Dumplings with mushrooms

Dumplings with mushrooms

Mushrooms are capable of giving any dish a unique taste and aroma. Foods in which they serve as a basis are loved by many. And among them are dumplings with mushrooms. This very tasty and hearty dish has the right to decorate even a festive table, especially if, after boiling, the dumplings are baked under a cheese sauce. For everyday menus, they are even more suitable. After all, cooking them is not so difficult, especially if you already know this process.

Cooking Features

Experienced housewives will spend no more than an hour on cooking dinner of dumplings with mushrooms, even if they have to use forest mushrooms for this. A novice cook might need a little more time, but he will also have a tasty dish, if he knows the features of the technology of its creation.

  • You can use champignons, white mushrooms, mushrooms and others as a filling for dumplings with mushrooms. However, they must be prepared depending on which category they belong to. Some mushrooms need to be soaked in beforehand, and almost all forest mushrooms must be boiled until ready before putting them in the stuffing. Mushrooms and white mushrooms are good because they are lightly fried, after which you can already fill them with dumplings.
  • 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 excess liquid to drain from them. Dried mushrooms are required to fill with water and wait until they regain their size (swell).
  • Dough is important. If it is tough, the dumplings will not be very nice to eat. However, too gentle dough can break during cooking, which also will not contribute to improving 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 should be allowed to "rest." If you take into account all three points, the dough you get soft, but elastic, dumplings retain their shape.
  • Dumplings with steamed or boiled mushrooms are boiled. Most often use the second method. To prevent the dumplings from sticking together, they are dipped in boiling water, and not all at once, but one at a time. Boil them in plenty of water. A pan with a wide bottom is best for this.
  • Dumplings can stick together after cooking. To prevent this, lubricate them with butter or sour cream immediately after removing from the pan.

Traditionally, dumplings with mushrooms are served with sour cream. But they go well with various sauces, especially with mushroom and cheese.

Dumplings with champignons


  • flour - 0, 2-0, 25 kg;
  • water - 120 ml;
  • butter - 20 g;
  • vegetable oil - 20 ml;
  • chicken egg - 2 pcs .;
  • fresh champignons - 0, 3 kg;
  • salt - to taste;
  • onions - 100 g.

Method of preparation:

  • Sift flour, mix with salt.
  • Put the boiled water in the refrigerator, as it is better to use ice water for the dough.
  • Make a well in the flour and break the eggs into it.
  • Pour in ice water.
  • Stir the dough with a spoon. When it becomes difficult to work with a spoon, continue kneading it with your hands.
  • Pour butter into the dough, keep kneading it until it stops sticking to your hands.
  • Roll a ball out of the dough, put it in a plastic bag so that it does not weather, and set it aside for half an hour.
  • Wash and blot the champignons with a napkin. Try not to keep them in water for a long time, otherwise they will begin to absorb it and swell up strongly.
  • Cut the champignons into thin plates.
  • Remove the husks from the bulb. Cut the onion into small pieces.
  • Melt the butter, put the onion in it. Fry it on low heat until soft.
  • Add the champignons and continue frying until the liquid released from the mushrooms has evaporated from the pan. Salt and pepper the filling to taste.
  • Roll the dough into a layer about 2 mm thick. Using a cup neck, cut circles out of dough.
  • Place a spoonful of mushrooms on each circle. Blind the edges of the circle. To make the edges better stick together, the dough can be wetted with water or smeared with protein.
  • Boil water in a saucepan. Throw in her bay leaf, other spices to taste. Pickle.
  • Dumplings and mushrooms in boiling water one by one. After they float, wait 4-5 minutes, then take them out with a slotted spoon and arrange them into plates.

Dumplings can be served on the table by brushing them with butter or rolling them in sour cream and watering it. The dish can be refined by folding the dumplings into a heat-resistant form, pouring sour cream, sprinkle with grated cheese and bake in the oven for 10 minutes at a temperature of 180-200 degrees.

Dumplings with mushrooms and potatoes


  • flour - 0, 2 kg;
  • water - 120 ml;
  • soda - 2 g;
  • salt - to taste;
  • vegetable oil - how much will leave;
  • onions - 100 g;
  • potatoes - 0, 2 kg;
  • champignons (or other mushrooms) - 0, 25 kg.

Method of preparation:

  • Mix sifted flour with a pinch of salt and soda.
  • Boil the water and measure the required amount.
  • Immediately mix the water and oil in the amount of two tablespoons and pour into a bowl of flour.
  • Stir the dough with a spoon, then knead it with your hands. The finished dough should be soft, elastic, not sticky. When cooking, you can add flour to the dough. Knead it comfortably on a floured chopping board.
  • Cover the dough with a bowl and let it rest.
  • Wash, dry and cut champignons in small cubes.
  • Peel and cut the onion into small pieces.
  • Fry the onions with mushrooms.
  • Boil the potatoes, peel, mash with a fork.
  • Add half the onion and mushrooms to the mashed potatoes, season with salt and pepper if desired. Mix thoroughly.
  • Roll out the dough and cut circles out of it. Start them with potato and mushroom mass. Form dumplings.
  • Boil the dumplings in boiling water until tender. This will take 3-4 minutes after the ascent of the dumplings to the surface.

Put the dumplings on the dish, pour them with butter and fried mushrooms and onions. Stir so that the butter evenly covers each dumpling. This recipe is good because it is suitable for a lean table. However, the dish turns out so tasty that it will be eaten with pleasure by those who do not fast.

Dumplings with mushrooms and cabbage


  • flour - 0, 2 kg;
  • milk - 120 ml;
  • chicken egg - 1 pc .;
  • mushrooms - 0, 2 kg;
  • cabbage - 0, 2 kg;
  • onions - 100 g;
  • vegetable oil - how much will leave;
  • salt - to taste.

Method of preparation:

  • Pour a pinch of salt into the sifted flour.
  • After making a well in the flour, pour the milk into it, whipping it with a whisk together with the egg.
  • Knead the dough, cover it with film and temporarily put it aside.
  • Wash the mushrooms, dry them with a napkin and cut into small cubes.
  • Cut onion into thin half rings.
  • Chop the cabbage finely.
  • Fry the onion and mushrooms in hot oil for 5 minutes.
  • Add cabbage. Salt to taste. Stew for 15 minutes under a lid on low heat.
  • Roll out the dough, squeeze the circles out of it. Place a spoonful of cabbage-mushroom filling on each, glue the edges together.
  • Boil the dumplings for 4 minutes after surfacing in boiling salted water.

Serve the dish with mushroom sauce or sour cream. Dumplings will be delicious if they roll in oil with fried onions in it.

Dumplings with mushrooms - not only tasty, but also very satisfying dish. It does not hurt to include families in the diet, especially if there are people among the household who for one reason or another do not eat meat. Protein, which is part of the fungi, will fill the body's need for amino acids. However, do not forget that mushrooms are not very well absorbed by the body, they should not be given to young children.

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