Mushroom dumplings? Probably many will immediately want to be indignant, how can it be that dumplings can be filled with mushrooms? - Then these are dumplings!
In fact, dumplings or dumplings have more than a hundred different names, each country has its own. Ushki or kundubki, and most often cooked in Rus' back in 1614 (one of the first mentions points to this year)! The ears looked like modern dumplings, only the filling was usually mushroom. Last time we cooked kundums with lentils and Chinese cabbage.
Cooking options - recipe for Lenten dumplings
The recipe for dumplings with mushrooms also does not have any special rules or boundaries. Use our step-by-step photo guide as a basis, but you can always make changes to your liking. For example, you can prepare the filling for vegetarian dumplings with wild mushrooms: porcini mushrooms, milk mushrooms, honey mushrooms, chanterelles, butter mushrooms, or use champignons or oyster mushrooms - pickled, dry, frozen or fresh mushrooms! You can also add buckwheat, bulgur or rice. Vegetables: pumpkin, cabbage, potatoes, tomatoes, carrots, onions. Another great option is to add lentils.
You can bake dumplings with mushrooms in pots in the oven with sour cream or with cheese, or make dietary, lean ones - just bake on a baking sheet, and of course, you can boil in salted water with a bay leaf, as in our recipe. If you have a slow cooker or microwave, then these kitchen helpers are also suitable for preparing lunch. In a word, show your imagination, which will be based on our recipe for dumplings with minced mushrooms, carrots and onions. Shall we try?
Ingredients for the dough:
- water – 1 glass (approximately);
- flour - 500 gr;
- salt – 1-2 chips;
- vegetable oil – 2-3 tbsp. l.
- mushrooms - 200-300 g;
- onions - 1-2 pcs;
- carrots - 1-2 pcs;
- salt - to taste;
- vegetable oil for frying.
Lenten dumplings with mushrooms - step-by-step recipe with photos
First of all, we’ll make the lean dough, since it needs to rest for another 30-40 minutes.
Pour warm water into a bowl or saucepan (just not boiling water!). Add vegetable oil and salt there.
Now it’s the turn of the sifted flour.
Let's knead an elastic dough that will easily knead in your hands without sticking to them. If necessary, you can add flour. Let's let him rest for 30-40 minutes. under the towel.
In the meantime, you can make the filling. Our recipe is for marinated porcini mushrooms. But you can take any forest mushrooms or buy champignons, as mentioned above.
Cut fresh mushrooms into thin slices and fry until half cooked. If you also have pickled ones, then rinse them under running water, then drain them in a colander, allowing the water to drain. Afterwards, finely chop and fry in oil until half cooked.
Then add finely chopped onions.
Then add the carrots to the frying pan, after grating them on a coarse grater.
At the end of frying, salt well.
Grind the minced mushrooms in a meat grinder or blender until pureed. Let the filling cool.
Roll out the dough thinly: try to find that line when the dough is thin, but does not tear and molds well in your hands. Using a glass or cup with thin walls, cut out circles.
Maybe you have special molds or a dumpling maker? Or this heart-shaped cookie cutter?
You can prepare unusual heart dumplings for Valentine's Day.
Just cut out the desired shape, place the filling in the very center, cover with the same piece of heart and carefully mold the edges.
Place the minced meat in the center of each dough circle.
We pinch the edges carefully so as not to make rough “sides”. You can weave a braid like the one in the photo.
If you have a dumpling maker, then everything is even simpler. You need to roll out the dough again.
Place the dough on top of the kitchen helper.
Place the filling in each cell.
Cover with another sheet. We pass with a rolling pin.
And the round dumplings are ready.
We take out the form. You don't even need to pinch the edges!
Now the dumplings with porcini mushrooms can be cooked. Or put it on a board sprinkled with flour and put it in the freezer.
Do you know that you can make sweet dumplings? Try them, which can be served with condensed milk, sour cream or honey.
To cook delicious dumplings, boil water, pour in 1 tbsp. l. oil and add a little salt. Place the dough in boiling water, stir gently and cook over medium heat for 5-7 minutes, depending on the thickness of the dough. For the finished dish, serve fried onions in oil (or other fried vegetables - Ukrainian version), sour cream, and fresh herbs.
Bon appetit!
Everyone's favorite Russian dish is traditionally prepared with meat filling, but, as they say, tradition is tradition, and no one forbids exoticism and culinary experiments. For example, did you know that you can cook dumplings with mushrooms (we have already prepared a recipe for this case for you), if not, then today start this fascinating process.
Preparing a hot appetizer from dough with such a special filling will not only allow you to enrich yourself with new culinary knowledge, but will also bring noticeable novelty to the usual menu.
There is also a variation of dumplings with minced mushrooms - these are lean dumplings with mushrooms, which are known to many as “kundums”. They are prepared differently from classic dumplings, but they are very tasty and truly special.
You can find the recipe for making kundums on our website.
In the article, we looked step by step at how to prepare delicious dumplings with mushrooms. The recipe for this simple dish can be mastered by every housewife. If you want something savory and special, then an appetizer of dumplings with mushroom filling is a great idea for dinner and, of course, a holiday. Try, experiment - and enjoy a wonderful hot treat with the whole family.
Bon appetit!
Mushroom dumplings or dumplings prepared according to home recipes certainly cannot be compared with store-bought ones. Firstly, you clearly know what filling you use for these dishes. Secondly, the dough itself, kneaded with your own hands, is much softer and more elastic than what is prepared on an industrial scale. Well, thirdly, you are free to improvise, which means the taste of your dishes will be different every time.
Dumplings with mushrooms in sour cream
Before preparing mushroom dumplings, prepare the following ingredients:
- For the test: 1/2 cup flour, 1-2 eggs, 1/2 cup water, 1/2 teaspoon salt.
- For minced meat: 400 g porcini mushrooms (saffron milk caps), 1 onion, 2 tbsp. spoons of butter, 1 tbsp. spoon of sour cream, flour, salt.
Preparation:
Chop the onion, lightly brown in oil, chop the mushrooms, add salt, roll in flour and fry in oil. Then mix with sour cream and onions.
Knead the dough, roll it out thinly, cut out flat cakes with a glass, put 1 teaspoon of minced meat on each, pinch and boil in salted water.
As you can see in the photo, dumplings with mushrooms according to this recipe should be served hot with butter and sour cream:
Dumplings with mushrooms
Ingredients:
1.2 kg of mushrooms, 140 g of onions, 90 g of butter, 60 g of stale bread, 20 g of ground crackers, 520 g of flour, 2 eggs, 200 ml of water (or milk), ground black pepper and salt to taste.
Preparation:
Before making dumplings, mushrooms must be thoroughly washed. Then chop, add 2-3 tbsp. l spoons of water, add salt and simmer over low heat until the liquid evaporates. Soak a stale loaf of bread in water or milk and squeeze out. Cut the onion into slices and fry in butter.
Pass the prepared products through a meat grinder, add salt, pepper and mix well.
Knead the dough from flour, eggs and water with added salt, roll it out thinly, cut into circles and put a little minced mushroom on each of them.
Bring the edges of the dough together and pinch. 10 minutes before serving, place the dumplings in salted boiling water and cook until they float.
Remove the dumplings prepared according to this recipe onto a dish with a slotted spoon and pour over melted butter mixed with ground breadcrumbs.
Old Russian dumplings
Before preparing mushroom dumplings, prepare the following ingredients:
- Dough: 350g flour, 130ml warm water, 1 egg +1 for greasing, 1 n. l. salt, bay leaf.
- Filling: 300-400 g chicken giblets, 100-150 g wild mushrooms, 100 g onions, 1/2 tsp. hops-suneli, 1/2 tsp. salt, 20 ml vegetable oil for frying.
- To submit: sour cream, chopped dill and/or parsley.
- Additionally: cup.
Preparation:
Mix flour and salt, beat in an egg, add water and knead into a homogeneous elastic dough. Place in the refrigerator for 30-40 minutes to allow the gluten to swell.
Boil the giblets in salted water for 20 minutes, cool, and chop finely. Wash, dry and peel the mushrooms, chop them together with the peeled onions. Fry the mixture of mushrooms and onions in vegetable oil for 20 minutes. Add giblets, add suneli hops and salt, mix well.
Roll out the dough on a floured surface into a layer no more than 2 mm thick. Roll the filling into small balls and place them sequentially on the dough at a short distance from each other. Brush the dough around the minced meat with beaten egg, cover with the opposite edge. Cut out the dumplings using a glass, press the dough layers around the filling. Boil the dumplings in salted water with the addition of bay leaves for 5-6 minutes after surfacing. Serve with sour cream, sprinkled with chopped herbs.
Look at the photo - dumplings with mushrooms according to this recipe look very appetizing:
How to cook dumplings with potatoes and mushrooms: recipes with photos
Dumplings with potatoes and mushrooms
Ingredients:
- 200 g wheat flour, 80 ml water, 2 eggs, salt.
- For minced meat: 320 g potatoes, 80 g, 40 g onions, 20 ml vegetable oil, 1/4 teaspoon pepper.
- For watering: 40 g onions, 40 ml vegetable oil.
Preparation:
Mix boiled mashed potatoes with sautéed onions, peppers and boiled chopped mushrooms.
Roll out the unleavened dough into a layer 1.5 mm thick. Place minced meat in the form of balls on one half of the dough layer, cover with the other half and cut out with a mold. Place the dumplings on wooden trays sprinkled with flour and store in a cool place until cooking.
Boil in salted water. Dumplings with potatoes and mushrooms prepared according to this recipe should be poured with oil and sprinkled with sautéed onions.
Dumplings with mushrooms and potatoes
Ingredients:
- Dough: 150 g flour, 1 egg, 30 ml water, pinch of salt.
- Filling: 200 g of wild mushrooms, 300 g of potatoes, 1 onion, 2 cloves of garlic, a bunch of dill, salt and freshly ground black pepper - to taste, vegetable oil for frying.
- To submit: butter - to taste.
- Additionally: cup.
Step 1: prepare the mushrooms.
The initial preparation of dried mushrooms is of great importance; during drying, they are ventilated and covered with a thin layer of dust. Therefore, first of all, we throw them into a colander with a large mesh and thoroughly rinse them under running cold running water to remove any kind of contaminants, giving this process a good 7 – 10 minutes. Then transfer them to a deep bowl and pour 2 liters clean water. Infuse mushrooms in liquid 12 hours It's better to do this at night.Step 2: cook the mushrooms.
The next day, throw the mushrooms along with water into a deep saucepan and place on the stove, turned on at a high level. When the liquid boils, reduce the temperature of the stove to a level between the lowest and medium. Cover the pan with a lid so that there is a gap left and cook the mushrooms for 1 hour or until they become soft.
Step 3: prepare the onions and green onions.
While the mushrooms are cooking, use a knife for slicing raw vegetables to peel the onions, and cut off the rhizomes of the green onions. We wash them under cold running water to remove sand and any other contaminants. Then dry the onions with paper kitchen towels and shake the green onions over the sink to remove excess water. After that, we place the vegetables one by one on the cutting dock and cut the onion into a cube of about 1 centimeter, and simply finely chop the green onion or cut it into feathers up to 2 centimeters long. Place the cuts on separate deep plates.
Step 4: chop the mushrooms.
When the mushrooms have reached the desired soft texture, remove the pan from the stove, using a kitchen towel to help you, and drain its contents into a colander with a fine mesh, previously placed on another clean pan. Squeeze the mushrooms with clean hands and leave them to 5 – 7 minutes in a colander to drain off any remaining liquid. Do not drain the broth, after cooking there will be about 1.5 liters of it left, put the saucepan aside, this aromatic mushroom broth will come in handy soon.
Afterwards, we place a meat grinder on the kitchen table, grind the boiled, cooled mushrooms through it and transfer them to a deep plate.
Step 5: fry onions.
Now turn on the stove to medium level and place a frying pan with 30 grams of vegetable oil on it. When the fat is hot, add the chopped onion and fry, stirring with a kitchen spatula until translucent and lightly golden brown.
This process will take approximately 5 – 7 minutes depending on how hot the oil is. Place the fried onions in a bowl with the chopped mushrooms.
Step 6: prepare the filling.
Add salt and ground black pepper to the plate with mushrooms and onions to taste. Mix with a tablespoon until smooth, cover the container with plastic wrap and place in the refrigerator until ready to use.
Step 7: prepare the dough.
Now it’s time for the dough, break two chicken eggs one by one with a kitchen knife, separate the yolks from the whites in separate deep containers, use the whites for preparing any other dishes. Place the bowl with the yolks on the kitchen table, add 2.5 tablespoons of clean water, a pinch of salt and mix with a fork until smooth.
Then we begin to introduce 230 g of sifted wheat flour into the same container, while kneading the dough. When the cutlery stops helping, transfer the dough to the kitchen table and continue kneading with clean hands. The result should be a non-sticky, elastic semi-finished flour product of medium density.
Roll the dough into a ball, put it back in the bowl, cover with a kitchen towel and let it rest for 10 - 15 minutes. Then we look, if the dough “floats” then add a little more flour to it, knead again, let it sit and again look at its density. When the dough reaches the desired texture, becomes tight, dense and at the same time easy to mold, proceed to the next step.
Step 8: form dumplings with minced mushroom.
Take the bowl of mushroom mince out of the refrigerator and remove the film. Cut off 1/4 of the total dough mass and place it on a floured countertop. Place the rest of the dough back into the bowl and cover with a towel to prevent it from drying out. Roll out a small piece of semi-finished flour using a rolling pin into a layer up to 3 millimeters thick.
And cut it into squares with a diameter of 4 by 4 centimeters.
Place 1 teaspoon of mushroom filling on each square.
Take 1 square in your hands and pinch two opposite corners.
We also connect the edges, forming a triangle.
Then we connect the ends of the triangle and press them tightly with our fingers, the dumpling is ready.
Use the same method to form the remaining dumplings.
And place them on a cutting board, previously sprinkled with a thin layer of flour.
Step 9: cook dumplings with minced mushrooms.
Then we take a saucepan with mushroom decoction and place it on the stove, turned on at a high level; if it seems to you that there is too little liquid, you can add a little clean water so that the total mass is at least 1.5 liters. When the liquid boils, reduce the stove temperature to medium level, add salt to taste to the pan and carefully place the mushroom dumplings in it. Cook them, stirring occasionally with a slotted spoon until completely cooked.
In about 8 – 10 minutes they will start to float, when this happens, boil the dumplings some more 2 – 3 minutes, turn off the stove and leave them under the closed lid for another 5 minutes. Then, using the same slotted spoon, place the dumplings in portions on deep plates, fill them with mushroom broth, sprinkle each portion with chopped onions, season with butter and serve.
Step 10: serve dumplings with minced mushrooms.
Dumplings with minced mushrooms are served hot, along with a decoction of mushrooms in which they were cooked. This dish is intended for the dinner table and is considered the first hot dish, but if desired, such dumplings can be served without mushroom broth, simply seasoning the aromatic dish with butter, sour cream or cream. Also, very often, each serving of this yummy is sprinkled with chopped fresh dill, parsley, cilantro or green onions. Enjoy!
Bon appetit!
If desired, minced meat can be prepared from fresh mushrooms; first, boil them until soft, squeeze out the liquid, grind with a meat grinder and then proceed according to the recipe.
You can put any spices into the filling that are suitable for preparing vegetable dishes, for example, ground white pepper, paprika, coriander, oregano, savory and many other spices.
Sometimes finely chopped hard cheese or 1 chicken yolk is added to the filling for viscosity.
Instead of mushroom broth, you can use clean water, as well as any meat or vegetable broth.
The dough can be kneaded not with water, but with milk, dry white wine or milk diluted with water.
Mushrooms are an excellent filling for dumplings and dumplings. This is a tasty, satisfying and aromatic product. You can prepare such dishes not only in the fall after a trip to the forest, but also all year round: dried and frozen mushrooms will come in handy. The store also always has fresh champignons on sale, which are popular in cooking.
Mushrooms are an excellent filling for dumplings and dumplings
The dough for mushroom dumplings and dumplings must be prepared according to a special recipe. This way, the products will not fall apart during cooking and will retain the best taste of the juicy fillings. For the test you need:
- 5 full glasses of wheat flour;
- 2 eggs;
- 1 glass of purified water;
- to taste - salt (the best option is 1 teaspoon without top).
Very few products are required: they will probably be found in any kitchen. When the ingredients are at hand, you can start preparing the dough:
- Mix both eggs and salt in a glass of water.
- Sift flour (4 cups) into a deep dish or other container with a suitable volume, make a depression in the center, into which then pour the solution.
- Knead the dough, gradually adding the remaining 1 cup of flour. It should turn out cool.
- The work is not finished here: to improve the properties of the dough, it is either covered with a thick towel or placed in an ordinary plastic bag. There it should dissolve for 40 minutes.
Then you can start rolling out the dough and making dumplings or dumplings.
Lenten dumplings with mushrooms (video)
The best recipes for mushroom fillings for dumplings and dumplings
But the main taste of the dish is given by the filling. In dumplings, unlike dumplings, you can add other ingredients besides “forest meat” and onions: for example, carrots. To make the dish more filling, add potatoes.
For dumplings
To prepare minced mushroom, which will be “packed” into the dough, you can take different types suitable for frying. The simplest option is champignons, which after slicing are immediately sent to the pan. Wild mushrooms, such as porcini mushrooms or boletus mushrooms, must be pre-processed and boiled.
All you need to take is:
- 400 g mushrooms;
- 1 onion;
- 1 tbsp. a spoonful of any sour cream;
- 2 tbsp. spoons of butter (butter);
- a little flour;
- to taste – fine table salt.
Despite the simple method of preparing the filling and the use of basic ingredients, the taste is excellent and harmonizes with the dough:
- Chop the onion with a sharp knife.
- Melt a piece of butter in a heated frying pan and fry the onions in it until its surface turns brown.
- Also cut the mushrooms, add salt and mix.
- Dip them in flour and then fry in a separate frying pan. When the mushrooms acquire a crispy crust, they are mixed with onions and sour cream.
Now you can stuff the dumplings.
The simplest filling option for dumplings is champignons. For dumplings
A fragrant and appetizing filling for dumplings is prepared in a similar way, only carrots are also added to the list of ingredients. The full list of ingredients looks like this:
- 800 g mushrooms;
- 2 onions;
- 1 carrot;
- 40 ml oil (vegetable);
- to taste - salt.
The mushroom filling for dumplings is also prepared in a simple way, and the whole process will not take much time:
- Finely chop the mushrooms with a knife. The pieces should be very small.
- Also chop the onion into small cubes, and grate the carrots.
- Pour some oil into the pan. There is no need to have excess of it, because otherwise the filling is so liquid that it will wet the dough and cause holes to form. Mushrooms are fried on it until almost completely cooked.
- After this, add the onion and carrots, and, constantly stirring the mass, simmer for about 10 minutes. The golden color of all components will indicate readiness.
Dumplings with mushrooms A simple recipe for dumplings with mushrooms
When the dough and filling for dumplings are ready, you can make simple mushroom dumplings. Modeling and boiling them is a fairly quick process, so the dish will definitely be ready for lunch:
- Cut off a piece of dough and roll it out so that the thickness is about 3 mm.
- Cut out round shapes. To do this, use any object of suitable diameter with hard edges.
- Place the optimal amount of filling in the middle of each circle and pinch the edges.
It’s easy to boil dumplings: It is enough to place them in water that is about to boil, wait for them to surface, reduce the heat and wait for 4 minutes. Since the filling is already ready, all that remains is to wait for the dough to be ready.
Dumplings with potatoes and mushrooms (video)
How to deliciously cook dumplings with potatoes and mushrooms
Dumplings stuffed with potatoes combined with mushrooms are very delicate in taste and perfectly satisfy the appetite. The latter give the dish their characteristic aroma.
List of ingredients:
- dough;
- 500 g of any (prepared properly) mushrooms;
- 4 onions;
- 4 (medium size) potatoes;
- to taste - salt and pepper.
The preparation of this filling option differs in working with potatoes:
- Let the potatoes cook.
- Finely chop the mushrooms and fry them together with chopped onions to give them a golden color.
- Salt the roast.
- Prepare mashed potatoes from boiled potatoes, combine them with the onion-mushroom mixture and knead thoroughly until the mass becomes homogeneous.
Now you can start making hearty dumplings. They will become especially tasty if served on the table with sour cream and fresh dill.
Dumplings with potatoes and mushrooms Features of preparing dumplings with potatoes and dried mushrooms
Dried mushrooms are valuable supplies that are suitable for preparing dumpling filling. White ones are considered the most suitable due to their bright forest smell, but others are also suitable: for example, boletus and aspen.
The cooking technology in this case differs from the previous recipe. It is recommended to pre-soak dried mushrooms in water for several hours., and then boil for a quarter of an hour while the potatoes are cooking.
After this, the mushrooms are combined with onions and fried until the products are ready. It would be a good idea to splash some of the broth left over after boiling the “forest meat” into the frying pan. This mass must be salted and peppered to taste, and then combined with mashed potatoes, as in the previous recipe.
Dumplings with potatoes and dried mushrooms The best recipe for dumplings with dry mushrooms
With dried mushrooms you can make not only dumplings, but also dumplings. To do this you will need to prepare the following ingredients:
- dumpling dough;
- 400 g dried mushrooms;
- 2 onions;
- 2 tbsp. spoons (for frying) vegetable oil;
- to taste - salt and pepper.
First of all, you should take care of preparing the mushrooms. They are soaked for 4–5 hours in water. It's even better to do it at night. Then the main work begins:
- Boil the mushrooms and chop finely. The best option would be to pass them through a meat grinder or grind them in a kitchen blender.
- You should also chop the onions and fry them in a frying pan, adding the required amount of vegetable oil.
- Mix the onions and mushrooms thoroughly, adding a pinch of salt and, if desired, a little ground pepper.
The filling is ready. The molded dumplings are boiled in salted water, into which a laurel leaf is thrown for flavor. The cooking time from the moment of boiling is 4–7 minutes, depending on the intensity of the fire and the thickness of the dough.
Dumplings with dry mushrooms Cooking hearty fried dumplings with mushrooms
To eat dumplings with mushrooms, it is not necessary to make a filling. You can use a ready-made semi-finished product with meat to make a quick dish.
To do this you will need:
- 30 (approximately) pieces of dumplings;
- 200 g champignons;
- if necessary - vegetable oil;
- to taste - salt, pepper;
- sour cream and chopped herbs for serving.
This is a quick dish that can be prepared for lunch or dinner:
- The semi-finished product is boiled in salted water until half cooked.
- Champignons cut into neat slices are fried in a frying pan until golden brown, seasoned with salt and pepper.
- Separately, fry the dumplings until a crispy crust forms on their sides.
- Combine dumplings with champignons, spread sour cream on them and sprinkle with fresh herbs.
An excellent option for those who do not have time to prepare dough and sculpt.
Fried dumplings with mushrooms Recipe for hearty dumplings with mushrooms and meat
But the most satisfying option is dumplings stuffed with meat and mushrooms. To prepare them take:
- dough;
- 300 g minced meat;
- 300 g mushrooms;
- 2 onions;
- vegetable oil;
- salt and pepper to taste.
Cooking method:
- Chop mushrooms and lightly fry in oil with small pieces of onion.
- Squeeze out excess liquid.
- It is recommended to grind this mass in a blender if possible.
- Mix the minced meat with mushrooms.
Now you should start sculpting. They are boiled in slightly salted water with the addition of a bay leaf.
How to cook dumplings with mushrooms (video)
Dumplings and dumplings with mushroom filling are an excellent second course. It can also be served on its own, because the food is very filling. In order for the treat to turn out great, you need to pay attention to every stage of preparation. To improve the taste, the dish is served with butter, sour cream or herbs according to personal preference.
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