Not only sweet dumplings are amazing. Dumplings stuffed with mushrooms and potatoes are delicious. For its preparation, mushrooms are fried with onions, potatoes are boiled. Hot dumplings with sour cream can hardly leave anyone indifferent.
Making dough and filling
Dumplings with mushrooms and potatoes will make a great breakfast, dinner or lunch. This dish of Ukrainian cuisine is loved not only by these people. To prepare this popular type of dumplings, you need to take:
For the test:
- 1, 5 glasses of flour;
- 2 eggs;
- 2 tablespoons of butter;
- 6-7 tablespoons of water.
For filling:
- 5 potatoes;
- 350 g of fresh mushrooms;
- 2 small or 1 large onion;
- dill;
- pepper, salt.
Sift flour into a large bowl, make a depression in the center, beat eggs into it, pour in water. Melt the butter over low heat, without boiling, add there. Stir the ingredients with a spoon and then knead the dough with your hand. It should become uniform and smooth. Put it in a plastic bag or wrap it in plastic wrap. Refrigerate for 30 minutes. Take this time to prepare the filling.
Rinse the potatoes, cut large tubers into 4, medium - into 2 parts. Pour boiling water over them and cook. Wash the mushrooms well, peel them, cut into small pieces. Pour vegetable oil into the pan, heat it, carefully put the chopped mushrooms. Fry them for 15 minutes, then add finely chopped onions, keep on medium heat, stirring occasionally, for another 5 minutes.
During this time, the potatoes were boiled, drain the water from it, turn this vegetable into mashed potatoes with a crush. Put the fried mushrooms in it, add finely chopped dill, salt and pepper the filling to taste.
How to mold and boil dumplings
The dough has rested, cooled down, it's time to take it out and roll it into a layer 1-2 mm thick. To prevent it from sticking to the work surface, dust it with flour. Take a glass or cup of a suitable diameter, using this dish, cut out mugs in the dough. Place one teaspoon of the filling in the center of each.
Blind the edges carefully. To keep them tightly pressed against each other during cooking, do not allow the filling to get on them. You can make a curly edge for dumplings with potatoes and mushrooms. To do this, alternately bend it in different directions and press it, you get a "pigtail".
If you are preparing dumplings for the future, dust the board with flour, lay them out, put them in the freezer. When the products are well frozen, transfer to a food plastic bag, store in the freezer. If you are impatient to try a culinary creation as soon as possible, in parallel with sculpting dumplings, put water on fire and salt it. When the liquid boils, add a few without reducing the heat. Stir the dumplings with a slotted spoon to prevent them from sticking to the bottom of the pan. When they begin to float, turn the heat to a minimum, let it simmer for 4 minutes and take it out.
To prevent dumplings with potatoes and mushrooms from sticking together, put a piece of butter in them. Serve hot with sour cream, or sprinkle with sauteed onions.
