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Homemade dumplings with mushrooms or dumplings, of course, cannot be compared with the purchased ones. First, you clearly know what filling you use for these dishes. Secondly, the dough itself, kneaded with your 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.

How to make dumplings and dumplings with mushrooms

Dumplings with mushrooms in sour cream

Before making mushroom dumplings, prepare the following ingredients:

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

Preparation:

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 out thinly, cut out the flat 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, according to this recipe, dumplings with mushrooms should be served hot with butter and sour cream:

Dumplings with mushrooms

Ingredients:

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

Preparation:

Before making dumplings, the 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 roll in water or milk and squeeze. Cut the onion into slices and fry in butter.

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

Knead the dough from flour, eggs and water with the addition of salt, roll it out thinly, cut into circles and put a little mushroom mince on each of them.

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

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

Old Russian dumplings

Before making mushroom dumplings, 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 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 filing: sour cream, chopped dill and / or parsley.
• Additionally: Cup.

Preparation:

Mix flour and salt, beat in an egg, pour in water and knead into 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, chop finely. Wash, dry and peel the mushrooms, chop along with the peeled onions. 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 place it on the dough at a short distance from each other. Lubricate the dough around the minced meat with a beaten egg, cover with the edge opposite from you. Cut the dumplings with a glass, press the layers of dough around the filling. Boil the dumplings in salted water with the addition of bay leaves for 5-6 minutes after surfacing. Serve with sour cream, sprinkle 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

Dumplings with potatoes and mushrooms

Ingredients:

• 200 g wheat flour, 80 ml 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 teaspoon of pepper.
• For watering: 40 g of onions, 40 ml of vegetable oil.

Preparation:

Mix boiled mashed potatoes with sautéed 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 other half and cut with a mold. Place the dumplings on wooden trays sprinkled with flour and store in a cool place until boiling.

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

Dumplings 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 filing: butter to taste.
• Additionally: Cup.

Preparation:

Before preparing dumplings with potatoes, the mushrooms must be washed, dried and peeled. Boil in water for 10 minutes after boiling. Drain the broth, cover with fresh water, cook for 1 hour. Throw in a colander. Peel potatoes, boil in salted boiling water for 30 minutes, drain. Cut the peeled onion into half rings. Fry in vegetable oil for 5 minutes. Add chopped mushrooms, fry for another 10 minutes. Grind potatoes, fried mushrooms and onions with a blender until smooth. Add chopped peeled garlic and dill, season with salt, pepper and stir.

Knead the egg, flour, water and salt dough. Roll thinly on a floured surface, cut out circles with a glass. Collect the remaining dough, repeat the procedure. Place 1 tsp in the center of each dough circle. fillings, pinch the edges. Pour water into a saucepan, bring to a boil. Put the dumplings, stir quickly so that they do not stick together. Cook over low heat for 7-10 minutes. Serve with a lump of butter.

Here you can see a photo of the recipes for dumplings with potatoes and mushrooms presented on this page: