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The variety of dishes for home cooking is amazing and often housewives get lost, reducing the arsenal of their prepared dishes to a list of 10 items. Meanwhile, you can stick dumplings with milk mushrooms, which in our country are traditionally harvested for the winter in large quantities.

Fillings are used from salted, pickled, dry and frozen mushrooms. The article also describes how to cook dumplings with milk mushrooms fresh (or raw). After reading the suggested recipes, you can choose the option that suits your family in terms of its taste. We hope that dumplings with mushrooms will become a frequent guest on the table in your home. A recipe with a photo illustrating not only the cooking process, but also the final design of the dish will help to cook delicious and juicy dumplings with milk mushrooms.

Dumplings with dry milk mushrooms

Ingredients:

• 3 cups flour
• 1 egg
• 1/2 glass of water
• 1/2 cup milk
• 1/2 teaspoon salt

For filling:

• 150 g dried milk mushrooms
• 1/2 cup rice
• 100 g butter
• 1 large onion
• pepper and salt to taste

For the sauce:

• 1 onion
• 2-3 st. tablespoons of vegetable oil
• 1 tbsp. a spoonful of flour

1. Before making dumplings with dry milk mushrooms, sift flour, beat in an egg, salt and, gradually adding milk diluted with water, knead a plastic and not too tough dough.
2. Leave the thoroughly mixed dough for 30 minutes, covered with gauze or a light towel, at room temperature.
3. Roll out the dough into a thin layer, cut into strips 6 cm wide, then cut the strips across to make square pieces of dough.
4. Put 1 teaspoon of filling on each, brush the edges of the dough with a beaten egg, fold in a triangle and pinch the edges.
5. Dip the dumplings, one at a time, in boiling salted water.
6. Put salt at the rate of 1 teaspoon in 3 glasses of water.
7. After 8-10 minutes, remove the dumplings that have floated to the surface with a slotted spoon.
8. Serve with sauce.
9. For the filling, cook the mushrooms until tender, rinse and chop finely.
10. Strain the mushroom broth and save.
11. Finely chop the onion and fry in butter until golden brown.
12. Then add the prepared mushrooms, salt, pepper and mix everything thoroughly.
13. Cook the rice until tender and mix with mushrooms and onions.
14. For the sauce, finely chop the onion, fry in vegetable oil until golden brown, add flour, stir everything and, stirring, pour in the mushroom broth.
15. Boil the resulting mixture.

Recipe for dumplings with milk mushrooms and potatoes

Ingredients:

• 1/2 cup flour
• 1 glass of water
• 1/2 egg
• 1 tsp salt

This recipe for dumplings with milk mushrooms and potatoes for the filling recommends taking the following products:

• 500 g potatoes
• 100 g dried mushrooms
• 1 onion
• 2 tbsp. tablespoons of vegetable oil
• 1 tbsp. a spoonful of butter
• Salo
• dill or parsley
• pepper and salt to taste

Knead unleavened dough from flour, eggs and water and leave it at room temperature for 30 minutes. Roll out the dough into a layer 1.5 mm thick. Along the entire length of the rolled dough, stepping back from the edge by 3-4 cm, spread the filling in the form of balls at intervals of 2 cm. Cover the filling with the edge of the dough, press the top layer of the dough to the bottom layer around each ball and cut the dumplings with a special mold with pointed edges and with a curved rim (for clamping). Place the finished dumplings in one row on a floured board. Dip the prepared dumplings into boiling salted water one by one, carefully separate them from the bottom of the pan with a slotted spoon and cook for 6-8 minutes at a moderate boil. Put salt at the rate of 1 teaspoon in 3 glasses of water. After 8-10 minutes, remove the ready-made dumplings that have floated to the surface with a slotted spoon and let the water drain.Serve sprinkled with chopped herbs, hot vegetable oil and sautéed onions. For the filling, boil peeled potatoes and mash hot in mashed potatoes. Fry the onion together with finely chopped and fried pieces of bacon. Then add the cooked and finely chopped mushrooms and fry still lightly. Mix mushrooms and onions with prepared potatoes, salt and pepper the mixture.

Recipe for dumplings with milk mushrooms step by step

Ingredients:

• 2 cups of flour
• 1 glass of water
• 2-3 st. tablespoons of vegetable oil
• 1 pinch of salt

For filling:

• 500 g cabbage
• fillet of 1 salted herring
• 4 things. mushroom
• onions, vegetable oil, pepper and salt - to taste

The recipe for these dumplings with milk mushrooms illustrates the preparation step by step:

from flour, warm water, salt and vegetable oil, knead a tough but elastic dough, put it in a plastic bag and leave at room temperature for 1 hour.

Then roll out the dough into a layer 2 mm thick and cut into squares with a side of 5-6 cm.

Put 1 teaspoon of filling in the middle of each, fold in a triangle and pinch the edges.

Dip the dumplings, one at a time, in boiling salted water.

Put salt at the rate of 1 teaspoon in 3 glasses of water.

After 8-10 minutes, remove the dumplings that have floated to the surface with a slotted spoon.

Serve sprinkled with onions sautéed in vegetable oil.

For the filling, stew finely chopped cabbage in vegetable oil, add chopped mushrooms, finely chopped herring fillets and chopped onions fried in vegetable oil.

Pepper the mixture, salt, mix thoroughly and, stirring, bring to readiness

How to make dumplings with milk mushrooms and beans

Ingredients:

• 1 cup flour
• 1/2 glass of water
• 1 egg
• salt to taste

For filling:

• 100 g dried mushrooms
• 1 cup beans
• 2-3 onions
• 2-3 st. tablespoons of melted lard
• ground red pepper and salt - to taste

Before making dumplings with milk mushrooms and beans, sift the flour through a sieve, collect with a slide and, having made a hole, pour in the beaten egg, water and salt. Knead a not very tough dough, roll it into a ball, cover with a napkin and leave for 30 minutes at room temperature. Roll out the dough into a thin layer, cut into strips 6 cm wide, then cut the strips across to make square pieces of dough. Put 1 teaspoon of filling on each, fold in a triangle and pinch the edges. Dip the dumplings, one at a time, in boiling salted water.

Put salt at the rate of 1 teaspoon in 3 glasses of water.

After 8-10 minutes, remove the dumplings that have floated to the surface with a slotted spoon. For the filling, boil the beans, put them in a colander and let the water drain. Make mashed beans from the prepared beans, mash it with finely chopped onions fried in lard, thinly chopped boiled mushrooms, red pepper and salt.

How to make dumplings with milk mushrooms

For the test:

• 2.5 cups wheat flour
• 1 egg
• 0.5 teaspoon salt
• 1/4 cup water

For filling:

• 100 g dried white milk mushrooms
• 3 onions
• 2 tablespoons butter

Before making dumplings with milk mushrooms, boil 1/10 of the flour with 1/3 of boiling water of the total amount of water. Mix the brewed flour, add the rest of the flour and water at room temperature, salt, eggs and knead the dough so that it is homogeneous and elastic. Let the dough stand for 40 minutes. Pass the soaked and boiled dried mushrooms through a meat grinder, mix with finely chopped and fried onions. Form dumplings from the dough and filling and boil them in salted water. When serving, pour the dumplings with heated butter.

Dumplings with salted milk mushrooms and potatoes

For the test:

• 2.5 cups wheat flour
• 1 egg
• 0.5 teaspoon salt
• 1/4 cup water.

For filling:

• 1 kg of potatoes
• 2 onions
• 2 tablespoons sunflower oil
• 50 g salted milk mushrooms
• salt
• pepper.

For watering:

• 1 tablespoon sunflower oil
• 1 onion.

To cook dumplings with salted milk mushrooms and potatoes, boil 1/10 of the flour with 1/3 of boiling water of the total amount of water. Mix the brewed flour, add the rest of the flour and water at room temperature, salt, eggs and knead the dough so that it is homogeneous and elastic. Let the dough stand for 40 minutes. Pass the boiled potatoes through a meat grinder, mix with lightly fried finely chopped onions, chopped boiled mushrooms, salt and pepper. Then form dumplings from the prepared dough and filling and boil in salted water. When serving, pour the dumplings with heated sunflower oil mixed with fried onions.

Dumplings with salted milk mushrooms

For the test:

• 350 g flour
• 1 egg
• 1.25 cups water
• salt

For minced meat:

• 60 g salted milk mushrooms
• 1/2 cup rice
• 50 g onions
• 2 tbsp. tablespoons of vegetable oil
• salt
• pepper

For the sauce:

• 1 medium onion
• 2 tbsp. tablespoons of vegetable oil
• 2 tbsp. spoons (no top) flour

Prepare the dough, mold dumplings with salted milk mushrooms from it and dip them into boiling salted water and cook until tender. Throw in a colander, pour over hot water, dry, put in a bowl and pour over the sauce. Instead of sauce, you can use vegetable oil in which the onions are fried. Dumplings can be served hot or cold. Cooking minced meat. Rinse the mushrooms well in hot and cold water, add a little cold water, let it boil, reduce heat and cook until tender. Place the mushrooms on a sieve and rinse again with cold running water so that no sand remains. Strain the broth into a glass through double cheesecloth.

The broth should be no more than 1 cup (if it turns out more, drain into a clean saucepan, put on fire and evaporate excess liquid).

Finely chop the onion, salt and fry in sunflower oil until golden brown. Add finely chopped mushrooms, mix well and pepper to taste. Pour 1/2 cup boiling water over the washed rice and cook the porridge, stirring occasionally so as not to burn. Mix the prepared porridge with prepared mushrooms and onions. Cool down. Cooking the sauce. Chop the onion, fry in oil until golden brown, add flour, stir and, gradually stirring, pour in the mushroom broth. Bring to a boil and pour over the dumplings with this sauce.

Dumplings with fresh milk mushrooms

For the test:

• 350 g flour
• 1 egg
• 1/4 cup water
• salt

For minced meat:

• 800 g fresh peeled milk mushrooms
• 100 g onions
• 50 g vegetable oil
• 50 g crushed white bread crumbs
• 1 teaspoon of finely chopped parsley and dill
• salt
• pepper

Prepare the dough. In order to start cooking dumplings with fresh milk mushrooms, roll out the dough into a thin layer, cut out the circles, put the cold filling in them, join the edges, pinch tightly and boil the dumplings in salted boiling water. Put the dried and cooled dumplings in a deep salad bowl and pour over salted yogurt or sour cream. Cooking minced meat. Peel the mushrooms, rinse well with running water. Finely chop the onion, fry in sunflower oil, add the cooked mushrooms and fry until all the liquid has evaporated. Pour in crackers, pepper, add herbs, mix and cool.

Recipe for dumplings with raw milk mushrooms

For the test:

• 250 g pea flour
• 200 g wheat flour
• 1 egg
• 240 ml water

For minced meat:

• 2 cups raw milk mushrooms
• 2 onions
• 2 tbsp. spoons of lard
• 1 tbsp. a spoonful of vegetable oil

According to this recipe, dumplings with raw milk mushrooms, minced mushrooms, combine with fried onions. Knead both types of flour with water and eggs until a dough of a homogeneous thick consistency is obtained, and then roll out into a layer. Cut tortillas from it, put the resulting minced meat in the middle of each, shape the dumplings. Boil the cooked dumplings in salted water.

Dumplings with frozen milk mushrooms

For the test:

• 2 cups of flour
• 2 eggs
• 8 tablespoons of water
• salt

For filling:

• 200 g white cabbage
• 50 g frozen milk mushrooms
• 1 onion
• vegetable oil
• salt

For the sauce:

• 2.5 cups mushroom broth
• 4 teaspoons flour
• 2.5 cups sour cream, 2 tablespoons of butter, salt.

Boil the mushrooms, chop, strain the broth. Chop the cabbage, fry in oil, mix with fried chopped onions, salt, mushrooms. Knead the dough, roll it out thinly, cut out the cakes, put the filling in the center and pinch. Boil dumplings with frozen milk mushrooms in salted water and serve with sauce.

Sauce: Mix 0.5 cups of mushroom broth with flour and pour in a thin stream, constantly stirring, into the rest of the boiling broth. When the sauce boils and thickens, add sour cream, butter and stir.

See how to cook dumplings with milk mushrooms in recipes with photos illustrating each culinary step in the process of preparing a dish.