How to cook dumplings with mushrooms and potatoes: 5 secrets delicious!

How to cook dumplings with mushrooms and potatoes? Are there secrets to this dish? How to apply and make it even better? Learn all about the popular dish of Ukrainian cuisine!



1 hour. 2 portieren complexity

The origin of dumplings

Culinary masterpieces from unleavened dough and various fillings can be found in many cuisines of the world. Famous for them in Italy, where such food is the cult of the perfect meal. There are such delights and China. But the birthplace of dumplings believe it was the Ukraine, although their analogues (e.g., dumplings or dumplings) are present in the diet of all Slavic peoples. And their popularity surpasses even the most tender pancakes made from potatoes.

It is believed that dumplings is the dish, filling no meat. This is not true, as in the classical Ukrainian cuisine prepared them with chopped meat and cheese, stewed cabbage, cherries, berries. But one of the most delicious dishes are vareniki with potatoes and mushrooms: champignons, chanterelles, honey mushrooms… the choice of the latter is not restricted — for delicious toppings, you can use any variety. The easiest way for city dwellers to purchase oyster or similar mushrooms, and dried mushrooms in blocks.

Recipe dumplings with potatoes and mushrooms

So, how to cook dumplings with potatoes and mushrooms? For this you will need a minimum of 1 hour of time and the following products (based on the amount for 2 servings):

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

The cooking process

  • Start to cook dumplings with mushrooms and potatoes with the dough. In a large bowl or working surface sift the flour, shape of her mound, make a well in the center.
  • Break 2 eggs, separate the whites from the yolks, add in flour just the egg yolks.
  • Pour melted butter and water.
  • Gradually knead the dough, starting from the center. You should get a tight mass.
  • Wrap the dough in cling film, refrigerate for half an hour.
  • Start the filling: peel and put to boil potatoes, wash and slice the mushrooms, peel and finely chop onion.
  • In a frying pan, heat the tablespoon of vegetable oil, saute the onions until transparent. Add mushrooms, cook until evaporated moisture.
  • When the potato is cooked, carefully drain the water and mash it into a puree. Ready mix mushrooms with onion, add parsley, salt, pepper.
  • Roll out the dough to a thickness of 1-2 mm, cut into circles of equal diameter (convenient to do it with a glass or a Cup).
  • In the center of each circle put the filling (about 1 teaspoon).
  • Zasypnica edge in the usual way or “pigtail”, alternately bending the edge in different directions, and pressing it.
  • Boil the dumplings in boiling salted water. Readiness test is approximately 4 minutes after boiling.
  • Serve hot.
  • 5 secrets of making perfect dumplings

    It would seem that what can be the subtleties when cooking dumplings with mushrooms and potatoes? But experienced women know how to make the dish truly perfect and facilitate the cooking process.

  • To the dough is elastic, not add salt during kneading. And the water just pour ice-cold, pre-aged in the freezer.
  • To the edges of the dough sticking together well, brush the entire body before cutting into circles with egg white (it’s yours to keep after you add the yolks to the flour). Apply a thin layer of protein, not abundant.
  • If you use dry mushrooms before cooking them, pour boiling water for 20 minutes. After that drain the water into a bowl (do not pour). Themselves to slice the mushrooms (if left as is, they will greatly increase in size during cooking).
  • If you use fresh mushrooms, it is not recommended to soak in water and do long wash, as these mushrooms are actively absorb moisture. You can remove the top skin with a knife or a quick spolocnosti, and then each fungus wipe clean with a paper towel.
  • If you still have water after soaking dried mushrooms, it can be used for boiling dumplings, then the mushroom flavor will become more intense. Or prepare on the basis of its delicious sauce for serving the dishes.
  • How to serve the dish

    Recipe dumplings with potatoes and mushrooms known to you. Left to learn how to apply them correctly. In traditional Ukrainian cuisine, there are 2 options for submission.

    • With sour cream — it should be a lot. Ideally, the bowl with sour cream placed in the center of the table, near the dish. And everyone puts as much as he needs. If you adhere to a portion of the flow, gently spread the sour cream across the surface of the pierogies.
    • With fried onions — large onions should be finely chop, fry until cooked in vegetable oil. Received zazharkoy watering dish with dumplings or added to each plate at a portion of the flow.

    If you want to try something new, cook a delicious sauce. Fry in a pan the chopped onion and garlic (a few cloves), add diced mushrooms, water from soaking dried mushrooms (if using), a teaspoon of dry thyme, salt and pepper. Sauté the mixture for 10 minutes, pour 50 ml of cream and 150 g of sour cream, reduce heat and uvarovite until thick.

    Sure, with traditional or new serving, your dumplings are incredibly delicious!

    Video: dumplings with mushrooms and potatoes

    How to cook dumplings with mushrooms and potatoes: 5 secrets delicious!





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