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Vareniki with potatoes and mushrooms. Vareniki with potatoes and mushrooms: delicious recipes. Recipe for dumplings with potatoes and mushrooms

Filling:
medium-sized potatoes - 10 pieces;
salt - to your taste;
bay leaf - 2-3 pieces;
onions - 4 pieces;
champignons - 300-400 g;
vegetable oil - 50-60 ml;
black ground pepper- to your taste.
Dough:
water - 400 ml;
salt - to your taste;
white wheat flour - 800 g.
Innings
onions - 5 pieces;
vegetable oil - 50 ml;
sour cream - 150-200 ml.

Preparation time: 01:20
Cooking time: 00:15
Servings: 6
Complexity: average

Cooking

We offer to try the most successful, delicious, nutritious option - dumplings with potatoes and mushrooms. A step-by-step recipe with a photo will help you properly prepare the filling, knead the dough, stick it beautifully and serve the dish to the table.

Filling

In the recipe, we will use the most simple mushrooms- champignons, for which you do not need to go to the forest, but just go to the nearest supermarket.

Dough

There are a lot of dough recipes for dumplings - on ice water, on kefir or whey, with vegetable oil or with an egg, custard. We offer you the simplest option - ordinary water, salt and flour.

Take water for the test warm or at room temperature, but not hot. Add salt to your taste and mix well. Pour into a large bowl in which you can conveniently knead the dough. Gradually add the sifted flour and knead the dough with a wooden spoon.
Remember! Flour must always be sifted before use, due to this procedure it will be enriched with oxygen and ready flour products become tender, soft and melt in your mouth.
When the dough is already hard to knead with a spoon, flour the work surface of the table and continue kneading on it by hand. To prevent the dough from turning out too steep, add flour in small portions during kneading. You will have to work long and hard with your hands, but as a result you will get a soft, elastic dough. It shouldn't stick to your hands. Be sure to let it rest, transfer to a bowl, cover with a clean kitchen towel and let it lie down for 10-15 minutes.

Vareniki and their serving

Traditionally, dumplings with potatoes and mushrooms are served with fried onions and sour cream.

Now divide the rested dough into four parts and form sausages out of them. Cut each sausage into several equal pieces.
Dip each piece in flour and roll out with a rolling pin into a circle about 3 mm thick. Do the same with all pieces of dough.
Everything is ready, you can start sculpting dumplings. On one palm, place a circle of dough, with the other hand, using a teaspoon, pick up the potato and mushroom filling and place it on the center of the circle.
Carefully connect the edges and make beautiful uniform tucks. Sculpt dumplings until you run out of dough or stuffing, put them on floured kitchen boards. Keep in mind that if you have a lot of dumplings, you can send some of them to the freezer. It is very convenient when after a working day there is neither time nor energy to cook dinner, you can only heat water in a saucepan and boil dumplings.
So, ready dumplings are waiting in the wings. Place a pot of water on the fire in which you will cook them, let the liquid boil. When the water boils in the pan, salt it and lay out the dumplings. After they float to the surface, let them boil for another 3-4 minutes, then use a slotted spoon to remove them and transfer to a bowl.
In the meantime, peel, wash and cut the onions into half rings. Heat the vegetable oil in a frying pan, add the onion and fry it until golden brown.
Add the fried onion to the bowl and stir. Please note that this should be done in a special way - not with a spoon, but cover the bowl with a lid and shake the contents so that the fried onions are evenly distributed over the dumplings. Be sure to serve them with sour cream.

These are such beautiful dumplings with potatoes and mushrooms, step by step recipe with a photo, we hope it will stay firmly and for a long time among your culinary passions.

Varenyky were most widely used in Ukrainian national cuisine. In this country, they are prepared without exaggeration in every home and restaurant. First, it's not difficult. Secondly, very, very tasty. Thirdly, there are so many fillings for making dumplings that every time you can discover a dish from a new side.

Selection of mushrooms for dumplings

Video:

What could be tastier than homemade dumplings? No industrial ones, even the most expensive ones, can compare with dumplings molded with love at home.

In terms of popularity, dumplings with potatoes take the rightful second place after cottage cheese dumplings, and for those who are fasting, they are in the first place. The filling is more complex, when mushrooms are added to the potatoes, it makes the taste of dumplings richer.

Another feature of the dumplings that I made today is the nature of the dough. Agree, it is delicious: when the dumplings have more fillings, and less dough, so that it is almost not felt and is almost “melting”. This is exactly the product you will get if you cook dumplings on custard dough. This test does not contain eggs. But the special method of its preparation makes the dough extremely elastic, which allows you to roll out cakes for dumplings very thinly. At the same time, dumplings always remain intact and do not tear during cooking.

Like store-bought ones, homemade dumplings can be frozen. This is very convenient: to cook a large amount for future use and always have an almost ready lunch or dinner on hand - you just need to boil it, and delicious dumplings with potatoes and mushrooms are ready.

Cooking time: about 1.5 hours

Ingredients

For dumpling dough

2 cups of flour
1 cup boiling water
2 tbsp. tablespoons of vegetable oil
a pinch of salt

For filling

4 potatoes
6 large champignons
1 onion
30 grams of butter (can be replaced with vegetable)
salt and pepper to taste.

Also take some sour cream to serve the dish.

Cooking

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First you need to prepare the dough, because it needs time to rest.
Sift the flour, add salt to it and vegetable oil.

Pour a glass of boiling water into the flour.

Using a spoon, quickly begin to stir the dough.

When it becomes difficult to do this with a spoon, start kneading the dough with your hands. But be careful not to get burned. The result should be a smooth soft dough.

Cover the dough with cling film and let it rest for 30 minutes. During this time, you will just prepare the filling.
To prepare the filling, peel the potatoes and cut into cubes.

Pour the potatoes with water, salt and boil until tender, then drain all the water and mash with a potato masher.

Finely chop the mushrooms.

Heat 15 grams of butter in a frying pan and fry the mushrooms in it over high heat.
While the mushrooms are cooking, peel and finely chop the onion.

Add the onion to the mushrooms and cook everything together until light golden brown. At the end of cooking, salt and pepper.

Mix boiled potatoes and mushrooms with onions.

Stir the filling well until smooth.

Now roll out the dough into a layer 1-1.5 mm thick. Using a cookie cutter or a simple glass, cut out cakes from the dough - blanks for dumplings.

Place a teaspoon of filling in the middle of each cake. Holding the minced meat with your hand, carefully seal the dumplings.

Vareniki with potatoes and mushrooms choux pastry cook very quickly - 2-3 minutes in boiling water. During cooking, they become translucent, and the dough turns out to be the most tender.

Serve hot dumplings, pouring melted butter and topped with a dollop of sour cream. Bon Appetit!

Of the large number of recipes for such a dish as dumplings, one of the most popular and favorite are dumplings with potatoes and mushrooms. The stuffing of potatoes and mushrooms has long been considered a classic. For the filling, oyster mushrooms or champignons are most often used, which can be bought in stores at any time of the year. But you can, if possible, use wild mushrooms, pre-boiled and then fried with onions. I have such an opportunity, so I suggest you cook delicious, hearty homemade dumplings with potatoes and wild mushrooms.

We will prepare the products according to the list.

Preparing the stuffing for dumplings. Peel potatoes, boil in salted water until tender.

While the potatoes are cooking, let's take care of the mushrooms. For the filling, I use wild mushrooms, in this case, frozen porcini, which I defrost in advance. I cut the mushrooms finely and fry in vegetable oil or a mixture of vegetable and butter, about 3-4 minutes.

Add finely chopped onion, continue to cook over moderate heat until browned. I add salt and pepper to taste.

I drain the water from the potatoes and knead the root crops until smooth.

I add mushrooms with onions to the puree, stir. I set the filling aside to cool.

I'm making dough.

I sift half the flour into a cup, add salt and pour in a slightly beaten egg.

I pour milk and water, knead the dough, gradually adding the remaining flour. I knead the dough well. Ready dough should not stick to your hands or to the table.

I add vegetable oil to the dough and knead it well again.

I cover the dough with a cup (or you can wrap it in cling film) and leave it at room temperature for 40 minutes to ripen.

The dough and filling are ready, you can sculpt dumplings. I separate a small piece from the dough, roll it into a tourniquet and cut it into equal pieces. I roll each part into a cake, dusting the work surface with flour if necessary.

I spread the filling in the middle of the cake, fasten the edges.

Similarly, I make the rest of the dumplings. I boiled the amount of dumplings I needed, and froze the rest.

A simple but tasty dish - dumplings with potatoes and wild mushrooms - is ready. Serve them with sour cream, butter or fried onions. Bon Appetit!

Cooked to the best mom's recipe, homemade dumplings will not leave indifferent even the most experienced skeptics. Thanks to the possibility of freezing, they can be stuck in reserve, then they will become your help if there is no time or opportunity to cook. A variety of filling options will satisfy any taste preferences, and the simple preparation of the dish will delight hostesses.

Each housewife has her own proven recipes, but there are also the main common cooking points:

How long does it take to cook dumplings with potatoes? This depends on the type of filling, if the ingredients have been pre-cooked and ready to eat, then the cooking time only provides for the readiness of the dough, in which case 3-5 minutes will be enough for us. If the filling is half cooked, then add another 10 minutes to the cooking time.
How to knead the dough for dumplings with potatoes and mushrooms? The main rule is that the dough should be cool. After kneading, it must be covered with a towel and left for 20-30 minutes, the flour will release the gluten and the dough will soften.
What else is suitable for filling dumplings with potatoes and mushrooms? In addition to the main ingredients, cheese (both hard and cottage cheese), onions, sour cream, herbs, garlic, salt, ground black pepper to taste.
How to properly serve a dish? Prepare a deep plate, roast, butter and herbs. Ready dumplings must be put on a plate, sprinkled with frying or add butter, and decorate with herbs on top. You also need to cook it correctly, in salted water. As soon as dumplings with potatoes and mushrooms boil, cook for 7 minutes and turn off. The main thing is not to overcook, otherwise the dish will lose its aesthetic appearance.

Vareniki with potatoes and dried mushrooms

Great recipe for all year round, dumplings with dried mushrooms are very fragrant, potatoes are always available, and dried mushrooms can be stored for a very long time.

List of products for the recipe:

any kind of mushrooms 250-400 gr;
boiled potatoes, a couple of large pieces;
bulb;
medium carrot;
butter or vegetable oil;
greens fresh or dried;
spices (salt, ground pepper);
flour 300-500 gr;
water 80-100 ml;
one chicken egg.

Add the egg, warm water and salt to the bowl with flour. Mix thoroughly.
Sprinkle the table with flour, shift the dough and continue to knead so that the dough starts to come off freely from your hands.
When the dough is ready, put it in the refrigerator for half an hour.

Soak the mushrooms first. Since we are dealing with dry friends, most likely they are forest brothers, which will make dumplings with potatoes and mushrooms more fragrant and tasty.
While the main ingredient swells, boil the potatoes and mash them.
We clean the onions and carrots. We cut the onion into cubes, and three carrots on a grater. Fry everything in a frying pan with oil.
We wash the mushrooms, cut and pour to the onions and carrots, simmer for another 7 minutes.
We combine all the ingredients together, knead, if the filling is dry, add milk.

Cooking:

We cut the dough into equal parts, roll them into bundles and cut them into small pieces the size of one dumpling.
Each piece must be dipped in flour and rolled into a circle with a rolling pin, but not thinly.
Put a teaspoon of filling on each circle, connect the edges with your hands or a fork.
We put water on the fire, salt. After boiling, we throw the blanks, cook until cooked, smear with butter or sour cream and you're done! In order to make our dumplings with potatoes smell even more like mushrooms, you can add a mushroom cube.

Recipe for dumplings with potatoes and salted mushrooms

To prepare this recipe for dumplings with potatoes, any salted (pickled) mushrooms will do, follow the instructions from the video, and everything will work out! Bon Appetit:

An interesting recipe for dumplings with raw potatoes and mushrooms

Very simple and delicious recipe dumplings with raw potatoes and mushrooms. The highlight of our delicacy will be raw potatoes in stuffing and choux pastry, since such dumplings are cooked longer. You can choose mushrooms according to your taste and budget.

Composition of products:

mushrooms;
two chicken eggs;
water 350-450 ml;
spices to taste;
half a kilo of potatoes;
wheat flour 600-800 gr;
butter 80 gr.

Meal preparation:

For the dough, mix flour, boiling water and salt. You need to mix quickly and thoroughly, then let the dough cool, throw in the eggs and knead it on the table with flour.
We clean and finely chop the potatoes, we cut them, and not three, do not be lazy, otherwise the dish will significantly lose its taste.
We clean the onion, cut it into cubes and fry in butter until golden brown.
Mushrooms are washed under water, cleaned, if necessary - pre-boil (for forest representatives), finely cut and stew with onions.
We send the contents of the pan to the potatoes, salt, pepper, you can add garlic.
We roll out the cakes, add the filling and sculpt the blanks. Potatoes can darken over time and release juice, so such dumplings will not last long, except perhaps in the freezer. They also cook a little longer, after boiling for 10-15 minutes. When serving, you can decorate with sour cream and herbs.

Recipe for dumplings with potatoes, mushrooms and lard - overeating

Grandma's recipe for satiety and juiciness for dumplings. It is very easy to make such a tasty dish, everything is the same as when cooking ordinary dumplings with potatoes and mushrooms, but we add the secret ingredient - lard.

Food basket:

vegetable oil;
salt, pepper, spices;
flour of the highest grade;
water or milk;
potato tubers;
raw pork fat;
mushrooms;
one egg;
onion.

Let's get started:

My potatoes, peel, cut into four parts and set to boil.
Cut the salo into cubes and heat in a frying pan. Add the onion to the fat, followed by the mushrooms and spices. All this is mixed, simmer until cooked. You can immediately set aside part of the fried onions for dressing.
Place flour, vegetable oil, salt and warm water into a bowl. We knead a tight dough, leave it to reach, wrap it in cling film or a plastic bag for 20-40 minutes.
We strain the boiled potatoes, press on mashed potatoes, add a raw egg. Mix potatoes with mushroom base and lard. The filling is ready.
We take out the dough, it should become soft, elastic and not stick to your hands. We divide into three parts. We roll the tourniquet, cut it into pieces and roll out the cakes. Add stuffing and make dumplings. While you can put water on the fire for cooking. When the water boils, throw salt and blanks, cook for 10-12 minutes and enjoy your meal.

Wonderful dumplings with potatoes and fried mushrooms

Recipe step by step cooking dumplings with potatoes and fried mushrooms presented in the video review. In our case, champignons are used, but this is not important, any mushrooms available to you will more than replace them.

How delicious to cook dumplings with potatoes, mushrooms and cheese?

A charming, mysterious recipe with a slight hint of smoke. Surprise your family with new culinary masterpiece. Dumplings with mushrooms and cheese are absolutely easy to cook, but such dumplings are more satisfying and unusual. By experimenting with smoked sausage cheese, you can quickly cook delicious food, and the video recipe will tell you how to make dumplings with potatoes, cheese and mushrooms:

Recipe for lean dumplings with potatoes and mushrooms

Lenten dumplings with mushrooms - great dish for women who watch their figure, as well as during religious fasting for a change in the table. Properly cooked according to taste characteristics lean dumplings are in no way inferior to their high-calorie counterparts with potatoes and mushrooms. The recipe uses such a type of mushroom as champignons, but this does not impose absolutely any restrictions, lean dumplings with potatoes can pleasantly surprise you with other types of mushrooms. Mashed potatoes in dumplings, for a lean option, you can replace raw potatoes, watch the video recipe and learn how to cook.

Fried dumplings with mushrooms

Are you used to the fact that dumplings can only be boiled? And that's not true! Fried dumplings with potatoes and mushrooms - original recipe, which diversifies your arsenal.

So, we need:

mushrooms;
potato;
milk;
spices;
eggs;
butter;
flour.

First, the dough, he needs to stand, walk, swell. Pour milk into the flour, beat the egg and spices. Knead, cover and allow time for the gluten to react.
We wash potatoes, peel them, cut them into pieces and mash them.
Next, onion, you need a lot of it, cut into small cubes and fry in oil until golden brown. We select half of the onion for frying dumplings.
We washed the mushrooms, clean them from sand, dirt, stains and other things. Cut into slices and fry with onions. If you use forest species, then cook them for an hour before stewing. Dried and frozen can also be used, as well as canned, the filling will be delicious.
Combine puree and mushroom preparation, knead and there is a filling.
The dough is already ready, we sculpt the blanks and weld them until half cooked, then pour them into a pan with pre-cooked onions and fry for another 5 minutes. It is better not to cover with a lid, then a golden, crispy crust will appear. Decorate with greens, eat for health!

In addition, we invite you to watch a video on how to deliciously fry dumplings in a pan. Happy viewing:

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Mushrooms are able to give any dish a unique taste and aroma. The dishes in which they serve as the basis are loved by many. And among them are dumplings with mushrooms.

Experienced housewives will spend no more than an hour preparing a dinner of dumplings with mushrooms, even if they have to use forest mushrooms for this. A novice cook may need a little more time, but he will also get a delicious dish if he knows the features of the technology for its creation.

As a filling for dumplings with mushrooms, you can use champignons, porcini mushrooms, honey mushrooms and others. However, they must be prepared depending on which category they belong to. Some mushrooms need to be soaked beforehand, and almost all forest mushrooms need to be boiled until cooked before being put into the stuffing. Champignons and porcini mushrooms are good because they are lightly fried enough, after which you can already stuff dumplings with them.
For filling, you can use not only fresh mushrooms but also frozen and dried. If you decide to use a frozen product, you must first defrost the mushrooms and wait for the excess liquid to drain from them. dried mushrooms you need to fill it with water and wait until they restore their size (swell).
It is of great importance. If it is hard, dumplings will not be very pleasant to eat. However, too tender dough may break during cooking, which will also not improve the taste and appearance ready meal. To do good dough you should know a few secrets. First, the flour must be sifted. Secondly, vegetable oil can be added to the dough for elasticity. Thirdly, the test must be given the opportunity to “rest”. If you take into account all three points, the dough will turn out soft, but elastic, the dumplings will retain their shape.
Dumplings with mushrooms are steamed or boiled in water. Most often, the second method is used. So that dumplings do not stick together, they are dipped into boiling water, and not all at once, but one at a time. They need to be cooked in plenty of water. A wide-bottomed pot works best for this.
Vareniki with mushrooms can stick together even after cooking. To prevent this from happening, grease them with butter or sour cream immediately after you take them out of the pan.

cooking recipes

Vareniki with mushrooms

Ingredients

Champignons (500 g)
Onion (1 pc.)
Wheat flour (4 tbsp.)
Egg(1 PC.)
Sunflower oil (5 tablespoons)
Water (1 cup)
food salt(taste)

Cooking

Mushrooms, like a sponge, absorb water very easily and quickly. Therefore, it is recommended that you do not wash the mushrooms before starting cooking, but wipe them with a damp cloth or simply peel them with a sharp knife. Then finely chop the peeled mushrooms and put them in a frying pan heated with vegetable oil.

Peel the onion and cut it into small pieces. When the mushrooms in the pan decrease in size and acquire a golden crust, add the onion to them, mix and salt to taste. Ready stuffing put on a separate plate. There, the mushrooms will drain enough from excess oil and cool.

Prepare the dough for dumplings. To do this, sift the flour into a deep bowl, add water, egg and salt. Mix everything and whisk. This dough should be pretty tough. Form the dough into a convenient form for storage, wrap it in cling film and refrigerate for about half an hour.

The basis for future dumplings can be prepared in several ways. Choose the most convenient for you. The whole dough can be divided into several small parts and rolled out one by one on the countertop, cutting out the shapes with a glass. You can also roll parts of the dough into sausages, cut them into small pieces and roll each one separately. Put a teaspoon of mushroom filling in the middle of the finished roundels.

Gently bring the edges of the dumpling together and wrap the dough or press it tightly with your fingers, as shown in the photo. If this is not strong enough, then during the cooking process the dumpling may come apart. Sprinkle the finished dumplings with flour and put in the freezer. Or cook right away.

Boil a little salty water in a saucepan and send dumplings there. They cook quickly, within 7-10 minutes. As soon as they emerge, you can take it out with a slotted spoon and serve it with chopped herbs and sour cream. Vareniki with champignon mushrooms are ready.

Vareniki with potatoes and mushrooms

Ingredients

Wheat flour- 1 glass
egg - 1 pc.
water - about 1/5 cup
butter - 2 tbsp. l.
salt - to taste
potatoes - 400g
onion - 1 pc.
butter - 1 tbsp. l.
dried mushrooms - 100g
salt, ground black pepper, dill and parsley - to taste

Cooking

For the filling, pour mushrooms with water or milk and leave for 1-2 hours.
Drain the milk from the mushrooms, squeeze them lightly and fry in vegetable oil along with finely chopped onions.
Peel potatoes, boil in salted water and mash. join together mashed potatoes, mushrooms with onions, add salt, pepper, chopped herbs to taste, mix well.
Sift flour. V cold water add the egg, salt, everything carefully. Gradually, stirring, add flour and knead not very steep dough. Sprinkle with flour, cover with a towel and let stand for 30-40 minutes.
Roll out the dough into a thin (about 1.5 mm thick) layer, squeeze out round cakes with a glass.
Put a teaspoon of cooked minced meat on each cake, brush the edges of the dough with beaten raw egg and connect.
Curl the edges.
Dip dumplings with potatoes and mushrooms in salted boiling water and cook until they float to the surface. Drain in a colander or sieve to drain the water. Serve hot with butter and sour cream.

Vareniki with meat and mushrooms

Vareniki is a dish of all times and peoples. Among the cuisines of the world, perhaps, one cannot find one where they would not be cooked. Of course, they are there under other names, but the meaning is the same: dough with filling, boiled in water. For us, dumplings have always been a dish of Ukrainian cuisine, but they are not in last place in Russian either. Try to cook them with boiled meat and mushrooms. It is very tasty and satisfying.

Ingredients:

Wheat flour 2 tbsp.
Salt 0.5 tsp
Sunflower oil 3 tbsp. l.
Water 0.8 tbsp.
Onion 1 pc.
Sunflower oil 30 ml
Champignon 150 g
Boiled chicken 300 g
Ground black pepper to taste

Cooking

To prepare dumplings with meat and mushrooms, we need the following products: flour, hot water, salt, sunflower oil, boiled meat (I have chicken), onions and champignons. We sift the flour. Salt.

Add refined sunflower oil. Pour into flour with salt and sunflower oil hot water but not boiling water. Its temperature should be approximately 65–70 degrees C. We knead a cool, elastic, non-sticky dough. It is a pleasure to work with him. Let the dough rest for 30 minutes.

While the dough is resting, make the filling for the dumplings. Peel the onion, wash and cut. Pour a little into the pan sunflower oil and fry the onion until golden brown. We clean the mushrooms, wash them and cut them very finely.

Add the mushrooms to the chopped onions in the pan. Simmer for 5-7 minutes. Grind boiled meat. I have chicken. We combine the chopped meat with onions and mushrooms. Salt and pepper to taste, mix. The filling is ready. Cut off a small piece from the dough and roll it into a layer. Cut out circles with a glass or cup. In each circle we put the filling of boiled meat, mushrooms and onions. We make dumplings.

Thus, we proceed with all the dough and filling. From the specified amount of ingredients, 40 pieces of dumplings are obtained. We send dumplings into boiling salted water. As soon as the dumplings float, cook them for another 7-10 minutes.

Some cook for only one minute or even get it right away. In this case, they will still be raw. Dumplings with boiled meat and mushrooms are ready.

Serve them with sour cream for breakfast, lunch or dinner. Bon Appetit!

Vareniki with potatoes, mushrooms and fried onions

When rolling out blanks for dumplings from dough, stack them on top of each other, lightly dusting with flour, and be sure to cover with a towel or film so that their edges do not dry out. If you want the dumplings to turn out perfectly the same, roll out the dough into a layer 2 mm thick and cut out the mugs with a glass.

Ingredients

500 g flour
1 egg
vegetable oil
1 large onion for serving
For filling:
300 g potatoes
1 medium onion
60 g champignons
vegetable oil
salt, freshly ground black pepper

Cooking

For the dough, sift the flour with a slide, make a well, add the egg, 10 ml of butter, salt. Knead the dough by gradually adding 175 ml of water and another 10 ml of oil. Let the dough rest under a towel for 30 minutes.

Boil potatoes until soft, mash. Cut the onion and mushrooms into cubes, fry in oil for 10 minutes, mix with mashed potatoes, salt. Onion for serving, cut into thin rings, fry in a large amount of oil until crispy, dry on paper towels.

Cut the dough into pieces, roll into sausages with a diameter of 4 cm, cut across pieces of 1 cm, roll out round cakes, dusting them with flour. Stack on top of each other. Place a spoonful of filling in the center of each cake. Connect the edges, pinch and put on a tray. Before cooking, dumplings can be frozen for 30 minutes. Cook dumplings in salted boiling water for 8-12 minutes. Serve dumplings with potatoes and mushrooms with fried onions.

Vareniki with cabbage and mushrooms

Ingredients

white cabbage - 300 g
mushrooms - 150 g
onion - 1 pc.
wheat flour - 265 g
milk - 300 ml
egg - 1 pc.
vegetable oil, salt

Cooking

Sift 2 cups of flour into a deep bowl, add 300 grams of milk and 1 egg, salt and knead the dough. We leave it for half an hour.
Cut the onion and mushrooms, chop the cabbage. Separately, fry the onion, cabbage and mushrooms until golden brown, combine everything and salt to taste. Let the stuffing cool down.
We put a pot of water on the fire. We return to the test. We divide it into equal parts, which we roll out thinly and cut out circles from them. We fill these circles with the cooled filling and connect the edges.
Throw dumplings into boiling salted water. As soon as the water boils again, reduce the heat to medium and let it boil for 5-7 minutes. Dumplings stuffed with cabbage and mushrooms are ready. Bon Appetit!

Secrets of delicious dumplings

How to cook delicious dumplings, as they say, "lick your fingers"? Tips for beginners and advanced cooks:
Boil the water for the dough and cool.
If there is too much flour in the dough, then it is difficult to sculpt neat dumplings from it, and this will affect the taste. Therefore, flour should be introduced in small portions to control the consistency.
Vareniki can be boiled in water or steamed. And you can form dumplings not only manually, but also with the help of dumplings.
Onion frying is a traditional addition to the dish. The onion cut into half rings is fried in oil until golden brown and laid out on top of the dumplings.
The filling can be prepared with both fresh and dried, frozen and pickled mushrooms.
Instead of champignons, honey mushrooms, chanterelles and other mushrooms that you like are suitable.
If you haven't eaten dumplings, then you can fry them in oil until golden brown. It will turn out a more high-calorie, but very tasty dish.

More dumpling recipes different stuffing, you can find , and . Indulge in homemade dumplings self made. You'll see, everyone will be happy!