Delicious dumplings with mushrooms can be prepared by adding potatoes or buckwheat to the filling. Choose your recipe from our selection.

• Wheat flour of the highest grade 300 g
• Water 130 ml
• Chicken egg 1 pc
• Potatoes 200 g
• Champignons 250 g
• Onion 1 head
• Salt to taste
• Ground black pepper to taste

Peel potatoes, cut, boil until tender.

Finely chop the mushrooms and onion.

Fry the mushrooms in a mixture of vegetable and butter until tender.

Mash the cooked potatoes into a puree.

Add mushrooms.

Mix. The filling is ready.

Sift flour, add salt.

Add an egg.

Pour in water.

Divide the dough into several parts.

Roll each into a bundle.

Cut into pieces.

Form coins.

Roll out cakes.

Put the filling.

Blind dumplings. Boil in salted boiling water.

Recipe 2, step by step: dumplings with potatoes and mushrooms

• egg;
• 200 ml of chilled boiled water;
• a full pinch of salt;
• 500-550 g flour.

• 700 g potatoes;
• 350 g of champignons;
• refined oil;
• 1-2 onion heads;
• salt.

To prepare unleavened dough, pour water into a deep bowl, beat in an egg, add a full pinch of salt and shake the mass thoroughly with a fork.

Then, adding the sifted flour, knead a tight, but rather soft unleavened dough. Not all flour may be required, the main thing is not to score the dough. Otherwise, it will be more difficult to roll out and sculpt dumplings, and the taste of finished dumplings, of course, will suffer. Wrap the dough in cling film and refrigerate for 40 minutes.

For the potato-mushroom filling, finely chop the mushrooms and fry them until tender along with the onions. Before turning off, add the mushroom mass and lightly pepper.

In parallel with the frying of the mushrooms, boil the peeled potatoes until crumbly. Water when cooking potatoes should be salted to taste. When the potato tubers are soft, drain the water completely and mash the potatoes until a dry and crumbly puree is obtained.

Combine still hot mashed potatoes with mushroom frying and mix well. Everything, the filling for homemade dumplings is ready, now it only needs to cool down.

Knead the rested dough again, getting a ball of soft and elastic dough. Cut off a small part and roll out the unleavened dough into a thin layer. Then, with a glass, squeeze out rounds with a diameter of 7.5-8.5 cm on the resulting layer.

In the center of each round, spread an incomplete tablespoon of potato and mushroom filling.

Then, holding the filling, bring the edges of the dough together and carefully squeeze them with your fingers. You can leave the dumplings in this form, or you can wrap the glued edges with a curly pigtail, then dumplings with potatoes and mushrooms will take on an original look. Collect all the leftover dough (after cutting out the circles) together and use it the next time you roll it out.

How to cook dumplings and how long?

Gently lower the formed dumplings into boiling salted water, stir with a spoon so as not to stick. Cook for about 5-7 minutes, they should float and the dough will change color and texture a little.

Ready dumplings are taken out of the water of the skimmers so that the excess liquid is glassed, and, brushed with ghee or regular butter, serve, accompanied by thick sour cream. You can additionally sprinkle dumplings with potatoes and mushrooms with chopped herbs.

Recipe 3: dumplings with potatoes and dried mushrooms

Dumplings with potatoes and dried mushrooms are not only tasty, but also surprisingly fragrant. Moreover, they owe their incredibly appetizing smell to dried mushrooms, the aroma of which is extremely deep and rich.

• wheat flour - 3 cups
• chicken egg - 1-2 pieces
• water - ½ cup
• potatoes - 400 gr
• onion - 1 pc.
• butter - 3 tbsp.
• salt - to taste
• ground black pepper - to taste
• fresh herbs - to taste
• vegetable oil - for frying

Approximately 2-3 hours before you start cooking dumplings, soak dried mushrooms in water, and preferably in milk. When the mushrooms disperse, drain the liquid and proceed to prepare the filling. To do this, finely chop one onion and fry it together with mushrooms in vegetable oil until light golden.

Wash, peel and boil 400 g potatoes. Don't forget to add salt at the end. Mash boiled potatoes.

Combine the puree with the onion-mushroom mixture, salt and pepper to taste, and then stir in the filling.

For the test in a separate container, sift 3 tbsp. flour. Pour in ½ tbsp. water, beat in 1-2 chicken eggs (the more eggs, the steeper the dough, so be careful!) And add a pinch of salt. Knead an elastic, but not too steep dough, cover it with a towel and let it rest for half an hour.

Roll out the rested dough into a thin layer (up to 1.5 mm high) and cut circles out of it with a glass.

Place the filling in the center of each circle.

Carefully seal the edges of the dumpling (so that they grab better, you can grease them with an egg), forming a pigtail.

Put a saucepan of water on the stove, add a little salt, and when it boils, lower the dumplings there and wait until they float to the top. After that, boil for a couple more minutes and remove the dumplings with a slotted spoon.

Lubricate the finished dumplings with potatoes and mushrooms with butter, transfer to a dish, sprinkle with chopped herbs and serve with sour cream or cheese sauce.

Recipe 4: Choux pastry dumplings with mushrooms

• Wheat flour - 3 cups
• Salt - ¼ tsp
• Butter - 1.5 tbsp.
• Egg yolk - 2 pcs.
• Milk - 190 ml

• Forest mushrooms (I have frozen) - 500 g
• Onion - 1 pc.
• Vegetable oil - 2 tbsp.
• Salt - to taste
• Ground black pepper - to taste

• Vegetable oil - 4 tbsp.
• Onion - 1 pc.

Additionally:

• Water (for boiling dumplings) - 2.5-3 l
• Salt - to taste

First, I make mushroom stuffing for dumplings. Defrost mushrooms, scroll through a meat grinder.

I cut the peeled onion into cubes.

I fry the onion in vegetable oil until golden brown.

Add chopped mushrooms, salt and black pepper to taste to the onion in the pan.

I mix the mushroom mass, fry for about 20 minutes over medium heat.

I'm sifting flour. I separate the proteins from the yolks (the proteins will not be useful to us). I add salt, butter at room temperature, yolks to the flour.

I add boiling milk.

I knead the dough, put it in a bag and let it rest for about 15-20 minutes.

I take 1/3 of the dough, roll it out thinly. When working with the dough, it is practically not necessary to use flour for dusting, just a little bit.

I cut out circles with a thin glass.

I spread the filling on each circle of dough.

I make dumplings. Thus, I cook dumplings with mushrooms from the rest of the dough.

In a saucepan I bring water with salt to a boil, put half of the dumplings into it, mix.

After the dumplings float to the top, cook them for about 8 minutes, stirring occasionally.

At this time, I am preparing a frying - I bring the diced onion in vegetable oil to a golden color.

I take the dumplings out of the water and into a bowl.

I sprinkle them with fried onions.

Then I cook the second part of the dumplings. Mushroom dumplings are ready!

Recipe 5: mushroom dumplings with vegetables (with photo step by step)

• dried mushrooms (porcini and boletus) - 1 cup
• boiled potatoes - 2-3 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• vegetable oil - 25 ml
• melted butter - 25 ml
• provencal herbs - a pinch
• ground pepper - a pinch
• salt - a pinch
• flour - 350-400 g
• water - 80 ml
• egg - 1 pc.
• olive oil - 25 ml
• leek - 50 g.

First you need to prepare dried mushrooms for heat treatment. It's very simple: soak them in a bowl of hot water. Leave on for 20-30 minutes. When choosing dried mushrooms for such dumplings, you can take porcini mushrooms, chanterelles, boletus, or a mixture of various aromatic mushrooms. Instead of dried mushrooms in winter, you can use champignons or oyster mushrooms, and in summer - fresh forest mushrooms. After the mushrooms have swollen, rinse them with lightly salted water to remove any grit.

In the meantime, you can start preparing the dough. For it, use warm milk or water. Pour the sifted flour into a bowl. Make an indentation inside. Pour water, a little olive oil, crack an egg. Add a pinch of salt and sugar. My family likes it when ground pepper is felt in the dough, so I add it directly when kneading the dough.

Due to the fact that warm liquid for the dough is used here, the gluten will quickly absorb all the moisture. The dough will be soft and pliable. Knead the dough first in a bowl.

Dust the table with flour and place the dough on it. Knead the dough thoroughly for 5-10 minutes. Wrap the dough in cling film and set it aside for 15 minutes. At the same time, boil the potatoes.

For the filling, peel the onion and cut into half rings. In order for the filling to have a delicate taste, you need to saute all the ingredients well in a mixture of vegetable and butter. Do not use only pure butter, as the filling will burn.

Add the grated carrots after the onion turns light golden. Mushrooms must be squeezed out of excess liquid and added to carrots and onions after 3-4 minutes.

Fry the filling for about five minutes over low heat. You can add a little water to keep the mixture from getting too dry. For the aroma of mushroom filling, add Provence herbs and ground pepper, salt to taste.

Transfer the filling to the blender bowl and carefully grind it into a homogeneous mass.

When the potatoes are ready, drain the water from them, mash them into a puree. There will not be a lot of potatoes in the filling, it will add volume and softness to the taste.

Combine the mushroom mass with potatoes, mix, add salt if necessary.

Roll out the dough into a rope, and then cut into small pieces.

Dip each piece of dough in flour, roll with a rolling pin into a cake. To prevent the dumpling from bursting during cooking, do not roll the cakes very thinly.

Put a teaspoon of mushroom filling in the middle of the cake, fasten the edges of the dumpling with your fingers. You can give the dumpling curly edges by wrapping them a little inside. And you can press the edges with a fork to get small teeth. There are a lot of ways to beautifully sculpt dumplings.

Lay the dumplings on a floured board.

Boil water (2.5-3 liters) in a large saucepan, add a tablespoon of salt, bay leaf and a handful of allspice. Boil dumplings stuffed with dry mushrooms for 3-5 minutes over high heat. Take out one dumpling and test for readiness.

Sauté thinly sliced ​​leeks in a skillet for a few minutes. Use melted butter or vegetable oil. Transfer all the dumplings to the pan with a slotted spoon, fry until a beautiful golden crust. You can also serve dumplings simply boiled, brushed with butter or sour cream.

Serve dumplings with dried mushrooms on the table as soon as they have cooled down. When hot, they are especially appetizing and fragrant.

Recipe 6: dumplings stuffed with champignons

For test:

• Butter - 100 g
• Water - 0.5 l
• Salt - 1 tsp
• Sugar - 1 tsp
• Flour - 300 g + 400 g + for dusting
• Egg - 1 pc.
• Yogurt natural 1.5% - 50 g

For filling:

• Potato - 1 kg
• Salt - 1 tbsp. l.
• Onion - 300 g
• Mushrooms - 0.5 kg
• Vegetable oil - for frying

Put oil in a saucepan, pour in water, add salt and sugar. Put on fire and heat almost to a boil.

Remove from heat, gradually add 300 g of flour, stirring to brew. The dough should be smooth and pull away from the sides of the pan.

Transfer the dough to the bowl of a food processor, let it cool slightly, beat in the egg, add the yogurt.

Pour 400 g of flour and knead a cool soft dough. Cover the dough with a towel for 30 minutes.

Boil potatoes with a spoonful of salt, mash into a puree. Finely chop the onion, fry in oil until golden, add to the puree. Finely chop the mushrooms, also fry in oil until golden brown and add to the puree. Mix, chill.

Divide the dough into pieces of 20 gr.

Roll out the pieces into cakes and put the filling in the center.

Fold in half and close the edges well.

Lay the dumplings out on a floured board.

Cook in boiling salted water for 2-3 minutes after rising. Or pan fry.

Recipe 7, simple: delicious dumplings with honey mushrooms

• salt - 2 teaspoons;
• water - 1 glass;
• premium wheat flour - 2.5-3 cups (how much dough will take);
• chicken egg - 1 piece;
• forest mushrooms (honey mushrooms) - 150 grams;
• vegetable oil - 1 tbsp. a spoon;
• onion - 1 piece;
• spices (coriander, pepper) - to taste.

We begin to knead the dough by mixing salt and boiled water in a convenient container. Next, add the egg and beat with a fork. Sift flour, make a well. Pour the liquid into the flour, knead the dough. The whole process will take no more than five minutes. Set the ball of dough aside for 10 minutes. Let stand while the filling is prepared.

For cooking, I use frozen mushrooms, which were initially brought to half-cookedness. They just need to be thawed and lightly fried.

Peel onion, chop. In a pan with vegetable oil, fry the mushrooms and onions, sprinkle with salt and your favorite spices to taste.

If the mushrooms are whole, then you need to chop them in a food processor using the “knife-impeller” nozzle, or simply pass them through a meat grinder. It turns out such a delicious mushroom mass as in the photo.

The dough should be rolled out into a layer, about five millimeters thick. Squeeze out circles in a round shape.

Place the mushroom filling in the center of each circle.

Pinch the dumplings, forming beautiful pigtails, as in the photo.

Put 6-8 dumplings into boiled water. Cook until tender (about 10 minutes).

Recipe 8: dumplings with buckwheat and mushrooms (with photo)

• Flour 1 glass
• Buckwheat 1 glass
• Dried mushrooms 100 g
• Chicken eggs 1 pc.
• Onion 1 pc.
• Garlic 1 clove
• Milk cream 30 ml
• Salt. pepper to taste
• Sunflower oil
• Green onion
• Parsley

Rinse mushrooms, dip in salted water, put on medium heat.

Rinse buckwheat, sort, pour water and put on fire. Cook until done. You should get a fairly thick, not crumbly buckwheat porridge.

Sift the flour, add the egg, salt, pour in water, knead the dough. Roll the finished dough into a ball and cover with a towel. Leave for 30 minutes at room temperature.

Dry the boiled mushrooms a little with a paper towel, finely chop.

Peel the onion and garlic, finely chop, put in a frying pan heated with vegetable oil, fry until golden brown. Put the mushrooms in the pan, mix.

Transfer the prepared buckwheat porridge to the pan with the mushrooms, mix thoroughly. Pour in the cream, cook for 5 minutes, stirring.

Roll out the dough into a layer, using a glass or a culinary ring, cut out round succulents.

Put the filling in the center of each juicy, fasten the edges.

To boil water. salt to taste. Dip the dumplings into the pan, after surfacing, boil for another 3 minutes.

Arrange the finished dumplings on plates. Pour with melted bacon, sprinkle with chopped herbs. Bon Appetit!

• Filling:
• medium-sized potatoes - 10 pieces;
• salt - to your taste;
• bay leaf - 2-3 pieces;
• onions - 4 pieces;
• champignons - 300-400 g;
• vegetable oil - 50-60 ml;
• ground black pepper - to your taste.
• Dough:
• water - 400 ml;
• salt - to your taste;
• white wheat flour - 800 g.
• Innings
• onions - 5 pieces;
• vegetable oil - 50 ml;
• sour cream - 150-200 ml.

• Preparation time: 01:20
• Cooking time: 00:15
• Servings: 6
• Complexity: average

Cooking

We offer to try the most successful, delicious, nutritious option - dumplings with potatoes and mushrooms. A step-by-step recipe with a photo will help you properly prepare the filling, knead the dough, stick it beautifully and serve the dish to the table.

Filling

In the recipe, we will use the simplest mushrooms for the filling - champignons, for which you do not need to go to the forest, but just go to the nearest supermarket.

Dough

There are a lot of dough recipes for dumplings - on ice water, on kefir or whey, with vegetable oil or with an egg, custard. We offer you the simplest option - ordinary water, salt and flour.

1. Take water for the test warm or at room temperature, but not hot. Add salt to your taste and mix well. Pour into a large bowl in which you can conveniently knead the dough. Gradually add the sifted flour and knead the dough with a wooden spoon.
   

   Remember! Flour must always be sifted before use, due to this procedure it will be enriched with oxygen and the finished flour products will turn out tender, soft, melting in the mouth.

   

2. When the dough is already hard to knead with a spoon, flour the work surface of the table and continue kneading on it by hand. To prevent the dough from turning out too steep, add flour in small portions during kneading. You will have to work long and hard with your hands, but as a result you will get a soft, elastic dough. It shouldn't stick to your hands. Be sure to let it rest, transfer to a bowl, cover with a clean kitchen towel and let it lie down for 10-15 minutes.
   

Vareniki and their serving

Traditionally, dumplings with potatoes and mushrooms are served with fried onions and sour cream.

1. Now divide the rested dough into four parts and form sausages out of them. Cut each sausage into several equal pieces.
   
2. Dip each piece in flour and roll out with a rolling pin into a circle about 3 mm thick. Do the same with all pieces of dough.
   
3. Everything is ready, you can start sculpting dumplings. On one palm, place a circle of dough, with the other hand, using a teaspoon, pick up the potato and mushroom filling and place it on the center of the circle.
   
4. Carefully connect the edges and make beautiful uniform tucks. Sculpt dumplings until you run out of dough or stuffing, put them on floured kitchen boards. Keep in mind that if you have a lot of dumplings, you can send some of them to the freezer. It is very convenient when after a working day there is neither time nor energy to cook dinner, you can only heat water in a saucepan and boil dumplings.
   
5. So, ready dumplings are waiting in the wings. Place a pot of water on the fire in which you will cook them, let the liquid boil. When the water boils in the pan, salt it and lay out the dumplings. After they float to the surface, let them boil for another 3-4 minutes, then use a slotted spoon to remove them and transfer to a bowl.
   
6. In the meantime, peel, wash and cut the onions into half rings. Heat the vegetable oil in a frying pan, add the onion and fry it until golden brown.
   
7. Add the fried onion to the bowl and stir. Please note that this should be done in a special way - not with a spoon, but cover the bowl with a lid and shake the contents so that the fried onions are evenly distributed over the dumplings. Be sure to serve them with sour cream.
   

These are such beautiful dumplings with potatoes and mushrooms, a step-by-step recipe with a photo, we hope, will stay firmly and for a long time among your culinary passions.

Dumplings are most widely used in Ukrainian national cuisine. In this country, they are prepared without exaggeration in every home and restaurant. First, it's not difficult. Secondly, very, very tasty. Thirdly, there are so many fillings for making dumplings that every time you can discover a dish from a new side.

Selection of mushrooms for dumplings

Video:

Of the many recipes for dumplings, some of the most popular are those prepared with fillings such as a combination of mushrooms and potatoes. Vareniki with potatoes and mushrooms is not difficult to prepare, however, this is a rather laborious process. In order for the prepared dish to turn out delicious, you need to pay special attention to choosing the right ingredients to create this culinary masterpiece. The greatest attention should be paid to the choice of mushrooms for dumplings, as they are the main ingredient in the filling.

Choice of Ingredients

The necessary ingredients for making dumplings with potatoes and mushrooms can be divided into two parts: products for making dough and for stuffing.

List of ingredients needed to prepare the dough:

• flour - 0.9 kg;
• potato broth - 0.5 l;
• eggs - 2 pcs.

List of ingredients for the filling:

• potatoes - 0.8 kg;
• onion - 0.25 kg;
• oil - 4 tbsp. l.;
• mushrooms - 0.5 kg;
• salt and pepper.

Flour

To prepare dumplings with mushrooms, you need to choose wheat flour, and before kneading the dough, it must be sifted through a sieve. This will enrich the dough with oxygen, and this will have a very favorable effect on the dough during modeling and on the finished dish.

Potato broth

You can also knead the dough on water, but those cooked on potato broth will be tastier. You can use the broth that remains after boiling the potatoes for the filling. The broth should be filtered 2 times through a sieve or gauze.

The temperature of the broth should be as close as possible to 0 ° C. To do this, the broth must be put in the refrigerator in advance. If the dough is kneaded on an ice broth, it will be more elastic during modeling and it will be possible to work with it longer.

Eggs

To prepare dumplings with potatoes and mushrooms, you need to take chicken eggs. If they are too small, then instead of two, you can take three.

Potato

Potatoes for dumplings can be taken of any variety, the main thing is to avoid green tubers. The fact is that solanine accumulates in green tubers, and this substance is unsafe for health. It is formed in a potato if it has been stored for some time in a place where there was access to direct sunlight.

Onion

For this recipe, you need, and it is tubers, not greens. 2-3 pieces of medium size will be enough.

Butter

Since the oil will be used for frying, you can take vegetable, for example, sunflower or olive oil. Butter can also be used if desired, but it will need to take a little more.

The amount of oil indicated in the recipe is only an approximation, since its actual consumption will depend on the diameter of the pan.

Mushrooms

For the preparation of dumplings, you can use different mushrooms: mushrooms, champignons and so on. The recipe for dumplings with mushrooms described in this article is designed for using champignons. They can be bought at the grocery store or supermarket and used according to the cooking instructions.

Step by step description of the cooking process

The recipe for dumplings with potatoes and mushrooms includes 3 main cooking steps:

• dough kneading;
• filling preparation;
• molding and cooking dumplings.

Each stage will be considered separately.

Dough kneading

Sift the flour into the bowl for kneading the dough, then make a recess in it, and beat the eggs into it and pour in the broth. The dough must be kneaded by hand, so it turns out more elastic, uniform and softer.

If some time passes from the moment of kneading the dough before the start of sculpting the dumplings, the dishes with it must be covered with cling film.

Filling preparation

According to this recipe, champignons are used for dumplings with mushrooms. Mushroom caps need to be cleaned, then washed, and cut. Mushrooms are cut into small cubes, the height of the edge of which does not exceed 5 mm. Onions are processed in the same way as mushrooms - after cleaning, they are cut into small cubes. With the addition of a small amount of salt, it is necessary to fry the mushrooms and onions in oil for several minutes.

Peeled potatoes should be boiled in salted water, drained and used to make dough. The potato itself needs to be crushed, add the mushroom mixture to it and mix.

When preparing dumplings with potatoes and mushrooms, you can put the filling in the dough only when it has cooled down.

Modeling and cooking dumplings

You can sculpt dumplings with mushrooms in any way - roll the dough into a sausage, use special shapes or cut out circles with a glass. Do not roll the dough too thin, otherwise it may tear during cooking.

When dumplings are molded, they need to be boiled for 7 minutes after boiling (they are laid in already boiling water).

After cooking, dumplings should be served immediately. You can pour them with melted butter or sour cream.

Video recipe for cooking dumplings with potatoes and mushrooms

Transcarpathian recipe for delicious dumplings - video

What could be tastier than homemade dumplings? No industrial ones, even the most expensive ones, can compare with dumplings molded with love at home.

In terms of popularity, dumplings with potatoes take the rightful second place after cottage cheese dumplings, and for those who are fasting, they are in the first place. The filling is more complex, when mushrooms are added to the potatoes, it makes the taste of dumplings richer.

Another feature of the dumplings that I made today is the nature of the dough. Agree, it’s delicious: when there are more fillings for dumplings, and less dough, so that it is almost not felt and is almost “melting”. This is exactly the product you will get if you cook dumplings on custard dough. This test does not contain eggs. But the special method of its preparation makes the dough extremely elastic, which allows you to roll out cakes for dumplings very thinly. At the same time, dumplings always remain intact and do not tear during cooking.

Like store-bought ones, homemade dumplings can be frozen. It is very convenient: to cook a large amount for future use and always have an almost ready lunch or dinner on hand - you just need to boil it, and delicious dumplings with potatoes and mushrooms are ready.

Cooking time: about 1.5 hours

Ingredients

For dumpling dough

• 2 cups of flour
• 1 cup boiling water
• 2 tbsp. tablespoons of vegetable oil
• a pinch of salt

For filling

• 4 potatoes
• 6 large champignons
• 1 onion
• 30 grams of butter (can be replaced with vegetable)
• salt and pepper to taste.

Also take some sour cream to serve the dish.

Cooking

Large photos Small photos

First you need to prepare the dough, because it needs time to rest.
Sift the flour, add salt and vegetable oil to it.



Pour a glass of boiling water into the flour.



Using a spoon, quickly begin to stir the dough.



When it becomes difficult to do this with a spoon, start kneading the dough with your hands. But be careful not to get burned. The result should be a smooth soft dough.



Cover the dough with cling film and let it rest for 30 minutes. During this time, you will just prepare the filling.
To prepare the filling, peel the potatoes and cut into cubes.



Pour the potatoes with water, salt and boil until tender, then drain all the water and mash with a potato masher.



Finely chop the mushrooms.



Heat 15 grams of butter in a frying pan and fry the mushrooms in it over high heat.
While the mushrooms are cooking, peel and finely chop the onion.



Add the onion to the mushrooms and cook everything together until light golden brown. At the end of cooking, salt and pepper.



Mix boiled potatoes and mushrooms with onions.



Stir the filling well until smooth.



Now roll out the dough into a layer 1-1.5 mm thick. Using a cookie cutter or a simple glass, cut out cakes from the dough - blanks for dumplings.



Place a teaspoon of filling in the middle of each cake. Holding the minced meat with your hand, carefully seal the dumplings.



Choux pastry dumplings with potatoes and mushrooms are cooked very quickly - 2-3 minutes in boiling water. During cooking, they become translucent, and the dough turns out to be the most tender.

Serve hot dumplings, drizzled with melted butter and topped with a dollop of sour cream. Bon Appetit!

Culinary masterpieces from unleavened dough 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 the birthplace of dumplings, although their analogues (for example, dumplings or manti) are present in the diet of all Slavic peoples. And their popularity surpasses even the most delicate potato pancakes.

It is believed that vareniki is a dish in which there is no meat in the filling. This is not true, since in classical Ukrainian cuisine they were cooked with minced meat, as well as cottage cheese, stewed cabbage, cherries, and berries. But one of the most delicious options for the dish is dumplings with potatoes and mushrooms: champignons, chanterelles, honey mushrooms ... The choice of the latter is not limited - any variety is suitable for a delicious filling. The easiest way for city dwellers is to buy oyster mushrooms or the same champignons, 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 will need at least 1 hour of time and the following products (based on the volume for 2 servings):

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

Cooking process

1. Start cooking dumplings with mushrooms and potatoes from the dough. In a large bowl or on a work surface, sift the flour, form a hill out of it, make a well in the center.
2. Break 2 eggs, separate the whites from the yolks, add only the yolks to the flour.
3. Pour in melted butter and water.
4. Gradually knead the dough, starting from the center. You should get a tight mass.
5. Wrap the dough with cling film, put in the refrigerator for half an hour.
6. Proceed to the filling: peel and boil the potatoes, rinse and chop the mushrooms, peel and finely chop the onion.
7. Heat a tablespoon of vegetable oil in a frying pan, fry the onion until transparent. Add mushrooms, sauté until moisture evaporates.
8. When the potatoes are cooked, carefully drain the water and mash them into a puree. Mix with prepared mushrooms with onions, add parsley, salt and pepper.
9. 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).
10. Place the filling (about 1 teaspoon) in the center of each circle.
11. Pinch the edges in the usual way or with a “pigtail”, alternately bending the edge in different directions and pressing it.
12. Boil dumplings in boiling salted water. The dough will be ready approximately 4 minutes after boiling.
13. 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 facilitate the cooking process.

1. 1. To make the dough elastic, do not add salt to it during kneading. And pour only ice water, previously aged in the freezer.
   2. To make the edges of the dough stick together well, grease the entire layer before cutting into circles with egg white (you will have it after adding the yolks to the flour). Apply the protein in a thin layer, not abundantly.
   3. If you are using dry mushrooms, soak them in boiling water for 20 minutes before cooking. After that, drain the water into a bowl (do not pour). Cut the mushrooms themselves (if left as is, they will greatly increase in size during frying).
   4. If you use fresh champignons, it is not recommended to soak them in water and wash them for a long time, as these mushrooms actively absorb moisture. You can remove the top skin with a knife or rinse it quickly 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 make a delicious sauce based on it to serve the dish.

How to properly serve a dish

You know the recipe for dumplings with potatoes and mushrooms. It remains to learn how to serve them correctly. In traditional Ukrainian cuisine, there are 2 serving options.

1. 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, carefully spread the sour cream over the entire surface of the dumplings.
      • With fried onions - a large onion should be finely chopped, fried until tender in vegetable oil. Pour the resulting frying dish with dumplings or add to each plate when serving in portions.

If you want to try something new, make a delicious sauce. Fry chopped onion and garlic (a couple of cloves) in a pan, add chopped champignons, water from soaking dry mushrooms (if any), a teaspoon of dry 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 thickened.