Homemade recipes dumplings with mushrooms or dumplings, of course, can not be compared with purchased. Firstly, you clearly know what stuffing you use for these dishes. Secondly, do-it-yourself dough itself is significantly softer and more elastic than what is being prepared on an industrial scale. Well and thirdly, you are free to improvise, which means the taste of your dishes Each time will be different.
How to make dumplings and dumplings with mushrooms
Dumplings with mushrooms in sour cream
Before cooking dumplings with mushrooms, prepare following ingredients:
- For the test: 1/2 cup, 1-2 eggs 1/2 cup of water, 1/2 tsp of salt.
- For minced meat: 400 g of porcini mushrooms (saffron milk cap), 1 onion, 2 tbsp. tablespoons butter, 1 tbsp. a spoon sour cream, flour, salt.
Chop the onion, lightly brown in oil, chop the mushrooms, salt, roll in flour and fry in oil. Then mix with sour cream and onions.
Knead the dough, roll it thinly, cut it out with a glass of tortillas, put 1 teaspoon of minced meat on each, pinch and boil in salted water.
As can be seen in the photo, dumplings with mushrooms according to this recipe to be served hot with butter and sour cream:
Dumplings with mushrooms
1.2 kg of mushrooms, 140 g of onions, 90 g of butter, 60 g stale rolls, 20 g ground crackers, 520 g flour, 2 eggs, 200 ml water (or milk), black pepper and salt to taste.
Before making dumplings, mushrooms must be thoroughly washed. Then chop, add 2-3 tbsp. l tablespoons of water, salt and stew over low heat until the liquid evaporates. Soak in water or milk callous roll and squeeze. Cut the onion into circles and fry on butter.
Pass the prepared products through a meat grinder, add salt, pepper and mix well.
Knead dough from flour, eggs and water with salt roll it out, cut into circles and put on each of them some mushroom stuffing.
Connect and pinch the edges of the dough. 10 minutes before serving dumplings dip in salted boiling water and cook until will pop up.
Take out the dumplings prepared according to this recipe with a slotted spoon on dish and pour melted butter mixed with ground breadcrumbs.
Old Russian dumplings
Before cooking dumplings with mushrooms, cook following ingredients:
- Dough: 350g flour, 130ml warm water, 1 egg +1 for lubrication, 1 n. l salt, bay leaf.
- Stuffing: 300-400 g of chicken offal, 100-150 g of forest mushrooms, 100 g of onions, 1/2 tsp. hops-suneli, 1/2 tsp salt, 20 ml of vegetable oil for frying.
- For serving: sour cream, chopped dill and / or parsley.
- Optional: glass.
Mix flour and salt, beat in an egg, pour in water and knead homogeneous elastic dough. Refrigerate for 30-40 minutes for swelling gluten.
Boil offal in salted water for 20 minutes, cool, finely chop. Wash, dry and peel the mushrooms, chop with peeled onions. Fry a mixture of mushrooms and onions in vegetable oil for 20 minutes Add offal, pour in hops-suneli and salt, mix well.
Roll out the dough onto a floured surface no more than 2 mm thick. Roll up the filling with small balls and sequentially put on the dough a short distance from friend. Lubricate the dough around the minced meat with a beaten egg, cover opposite edge. Cut the dumplings with a glass, press the layers of dough around the filling. Boil the dumplings in salted water with bay leaf 5-6 min after ascent. Serve with sour cream, sprinkled with chopped herbs.
Look at the photo – dumplings with mushrooms according to this recipe look very appetizing:
How to cook dumplings with potatoes and mushrooms: recipes with a photo
Dumplings with potatoes and mushrooms
- 200 g of wheat flour, 80 ml of water, 2 eggs, salt.
- For minced meat: 320 g of potatoes, 80 g of dried mushrooms, 40 g of onions, 20 ml of vegetable oil, 1/4 h. tablespoons of pepper.
- For watering: 40 g onions, 40 ml vegetable oil.
Mix boiled mashed potatoes with sauteed onions, pepper and boiled minced mushrooms.
Roll out the dough into a layer 1.5 mm thick. Stuffing in the form of spread the balls on one half of the dough sheet, close the second half and cut out with a cookie cutter. Dumplings lay on wooden flour trays and store in a cold place until cooking.
Boil in salted water. Cooked with this recipe dumplings with potatoes and mushrooms need to pour oil and sprinkle sauteed onions.
Dumplings with mushrooms and potatoes
- Dough: 150 g flour, 1 egg, 30 ml water, a pinch salt.
- Stuffing: 200 g of forest mushrooms, 300 g of potatoes, 1 onion, 2 cloves of garlic, a bunch of dill, salt and freshly ground black pepper – to taste, cooking oil for frying.
- For serving: butter – to taste.
- Optional: glass.
Before cooking dumplings with potatoes, mushrooms need wash, dry and clean. Boil in water 10 min after boiling. Drain the broth, pour fresh water, cook for 1 hour. Throw it in a colander. Peel potatoes, boil in salted boiling water for 30 minutes, drain the water. Chopped peeled onions half rings. Fry in vegetable oil for 5 minutes. Add chopped mushrooms, fry another 10 minutes. Chop fried potatoes mushrooms and onions with a blender until smooth. Add chopped peeled garlic and dill, salt, pepper, mix.
Knead the dough with eggs, flour, water and salt. Roll thinly on sprinkled with flour surface, cut a glass of circles. To collect remaining dough, repeat the procedure. Put in the center of each a cup of dough for 1 tsp. fillings, pinch the edges. Pour water into pan, bring to a boil. Put dumplings, mix quickly, so that they do not stick together. Simmer for 7-10 minutes. Serve with a slice of butter.
Here you can see photos of dumplings recipes with potatoes and mushrooms presented on this page: