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 of mushrooms, 140 g of onions, 90 g of butter, 60 g of stale bread, 20 g of ground crackers, 520 g of flour, 2 eggs, 200 ml of 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 the addition of bay leaf for 5-6 minutes after surfacing. 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.
Step 1: prepare the mushrooms.
The primary preparation of 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 knife for cutting raw vegetables to peel the onion, and cut off the rhizome from 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. Squeeze the mushrooms with clean hands and leave them for 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 two chicken eggs with a kitchen knife, separate the yolks from the proteins in separate deep containers, use the proteins to prepare 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 that, we begin to introduce 230 gamma of sifted wheat flour into the same container, while kneading the dough. When the 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. We roll out a small piece of flour semi-finished 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 a closed lid for another 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 must be boiled until soft, squeezed out of the liquid, grind with a meat grinder and then proceed according to the recipe.
You can put any spices that are suitable for cooking vegetable dishes into the filling, for example, ground white pepper, paprika, coriander, oregano, savory and many other spices.
Sometimes finely chopped hard cheese or 1 chicken yolk is added to the filling 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.
Everyone's favorite Russian dish is traditionally prepared with meat filling, 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 a hot appetizer from 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 the article, we took a step-by-step look at how to cook delicious dumplings with mushrooms. The recipe for this simple dish can be mastered by every housewife. 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!
Dumplings have long been a common dish in every family. This is delicious, satisfying and fast food - it is for these qualities that almost everyone loves it, from young to old. But not everyone can use the traditional ones - someone is on a diet, others are vegetarians, and for some they are simply "bored". For such cases, there is an alternative - the classic filling can be completely replaced with a mushroom one. It will turn out no less tasty and satisfying dish than the usual dumplings with minced meat. Of course, you will have to make a little effort, because the modeling of these products is a rather lengthy process, but the result is worth it. The original and fragrant mushroom filling will not leave you or your guests indifferent.
Ingredients
- For test:
- Water - 250 ml;
- Salt - 1 tsp;
- Wheat flour - 500 g;
- For filling:
- Mushrooms - 500 g;
- Onion - 200 g;
- Sunflower oil - 30 g;
- Salt;
- Ground black pepper;
- Butter to taste.
Cooking
First you need to prepare the dough for dumplings with mushrooms, as it should rest for some time. Pour the flour into a convenient deep bowl, after sifting it through a fine sieve. Make an indentation in the center. Pour water at room temperature into a separate bowl, add salt and mix until the crystals are completely dissolved. Pour it into the hole you made.
You can start kneading the dough. You need to do this with your hands until all the flour is wet. If you see that there is little liquid, add a little water until you achieve the desired result.
Once all the flour is damp, turn the dough out onto the countertop. Continue kneading it with your hands until you get a homogeneous mass. Since the dough for dumplings must be steep, kneading it is quite difficult and requires some effort. At the end of the kneading, cover it with a towel and leave for 30-40 minutes at room temperature.
While the dough is infused, you can do the mushroom filling. Peel the onion from the husk, wash it well and cut into small cubes. Heat the vegetable oil in a frying pan, add the onion and fry until lightly browned over medium heat.
Mushrooms are suitable for any, the main thing is that they are fresh. This recipe uses mushrooms. Wash them thoroughly and cut into thin slices. Add the mushrooms to the onion, mix and add a little salt. Saute over moderate heat until mushrooms are tender. During cooking, a lot of moisture is formed, increase the flame of the burner until all the liquid has evaporated. Then reduce the heat and continue frying. When the mushrooms are ready, season them with black pepper and salt to taste. Turn off the heat and let the stuffing cool.
Grind the filling in a meat grinder.
During this time, the dough should infuse and become softer, more uniform and pleasant to the touch. Divide it into four parts and work with each separately. Cover the rest with a towel.
Roll out a piece of dough into a thin layer. Take a glass or a cookie cutter and cut out circles of the desired diameter.
In the center of each circle, using a teaspoon, lay out a little mushroom filling.
Lift the edges and secure with your fingers. Connect the corners. At this stage, the blanks can be frozen in the freezer or cooked immediately.
Lower the blanks into boiling salted water and cook for about 7-10 minutes. When the dumplings float to the surface and boil, they are completely ready.
Remove hot mushroom dumplings from the water with a slotted spoon and transfer to a deep bowl.
Sprinkle with a piece of butter, mix and serve immediately. Dumplings can be sprinkled with fresh herbs and poured with your favorite sauce. Bon Appetit!
Today we have on the table a traditional Russian dish - dumplings. Is it possible to pass by? Dumplings are loved and recognized by different nations. They have many names and cooking variations: Nepalese, Italian, Japanese and.
Dumplings molded from unleavened dough with meat are a classic option. I propose to deviate from the classic recipe and cook diet dumplings with minced mushrooms.
We take products for dumplings with mushrooms from the list.
To begin with, the simplest dumpling dough is kneaded. Pre-sifted flour is poured into a glass bowl. To make the dumplings tasty, it is more favorable to use premium wheat flour for the dough.
The top of the slide is removed with a spoon in the form of a hole. An egg is broken into a hole. The test run begins.
In the process, water diluted with salt is introduced.
It is more convenient to start kneading the dough with a spoon or spatula, and then switch to manual kneading. The dumpling dough formed into a bun is kneaded by hand for at least 7 minutes, until full elasticity. Then it is placed under a cling film and sent to rest in the refrigerator.
The rested dough is divided into four parts.
A thin sausage is formed from each part. The sausage is cut into pieces. The pieces are rolled in flour and laid out on the board.
Then they roll out into thin circles with a diameter of not more than 7 cm.
Place a teaspoon of filling in the center of each circle. For the filling, I use prepared for the winter. Minced meat is defrosted and mixed. You can make minced meat from fresh champignons fried with onions.
The edges are closed into a crescent, and then connected with a ring. In the process of rolling and sculpting, flour goes to the “dust”. Preparations of dumplings with minced mushrooms are lowered into boiling water. The water is pre-salted and seasoned with bay leaf.
Dumplings with mushrooms are boiled until full ascent. During cooking, they are lifted from the bottom of the pan with a slotted spoon.
Diet dumplings with mushrooms are ready! Served hot. Have a nice Russian dinner.
