl, add salt, vegetable oil and water. Mix everything until smooth using a mixer or by hand.
Whichever method you choose, in the last stages you need to knead the dough by hand for elasticity.
Cover the finished dough with a towel and set aside for a while.
Meanwhile, make the filling. Finely chop the peeled onion.
Wash and dry the mushrooms, then cut them into cubes.
Pour a little vegetable oil into a frying pan, add butter and first fry the onion until light golden brown.
Then add the mushrooms there. Fry everything together until done.
Salt the finished mushrooms, sprinkle with pepper and add to the mashed potatoes, leaving literally 1 spoon for decoration. Stir.
Sprinkle your work surface with flour. Separate a piece of dough and roll it into a thin layer with a rolling pin.
Make circles with a glass or mold, remove excess dough.
Place the filling in the center of each piece and seal the edges together to form a dumpling. Repeat with all dough and filling.
Pour water into a saucepan and add salt. When the water boils, place the dumplings in the water and stir gently.
When the dumplings float to the surface (after about 2-5 minutes), cook them for literally another 1-2 minutes and remove them with a slotted spoon.
Season the finished dumplings with mushroom filling and serve.
With lard
Dumplings with potatoes and mushrooms, a step-by-step recipe for which can be supplemented with a fresh piece of lard, turn out very juicy and delicate in taste. Wild mushrooms give the filling a fairly rich and pleasant flavor and aroma.
What ingredients will you need?
Lard dumplings can be made with the following ingredients:
- wild mushrooms – 150 g;
- potatoes - 5 tubers;
- flour – 300 g;
- sunflower oil – 30 ml;
- onion – 75 g;
- fresh lard - 150 g;
- table salt – 6 g;
- pepper - as needed;
- warm water – 200 ml;
- egg – 55 g.
If wild mushrooms are not available, they can be replaced with other mushrooms. For example, it is permissible to use oyster mushrooms or champignons. The canned product is not suitable for making filling. From the specified number of components for filler and dough, approximately 40 pieces can be formed. dumplings.
Step-by-step cooking process
You can make dumplings with lard and potatoes by observing the following points:
- Potatoes need to be peeled, washed, cut in half and boiled in salted liquid until soft.
- In a deep container you will need to mix table salt with oil and water. Gradually adding flour, knead the dough for 10 minutes. Then you will need to put it aside for about 30 minutes, covering it with a cup or covering it with film.
- Lard and onions should be cut into small pieces and fried until golden brown. Afterwards, you will need to pour the contents of the saucepan into a separate bowl, trying to leave the rendered fat in the pan.
- The finished boiled potatoes need to be mashed, cool slightly and mixed with half the fried onion and a raw egg.
- The mushrooms must be finely chopped and fried until tender in the fat left in the saucepan after the onions.
- Then the product will need to be mixed with the remaining ingredients. After seasoning the filling with salt and pepper, set it aside and cool to room temperature.
- The elastic dough should be cut into small pieces, forming them into thin circles for dumplings. Place 1 tsp in the center. potato filling and seal the edges in a convenient way.
The decorated dumplings must be placed in the freezer compartment so that they freeze slightly. Then they should be boiled in salted water for 10 minutes. and serve the food to the table.
Serving rules, decoration
When serving boiled semi-finished products, it is recommended to sprinkle them with fried and chopped green onions. To improve the taste of the dumplings, it is advisable to season them with mayonnaise or sour cream.
Cooking dumplings with mushrooms and potatoes on choux pastry
Dumplings made with choux pastry and fried come out very tender and tasty. Choux pastry differs from regular dough in being more soft. It's easier to work with him. It is thanks to the use of boiling water that the level of gluten increases, which directly affects the quality of the dough - it will turn out obedient and elastic.
Dumplings are served fried, which adds flavor and aroma to the finished dish. The combination of two simple vegetables fried with butter gives a simply indescribable aroma and sweetish taste. If you want a healthier dish, then you don’t have to add “gravy,” but with it, dumplings with mushrooms and potatoes turn out simply amazing.
You will need for the test:
- flour – 300-400 gr.;
- boiling water – 1 tbsp;
- vegetable oil – 2 tbsp. l.;
- salt – 1 tsp.
You will need for the filling:
- mushrooms;
- mashed potatoes;
- onion;
- salt to taste;
- pepper to taste;
- vegetable oil for frying.
You will need for frying:
- onions – 2 pcs.;
- carrots – 1 pc.;
- vegetable oil for frying.
Cooking stages.
Dissolve a teaspoon of salt in a glass of boiling water.
Sift the flour into a bowl, make a well in the center and pour in the vegetable oil and gradually pour in boiling water. Knead the dough.
When it becomes quite stiff, place it on the table and continue kneading with your hands. Then cover the dough with a towel and leave to rest.
At this time, peel the vegetables. Rub the carrots through a coarse grater, cut the onion into half rings.
Pour a little oil into a frying pan and fry the onions and carrots until the onions are golden and the carrots are soft.
Wash the mushrooms, dry and cut into small pieces. Chop the onion for the filling.
Fry the onion in a preheated frying pan with butter, then the mushrooms. Salt and pepper to taste.
Add mushrooms and onions to pre-prepared mashed potatoes and stir.
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Dust your work surface with flour. Separate a small portion from the dough and roll it into a sausage. Cut the sausage into pieces of approximately the same size.
Use your hands to turn each piece into a small cake. Place the filling in the middle of the flatbread and seal the edges with your fingers, forming a dumpling. Repeat until the dough and filling are gone.
For beauty, you can shape the edges with a pigtail. To do this, you need to pull the corner a little and wrap it. Do this along the entire perimeter of the fastening.
Place the dumplings in boiling salted water and cook them after boiling for about 7 minutes.
Serve the prepared dumplings fried.
How and with what to serve the dish
Dumplings with potatoes and mushrooms can be decorated with onion rings fried until golden brown and parsley or cilantro leaves. Greens and onions resonate with the filling, so they will not only make the dish more elegant, but also add flavor to it.
Place a bowl of sour cream next to the dumplings so that everyone can take the right amount. You can make a more intricate sour cream sauce. To do this, saute half an onion in vegetable oil, add 150 g of chopped champignons, half a tablespoon of flour and mix thoroughly. Then pour in 200 ml of meat broth, and after a few minutes add 150 ml of sour cream. Add salt to taste.
Fans of Asian cuisine should try dipping dumplings with mushrooms and potatoes in soy sauce. They will look like Chinese wontons. True, they are steamed rather than boiled, but the filling also often contains mushrooms, herbs and various vegetables.
Very simple lazy dumplings with mushrooms and potatoes
This version of dumplings with potatoes and mushrooms will be appreciated by those who do not want to make dumplings, but would not mind eating them. You don't need to roll out the dough, form circles and fasten them into dumplings with filling - just combine all the prepared ingredients, mix, cut and cook. This dish is not inferior in taste to classic dumplings, but is much easier to prepare.
If the onions are fried not in lard, but in vegetable oil, then this is a wonderful lean version of lazy dumplings. The main thing here is not to overcook them so that the dish turns out tasty and not sticky.
You will need:
- potatoes – 1.5 kg;
- flour – 400 gr.;
- pork lard – 300 gr.;
- dry mushrooms – 200-300 gr.;
- onions – 3 pcs.;
- chicken egg – 3 pcs.;
- salt to taste;
- seasoning to taste;
- Bay leaf.
Cooking stages.
Peel the potatoes, add cold water and let them cook. When it boils, add salt and seasoning. Reduce heat and simmer until done.
Pour boiling water over dried mushrooms. Leave to sit for about 15 minutes.
In the meantime, you can do your vegetables. Peel the onion and cut into small cubes.
Remove the skin from the lard and also cut into small cubes.
Heat a frying pan and put lard into it. When the lard begins to melt, add the onion and fry until golden brown, stirring constantly.
Drain the water from the finished potatoes and mash them into a puree.
Drain the mushrooms, squeeze them out and cut them into small cubes.
Combine mashed potatoes (cooled) and mushrooms. Stir.
Add eggs and mix again.
Sift the flour into the filling and mix everything well - the finished dough should not stick to your hands.
Form the dough into a sausage of any diameter. Cut into pieces approximately 1.5 centimeters thick.
Place the dumplings in salted boiling water. Add laurel. After floating to the surface, cook for about a couple of minutes.
Remove the finished dumplings with a slotted spoon and pour over the frying mixture.
General principles for cooking dumplings
The dough for dumplings is prepared with water, milk, kefir, whey or with the addition of sour cream. After kneading is completed, cover it with a towel or cling film and set aside for 15-20 minutes. This will make the dough more elastic.
The filling for dumplings with potatoes and mushrooms should not be dry. In addition to fried onions and mushrooms, dry herbs, spices, salt and ground pepper are placed in it.
The most delicious filling contains fat or lard. When cooked, it melts and soaks the mashed potatoes in juice.
Fragrant dumplings with potatoes and champignons
Another fairly simple recipe for delicious dumplings with champignons and potatoes. When preparing the dough, a large amount of potato starch is used. It is thanks to its presence that you will be able to roll out the dough very thinly, and it will not tear during the cooking process.
For the filling, as in the first recipe, onions and mushrooms are fried. And for a stronger taste and aroma, you need to fry whole onions and carrots at a dry speed, and then send them to the potatoes that are boiling, along with a bay leaf.
You will need for the test:
- flour – 500 gr.;
- potato starch – 450 gr.;
- chicken egg – 4 pcs.;
- water;
- salt to taste.
You will need for the filling:
- potatoes – 500 gr.;
- sour cream – 150 gr.;
- champignons – 100 gr.;
- butter – 80 gr.;
- vegetable oil – 20 ml;
- onions – 3 pcs.;
- carrots – 1 pc.;
- bay leaf – 1 pc.;
- salt to taste;
- pepper to taste;
- seasoning to taste.
Cooking stages.
Sift flour into a deep bowl, add potato starch, beat in 4 eggs, salt and pour in 1 tablespoon of water. Mix with a mixer. Add another spoonful of water during the process.
Sprinkle the table with flour, place the dough on it and knead it with your hands until smooth - it should not stick to your hands. Wrap in film and leave to rest on the table.
Meanwhile, peel the potatoes, cut them into 2 parts, put them in a pan with water and let them cook.
Peel the onions and carrots. Chop 2 onions, set 1 aside along with the carrots.
Then wash and dry the mushrooms. Cut them into small cubes.
In a dry frying pan, fry a whole onion and a whole carrot to enhance the taste and aroma.
Place the fried vegetables in the water with the potatoes. Add bay leaf.
Heat a frying pan with vegetable oil. Fry the onion until golden.
Then add the mushrooms to the onion and fry everything, stirring, until cooked.
When the potatoes are cooked, remove the vegetables, drain the water and mash them into a puree.
Combine potatoes with mushrooms and onions, add salt and pepper to taste. Mix everything well.
Sprinkle the work surface with flour again. Cut a piece from the dough, remember it well and roll it out with a rolling pin into a layer about 3 millimeters thick.
Using a glass or a special tool, cut out circles with a diameter of about 8 centimeters. Set aside excess dough.
Place about 2 teaspoons of filling on one circle of dough and seal the edges to form a dumpling. For beauty, you can twist them into a pigtail. Repeat with all the dough and all the filling.
Place the dumplings in salted boiling water and cook for 7 minutes.
Remove the finished dumplings with a slotted spoon and pour in melted butter. Serve with sour cream.
How to cook
1 hour
Pour hot water or milk over the mushrooms and let it brew for 1-2 hours. Drain the liquid and fry in vegetable oil with finely chopped onion.
Peel the potatoes and boil them in salted water. Making puree.
Combine the puree with the roast, add salt, pepper, chopped parsley and dill. Mix well.
Pour cold water into a deep bowl, add eggs and salt. Carefully add the sifted flour and knead the dough. Sprinkle it with flour, cover with a paper towel and leave for 30 minutes.
Roll out a thin layer 2 mm thick. Cut out with a culinary ring or a mug glass.
Place the filling on each circle.
We connect the edges and wrap it with a pigtail.
We lower the products into lightly salted boiling water and wait until they float to the surface. Then put it in a colander to drain the water.
Serve hot with butter, cheese sauce or sour cream. Bon appetit!
How to cook dumplings with mushrooms, potatoes and herbs
Another simple recipe for incredibly tasty dumplings with mushrooms and potatoes. The filling here is ordinary: potatoes and champignons fried in butter - this is very important, since it is the butter that gives the mushrooms additional tenderness and an even more pronounced creamy taste.
The distinctive feature of these dumplings is the dough. When preparing it, chopped greens are used, which makes it very aromatic with a slight taste of freshness. And the dumplings themselves turn out with a slight greenish tint.
You will need for the test:
- flour – 4-5 tbsp;
- water – 1 tbsp.;
- chicken egg – 2 pcs.;
- parsley – 1 bunch;
- dill – 1 bunch;
- salt to taste.
You will need for the filling:
- champignons – 500 gr.;
- potatoes – 5 pcs.;
- butter – 50 gr.;
- salt to taste.
Cooking stages.
Rinse the mushrooms with cold water, wipe and cut into small slices.
Wash the potatoes and cook them right in the skins.
Melt the butter in a frying pan and fry the champignons in it until tender. Don't forget to add salt.
When the potatoes are cooked, remove them from the water, cool, peel and mash them.
Combine the mushrooms with the potatoes and mix thoroughly.
Cut the pre-washed greens into large cubes, then place in a blender bowl. Add half a glass of water. Grind everything together.
Add 2 chicken eggs to the resulting water and beat everything with a fork. Add a little salt and, stirring constantly, add the sifted flour.
Then place the dough on a floured surface by hand, wrap in plastic wrap and leave to rest for 20-30 minutes.
Then cut a piece of dough and roll it into a sausage. Cut it into pieces of approximately the same size.
Dip each dough piece in flour and roll it into a thin flat cake using a rolling pin.
Place the filling in the middle of each flatbread and seal the edges. Repeat with all dough and filling.
Place the dumplings in boiling salted water and stir. After boiling, cook for another 7 minutes.
Remove them with a slotted spoon and serve
Step-by-step preparation
Step 1:
To prepare dumplings with potatoes and mushrooms, take the ingredients according to the list: for the dough - flour, boiled cooled water and an egg, for the filling - any mushrooms (I have honey mushrooms), potatoes, onions and butter.
Step 2:
Knead the ingredients for the dough into a soft dough and add salt.
Step 3:
While you are filling the dough, put it in a plastic bag so that it rests so that all the ingredients come into contact with each other.
Step 4:
Heat the oil in a frying pan and lightly fry the onion. cut into small cubes and add mushrooms. Moreover, mushrooms can be either fresh (or frozen), or salted or pickled. In each case, the taste of the dumplings will be slightly different.
Step 5:
Boil the potatoes in salted water and mash.
Step 6:
Add mushrooms fried with onions, stir.
Step 7:
Roll out the dough into a thin layer and cut out circles with a glass.
Step 8:
Stuff the dumplings and cover them with a braid. If you get a lot of it, put some in the freezer and cook as needed.
Step 9:
Boil the required amount of dumplings with potatoes and mushrooms in boiling salted water for 5 minutes from the moment of boiling (5 minutes after putting them in boiling water).
Step 10:
Serve the finished dumplings with potatoes and mushrooms hot with butter or sour cream, sprinkled with fresh herbs. Bon appetit!
Dumplings with potatoes and mushrooms are an old dish.
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Unusual dumplings with potatoes and mushrooms, stewed in sour cream sauce
Another interesting option for how to cook dumplings. The filling and dough are made here as in previous recipes. A distinctive feature is the sour cream sauce made from mushrooms. Tender, aromatic, with a slight sourness, it gives the dish additional taste and makes the dumplings unusually juicy.
At first glance, it may seem difficult to prepare the sauce. But that's not true. The simplest products and equally simple actions will lead to simply amazing results.
You will need for the test:
- flour – 500 gr.;
- water – 250-300 ml;
- chicken egg – 2 pcs.;
- vegetable oil – 2 tbsp. l.;
- salt to taste.
You will need for the filling:
- potatoes – 600 gr.;
- champignons – 300 gr.;
- large onion – 1 pc.;
- vegetable oil for frying;
- salt to taste;
- pepper to taste.
You will need for the sauce:
- sour cream – 200 gr.;
- butter – 50 gr.;
- water – 50 ml;
- mushrooms – 2 pcs.;
- salt to taste;
- pepper to taste.
Cooking stages.
First, peel the potatoes, cover them with cold water and let them cook. Don't forget to add salt.
Sift flour into a deep bowl. Make a well in the center and pour in vegetable oil, break the egg, add 2-3 pinches of salt, a little water and mix everything well.
When the dough becomes more shaped, you can continue kneading with your hands on the table. It should not be too elastic and not too soft. Wrap in film and leave on the table.
Peel and finely chop the onion. Then fry it with the addition of vegetable oil until golden brown.
Rinse and dry the mushrooms. Then also cut them into small cubes.
In a separate frying pan with the addition of vegetable oil, fry the mushrooms - be sure to add salt and pepper.
Combine onions and mushrooms in one container. Grate the boiled potatoes there - use a coarse grater. Add a little salt, pepper and stir.
Separate a portion of the dough and roll it into a thin layer.
Using a cup or special device, make circles, remove excess dough and set aside for the rest.
Place the filling in the middle of each piece, seal the edges with your fingers and place the finished dumpling on a board wrapped in cling film - they will not stick to it. Repeat until the dough and filling jiggle.
Place the dumplings in boiling salted water and stir. Cook until done.
Now you can make the sauce. Wash and dry the champignons, then cut them into thin strips.
Melt the butter in a frying pan and add the mushrooms. Simmer until done.
Then add sour cream to the mushrooms, mix well and add a little salt and pepper. Simmer for a couple of minutes over medium heat.
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Add water. Stir.
Then add the dumplings to the sauce, stir gently and simmer for 5 minutes.
Serve with the sauce and sprinkle with your favorite seasoning.
