Dumplings with potatoes and mushrooms

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to make lean dumplings with potatoes and mushrooms? Prepare the necessary ingredients. I used honey mushrooms, but any other mushrooms will do. They can be either fresh (or frozen) or salted or pickled. In each case, the taste of the dumplings will be slightly different. Heat the water for the dough a little so that it is noticeably warm. Sift the flour first. Thanks to this, it will be saturated with oxygen, and the finished dough will turn out more tender.

2. STEP 2

   

   Pour warm water into a bowl, beat in an egg, add salt and mix everything thoroughly with a spoon. Add the sifted flour in parts, stirring the dough each time, first with a spoon, and when it becomes too thick, continue kneading with your hands. You may need a little more or a little less flour. Focus on consistency: the dough should be smooth and non-sticky. You need to knead it for 7-8 minutes. Read about the properties of flour in the article at the end of the recipe.

3. STEP 3

   

   Gather the dough into a ball and place it in a plastic bag so that it can “rest” and allow the gluten to swell. This will make the dough elastic and pliable.

4. STEP 4

   

   Wash the green onions and chop finely. Wash the mushrooms, dry and cut into small cubes. Pickled or salted mushrooms also need to be washed and placed in a colander to drain excess moisture. Heat the oil in a frying pan and lightly fry the onion, then add the mushrooms, stir and fry everything together for 10-15 minutes.

5. STEP 5

   

   Wash the potatoes, peel them, boil in salted water until tender for 15-20 minutes. Drain the water and mash the potatoes into a puree.

6. STEP 6

   

   Add mushrooms fried with onions to the potatoes and stir.

7. STEP 7

   

   Roll out the rested dough into a thin layer and cut out circles with a glass.

8. STEP 8

   

   Place the filling in the middle of each circle. Seal the edges to form dumplings.

9. STEP 9

   

   Boil the required amount of dumplings with potatoes and mushrooms in boiling salted water for 5 minutes from the moment of boiling.

10. STEP 10

    

    Serve the finished dumplings with potatoes and mushrooms hot with butter or sour cream, sprinkled with fresh herbs. Bon appetit!

Comments on the recipe

Teena

02.10.2023

4.9

Excellent dumplings. Here is another video recipe for dumplings with potatoes.

Moderator Ksenia

02.10.2023

4.8

I was interested in the recipe for dumplings with potatoes and mushrooms. I decided to cook them for lunch. I don’t really like kneading dough for dumplings and dumplings, so I always do it in a bread machine. It took me 450 grams of flour. While the bread machine was kneading the dough, I prepared the filling. I used marinated mushrooms, having previously washed them and placed them in a colander, as advised in the recipe. I let the finished dough “rest” for about 40 minutes. During this time, it rested well and turned out to be very elastic and pliable. I cut out the blank mugs using a glass with a diameter of 7 cm. Forming dumplings is a pleasure: the edges of the blanks stick together perfectly. I got 53 dumplings and one more large one (from the leftover dough). I made the dumplings in the morning, so I immediately put them in the freezer, and then set them to boil for lunch. The dumplings turned out very appetizing. The taste of pickled mushrooms is not noticeable in the filling. During cooking, the dumplings did not spread or fall apart. I served them with sour cream. Thank you very much for the recipe!

Elisa Helga

02.10.2023

5

Delicious with potatoes and mushrooms, they should be served with sour cream! Very satisfying and healthy. You can cook it right away or make batches and store them in the freezer. Such semi-finished products often come in handy when you need to cook something quickly. Thanks for the recipe!

Mary Magdalene

02.10.2023

4.7

Good recipe 👍We have a lot of frozen mushrooms, fry them with potatoes and cook them julienne. Now we’ll make dumplings, for a change.

Svetlana

02.10.2023

4.6

This year there were a lot of porcini mushrooms, boletus and aspen mushrooms at the dacha. I froze a lot. We will be making dumplings this year. Thanks for the recipe.