Description
Dumplings with champignons are one of the most popular recipes for preparing this national Ukrainian dish. In general, almost any product as a filling can be combined with dumplings, be it meat, vegetables or fruits. But mushrooms have their own unique taste and aroma. Dumplings are often prepared with mushrooms and potatoes. But today we will cook them exclusively with fresh champignons.
A step-by-step recipe with photos of preparing dumplings with champignons and onions will help you quickly and tasty recreate this dish at home. Moreover, the taste will be much richer and richer compared to store-bought semi-finished products. Plus, you can always add your favorite spices to the filling. It is better to serve such dumplings decorated with herbs and a spoonful of sour cream, because the combination of mushrooms, parsley and fresh sour cream is one of the most attractive and appetizing.
Let's start cooking!
Dumplings with champignons
Let's prepare the dough first, as it will need time to "rest". Mix milk with water and heat slightly, add salt and stir. Sift the flour into a bowl, beat in the egg. After stirring lightly, pour in the milk mixture, then add vegetable oil and knead the dough.
It is necessary to knead carefully and the longer the better - 5-7 minutes, so that the dough rolls out well and does not tear - with prolonged kneading and subsequent “rest”, the bonds between the molecules of flour and water are established and strengthened in the dough. Gluten, a protein contained in flour, is responsible for the elasticity of the dough; in different types of flour there may be more or less. This applies not only to flour from various grain crops (for example, rice and buckwheat have practically no gluten), but different types of wheat flour can also differ in gluten content and quality. This determines how much water the dough will take. If you have poured in the entire amount according to the recipe, and the dough is still sticky, add it little by little, kneading until it stops sticking, while being sure to remain elastic. After all, if you overdo it with flour, the dough will become too stiff and, when rolled out, will shrink back, like rubber.
After kneading the dough, put it in a bowl, cover with a towel and leave for 40 minutes. In this respect, preparing dough for dumplings with milk is similar to the technology for kneading dough for strudel.
While the dough is resting, let's make the champignon filling. Peel and finely chop the onion. After heating the vegetable oil in a frying pan, add the onion and fry, stirring from time to time.
Peel the mushrooms, rinse, cut into small cubes and add to the onion, which has already begun to become soft. After stirring, continue to fry over medium heat until all the liquid has evaporated from the filling.
Then add finely chopped parsley and green onion, salt and pepper, mix again and remove from heat. It is advisable to transfer the filling from the frying pan to a wide plate so that it cools faster - the dumplings should be filled with the cooled filling, otherwise the hot dough will “melt” and tear.
When the time comes to make dumplings, sprinkle the table with flour and roll out the dough to a thickness of 2-3 mm. The thinner, the more tender the dumplings; the thicker it is, the more dough and the edges of the dumplings look like dumplings. I love tender dumplings with little dough and a lot of filling.
Using a glass or cup, cut out circles.
Place a generous teaspoon of mushroom filling in the middle of each. We connect the edges of the circle in the center, and then on the sides - this dough molds wonderfully, easily and firmly.
You can additionally make a beautiful braid along the edge of the dumpling, but this is only for beauty - the edges already hold tight. Place the dumplings on a board sprinkled with flour. At this stage they can be frozen for future use.
And if you are going to eat the dumplings right away, then put a pan of salted water on the fire. When the water boils, add the dumplings one at a time. Cook for 5 minutes after the dumplings float to the surface. Then we catch it with a slotted spoon and put it in a bowl.
Dumplings with champignons go well with onion sauce (onions fried in oil) or just chopped green onions, you can top them with sour cream, and they are also very tasty with homemade adjika.
Fried dumplings
You can cook fried dumplings with potatoes and mushrooms. This dish is prepared in two ways. The first option is to boil the dumplings as usual, and then fry them in butter on both sides. The second option is to fry the finished dumplings in a large amount of vegetable oil (deep-frying).
- 500 gr. ready-made dough;
- 400 gr. potatoes;
- 100 gr. hard cheese;
- 300 gr. champignons;
- 1 onion;
- 500 gr. vegetable oil;
- salt and spices to taste.
Boil the potatoes and at the same time fry finely chopped onions and mushrooms. Mash the potatoes, combine with mushrooms and onions, season to taste with spices. Grind the cheese on a fine grater and add it to the filling. Prepare dumplings as usual.
Heat vegetable oil in a cauldron. Deep fry the dumplings in batches. Fry until golden brown. These dumplings are delicious not only hot, but also cold.
Dumplings with salted mushrooms
You can make the filling for dumplings from potatoes with salted mushrooms. Salted milk mushrooms are perfect. Pickled champignons will also work, but they should not be too sour.
- 500 gr. ready-made dough for dumplings;
- 300 gr. potatoes;
- 1 onion;
- 200 gr. salted mushrooms;
- 2-3 tbsp. l. vegetable oil;
- salt and seasonings to taste.
Boil the potatoes until tender, mash them into a puree. At the same time, fry the finely chopped onion in vegetable oil, it should become golden. We wash the salted mushrooms and chop them into small cubes. Mix mashed potatoes with fried onions, add pieces of salted mushrooms. Mix and season the filling to taste with spices. If desired, you can add fresh herbs.
Roll out the dough into small flagella, cut the flagella into pieces. Lightly roll each piece in flour and press down with your palm. Then roll out with a rolling pin until you get a thin cake. Add a teaspoon of filling and make dumplings. Then boil them in salted water until tender.
Dumplings with dry mushrooms and fried onions
This is a recipe with dried mushrooms and fried onions. You can use any mushrooms.
- 500 gr. ready-made dough for dumplings;
- 400 gr. potatoes;
- 1 onion;
- 1 tablespoon butter;
- 100 gr. dried mushrooms;
- milk for soaking mushrooms;
- salt, ground black pepper to taste.
We wash the dried mushrooms, put them in a bowl and fill them with salted hot milk. Leave for a couple of hours. During this time, the mushrooms will swell and become almost fresh. Drain the milk from the mushrooms, squeeze them and cut them into small pieces.
Fry the finely chopped onion in butter, then add the mushrooms and continue to fry everything together until tender.
Peel the potatoes and boil until tender. Drain the water from the finished potatoes and mash them into a puree. Add mushrooms and onions to the hot puree, mix and season with spices to taste. If desired, you can add finely chopped herbs to the filling.
Roll out the dough, cut out circles from it and make dumplings. Boil them in salted water until tender (cook for 2-3 minutes).
Lazy dumplings with potatoes and mushrooms
Don't have time to knead the dough and fuss with modeling? Make lazy dumplings.
- 500 gr. potatoes;
- 100 gr. semolina;
- 3 eggs;
- 200 gr. fresh mushrooms;
- 1 tbsp. l. vegetable oil;
- 10 gr. butter;
- 1 onion;
- 2-3 tbsp. l. sour cream;
- salt and spices to taste;
If fresh forest mushrooms are used, they must first be boiled. When using champignons or oyster mushrooms, we skip this step. At the same time, peel and boil the potatoes. Mash it into a puree and let it cool slightly. Add yolks, semolina, spices to the potatoes and mix well.
Divide the potato dough into parts. Roll each part into a flagellum, cut the flagella into small pieces.
Heat vegetable oil in a frying pan, add butter. Place finely chopped onion in a frying pan and fry slightly. Then add the mushrooms and fry until done. Add sour cream to the mushrooms and onions, add some salt, pepper and let it boil.
Boil salted water. Place lazy potato dumplings in boiling water and cook for just a minute. Do not overcook, otherwise the dumplings will lose their shape. Place the dumplings on plates and place the cooked mushrooms and sour cream on top. You can additionally decorate with greenery.
Dumplings with potatoes and mushrooms
Most often, dumplings with potatoes and mushrooms are prepared using champignons, since these mushrooms are easy to buy fresh all year round. You can also use oyster mushrooms or any frozen mushrooms.
- 600 gr. ready-made dough for dumplings;
- 300 gr. potatoes;
- 1 onion;
- 400 gr. champignons;
- salt, pepper mixture;
- 3-4 tablespoons of vegetable oil.
Peel the potatoes and set to boil in salted water. Finely chop the onion, cut the mushrooms into small slices. Heat the vegetable oil, fry the onion in it first, when the onion becomes slightly golden, add the champignons. Fry until all the juice released by the champignons has been rendered. When the mushrooms are ready, season them with salt and pepper.
Dumplings with porcini mushrooms and raw potatoes
An original Lenten dish - dumplings with raw potatoes and porcini mushrooms.
- 500 gr. ready-made Lenten dough for dumplings;
- 200 gr. potatoes;
- 200 gr. frozen boletus;
- 1 onion;
- vegetable oil for frying.
Let the frozen mushrooms thaw a little and cut them into small cubes. Finely chop the onion. Heat vegetable oil in a frying pan and fry the onion in it. As soon as the onion begins to fry, add the mushrooms and fry until tender.
Peel raw potatoes and grate them on a fine grater. If there is a lot of juice, it should be squeezed out. Mix grated potatoes with mushrooms fried with onions. Salt and season the filling to taste.
Roll out the lean dough into flat cakes and make dumplings with the prepared filling. Boil them in salted water as usual. Serve with a small amount of vegetable oil. You can fry the onion in vegetable oil and season the dumplings with the onion and oil.
