Article Contents

  • 1 Origin dumplings
  • 2 Recipe Dumplings with potatoes
    and mushrooms
    • 2.1 cooking process
  • 3 5 secrets to cooking perfect dumplings
  • 4 How to submit a dish
  • 5 Video: dumplings with mushrooms and potatoes

Origin dumplings

Culinary delights made from unleavened dough and a variety of fillings can be found in many cuisines of the world.Italy is famous for them, where such food is elevated to the cult of the perfect meal.There are similar delights in China.But it is considered the birthplace of dumplings Ukraine, though their analogues (eg, ravioli or dumplings) are present in the diet of all Slavic peoples.And their popularity surpasses even the most gentle of potato pancakes.

believed that dumplings dish is called, in which there is no meat stuffing.This is not true, as in the classical Ukrainian cuisine prepared them both with minced meat and cheese, stewed cabbage, cherries, berries.But one of the most delicious food options are dumplings with potatoes and mushrooms: mushrooms, chanterelles, mushrooms ... Choosing the latter is not limited to - any sort of ideal for a tasty filling.The easiest way to urban residents to purchase or oyster mushrooms are the same, as well as the dried mushrooms in briquettes.

Recipe Dumplings with potatoes and mushrooms

So, how to make dumplings with potatoes and mushrooms?To do this, you need at least 1 hour of time, and the following products (based on the volume to 2 servings):

  • 220 g of flour,
  • tablespoon butter (previously melted),
  • 2 egg yolks,
  • 5tablespoons of water,
  • 300 grams of fresh mushrooms or dried 100,
  • 3 large potatoes,
  • 1 onion,
  • parsley,
  • salt and pepper.

cooking process

  1. Start to cook dumplings with mushrooms and potatoes with dough.In a large bowl or on a work surface, sift the flour, form a mound of it, make an indentation in the center.
  2. Break 2 eggs, separate the whites from the yolks, add the yolks to the flour only.
  3. Pour melted butter and water.
  4. Gradually knead the dough, starting from the center.You should get a tight mass.
  5. Wrap the dough with cling film, clear in the fridge for half an hour.
  6. Proceed with filling: peel and put to boil potatoes, wash and slice the mushrooms, peel and finely chop the onion.
  7. Heat in a pan of vegetable oil, fry the onion until transparent.Add the mushrooms, cook until the moisture has evaporated.
  8. When the potatoes are cooked, carefully pour off the water and mash it into puree.Mix with the prepared mushrooms and onions, add the parsley, salt and pepper.
  9. Roll out the dough to a thickness of 1-2 mm, cut into equal diameter circles (it is convenient to do a glass or cup).
  10. In the center of each circle put the filling (about 1 teaspoon).
  11. Pinch the edges in the usual way, or "pigtail", alternately bending edge in different directions, and pressing it.
  12. boiled dumplings in boiling salted water.Readiness Test is reached after about 4 minutes after boiling.
  13. Serve hot.

5 Secrets ideal cooking dumplings

It would seem that what can be subtlety when cooking dumplings with mushrooms and potatoes?But experienced hostess knows how to make the dish a truly perfect and facilitate the cooking process.

    1. to the dough turned out elastic, do not add salt to it at the time of kneading.And the water just pour ice, pre-soaked in the freezer.
    2. to the edge of the dough is well glued together, the whole layer of grease before cutting to the egg white circles (he stays after you add the yolks to the flour).Apply a thin layer of the protein is not abundant.
    3. If you are using dried mushrooms before cooking they should pour boiling water for 20 minutes.Then drain the water into the bowl (do not pour).Sami mushrooms cut (if left as it is, they greatly increase in size during cooking).
    4. If you use fresh mushrooms, they are not recommended to soak in water and in general for a long time to wash, as these mushrooms actively absorb moisture.You can remove the upper skin with a knife or vspolosnut quickly, and then each fungus is wiped clean with a paper towel.
    5. If you left the water after soaking dried mushrooms, it can be used for boiling dumplings, then the mushroom flavor will be even more crowded.Or cook her delicious sauce-based dishes for feeding.

How to submit a dish

Recipe Dumplings with potatoes and mushrooms you know.It remains to find out how to apply them.In the traditional Ukrainian kitchen, there are 2 delivery options.

  • with sour cream - it should be a lot.Ideally, put a bowl with sour cream in center of the table, next to the dish.And everyone puts as much as he needs.If you stick to the batch feed, carefully spread sour cream over the entire surface of the dumplings.
  • with fried onions - large bulbs should be cut into small pieces and fry until cooked in vegetable oil.The resulting zazharki sprinkle the dish with dumplings or added to each plate with a batch feed.

If you want to try something new, cook a tasty sauce.Fry in a pan chopped onion and garlic (a couple of cloves), add the chopped straw mushrooms, water from soaking the dried mushrooms (if any), a teaspoon of dried thyme, salt and pepper.Boil for some 10 minutes, the mixture, pour 50 ml cream and 150 g sour cream, reduce heat and boil down until thick.

confident with a traditional or new feed your dumplings are incredibly delicious!

Video: dumplings with mushrooms and potatoes