Mushroom filling for dumplings. Dumplings with porcini mushrooms

Chicken meat responds well to any type of heat treatment. It can be boiled, stewed, baked and fried.

Chicken drumsticks are very popular among housewives. Of all the recipes that do not take much time, housewives choose drumsticks cooked in a frying pan.

Depending on the additional ingredients, as well as on the sequence in which the products are added, the drumsticks can turn out to be stewed or fried, with a crispy crust or without it at all, aromatic and piquant, or almost dietary.

They can be fried using a coating of flour, ground crackers, corn flakes, or cooked in batter.

Like any meat, drumsticks easily absorb the aroma of various herbs and spices. Therefore, before adding this or that seasoning to them, decide whether you like it and whether it will not be superfluous in the dish.

You also need to remember that some spices and seasonings acquire an unpleasant and sometimes even repulsive taste during frying. For example, such a metamorphosis occurs with garlic. Therefore, make sure that the pieces of garlic do not overcook when they fall into the hot oil. Experienced housewives do this: first they put slices of garlic in a frying pan, lightly fry it in oil, then remove it. After this, the flavored oil is ready for further use. The same goes for red pepper and coriander. After frying, their taste does not change for the better.

Many housewives are concerned about the question: how long to fry drumsticks in a frying pan. This depends on the age of the carcass, the size of the drumsticks themselves, and the duration of marinating.

Chicken drumsticks take about 25–30 minutes to cook; adult chicken drumsticks should be cooked for at least 40 minutes. To ensure the meat is cooked, pierce the thickest part of the drumstick. If clear juice comes out from the puncture, it means the meat is completely cooked. If the juice is pinkish, and even more so bloody, then the drumsticks need to be cooked further.

Chicken drumsticks in a frying pan: in ginger sauce

Ingredients:

chicken drumsticks – 6 pcs.;
tomato – 30 g;
garlic – 3 cloves;
honey – 40 g;
salt;
grated fresh ginger root - 1 tbsp. l.;
onion – 100 g;
soy sauce – 20 g;
sunflower oil – 30 g;
Red pepper;
vinegar – 10 ml.

Cooking method

Wash the chicken drumsticks and dry with a paper towel. Place in a stainless steel bowl.
Prepare the sauce in a bowl. Add tomato paste, honey (preferably liquid), pepper, garlic pressed through a garlic press. Pour in vinegar and soy sauce. Mix thoroughly.
Pour the marinade over the drumsticks. Cover the dishes with film and put them in the refrigerator for two hours.
Cut the onion into cubes.
Heat oil in a frying pan. Pat the drumsticks dry to remove excess marinade and place in a frying pan. At maximum heat, fry one side until golden brown, then turn over to the other. Place on a plate.
In the same frying pan, sauté the onion. Lay your drumsticks down.
Pour in the remaining marinade. Peel the ginger root and grate it on a fine grater. Add to meat. Stir. If there is not enough liquid, pour in hot water - it should only lightly cover the bottom.
Cover the pan with a lid and reduce heat to low. Simmer the drumsticks for 20–25 minutes. Serve with any side dish. But the most successful addition would be fluffy rice.

Chicken drumsticks in a frying pan: with onions

Ingredients:

chicken drumsticks – 6 pcs.;
onion – 300 g;
mayonnaise – 50 g;
black pepper;
vegetable oil – 30 g;
seasoning for chicken.

Cooking method

Wash the chicken drumsticks and pat dry with a paper towel. Place in a container. Add mayonnaise, chicken seasoning, pepper. Coat the meat with this marinade. Place in the refrigerator for two hours.
Cut the onion into thin half rings.
Place the drumsticks in a frying pan heated with oil. Fry over high heat until golden brown. Add onion. When it becomes soft, stir. Sauté until light yellow. Pour in 100–120 ml of hot water, reduce heat. Cover the pan with a lid. Simmer the drumsticks until done. Serve with mashed potatoes or pasta.

Chicken drumsticks in a frying pan: fried with garlic

Ingredients:

chicken drumsticks – 6 pcs.;
sunflower oil – 40 g;
salt;
garlic – 3 cloves;
black pepper;
mustard – 1 tbsp. l.

Cooking method

Wash the chicken drumsticks and dry them.
Peel the garlic, rinse, cut lengthwise into several slices.
Rub the drumsticks with a mixture of salt and pepper.
Make several deep punctures on each shin and insert pieces of garlic into them. Gently spread with mustard. Leave for half an hour to marinate.
Heat oil in a frying pan. Using maximum heat, fry the drumsticks on all sides until golden brown.
Reduce heat and cover the pan with a lid. Continue frying until the meat is completely cooked. To prevent the drumsticks from burning, turn them over to the other side more often. You can pour in a little hot water - no more than 50 ml.
Serve with a side dish or salad.

Chicken drumsticks in a frying pan: in tomato sauce, with vegetables

Ingredients:

chicken drumsticks – 6 pcs.;
onion – 150 g;
carrots – 150 g;
bell pepper – 1 pc.;
tomato paste – 30 g;
salt;
sugar – 3 g;
hops-suneli – 1 tsp;
sunflower oil – 40 g;
garlic – 3 cloves;
young greens (parsley, cilantro, dill, basil) - 1 small bunch.

Cooking method

Wash the chicken drumsticks and dry them. Grate the suneli hops and leave to marinate for one hour.
Heat the oil in a frying pan, add the meat. Fry over high heat until golden brown. Place on a plate.
In a frying pan with the remaining oil, place the onion cut into half rings and carrots chopped into thin strips. Fry until soft.
Add chopped peppers and chopped garlic.
Add tomato, salt, sugar. Pour in a glass of water and bring to a boil.
Submerge the drumsticks in the sauce. Cover the pan with a lid. Simmer over low heat for about half an hour.
Cut the greens and place them in the pan with the meat. Stir. Turn off the heat. Leave for a few minutes with the lid closed so that the meat absorbs the aromas of herbs.

Chicken drumsticks in a frying pan: in cream

Ingredients:

chicken drumsticks – 6 pcs.;
cream – 170 ml;
black pepper;
sunflower oil – 40 g;
dill and parsley - a small bunch.

Cooking method

Rub the prepared drumsticks with salt and pepper and leave to marinate for 10 minutes.
Fry them in oil on both sides until golden brown.
In a bowl, mix cream with chicken seasoning.
Pour this sauce over the drumsticks. Close the lid, reduce heat and simmer until the meat is cooked. Sprinkle with herbs.

Chicken drumsticks in a frying pan: with carrots

Ingredients:

chicken drumsticks – 6 pcs.;
paprika – 1 tsp;
large carrots – 1 pc.;
salt;
bay leaf – 1 pc.;
onions – 2 pcs.;
vegetable oil – 40 g;
red pepper;
coriander – 0.5 tsp.

Cooking method

Wash the chicken drumsticks and dry them. Sprinkle with red pepper and salt, place in a hot frying pan and fry until golden brown. Place on a plate.
Chop the onion into half rings, cut the carrots into strips. Place in a frying pan and fry in the remaining oil. Place the drumsticks, add paprika, bay leaf and coriander. Pour in half a glass of water, simmer over low heat, covered, until the meat is soft. Sprinkle with herbs.

Chicken drumsticks in a frying pan: in an egg

Ingredients:

chicken drumsticks – 6 pcs.;
ketchup – 1 tbsp. l.;
eggs – 2 pcs.;
seasoning for chicken – 1 tsp;
vegetable oil – 100 g;
ground crackers - 4 tbsp. l.

Cooking method

Wash the chicken drumsticks and pat dry with a paper towel.
Rub them with chicken seasoning, wrap them in cling film, and put them in the refrigerator for several hours to marinate.
In a bowl, beat the egg with ketchup.
Dip the drumsticks first in the egg, then in the breading, then again in the egg. Roll the drumsticks prepared in this way a second time in ground breadcrumbs and place in a frying pan with hot oil.
Over medium heat, fry the meat until golden brown, turning it to the other side every 5-10 minutes. Check the readiness of the meat with a chef's needle or a thin knife: clear juice should flow out of the puncture.

Tip: The second breading can be replaced with crushed corn flakes.

Note to the hostess

If you are using a liquid marinade, be sure to remove excess moisture with a paper towel before frying. Otherwise, the meat will not be fried, but stewed.

The meat of an adult bird will become softer if you brush it with mustard or wasabi sauce half an hour before frying.

First fry the drumsticks over high heat, and when they are golden brown, reduce the heat and cover the pan with a lid. Cook until the meat is tender.

My dad instilled in me a love of cooking. Every time he creates his culinary masterpiece, the kitchen is filled with a fabulous atmosphere. He accompanies all his actions with a fascinating explanation. Tells you what ingredients are needed, in what order to add them, and how long to sauté the vegetables. At the end of this “fairy tale,” each listener will have a “tasty” ending – a flavorful dish.

I love listening to my dad's fascinating stories. Sometimes you sit and listen and it seems as if you are floating along a river. Smoothly, leisurely... This is my kind of storyteller :)

When I was little, I was always on my dad's side. I peeled vegetables and washed dishes. That's why he always had everything clean and washed. I did my bit too :)

My dad is a mushroom lover :)

What's special about dad's recipe?

First, the gravy. In most dishes, the sauce is prepared separately from the chicken. And in this recipe, the gravy is a kind of “continuation”. I cook the legs first and then use some of the remaining oil to make gravy. Therefore, the sauce turns out very tasty. And it has a special consistency.
Secondly, chicken. I have already described tips for choosing chicken in the article “”. I just want to remind you of some of the recommendations. Pay attention to the color and smell of the chicken legs. Fresh drumsticks have thin, uniform skin, without bruises or dents. Lightly press the leg with your finger at the meatiest part. If the legs are fresh, the dent will quickly straighten out, but with stale legs the mark will remain for a long time.
Thirdly, vegetable oil. I take quite a bit of it. I don't see the point in pouring more than necessary. I pour enough oil so that its layer is approximately 3 - 5 mm from the bottom of the frying pan. After frying the legs in oil, brown, crispy pieces remain. I don’t remove them: it tastes better this way. If you don’t like this “bonus”, carefully remove the “crisps” with a spoon. But we don't need excess oil. Therefore, remove the excess, leaving only one tablespoon of fat.

And yet, in the gravy it is important to combine all the ingredients well. There should not be a single lump in the sauce. To achieve this result, you will have to work hard, whisking the mass with a fork or whisk. This is such a physical education minute :) As a result, the mixed components should form a homogeneous paste.

Dad cooks chicken legs and the sauce itself only in a cast iron frying pan. I tried cooking crispy legs in a different frying pan. They turn out a little different. That’s why I also try to make such dishes in a cast iron frying pan. But, the choice is yours. In any case, do not use cheap thin pans.
Sometimes dad uses lard (rendered lard) to fry chicken drumsticks. This makes the chicken even crispier and more tender. I fry chicken meat in vegetable oil. If you experiment, be sure to write about it in the reviews.

And now here is the recipe for crispy chicken legs with soft white gravy. Be sure to prepare this dish. Its divine aroma will captivate you, and its incredible taste will enchant you from the first bite. Don't forget to write a review for this dish :)

And so as not to miss a new recipe, don’t forget, friends. Everything interesting is yet to come. I tell you: “See you again, my dear cooks”!

Ingredients

4-6 servings 45 min. Weight of the finished dish: 1200 gr.

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Step by step recipe

Step 1. Pour 80 g of flour into a shallow bowl and mix it with pepper. This is our breading mixture.

Step 2. Rinse the chicken legs thoroughly and dry with a paper towel. Cut into drumsticks and thighs. Roll each piece of chicken in the breading mixture and carefully shake off the remainder. The mixture remaining after breading can be used to prepare the sauce. Products need to be spent carefully and wisely. Remember how they taught in school: put every crumb in your palm? :)

Step 3. Place the frying pan over high heat. After this, pour vegetable oil into the vessel (layer 3 - 5 mm) and heat it. Carefully place the chicken legs into the hot oil (they should be skin side down). Cook until lightly browned, about 1 to 2 minutes. Then use tongs to turn the meat over to the other side. And fry until golden brown.

Step 4. Then close the pot with a lid and simmer the chicken for a couple of minutes. Then remove the lid and fry the legs again on both sides. It will take you a little over 5 minutes.

Step 6. Drain some of the oil from the pan, leaving about 1 tablespoon. l. and return the pan to the stove. You can remove the remaining crispy bits from the chicken (I don’t). Reduce heat (it should be less than medium).

Step 7 Add 2 tbsp to the bowl. l. butter When it melts, add 2 tbsp. l. breading mixture (flour + spices) or just flour. Instead of butter, you can use the remaining vegetable oil. To prevent lumps from forming, mix everything thoroughly immediately. The result should be a homogeneous paste-like mass.

Step 8 Add milk and mix everything well. Cook the sauce for approximately 3 minutes. Add salt and pepper to the finished gravy (if necessary). My dad really likes the gravy to have “pepper”, so he always adds ground pepper.

Step 9 All is ready. Place crispy chicken legs on serving plates and top with white sauce. Serve this dish with steamed vegetables or salad.

Chicken legs fried in a frying pan turn out tender and very juicy, and they are very easy to prepare; thanks to the soft meat and the presence of bones, the legs are quickly fried. The main advantage of this product is that they can not only be fried, but also baked in the oven or stewed, and it will still be very tasty.

By seasoning the legs with aromatic spices and seasonings, adding a little young garlic and fresh herbs, you can get an appetizing dish that is suitable for a festive feast. But how to cook them correctly? Let's try to understand this issue and put culinary accents in their place.

With a little patience and simple ingredients, you can fry chicken drumsticks to a golden, crispy finish that looks delicious on the plate.

How long will it take to fry chicken legs in a frying pan? If the legs were thawed or cooled, and they were simply rubbed with savory spices and immediately started frying, then it will take about 30 minutes to cook over medium heat.

The meat will be cooked much faster if it has been previously marinated, for example, with the addition of soy sauce.

In order for the marinade to penetrate inside faster and the meat to cook, the legs can be cut with vertical shallow notches and left to marinate in the refrigerator for at least two hours, or preferably overnight. Then it will take from 15 to 18 minutes to cook.

Step-by-step recipe for cooking fried chicken legs with photos

Ingredients:

chicken legs - 5 pcs.;
fresh garlic - 5 cloves;
coarse table salt - 1 teaspoon;
freshly ground black pepper - to taste;
vegetable oil - 55 ml;
3 sprigs of fresh herbs;
a glass of rice - for a side dish.

Step-by-step preparation:

Calorie content of the dish per 100 grams. - 134.6 kcal.

How else can you cook chicken legs?

In addition to frying chicken legs in a frying pan, there are other delicious ways to prepare this product. Meat on the bone can be stewed or baked, breaded in batter and fried for a crispy crust, or cooked with a spicy sauce. Let's consider several options for alternative preparation of chicken legs.

Stewed

chicken legs - 6 pcs.;
sweet onions - 3 pcs.;
small fresh carrots - 1 pc.;
5 cloves of young garlic;
1 tbsp. spoon of tomato paste;
mixture of peppers - to taste;
1 teaspoon salt;
0.5 teaspoons sweet paprika;
vegetable oil - 55 ml.

How to cook:

Peel the onion and chop it into thin half rings. Mince the garlic - you can chop it or use a kitchen press to mince it. The carrots can be cut arbitrarily, as it is more convenient for you, for example, into half rings.

Mix paprika with salt and a mixture of aromatic peppers and grate washed and dried chicken legs. Set them aside for a while to allow the flavors to soak into the meat.

As soon as the root vegetables turn golden, add carrots and tomato paste to them, and after a couple of minutes of frying, you can pour in about a glass of water.

After the sauce has boiled, place the chicken legs marinated in spices into the bowl; the heat can be reduced. Simmer the chicken in vegetable sauce for about 35 minutes; during cooking, you can add salt and pepper to the sauce, and turn the legs a couple of times so that the sauce evenly saturates the meat.

Calorie content of the dish per 100 grams. - 158 kcal.

Breaded

For preparation you will need:

8 chicken legs;
2-3 chicken eggs;
3-4 tbsp. spoons of wheat flour;
2-3 tbsp. spoons of sour cream or mayonnaise;
500 ml vegetable oil;
a little salt and black pepper - to taste.

How to cook:

Prepare the chicken legs - rinse and dry, carefully remove the skin and rub the meat with salt and pepper. Set aside: While the batter is preparing, the meat will become saturated with flavors.

Pour the flour into a deep bowl, add a little vegetable oil, salt, pepper and dairy product (sour cream or mayonnaise). Beat in the eggs and thoroughly mix all the ingredients for the batter until you get a homogeneous mass without lumps.

Dip the pickled legs in batter and fry in hot oil. If desired, they can be deep-fried or fried in a frying pan; thanks to the addition of a dairy product, the crust will be crispy in any case.

Can be served hot or cold with spicy sauce and vegetable salad.

Calorie content of the dish per 100 grams. - 155.8 kcal.

Breaded

For preparation you will need:

1 kg chicken legs;
100 gr. unsweetened corn flakes;
50 gr. breadcrumbs;
1-2 eggs;
oil for frying;
1 tbsp. spoon of chili sauce;
3 cloves of garlic;
freshly ground black pepper and salt - to taste.

How to cook:

Pour 50 ml of vegetable oil into a deep bowl, add chili sauce, salt and freshly ground pepper. Squeeze the peeled garlic cloves through a kitchen press, add the eggs and mix everything well.

Prepare the chicken - remove the skin if desired, rinse and dry with paper towels. Combine breadcrumbs and unsweetened cornflakes in a blender until coarsely ground.

Heat vegetable oil in a small saucepan. Dip the leg into the sauce with beaten egg, roll in the breading mixture, repeat the procedure if necessary.

Fry the legs in hot oil until the breading is golden and crispy. If the legs are large, then they can be cooked until cooked in an oven preheated to 200°C.

This dish goes well with a simple tomato, cheese or garlic sauce, or a salad of fresh vegetables.

Calorie content of the dish per 100 grams. - 239 kcal.

With gravy

For preparation you will need:

900 gr. chicken legs;
1 onion;
1 teaspoon salt;
mixture of peppers - to taste;
a pinch of sweet paprika and dried basil;
100 ml canned tomatoes;
50 ml vegetable oil;
5 sprigs of fresh herbs.

How to cook:

Rub the chicken legs with salt and pepper and fry them until tender in a frying pan with high sides. Place on a plate and set aside.

Chop the onions, pour oil into the same frying pan where the chicken was fried and sauté the onions until soft and golden brown. Add spices and chopped canned tomatoes, add chopped fresh herbs and simmer for 5-7 minutes.

Return the chicken to the sauce and warm the meat, turn over so that the legs are soaked in the sauce on both sides, and remove from the heat.

Calorie content of the dish per 100 grams. - 168.3 kcal.

In sour cream

For preparation you will need:

7-8 chicken legs;
1 cup normal fat sour cream;
4-5 cloves of garlic;
half a lemon;
3 sprigs of fresh parsley;
coarse salt and black pepper;
a little vegetable oil.

How to cook:

We wash and dry the legs, rub them with salt and pepper and sprinkle with lemon juice. Heat the vegetable oil in a frying pan and quickly fry the chicken on both sides until golden brown and crispy.

Pour the sour cream into the frying pan, mix everything well and cover with a lid. If the sauce begins to thicken too much, you can add a little hot water, and also add salt and pepper.

Two minutes before the end of cooking, add chopped parsley to the pan. Plain boiled rice or couscous is ideal as a side dish.

Calorie content of the dish per 100 grams. - 144.6 kcal.

You can give chicken drumsticks an appetizing and rosy appearance by rubbing them with a small amount of sweet paprika or turmeric before frying.

The meat can be pre-marinated, for example in kefir or carbonated ayran, then it will turn out juicy and soft.

Today we have a traditional Russian dish on our table - dumplings. Is it possible to pass by? Dumplings are loved and recognized by different peoples. They have many names and variations of preparation: Nepalese, Italian, Japanese, etc.

Dumplings with meat made from unleavened dough are a classic option. I propose to deviate from the classic recipe and prepare dietary dumplings with minced mushrooms.

We will take the ingredients for dumplings with mushrooms from the list.

To begin with, the simplest dumpling dough is kneaded. Pre-sifted flour is poured into a glass bowl. To make the dumplings tasty, it is better to use premium wheat flour for the dough.

The top of the slide is removed with a spoon in the shape of a hole. A chicken egg is broken into the hole. The dough kneading begins.

During the process, water diluted with salt is introduced.

It is more convenient to start kneading the dough with a spoon or spatula, and then switch to manual kneading. The dumpling dough, formed into a bun, is kneaded by hand for at least 7 minutes until completely elastic. Then it is placed under cling film and sent to rest in the refrigerator.

The rested dough is divided into four parts.

Each part forms a thin sausage. The sausage is cut into pieces. The pieces are rolled in flour and laid out on a board.

Then roll out into thin circles with a diameter of no more than 7 cm.

Place a teaspoon of filling in the center of each circle. For the filling I use prepared for the winter. The minced meat is defrosted and mixed. You can make minced meat from fresh champignons fried with onions.

The edges are sealed into a crescent and then connected with a ring. During the process of rolling and sculpting, flour is added to the “dust”. Dumplings with minced mushroom are placed in boiling water. The water is pre-salted and seasoned with bay leaf.

Cook dumplings with mushrooms until they float completely. During cooking, lift from the bottom of the pan with a slotted spoon.

Diet dumplings with mushrooms are ready! Served hot. Have a nice Russian lunch.

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.