How to cook dumplings with mushrooms

The variety of dishes for home cooking is amazing and often the housewives get lost, reducing the arsenal of their cooked 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.

Salted, pickled, dry and frozen mushrooms are used. The article also talks about how to cook fresh (or raw) dumplings with milk mushrooms. After reading the proposed recipes, you can choose the option that suits your family in terms of taste. We hope that dumplings with mushrooms will become a frequent guest on the table in your home. A recipe with photos will help you prepare delicious and juicy dumplings with milk mushrooms, illustrating not only the cooking process, but also the final design of the dish.[ »wp-content/plugins/include-me/ya1-h2.php»]

Vareniki with dry mushrooms

Ingredients:

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

For the filling:

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

For the sauce:

• 1 bulbs
• 2–3 tbsp. tablespoons of vegetable oil
• 1 st. spoon of flour

1. Before preparing dumplings with dry milk mushrooms, sift the flour, beat in an egg, salt and, gradually adding milk diluted with water, knead a plastic and not too steep dough.
2. Leave the thoroughly kneaded dough for 30 minutes, covered with gauze or a light towel, at room temperature.
3. Roll out the dough into a thin layer, cut lengthwise 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 it into a triangle and pinch the edges.
5. Drop the dumplings one by one into the boiling salted water.
6. Put salt at the rate of 1 teaspoon per 3 cups of water.
7. After 8-10 minutes, remove the finished dumplings that have floated to the surface with a slotted spoon.
8. Serve drizzled with sauce.
9. For the filling, boil 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. Boil rice until cooked 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 cups flour
• 1 glass of water
• 1/2 eggs
• 1 h. Spoon of 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 bulb
• 2 Art. tablespoons vegetable oil
• 1 st. a spoonful of butter
• fat
• dill or parsley
• pepper and salt – to taste

[ »wp-content/plugins/include-me/goog-left.php»]Knead the flour, eggs and water into an unleavened dough and leave it for 30 minutes at room temperature. 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 2 cm intervals. Cover the filling with the edge of the dough, press the top layer of dough against the bottom layer around each ball and cut out the dumplings with a special mold with pointed edges with a bent rim (for clamping). Lay the finished dumplings in one row on a board sprinkled with flour. Dip prepared dumplings one at a time into boiling salted water, 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 per 3 cups of water. After 8-10 minutes, remove the finished dumplings that have floated to the surface with a slotted spoon and let the water drain. Serve sprinkled with chopped herbs, with hot vegetable oil and fried onions in it. For the filling, boil the peeled potatoes and mash them hot into a puree. Fry the onion together with finely chopped and fried pieces of lard. Then add boiled and finely chopped mushrooms and fry everything 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 flour
• 1 glass of water
• 2–3 tbsp. tablespoons of vegetable oil
• 1 pinch of salt

For the filling:

• 500 g cabbage
• 1 salted herring fillet
• 4 things. mushrooms
• onion, vegetable oil, pepper and salt – to taste

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

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How to make dumplings with milk mushrooms and beans

Ingredients:

• 1 cup flour
• 1 / 2 cup water
• 1 egg
• salt – to taste

For the filling:

• 100 g dried mushrooms
• 1 cup beans
• 2-3 bulbs
• 2–3 st. spoons 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 it in a slide and, having made a hole, pour in the beaten egg, water and salt. Knead the dough not very hard, 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 lengthwise into strips 6 cm wide, then cut the strips across to make square pieces of dough. Put 1 teaspoon of filling on each, fold into a triangle and pinch the edges. Drop the dumplings one by one into the boiling salted water.

Put salt at the rate of 1 teaspoon per 3 cups of water.

After 8-10 minutes, remove the finished 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 a puree from the prepared beans, rub it with finely chopped onion fried in lard, thinly sliced ​​boiled mushrooms, red pepper and salt.

How to make dumplings with milk mushrooms

For the dough:

• 2,5 cups wheat flour
• 1 egg
• 0,5 teaspoon salt
• 1 / 4 cup water

For the filling:

• 100 g dried white mushrooms
• 3 bulbs
• 2 tablespoons butter

Before making dumplings with mushrooms, brew 1/10 of the flour with 1/3 of the total amount of boiling 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 uniform and elastic. Let the dough rest for 40 minutes. Pass the soaked and boiled dried mushrooms through a meat grinder, mix with finely chopped onion and fried in butter. Form dumplings from the dough and filling and boil them in salted water. When serving, drizzle dumplings with warmed butter.

Vareniki with salted milk mushrooms and potatoes

For the dough:

• 2,5 cups wheat flour
• 1 egg
• 0,5 teaspoon salt
• 1 / 4 a glass of water.

For the filling:

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

For watering:

• 1 tablespoon sunflower oil
• 1 bulb.

To prepare dumplings with salted milk mushrooms and potatoes, brew 1/10 of the flour with 1/3 of the total amount of boiling 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 uniform and elastic. Let the dough rest for 40 minutes. Pass 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 over the dumplings with warmed sunflower oil mixed with fried onions.

Vareniki with salted mushrooms

For the dough:

• 350 g flour
• 1 egg
• 1,25 cup water
• salt

For the stuffing:

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

For the sauce:

• 1 medium onion
• 2 Art. tablespoons vegetable oil
• 2 tbsp. tablespoons (without top) flour

Prepare the dough, mold it into dumplings with salted milk mushrooms and dip them into boiling salted water and cook until tender. Drain in a colander, pour over with hot water, dry, put in a bowl and pour over the sauce. Instead of sauce, you can use vegetable oil in which the onion is fried. Vareniki can be served hot or cold. Minced meat preparation. Rinse the mushrooms well in hot and cold water, pour a small amount of cold water, let it boil, reduce heat and cook until tender. Throw 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 gauze.

The broth should be no more than 1 cup (if you get 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. Washed rice pour 1/2 cup boiling water and cook the porridge, stirring it occasionally so as not to burn. Mix the prepared porridge with prepared mushrooms and onions. Cool down. Sauce preparation. Chop the onion, fry in oil until golden brown, add flour, stir and, gradually stirring, pour in the mushroom broth. Let it boil and pour over dumplings with this sauce.

Vareniki with fresh mushrooms

For the dough:

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

For the stuffing:

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

Prepare dough. In order to start cooking dumplings with fresh mushrooms, roll out the dough into a thin layer, cut out circles, put cold filling in them, connect the edges, pinch tightly and boil the dumplings in salted boiling water. Put dried and cooled dumplings in a deep salad bowl and pour salted curdled milk or sour cream. Minced meat preparation. 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 crackers, pepper, add greens, knead the mass and cool.

Recipe for dumplings with raw milk mushrooms

For the dough:

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

For the stuffing:

• 2 cups raw mushrooms
• 2 bulbs
• 2 tbsp. spoons of lard
• 1 st. a spoon of vegetable oil

According to this recipe for dumplings with raw milk mushrooms, combine the mushrooms passed through a meat grinder 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 into a layer. Cut out cakes from it, put the minced meat in the middle of each, form dumplings. Cooked dumplings boil in salted water.

Vareniki with frozen mushrooms

For the dough:

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

For the filling:

• 200 g cabbage
• 50 g frozen mushrooms
• 1 bulb
• vegetable oil
• salt

For the sauce:

• 2,5 glasses of mushroom broth
•  4 teaspoons flour
•  2,5 cups sour cream, 2 tablespoons butter, salt.

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

See how to cook dumplings with mushrooms in recipes with photos that illustrate each culinary step in the process of preparing the dish.