Filling recipes with potatoes and mushrooms for making pies, dumplings, dumplings and pancakes

If you are fasting, traditional Russian cuisine will come in handy. This page will talk about baking stuffed with potatoes and mushrooms, as well as making mushroom dumplings and dumplings. All offered dishes can be made in advance, frozen, and brought to readiness just before use.

Recipes for pies with mushrooms stuffed with potatoes and pies

Recipe number 1


  • flour - 7 glasses
  • potatoes - 5 pcs,
  • mushrooms
  • milk - 2 glasses,
  • vegetable oil - 3 tbsp. l.,
  • sugar - 1 tbsp. l.,
  • salt - 1 tsp,
  • yeast - 40 g,
  • fat for frying pies - 400 g, filling.

Put the dough in a safe way. Fill the finished tortillas with minced mushroom mixed with potatoes, pinch and place on a floured board or on a metal sheet greased with oil. After proving, deep-fry the pies for 10-12 minutes.

When preparing the filling for pies with potatoes, mushrooms can be used dried or salted.

Recipe number 2

  • Dough
  • fresh mushrooms - 0.5 kg or a handful of dried,
  • onion - 1 head,
  • potatoes - 4 pieces,
  • vegetable oil, salt.

Boil the mushrooms (pre-soak the dried mushrooms in cold water for 2–4 hours), chop and fry together with the onions in vegetable oil. Mix with mashed potatoes. According to this recipe, a pie filled with potatoes and mushrooms must be formed closed, in a rectangular shape.

Recipe number 3


  • 2 cups of flour,
  • 200 g creamy margarine,
  • 10 tbsp. l. cold water
  • a pinch of citric acid
  • 1 egg,
  • 1/4 tsp salt.

For filling:

  • 150 g cheese
  • 300 g of fresh mushrooms,
  • 3 potatoes,
  • greens,
  • salt,
  • 1 head of onion,
  • ground pepper.

Peel the mushrooms, wash, cut into small pieces. Peel the onion, cut into rings, fry in vegetable oil until golden brown. Cut the cheese into small cubes. Wash the potatoes, peel and cut into slices.

Make a yeast-free puff pastry recipe. Divide the finished dough into two parts so that one part is larger than the other. Roll out most of the dough into a layer 2 to 3 mm thick. Place it on a baking sheet drizzled with cold water. Put the potatoes, salted and pepper in advance, on the dough. Put cheese and mushrooms on potatoes, add fried onions, chopped herbs, salt and pepper to taste. Roll out a smaller part of the dough into a layer, cover the filling with it on top and pinch the edges of the dough. Prove for 20 minutes. Then bake in the oven for 40 minutes.

Cut the finished pie into portions, garnish with herbs and serve as a snack.

Pancakes stuffed with potatoes and dry mushrooms

For pancakes:

  • wheat flour - 250 g;
  • milk - 300 ml;
  • boiling water - 150 ml;
  • egg - 2 pcs.;
  • vegetable oil - 3 tbsp. l .;
  • sugar - 1 tsp;
  • salt - a pinch.

For filling:

  • mashed potatoes - 300 g;
  • mushrooms (dried) - 0.5 cups;
  • onion - 1 pc .;
  • salt, spices - to taste;
  • vegetable oil for frying.

Pour milk and vegetable oil into a deep bowl. Add eggs, salt and sugar. Mix everything lightly with a whisk.

Then add the sifted flour. Mix everything thoroughly. The dough will be thick and homogeneous, without lumps.

Pour boiling water into the dough in a thin stream and mix well. The dough will turn out to be homogeneous and pouring, just like a pancake.

Heat the pan for baking pancakes well, grease with vegetable or butter, just before the first pancake. Pour a ladle of dough into the pan and distribute the dough well over the pan.

Bake pancakes on both sides until golden brown.

While the pancakes are baking, we are preparing the filling in parallel. Peel and boil the potatoes in salted water until tender. Then mash the potatoes with a mashed potato.By the way, for the filling, you can use the mashed potatoes left over after lunch or dinner. Pour the dried mushrooms with boiling water and leave for 15-20 minutes (if you cook fresh mushrooms, you do not need to soak them). Then rinse the mushrooms, add a little water and put on fire. Cook the mushrooms for 15-20 minutes. Then put it in a colander and drain the mushroom broth. Cool mushrooms slightly, then chop with scissors. Peel the onion, chop finely and fry, stirring, in a pan with the addition of vegetable oil until golden brown (if you add champignons instead of wild mushrooms to the filling, then you do not need to soak and boil them, it will be enough to chop them, add to the fried onions and cook in a pan for 7-10 minutes, stirring occasionally). Combine mashed potatoes, mushrooms and onions. Season with salt and pepper to taste and mix well.

Cool the prepared pancakes slightly. Our pancakes and potato and mushroom filling are ready.

Put 2 tablespoons of the filling on the edge of the pancake.

Wrap the mushroom and potato filling in a pancake.

Grease a baking dish with vegetable or butter. Put the stuffed pancakes in a mold tightly to each other, put in a preheated oven and bake at 180 degrees for about 15 minutes.

Fragrant and delicious pancakes stuffed with potatoes and mushrooms are ready. They do not require any addition, as they are good in and of themselves. But if you wish, you can pour it over with melted butter or sour cream when serving.

Recipe for puff pastry pies stuffed with potatoes and mushrooms

  • ready-made puff pastry (2 plates 450 g)
  • 3 potatoes
  • 150 g mushrooms (champignons)
  • 2 onions
  • vegetable oil
  • salt
  • 1 egg for greasing patties

First you need to prepare the filling with potatoes and mushrooms. Boil the potatoes, drain the water and make mashed potatoes. Fry mushrooms with onions. Combine mashed potatoes and fried mushrooms.

I will have pies made of puff yeast dough, and puff unleavened dough will do.

Roll out the dough with a thickness of about 3 mm. Cut out circles with a glass. There should be an even number of them, since one circle will be the bottom, and the other will be the lid of the pie.

Put the filling on the circle with a teaspoon.

Cover with another circle on top. To make the edges stick well, brush the bottom circle with a beaten egg along the edge.

Put the pies on a baking sheet lined with baking paper or tracing paper. Lubricate with a beaten egg on top.

We put in an oven preheated to t = 200 degrees. We bake for 15 minutes. Watch out for the pies, when they become beautiful and ruddy, the pies are ready.

Delicious aromatic pies filled with potatoes and mushrooms prepared according to this recipe are served hot.

Recipes for dumplings and dumplings stuffed with potatoes and mushrooms

Dumplings with potatoes, mushrooms and onions


  • 2 cups of flour,
  • 1 glass of water or soy milk
  • 6 tbsp. l. vegetable oil,
  • 500 g potatoes
  • 200 g of fresh mushrooms,
  • onion head, herbs, salt.

Knead the dough for dumplings. Boil potatoes in salted water and mash. Finely chop the onion and mushrooms, fry in vegetable oil and mix with mashed potatoes. Fill dumplings with potato and mushroom filling, cook in salted water. Serve with soy mayonnaise and fresh herbs.

Potato dumplings with mushrooms


  • potatoes 800 g
  • champignons 500 g
  • onions 250 g
  • salt to taste
  • ground black pepper to taste
  • vegetable oil

Peel the potatoes, put in a saucepan with water, cook until tender, salt to taste at the very end. Drain the potato broth, but do not pour it out - it is useful for the dough. Mash potatoes with a crush.

Cut onion and mushrooms into small cubes, fry in vegetable oil for several minutes (10-15 minutes). The moisture should evaporate, the onions and mushrooms should brown. Season with salt and pepper to taste.

Combine mashed potatoes and mushroom mixture and mix well. Taste and adjust for salt and pepper.At this stage, the main thing is not to eat the filling completely ...

While the filling is cooling down, let's make the dough. Sift flour. Prepare the rest of the ingredients: potato broth (already cooled, barely warm) and an egg. From the written ingredients for the dough, I first take half, so it is easier to knead the dough, in parts. So, for the first batch I take 450 g of flour, 1 egg and 250 ml of potato broth.

We knead the dough, it turns out not too steep, soft due to the potato broth. There is no need to add salt to the dough, because when the potatoes were boiled, they were salted. Put the finished dough in a foil and knead another bun from the second portion of the ingredients.

The dough and filling are ready, you can start sculpting the dumplings. Cut off a small part from the total piece of dough and roll it out with a sausage tourniquet. Then we cut the "sausage" into washers, roll out each piece: we get a flat cake with a diameter of about 6-7 cm. Put the filling in the center, pinch the edges.

Cook the dumplings until tender (about 7 minutes after boiling) immediately after molding ...

Dumplings with potatoes and mushrooms

You will need:

  • wheat flour - 2 cups;
  • egg - 1 pc.;
  • chilled boiled water - 200 ml;
  • onion - 1 large;
  • fresh mushrooms, can be frozen - 400 g;
  • raw potatoes, medium tubers - 5 pcs.;
  • butter - 50 g;
  • vegetable or olive oil - 2 tablespoons;
  • salt, garlic, ground black pepper and peas - to taste.


Knead the dumplings dough from flour, water and one egg, add a little butter, leave it for half an hour.

Peel potatoes, grate on a coarse grater.

If the mushrooms are frozen, defrost them first, drain the water and then chop finely. Peel and chop the onion as well.

Stir the filling of potatoes, onions and chopped mushrooms, add a little butter, garlic, spices.

Roll out the rested dough, put the layer on the dumpling maker, lay out the filling, roll up the second layer on top. Remove from the mold. Cook dumplings stuffed with potatoes and mushrooms in salted water with bay leaves and peppercorns.