Step 1: prepare the mushrooms.

Primary preparation dried mushrooms is of great importance, during drying they are ventilated and covered with a thin layer of dust. Therefore, first of all, we throw them into a colander with a large mesh and thoroughly rinse under running cold running water from any kind of pollution, we give this process good 7 - 10 minutes. After we shift them into a deep bowl and pour 2 liters pure water. We insist mushrooms in liquid 12 hours it is better to do it at night.

Step 2: cook the mushrooms.

The next day, we throw off the mushrooms along with water into a deep saucepan and put on the stove, turned on at a strong level. When the liquid boils, reduce the temperature of the stove to a level between the smallest and medium. We cover the pan with a lid so that a gap remains and cook the mushrooms for 1 hour or until they are soft.

Step 3: prepare the onions and green onions.

While the mushrooms are cooking, use a slicing knife raw vegetables We clean the onion from the peel, and cut off the rhizome of the green onion. We wash them under cold running water from sand and any other contaminants. Then we dry the onions with paper kitchen towels, and shake the green ones over the sink to remove excess water. After that, we alternately put the vegetables on the cutting dock and cut the onion into a cube of about 1 centimeter, and just finely chop the green onion or cut it into feathers up to 2 centimeters long. We lay out the cuts on separate deep plates.

Step 4: chop the mushrooms.

When the mushrooms have the desired soft texture, remove the pan from the stove, helping yourself with a kitchen towel, and drain its contents into a colander with a fine mesh, previously set on another clean pan. Squeezing mushrooms with clean hands and leave them on 5 - 7 minutes in a colander to drain the remaining liquid. We do not drain the broth, after cooking it will remain about 1.5 liters, put the saucepan to the side, this fragrant mushroom broth will come in handy soon.


After we install a meat grinder on the kitchen table, grind the boiled, cooled mushrooms through it and transfer them to a deep plate.

Step 5: Fry the onions.

Now turn on the stove to the middle level and put a frying pan with 30 grams of vegetable oil on it. When the fat is hot, add chopped onion into it and fry, stirring with a kitchen spatula, until translucent and lightly golden brown.


This process will take approximately 5 - 7 minutes depending on how hot the oil is. Transfer the fried onions to a bowl with chopped mushrooms.

Step 6: prepare the filling.

In a plate with mushrooms and onions, add salt and black pepper to taste. Stir with a tablespoon to a homogeneous consistency, tighten the container with plastic cling film and put in the refrigerator until use.

Step 7: prepare the dough.

Now it's time for the test, alternately break the two chicken eggs with a kitchen knife, we separate the yolks from the proteins in separate deep containers, we use the proteins for cooking any other dishes. And we put a bowl of yolks on the kitchen table, add 2.5 tablespoons of clean water, a pinch of salt to it and mix until smooth with a fork.


After we begin to introduce into the same container 230 gamma of sifted wheat flour while kneading the dough. When cutlery stops helping, transfer the dough to the kitchen table and continue kneading with clean hands. The result should be a non-sticky, elastic semi-finished flour product of medium density.


We roll the dough into a ball, put it back into the bowl, cover with a kitchen towel and let it stand in this form for 10 - 15 minutes. After we look, if the dough “floated”, then add a little more flour to it, knead again, insist and again look at its density. When the dough takes on the desired texture, it becomes tight, dense and at the same time it will be easy to sculpt, proceed to the next step.

Step 8: form dumplings with minced mushrooms.

We take out a bowl of minced mushrooms from the refrigerator and remove the film. Cut off 1/4 of the total dough mass and place it on a floured countertop. Put the rest of the dough back into the bowl and cover with a tea towel to keep it from drying out. small piece roll out the semi-finished flour product with a rolling pin into a layer up to 3 millimeters thick.


And cut it into squares with a diameter of 4 by 4 centimeters.


Put 1 teaspoon of mushroom filling on each square.


We take 1 square in our hands and pinch two opposite corners.


We also connect the edges, forming a triangle.


Then we connect the ends of the triangle and press them tightly with our fingers, the dumpling is ready.


We form the rest of the dumplings in the same way.


And lay them on a cutting board, previously sprinkled with a thin layer of flour.

Step 9: cook dumplings with minced mushrooms.

Then we take a saucepan with a decoction of mushrooms and put it on the stove, turned on at a strong level, if it seemed to you that there was too little liquid, you can add a little clean water so that the total mass is at least 1.5 liters. When the liquid boils, reduce the temperature of the stove to an average level, add salt to taste to the pan and carefully put the mushroom dumplings into it. Cook them, stirring occasionally with a slotted spoon until fully cooked.


Approximately through 8 – 10 minutes they will start to float, when this happens, boil the dumplings again 2 - 3 minutes, turn off the stove and insist them under closed lid yet 5 minutes. After using the same slotted spoon, spread the dumplings in portions on deep plates, fill them with a decoction of mushrooms, sprinkle each portion with chopped onions, season with butter and serve.

Step 10: serve dumplings with minced mushrooms.

Pelmeni with minced mushrooms are served hot, along with a decoction of mushrooms in which they were cooked. This dish is intended for the dinner table and is considered the first hot dish, but if desired, such dumplings can be served without mushroom decoction by simply seasoning the fragrant dish with butter, sour cream or cream. Also, very often, each serving of this yummy is sprinkled with chopped fresh dill, parsley, cilantro or green onions. Enjoy!
Bon Appetit!

If desired, minced meat can be prepared from fresh mushrooms, first they need to be boiled until soft, squeezed out of the liquid, grind with a meat grinder and then follow the recipe.

You can put any spices in the filling that are suitable for cooking vegetable dishes, for example, white ground pepper, paprika, coriander, oregano, savory and many other spices.

Sometimes finely chopped hard cheese or 1 chicken yolk for viscosity.

Instead of a decoction of mushrooms, you can use clean water, as well as any meat or vegetable broth.

The dough can be kneaded not with water, but with milk, dry white wine or milk diluted with water.

Greetings! Dumplings with mushrooms? Probably many will immediately want to be indignant, how can dumplings be stuffed with mushrooms? - Then it's dumplings!

In fact, dumplings or dumplings have more than a hundred different names, each country has its own. Ears or kundyubki, and most often kundyums were cooked in Russia back in 1614 (one of the first mentions points to this year)! The ears looked like modern dumplings, only the filling was, as a rule, mushroom. Last time we cooked kundums with lentils and Chinese cabbage.

Without departing from the topic, I would like to remind you that in different countries their own peculiarities in the preparation of "vareniki", in Italy - ravioli, which are cooked with spinach, ricotta, pumpkin, blue cheese, etc., in China - dim sum, where the filling is even more diverse, and also Tatar jylgyr (with a filling of hemp flour! ), uzbek manti, Georgian khinkali, Japanese gyoza, Nepalese momos and the list goes on and on. We opened this topic in a little more detail in the recipe for dumplings with chickpeas.

The recipe for making dumplings with mushrooms also does not have any special rules or boundaries. Take our step-by-step photo guide as a guide, but you can always make changes to your liking. For example, you can prepare the filling for vegetarian dumplings with forest mushrooms: white, milk mushrooms, mushrooms, chanterelles, boletus or use champignons or oyster mushrooms - marinated, dry, frozen or fresh mushrooms! You can also add buckwheat, bulgur or rice. From vegetables: pumpkin, cabbage, potatoes, tomatoes, carrots, onions. Another great option is to add lentils.

You can bake dumplings in pots in the oven with sour cream or under cheese, or make diet, lean dumplings - just bake on a baking sheet, and of course, you can boil them in salted water with bay leaves, as in our recipe. If you have a slow cooker or microwave, then these kitchen helpers are also suitable for preparing dinner. In a word, show your imagination, where our recipe for dumplings with minced mushrooms, carrots and onions will be the basis. Shall we try?

Ingredients:

• water - 1 cup (approximately);
• flour - 500 gr;
• salt - 1-2 chips;
• vegetable oil- 2-3 tbsp. l.

Minced mushrooms:

• mushrooms - 200-300 gr;
• onions - 1-2 pcs;
• carrots - 1-2 pcs;
• salt - to taste;
• vegetable oil for frying.

Cooking:

Let's do it first lean dough, as he is still supposed to rest for 30-40 minutes.

1. Pour warm water into a bowl or saucepan (but not boiling water!). Add vegetable oil and salt there.
2. Now it's time for the sifted flour.
3. Knead an elastic dough that will be easy to wrinkle in your hands without sticking to them. You can add flour as needed. Let him rest for 30-40 minutes. under the towel.

Making the stuffing:

1. In the meantime, you can make the filling. We have pickled porcini mushrooms according to the recipe. But you can take any forest or buy champignons, as mentioned above
2. fresh mushrooms cut into thin slices and fry until half cooked. If you also have marinated ones, then rinse them under running water, then drain them in a colander, letting the water drain.
3. After - finely chop and also fry in oil until half cooked.
4. Then add finely chopped onion.
5. Then put the carrots in the pan, after rubbing them on a coarse grater.
6. Salt well at the end of frying.
7. Grind the minced mushrooms in a meat grinder or in a blender to a puree state. Let the stuffing cool down.

Cooking dumplings:

1. We roll out the dough thinly: try to find the edge when the dough is thin, but does not tear and molds well in your hands. Cut out circles with a glass or a cup with thin walls.
2. Maybe you have special molds or dumplings? Or is this a cookie cutter in the form of hearts?
3. You can cook unusual heart dumplings for Valentine's Day.
4. Just cut out the desired shape, put the filling in the very center, cover with the same piece of heart and gently blind the edges.
5. We spread the minced meat in the center of each circle of dough.
6. We pinch the edges carefully so as not to make rough "sides". You can weave such a pigtail, as in the photo.
7. If you have a dumpling, then it's even easier. Roll out the dough again.
8. Dumpling.
9. Put the dough on top of the kitchen helper.
10. We put the stuffing in each cell.
11. Cover with another sheet. We go through the rock.
12. And round dumplings are ready.
13. We take out the form. You don't even need to pinch the edges!
14. Now dumplings with porcini mushrooms can be cooked. Or put it on a board sprinkled with flour and put in the freezer.

Also on our website you can see:

Today we will learn very tasty and interesting recipes cooking dumplings with mushrooms. Want to make your family happy? Then go ahead for knowledge and advice!

Dumplings with mushrooms and potatoes

Ingredients:

For filling:

• potatoes - 500 g;
• dry mushrooms - 30 g;
• onion - 2 pcs.;
• butter- 100 g;
• salt, pepper - to taste.

For test:

• flour - 4 tbsp.;
• water - 200 ml;
• egg - 2 pcs.;
• salt - a pinch.

Cooking

How to cook dumplings with mushrooms? First we make the filling. To do this, wash and boil the potatoes (in uniform). Then cool, peel and twist through a meat grinder. dried mushrooms pre-soak, and then boil until tender in salted water. Next, fry them with onions and pass through a meat grinder. Mix all minced meat, salt, pepper to taste and put a little butter.

Then we move on to making the dough. To do this, pour the flour in a slide on the table and make a small depression on top. Carefully pour salted water into it, add 2 eggs and vegetable oil, salt to taste.

Now mix everything gently, gradually taking away the flour around the entire circumference until a steep dough is obtained. After that, carefully knead it with your hands until the mass becomes homogeneous.

We form small balls, roll them out with a rolling pin and begin to sculpt. We put the finished dumplings with mushrooms in a baking sheet, pour a little water and put for 50 minutes in an oven preheated to 200 ° C. 10 minutes before readiness, we take them out, sprinkle with grated cheese and set to bake. Ready-made dumplings baked with mushrooms are served on the table with sour cream, butter or ketchup.

Dumplings with meat and mushrooms

Ingredients:

For test:

• flour - 4 tbsp.;
• water - 200 ml;
• egg - 2 pcs.;
• vegetable oil - 1 tbsp. a spoon;
• salt - a pinch.

For filling:

• meat - 300 g;
• onion - 2 pcs.;
• dried mushrooms - 100 g;
• salt, pepper - to taste.

Cooking

Finely chop the cooled mushrooms, mix with meat and mix everything thoroughly. We make dumplings, put them on a table sprinkled with flour and either boil or freeze for future use.

Dumplings with mushrooms in a slow cooker

Ingredients:

• pork - 300 g;
• onion -300 g;
• beef - 300 g;
• egg - 1 pc.;
• fresh mushrooms - 200 g;
• flour - 2 tbsp.;
• butter - 20 g;
• water;
• salt, pepper - to taste.

Cooking

The recipe for making dumplings with mushrooms in a slow cooker is practically no different from the usual! Take the meat, wash it thoroughly and cut into small cubes. Peel the onion and cut into four pieces. Next, we make minced meat. To do this, we twist the meat and onions through a meat grinder, salt, pepper to taste and mix well.

Add finely chopped mushrooms. When the filling is ready, we proceed to the preparation of the dough. Beat the egg thoroughly with salt, pour in warm water and gradually add the pre-sifted flour. Knead a cool, homogeneous dough, cover it with a towel and put it in a warm place for 30 minutes. Then roll it into a thin layer. Using a glass, cut out circles, put the filling and make dumplings. Pour water into the multicooker bowl, turn on the “Steam cooking” mode and wait until it boils. Next, lay out the dumplings and cook for about 20 minutes.

That's all, after the time has passed, dumplings with mushrooms are ready. Serve them hot with chilled sour cream or ketchup.

Homemade dumplings with mushrooms or dumplings, of course, cannot be compared with store-bought ones. Firstly, you clearly know what filling you use for these dishes. Secondly, the dough itself, kneaded with one's own hands, is much softer and more elastic than what is prepared on an industrial scale. And, thirdly, you are free to improvise, which means that the taste of your dishes will be different every time.

Dumplings with mushrooms in sour cream

Before cooking dumplings with mushrooms, prepare the following ingredients:

• For test: 1/2 cup flour, 1-2 eggs, 1/2 cup water, 1/2 teaspoon salt.
• For minced meat: 400 g of porcini mushrooms (saffron mushrooms), 1 onion, 2 tbsp. tablespoons of butter, 1 tbsp. a spoonful of sour cream, flour, salt.

Cooking:

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 out cakes with a glass, put 1 teaspoon of minced meat on each, pinch and boil in salted water.

As you can see in the photo, mushroom dumplings according to this recipe should be served hot with butter and sour cream:

Vareniki with mushrooms

Ingredients:

1.2 kg mushrooms, 140 g onion, 90 g butter, 60 g stale rolls, 20 g ground crackers, 520 g flour, 2 eggs, 200 ml water (or milk), ground black pepper and salt to taste.

Cooking:

Before making dumplings, mushrooms must be thoroughly washed. Then chop, add 2-3 tbsp. l tablespoons of water, salt and simmer over low heat until the liquid evaporates. Soak a stale bun in water or milk and squeeze. Cut the onion into slices and fry in butter.

Pass the prepared products through a meat grinder, add salt, pepper and mix well.

From flour, eggs and water with the addition of salt, knead the dough, roll it thinly, cut it into circles and put a little mushroom minced meat on each of them.

Connect the edges of the dough and pinch. 10 minutes before serving, dip the dumplings in salted boiling water and cook until they float.

Take out the dumplings prepared according to this recipe with a slotted spoon on a dish and pour over the melted butter mixed with ground breadcrumbs.

Old Russian dumplings

Before cooking dumplings with mushrooms, prepare the following ingredients:

• Dough: 350g flour, 130ml warm water, 1 egg +1 for greasing, 1 n. l. salt, bay leaf.
• Filling: 300-400 g chicken giblets, 100-150 g forest mushrooms, 100 g onions, 1/2 tsp. suneli hops, 1/2 tsp salt, 20 ml vegetable oil for frying.
• For submission: sour cream, chopped dill and / or parsley.
• Additionally: Cup.

Cooking:

Mix flour and salt, beat in an egg, pour in water and knead a homogeneous elastic dough. Place in the refrigerator for 30-40 minutes to swell the gluten.

Boil offal in salted water for 20 minutes, cool, finely chop. Wash, dry and clean the mushrooms, chop together with the peeled onion. Fry a mixture of mushrooms and onions in vegetable oil for 20 minutes. Add offal, add suneli hops and salt, mix well.

Roll out the dough on a floured surface into a layer no more than 2 mm thick. Roll the filling into small balls and put them on the dough one by one at a small distance from each other. Lubricate the dough around the minced meat with a beaten egg, cover with the edge opposite from itself. Cut the dumplings with a glass, press the layers of dough around the filling. Boil dumplings in salted water with bay leaf 5-6 minutes 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 photos

Vareniki with potatoes and mushrooms

Ingredients:

• 200 g wheat flour, 80 ml water, 2 eggs, salt.
• For minced meat: 320 g potatoes, 80 g, 40 g onions, 20 ml vegetable oil, 1/4 teaspoon pepper.
• For watering: 40 g onions, 40 ml vegetable oil.

Cooking:

Mix boiled mashed potatoes with browned onions, peppers and boiled chopped mushrooms.

Roll out the unleavened dough into a layer 1.5 mm thick. Spread the minced meat in the form of balls on one half of the dough layer, cover with the second half and cut out with a cookie cutter. Lay dumplings on wooden trays sprinkled with flour and store in a cold place until cooking.

Boil in salted water. Dumplings prepared according to this recipe with potatoes and mushrooms should be poured with oil and sprinkled with browned onions.

Vareniki with mushrooms and potatoes

Ingredients:

• Dough: 150 g flour, 1 egg, 30 ml water, a pinch of salt.
• Filling: 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, vegetable oil for frying.
• For submission: butter - to taste.
• Additionally: Cup.

Everyone's favorite Russian dish traditionally prepared with meat stuffing, but, as they say, traditions are traditions, and no one forbids exotics and culinary experiments. For example, did you know that you can cook dumplings with mushrooms (we have already prepared a recipe for such a case), if not, then today take up this fascinating process.

Cooking hot appetizer dough with such a special filling will not only allow you to enrich yourself with new culinary knowledge, but also bring a noticeable novelty to the usual menu.

There is also a variation of dumplings with minced mushrooms - these are lean dumplings with mushrooms, which are known to many as “kundums”. They are prepared differently than classic dumplings, but they are very tasty and really special.

You can find the recipe for cooking kundums on our website.

In this article, we took a step-by-step look at how to cook delicious dumplings with mushrooms. Recipe for this a simple dish under the power to master every hostess. If you are looking for something spicy and special, then the mushroom stuffed dumplings appetizer is a great idea for dinner and, of course, a holiday. Try, experiment - and enjoy a wonderful hot treat with the whole family.

Bon Appetit!