Potatoes dumplings recipe with mushrooms

Probably, there is not a single person who has never eaten potatoes dumplings. They are good because their taste can be varied by adding mushrooms to mashed potatoes. Moreover, you can use both fresh mushrooms and canned ones.

Dumplings are boiled for only 5-7 minutes, so the filling for them is made from completely ready-to-eat products. This is especially true for mushrooms. Fresh mushrooms are first fried in a pan with onions, brought to full readiness, and then combined with mashed potatoes. The exception is wild mushrooms, which are also recommended to be boiled before frying.

Canned mushrooms are added to the already fried onions, heated all together to get rid of the liquid, and then also combined with mashed potatoes. You can also use salted mushrooms. But before you combine the mushrooms with onions, they need to be soaked well to remove excess salt.

For potato filling, onions are sautéed in margarine, butter or ghee. That is, on the fat that thickens when cooled. But vegetable oil can make the filling liquid, especially in the case when the liquid was not completely drained from the potatoes.

Dumplings, perhaps, will seem difficult to someone, but the result will please loved ones. The dough recipe is very simple and can be made with water, kefir (other fermented milk products) and even sour cream.

The ideal filling is boiled potatoes, if time is short, you can try to make them raw (grated and squeezed), only you need to cook them a little longer.

But, most importantly, do everything with love, it will definitely affect the final result. You can also involve the whole family in the process of modeling dumplings, this unites and unites, helps to appreciate the work of loved ones.

Step by step method

Step 1

Pour flour into a bowl suitable for kneading dough. Put salt. Break an egg into a glass, pour cold water to the top.
Step 2

Combine flour with liquid ingredients.
Step 3

Mix everything well, and then put it on the table and knead thoroughly with your hands until you get a moderately tight, homogeneous dough that will not stick to your hands. Wrap it in cling film, leave it on the table for half an hour (longer if possible).
Step 4

Boil potatoes until soft, drain completely. Mash the potatoes into a puree.
Step 5

Finely chop the onion, fry it in margarine until the state you need.
Step 6

Put the mushrooms from the jar on a cutting board, finely chop. Combine with onions.
Step 7

Fry everything together for 3-5 minutes until the liquid evaporates. Transfer the onions and mushrooms to a bowl with mashed potatoes. Put in the spices. Mix well. Cool down.
Step 8

Divide the dough into several parts, form sausages. Cut each of them crosswise into small pillows.
Step 9

Roll the pieces of dough into cakes, roll in flour so that they do not stick together. Cover with a towel.
Step 10

Roll each cake into a thin plate, put the filling on it.
Step 11

Blind the dumplings in a way convenient for you, carefully pinching the edges.
Step 12

Dip them in boiling water, stir until they float to the top, otherwise the dumplings may stick to the bottom of the pan. Boil them in plenty of salted water until tender. Use a slotted spoon to catch the dumplings from the water, put them on a dish, pour over with melted butter, sprinkle with chopped herbs, chosen to your liking.