I recently discovered a recipe for choux pastry in milk for dumplings and dumplings, I found it on a Polish culinary website. Now I cook it only according to this recipe. The dough is easy to work with, it practically does not stick to the rolling pin and hands, while remaining elastic and obedient.

I prepare food according to the list.

First, I make mushroom stuffing for dumplings. Defrost mushrooms, scroll through a meat grinder.

I cut the peeled onion into cubes.

I fry the onion in vegetable oil until golden brown.

Add chopped mushrooms, salt and black pepper to taste to the onion in the pan.

I mix the mushroom mass, fry for about 20 minutes over medium heat.

I'm sifting flour. I separate the proteins from the yolks (the proteins will not be useful to us). I add salt, butter at room temperature, yolks to the flour.

I add boiling milk.

I knead the dough, put it in a bag and let it rest for about 15-20 minutes.

I take 1/3 of the dough, roll it out thinly. When working with the dough, it is practically not necessary to use flour for dusting, just a little bit.

I cut out circles with a thin glass.

I spread the filling on each circle of dough.

I make dumplings. Thus, I cook dumplings with mushrooms from the rest of the dough.

In a saucepan I bring water with salt to a boil, put half of the dumplings into it, mix.

After the dumplings float to the top, cook them for about 8 minutes, stirring occasionally.

At this time, I am preparing the frying - I bring the diced onion in vegetable oil to a golden color.

I take the dumplings out of the water and into a bowl.

I sprinkle them with fried onions.

Then I cook the second part of the dumplings. Mushroom dumplings are ready!

I serve them with sour cream.

Good appetite!

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.

Cooking features

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 the filling, you can use not only fresh mushrooms, but also frozen and dried ones. 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 need to be filled with water and wait until they restore their size (swell).
• Dough matters a lot. 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 of the finished dish. In order to make a 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.)
• Chicken egg (1 pc.)
• Sunflower oil (5 tablespoons)
• Water (1 cup)
• Edible salt (to 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. We spread the finished filling in 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 are prepared quickly, within 7-10 minutes. As soon as they float, you can take it out with a slotted spoon and serve with chopped herbs and sour cream. Vareniki with champignon mushrooms are ready.

Vareniki with potatoes and mushrooms

Ingredients

• wheat flour - 1 cup
• 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

1. For the filling, pour mushrooms with water or milk and leave for 1-2 hours.
2. Drain the milk from the mushrooms, squeeze them lightly and fry in vegetable oil along with finely chopped onions.
3. Peel potatoes, boil in salted water and mash. Combine mashed potatoes, mushrooms with onions, add salt, pepper, chopped herbs to taste, mix well.
4. Sift flour. In 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.
5. Roll out the dough into a thin (about 1.5 mm thick) layer, squeeze out round cakes with a glass.
6. Put a teaspoon of cooked minced meat on each cake, brush the edges of the dough with a beaten raw egg and connect.
7. Curl the edges.
8. 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 hot water into flour with salt and sunflower oil, but not boiling water. Its temperature should be approximately 65-70 degrees C. 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 sunflower oil into the pan 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

1. 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.
2. 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.
3. 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.
4. Throw dumplings into boiling salted water. As soon as the water boils again, reduce the heat to medium and let it cook 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.

You can find more recipes for making dumplings with different fillings, and. Indulge in homemade handmade dumplings. You'll see, everyone will be happy!

1. In a separate bowl, beat the egg with salt and add water. Stir and add flour in batches. The dough should be soft and elastic. Cover the dough with a soft towel and let it rest for 30 minutes while you prepare the filling.

2. For the filling, let's peel the onion. Finely chop it, and cut the mushrooms into small pieces. Heat a frying pan over medium heat, add a little vegetable oil. Fry a little onion first. Then add mushrooms. Close the mushrooms and fry until all the liquid has evaporated. Salt to taste and chill the filling.

3. Pour water into a large saucepan and put on fire for dumplings. Roll out the dough into a thin layer, cut out circles. Put the filling in each circle and stick on beautiful dumplings. Put a little salt into the boiled water and boil the dumplings in small portions. As soon as the dumplings float, remove them with a colander and immediately from the bowl. Serve dumplings on the table immediately. It is good to serve sour cream and vegetable salad with such dumplings.

Dumplings with different fillings are suitable for any occasion. If you decorate the plate beautifully with herbs and sour cream, you can even put it on the festive table. When the filling includes berries and fruits, the food is more likely to be desserts. Vareniki with potatoes and mushrooms can be offered as an appetizer or hot dish. The last option involves additives in the form of cheese or vegetables.

Cooking this southern dish in the kitchen, at home, is not difficult. You will have to tinker a little only with mushrooms and potatoes. There are several filling options. All of them are very tender and at the same time juicy thanks to mushroom juice and roasting.

How to combine them with each other so that the taste of the dish is impeccable? Below are step-by-step recipes for dumplings with mushrooms and potatoes, as well as a method for kneading the dough.

The dough for dumplings should turn out cool, like dumplings. It is absolutely bland, but the brightness of the filling compensates for this feature. or berries benefit from their juiciness and sweetness. The components of the filling with mushrooms and potatoes should be fried and spices added to them. So they will acquire aroma and rich taste.

The composition of the test includes a minimum of products, and it is prepared in a matter of minutes. Vegetable oil will not allow the edges of the products to dry out, and the rolled layer will not tear easily. The lean version excludes the addition of an egg, which holds the dough together well, but even flour, salt and water are enough to knead it.

Ingredients:

• ½ kg of wheat flour;
• 250 ml of water;
• 1 egg;
• 1 tbsp vegetable oil;
• 1 tbsp vinegar;
• ½ tsp salt.

This is the order of preparation.

1. Sift flour into a large bowl, mix with salt and push a deep hole in the center.
2. Pour water, vinegar and oil into it. Stir and add the egg at the end. Knead the dough with your hands, moving the edges towards the middle.
3. Divide it into two parts, roll them into balls. Alternately roll them into layers, cut out mugs with a glass or saucer and, after adding the filling, sculpt dumplings.

If there is too much dough and filling and you can’t eat dumplings at a time, it’s okay. They need to be molded, put in a plastic bag and put in the freezer. Later, by lowering the blanks into boiling water, for 5-7 minutes. you will be able to get a healthy and tasty snack.

Classic variant

For the filling, any mushrooms that allow frying are used. The most common option is champignons. When mixed with boiled forest mushrooms, the taste of dumplings will become more original.

Compound:

• 700 g of dough;
• 300 g fresh mushrooms;
• 450 g of peeled potatoes;
• 1 onion;
• 3 tbsp vegetable oil;

This is the production order.

1. Boil potatoes in salted water with bay leaf. Drain water and mash potatoes as you would for mashed potatoes.
2. Chopped onion 3-4 min. fry in oil, then add chopped mushrooms to it. Fry everything together for about 10 minutes, adding salt and spices.
3. Mix potatoes with roast and cool to room temperature.
4. Cut out circles from the dough rolled out into a layer and combine them with the filling. Blind the dumplings, filling the edge with a scallop.

It is doubly pleasant to cook dumplings from mushrooms harvested and dried in autumn. They have preserved the aroma of the forest and, when roasted and boiled, they will give it to the filling. It should be remembered that dried mushrooms by weight require half as much as raw ones.

Compound:

• 800 g of dough;
• 400 g of peeled potatoes;
• 100 g dried mushrooms;
• 1 onion;
• 2 tbsp vegetable oil;
• lavrushka, ground pepper and salt - to taste.

This is the production order.

1. Pour the rest of the water from soaking the mushrooms into a ladle and dilute it with ordinary water for cooking future dumplings.
2. Chop the onion and fry in vegetable oil, after 3 minutes. put mushrooms to it and simmer them until cooked for another 12-15 minutes.
3. Boil potatoes in salted water with bay leaf and crush with a masher. Mix it with mushrooms and onions, salt and pepper.
4. Roll out the dough and cut out the circles, combine each with the filling and pinch the dumplings with a pigtail.

With salted mushrooms

Sometimes you can find so many mushrooms that they are pickled and salted for the whole winter. Having opened a jar of oil or chanterelles for dinner and put them on hot boiled potatoes, you can arrange a wonderful Russian-style dinner.

Compound:

• 800 g of dough;
• 650 g of peeled potatoes;
• 250 g salted mushrooms;
• 1 onion;
• 2-3 cloves of garlic;
• 2 tbsp vegetable oil;
• bay leaf, ground pepper and salt - to taste.

1. Cut salted mushrooms, boil potatoes in water without salt.
2. Fry the chopped onion in vegetable oil with the addition of crushed garlic.
3. Stir in the roast, mushrooms and mashed potatoes.
4. Chop the dough rolled into a layer into blanks for dumplings, combine with the filling and mold the products.

Compound:

• 800 g of dough;
• 650 g of peeled potatoes;
• 200 g fresh mushrooms;
• 2 onions;
• a bunch of dill;
• 100 g butter;
• 2 tbsp vegetable oil;

The order of manufacture is as follows.

1. Grate the potatoes on a fine grater, drain the juice that has stood out and after a couple of minutes mix it with softened butter.
2. Chop the onion, 3 min. fry in vegetable oil, then put mushrooms on it and cook for another 10-12 minutes.
3. Mix the roast with potatoes and chopped herbs.
4. Cut out circles from the rolled out dough and combine them with the filling.

With lard

Often dumplings with mushrooms and raw potatoes are supplemented with lard. It is very difficult to stop eating them, so it is better not to think about calories. The filling will turn out so tasty that you will want to cook the dish again and again.

Compound:

• 800 g of dough;
• 650 g of peeled potatoes;
• 200 g fresh mushrooms;
• 200 g of smoked lard;
• 2 onions;
• 1.5 tbsp vegetable oil;
• ground pepper, spices and salt - to taste.

This is the production order.

1. Pass the potatoes, onions and lard through a meat grinder, chop the mushrooms and fry in vegetable oil.
2. Mix the filling, if desired, supplement it with chopped herbs, but it is better to sprinkle boiled dumplings with it.
3. Cut out circles from the rolled dough, combine them with the filling and fasten the dumplings with a scallop.

In Asian countries, dumplings are steamed, but no less original option is to bake them in the oven.

Dumplings with mushrooms and potatoes go well with cheese, so the Parmesan crumble will give them a special flavor and aroma.

Compound:

• 700 g of classic dumplings;
• 250 g sour cream;
• 250 g of hard cheese;
• 5 cloves of garlic;
• 45 g butter;
• ground pepper, spices and salt - to taste.

This is the production order.

1. Chop the garlic, mix with sour cream. Add salt and spices to the sauce.
2. Boil dumplings, transfer to a bowl and put butter on them.
3. Put the products in a heat-resistant form, spread the sauce on top and sprinkle with grated cheese.
4. Bake in the oven at 180°C until the cheese crust is browned.

With tomatoes in the oven

Dumplings will become piquant when baked in the oven with tomatoes and garlic. Cream or sour cream sauce will give them softness.

Compound:

• 500 g of classic dumplings;
• 3 large tomatoes;
• 300 m of heavy cream;
• 150 g of hard cheese;
• 4 cloves of garlic;
• ground pepper, spices and salt - to taste.

This is the production order.

1. Dip the tomatoes in boiling water, remove the film from them and cut into circles.
2. Cream mixed with chopped garlic and grated cheese, salt and pepper.
3. Boil dumplings, put in a heat-resistant form, cover with a layer of tomatoes and pour over the sauce.
4. Bake in the oven at 180°C until golden brown. Sprinkle with fresh herbs before serving.

General principles of cooking dumplings

The dough for dumplings is prepared with water, milk, kefir, whey or with the addition of sour cream. After kneading, it should be covered with a towel or cling film and set aside for 15-20 minutes. This will make the dough more elastic.

The filling for dumplings with potatoes and mushrooms should not be dry. In addition to fried onions and mushrooms, dry herbs, spices, salt and ground pepper are put into it.

The most delicious filling contains fat or lard. When cooked, it melts and soaks the mashed potatoes with juice.

How and with what to serve the dish

Dumplings with potatoes and mushrooms can be garnished with onion rings and parsley or cilantro leaves fried to a golden hue. Greens and onions have something in common with the filling, so they will not only make the dish more elegant, but also add relish to it.

A bowl of sour cream is placed next to the dumplings so that everyone takes the right amount for themselves. You can make a more intricate sour cream sauce. To do this, fry half an onion in vegetable oil, add 150 g of chopped champignons, half a tablespoon of flour and mix thoroughly. Then pour in 200 ml of meat broth, and after a few minutes add 150 ml of sour cream. Salt to taste.

Fans of Asian cuisine should try dipping dumplings with mushrooms and potatoes in soy sauce. They will look like Chinese wontons. True, they are steamed and not boiled, but the filling also often contains mushrooms, herbs and various vegetables.

Conclusion

Almost every nation has dishes like dumplings. Dough pies with filling, boiled in water, hearty and varied. The filling for them can be modernized and changed according to the mood and depending on the time of the meal.

It is very convenient to fashion a lot of products at a time and freeze them in portions. Stocks will help out at a time when there is not a minute to cook hot, and blanks will allow you to feed the whole family or guests.

The main thing is not to get too carried away with dough dishes, because their serving is accompanied by sour cream or mayonnaise. Let dumplings remain a favorite and desired dish, which is prepared from our own collection of mushrooms and quality ingredients.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions that charge with positive and give inspiration. In my spare time I study French medieval dances. I'm interested in any information about that era. I offer you articles that can captivate a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!

Well, who doesn't love homemade dumplings. After all, homemade dumplings are always tastier and healthier than store-bought ones. Their dough rolls out thinner, and more fillings are laid. At the same time, homemade dumplings can always be stuck on for future use and frozen, and boiled as needed.
And the choice of toppings for dumplings is quite wide: traditional cottage cheese, sweet fruits and berries, and classic potatoes with the addition of fried onions, sauerkraut or mushrooms. Each option is good in its own way, but this recipe suggests making delicious homemade dumplings with potatoes and mushrooms. In combination with sour cream and herbs, such dumplings will conquer even the most spoiled family members.

Ingredients

• Dough:
• egg;
• 200 ml of chilled boiled water;
• a full pinch of salt;
• 500-550 g flour.
• Filling:
• 700 g potatoes;
• 350 g of champignons;
• refined oil;
• 1-2 onion heads;
• salt.

How to cook dumplings with potatoes and champignon mushrooms

To prepare unleavened dough, pour water into a deep bowl, beat in an egg, add a full pinch of salt and shake the mass thoroughly with a fork.


Then, adding the sifted flour, knead a tight, but rather soft unleavened dough. Not all flour may be required, the main thing is not to score the dough. Otherwise, it will be more difficult to roll out and sculpt dumplings, and the taste of finished dumplings, of course, will suffer. Wrap the dough in cling film and refrigerate for 40 minutes.


For the potato-mushroom filling, finely chop the mushrooms and fry them until tender along with the onions. Before turning off, add the mushroom mass and lightly pepper.


In parallel with the frying of the mushrooms, boil the peeled potatoes until crumbly. Water when cooking potatoes should be salted to taste. When the potato tubers are soft, drain the water completely and mash the potatoes until a dry and crumbly puree is obtained.

Combine still hot mashed potatoes with mushroom frying and mix well. Everything, the filling for homemade dumplings is ready, now it only needs to cool down.


Knead the rested dough again, getting a ball of soft and elastic dough. Cut off a small part and roll out the unleavened dough into a thin layer. Then, with a glass, squeeze out rounds with a diameter of 7.5-8.5 cm on the resulting layer.


In the center of each round, spread an incomplete tablespoon of potato and mushroom filling.


Then, holding the filling, bring the edges of the dough together and carefully squeeze them with your fingers. You can leave the dumplings in this form, or you can wrap the glued edges with a curly pigtail, then dumplings with potatoes and mushrooms will take on an original look. Collect all the leftover dough (after cutting out the circles) together and use it the next time you roll it out.


How to cook dumplings and how long?
Gently lower the formed dumplings into boiling salted water, stir with a spoon so as not to stick. Cook for about 5-7 minutes, they should float and the dough will change color and texture a little. Ready dumplings are taken out of the water of the skimmers so that the excess liquid is glassed, and, brushed with ghee or regular butter, serve, accompanied by thick sour cream. You can additionally sprinkle dumplings with potatoes and mushrooms with chopped herbs.


Tips for the hostess:

• Usually dumplings are served with sour cream or, as in our case, sprinkled with dill. Very tasty and satisfying potato and mushroom dumplings will be combined with onions fried until golden brown. Some restaurants also add fried bacon to the fried onions. Try this serving, we assure you it will be delicious even for those who do not really like onions.
• We prepared dumplings with mashed potatoes and champignon mushrooms. As you understand, these mushrooms can be replaced with oyster mushrooms, forest or frozen mushrooms, pre-cooked mushrooms.
• In addition to the standard boiling in a saucepan, you can steam dumplings. And if you didn’t eat all the boiled dumplings at one time, then the next day fry them over medium heat in butter until a fried appetizing crust forms.