Dumplings with mushrooms

A selection of recipes for dumplings with mushrooms with step-by-step photos and instructions. We will tell you and show you how to cook delicious dumplings with mushroom insides quickly and easily!

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Recipes for dumplings with mushrooms

Ingredients

Potatoes – 1 kg

Champignons – 350 g

Onions – 2 pcs.

Sunflower oil – 50 ml

Butter – 100 g

For the test:

Ingredients

Interior:

Oyster mushrooms – 300 g

Potatoes – 500 g

Onions – 1 pc.

Vegetable oil – 3 tbsp.

Ground dark pepper

Ingredients

Flour - 2 tbsp. + for adding;

Boiling water - 1 glass;

Olive oil - 2 tbsp;

Champignons - 300 gr;

Buckwheat - 1 glass;

Onion - 1 piece;

Vegetable oil - for frying;

Ground dark pepper - to taste;

Ingredients

Salt – 1 pinch

For the inside:

Sliced mushrooms – 1 topped handful

Salt – 1 pinch

Olive oil – for frying

Ingredients

Premium wheat flour – 390 g + for dusting

Milk (warm) – 130 ml

Water (warm) – 70 ml

Egg (room temperature) – 1 pc.

Vegetable oil – 1 tsp.

Interior:

Potatoes (peeled) – 650 g

Mushrooms (I used snow-white, frozen) – 400 g

Onions – 150 g

Vegetable oil – 50 ml

Pepper, h.m. - taste

Ingredients

Wheat flour – 3 cups

Butter – 1.5 tbsp.

Egg yolk – 2 pcs.

Interior:

Forest mushrooms (I used frozen) – 500 g

Onions – 1 pc.

Vegetable oil – 2 tbsp.

Ground dark pepper - to taste

Roasting:

Vegetable oil – 4 tbsp.

Onions – 1 pc.

Additionally:

Water (for cooking dumplings) – 2.5-3 l

Ingredients

Carrots – 1 piece

Dumpling dough – about 300 g

Vegetable oil - for frying

Ingredients

Flour – 2 cups (glass – 250 ml)

Butter – 2 tbsp.

Boiling water – 2/3 cup

Interior:

Potatoes – 400 g

Onions – 2 pcs.

Vegetable oil – 2 tbsp.

Ingredients

Potatoes – 6-7 pcs.

Champignons – 5-6 pcs.

Oil for frying – 1 tbsp.

Spices – 3 pinches

Chicken egg – 1 pc.

Wheat flour – 4 tbsp.

Ingredients

Lentils – 0.5 cups

Sliced forest mushrooms - a handful with top

Cheese – up to 50 g optional

Salt – 1 pinch

Vegetable oil - for frying

For the test for 25 dumplings:

Premium or white flour – about 100 g

Small egg – 1 pc.

Vegetable oil – 1 tsp.

Salt – 1 pinch

To submit:

Sour cream, butter

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Dumplings with mushrooms: a step-by-step recipe for making them at home

Have a nice day, dear readers! Now I will tell you how to create dumplings with mushrooms step by step. This ordinary, but at the same time nutritious, juicy and savory dish will please your household, and the unusual mushroom inside will pleasantly surprise them. For city dwellers, it is best to use oyster mushrooms or champignons to make them. For those who have the opportunity to go into the forest, I recommend honey mushrooms, chanterelles, boletus and other mushrooms, which have the best taste when fried.

Ingredients

How to cook

Video recipe

Benefit and harm

Dumplings are better digestible if you steam them.
A dish is considered dietary if it is not served with fried onions or rich sauce.
Mushrooms contain vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of groups B, E, D, PP. They have a beneficial effect on the nervous system, improve the condition of the skin, nails and hair. Thanks to the trace elements they contain, mushrooms have a positive effect on the cardiovascular system, metabolic processes and hormone production.
The dough contains amino acids that are important for the proper functioning of internal organs.
If you prepare products not only with mushrooms, but also with potatoes, then they provide the body with vitamins A, C and PP. Potatoes contain bioflavonoids, which have a positive effect on the immune system and help the body fight bacteria and viruses.

You can find out more about how to create dumplings with mushrooms and potatoes in the previous article.

Dumplings can cause damage to the body if they are purchased in a store, stored without appropriate conditions, or frozen and thawed a couple of times. Improperly cooked innards can cause an upset stomach and lead to diseases of the digestive system.

Useful tips

Serve the dish with sour cream, melted butter or onions fried in vegetable oil. You can also add lard cracklings.
A unique sauce will help give dumplings a special taste. To do this, simply mix sour cream or cream with fried onions, champignons and garlic. Add your favorite spices to the mixture, then simmer over low heat until thickened.
Knead the dough for 10–15 minutes, kneading in different directions until gluten forms. The finished dough should be dense to the touch and not stick to your hands.
Be sure to let the dough rest for at least 30 minutes, covered with a damp towel. The rolled out dough should be narrow but strong.
Complete the dish with cheese, potatoes and other vegetables. For the inside, you can take not only the freshest, but also dried or salted mushrooms.
If you use dry mushrooms, you need to soak them in hot water before frying. I recommend not soaking champignons, as they quickly absorb water. Frozen mushrooms should be thawed and the water allowed to drain.
To get the most flavorful dough, use the water left after soaking mushrooms or boiling potatoes.
Products made from choux pastry are especially tasty. To do this, bring the milk or water to a boil in advance.
To make the dough elastic, add 5 drops of vegetable oil to it. If you use more than a glass of flour, you can safely add 1 tbsp. l. oils
For spicy lovers, I recommend adding ground dark pepper or crushed garlic to the filling.

5 extraordinary options

With milk mushrooms

A very tasty and satisfying option that mushroom lovers will love. Breast milk is superior in calories to meat. It is also considered a valuable source of protein. Milk mushrooms mix well with potatoes and onions. Prepare a thick and elastic dough as usual. Combine crushed milk mushrooms with mashed potatoes and onions. Add salt, pepper and add dumplings. Serve with sour cream and garlic sauce.

A unique option, usually served with sour cream and vegetable sauce. For the inside you will need fried champignons with onions and grated cheese with garlic.

I recommend making the sauce from finely chopped onions, grated carrots and garlic pressed through a press. Fry the vegetables with flour, then combine with sour cream and dilute with hot water. Finally add salt, pepper and garlic.

A hearty, savory and appetizing-looking option, served in clay pots, garnished with fried onions. The dish is perfect for lunch for a large family. Make the dough for dumplings. For the inside, take chicken fillet and onions. Mix the ingredients into minced meat, add salt and pepper. Add the egg, stir and add dumplings. During the cooking process, I recommend adding bay leaves and spices.

In a slow cooker

A tasty, simple and quick-to-make option with a cool smell. Place the finely chopped mushrooms in the multicooker bowl. Add chopped onions, salt and pepper. Select the “Baking” mode and fry the mushrooms and onions for 25 minutes. Knead the dough from mashed potatoes, wheat flour and salt. Place the filling on the rolled out dough and shape into pieces. Place the dumplings in the multicooker bowl. Set the “Baking” mode for 40 minutes.

An ideal alternative to boring dumplings, which takes just 15 minutes to prepare. For the inside, shred the cabbage. Fry the onions and mushrooms, add salt, combine with cabbage, and let the mixture cool. Stick dumplings with entrails and cook them in boiling water.

Conclusion

In the article, we learned how to cook dumplings with mushrooms, what ingredients to vary the filling, what to serve the dish with and what its calorie content is.

Do you cook dumplings with mushrooms? Share your secrets and exciting variations with us in the comments!

Dumplings and dumplings with mushrooms

Mushroom dumplings or dumplings prepared according to home recipes certainly cannot be compared with store-bought ones. Firstly, you correctly understand what filling you use for these dishes. Secondly, the dough itself, kneaded with your own hands, is significantly 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.

How to create dumplings and dumplings with mushrooms

Dumplings with mushrooms in sour cream

Before preparing mushroom dumplings, prepare the following ingredients:

For the dough: 1/2 cup flour, 1-2 eggs, 12 cups water, 1/2 teaspoon salt.
For minced meat: 400 g white mushrooms (mushrooms), 1 onion, 2 tbsp. spoons of butter, 1 tbsp. spoon of sour cream, flour, salt.

Manufacturing:

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 must 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 dark pepper and salt to taste.

Manufacturing:

Before creating 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 water 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 any 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 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.
Interior: 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.
For serving: sour cream, chopped dill and/or parsley.
Additionally: a glass.

Manufacturing:

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 along 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.

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 dried mushrooms, 40 g onions, 20 ml vegetable oil, 1/4 teaspoon pepper.
For watering: 40 g onions, 40 ml vegetable oil.

Manufacturing:

Mix boiled mashed potatoes with sautéed onions, peppers and boiled chopped mushrooms.

Roll out the unleavened dough into a layer 1.5 mm wide. 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 must be poured with oil and sprinkled with sautéed onions.

Dumplings with mushrooms and potatoes

Ingredients:

Dough: 150 g flour, 1 egg, 30 ml water, a pinch of salt.
Inside: 200 g of wild mushrooms, 300 g of potatoes, 1 onion, 2 cloves of garlic, a bunch of dill, salt and freshly ground dark pepper - to taste, vegetable oil for frying.
For serving: butter - to taste.
Additionally: a glass.

Manufacturing:

Before preparing dumplings with potatoes, the mushrooms must be washed, dried and peeled. Boil in water for 10 minutes after boiling. Drain the broth, add fresh water, cook for 1 hour. Drain in a colander. Peel the potatoes, boil in salted boiling water for 30 minutes, drain the water. Cut the peeled onion into half rings. Fry in vegetable oil for 5 minutes. Add chopped mushrooms, fry for another 10 minutes. Grind potatoes, fried mushrooms and onions using a blender until smooth. Add chopped peeled garlic and dill, salt and pepper, mix.

Knead the dough from eggs, flour, water and salt. Roll out thinly on a floured surface and cut out circles with a glass. Gather the remaining dough and repeat the function. Place 1 teaspoon in the center of each dough circle. insides, pinch the edges. Pour water into the pan, bring to a boil. Add the dumplings and stir quickly so they don’t stick together. Cook over low heat for 7-10 minutes. Serve with a piece of butter.

Here you can see photos of the recipes for dumplings with potatoes and mushrooms presented on this page:

Recipes on Thursdays. Dumplings with mushrooms

There are many insides for dumplings - whoever likes them with what. Housewives add mushrooms to the insides to create a more original taste of the dumplings. Potatoes with mushrooms, cabbage with mushrooms are very popular dumplings. Dumplings are even tastier simply with mushrooms, without additives. Try it - you won't regret it.

We suggest making dumplings with mushrooms from the so-called dumpling dough.

For the test:

– eggs – 2 pcs.
– cool water – 1 glass
– flour – 4-5 glasses
– salt – 1 teaspoon

For the inside:

– fresh mushrooms – 500-600 g
– onions – 2 pcs.
– ghee – 100 g
– vegetable oil – 3 tbsp.
spoons – sour cream – 150 g
– salt – to taste

1. Wash the fresh mushrooms thoroughly in running water, and then boil them in salted water.

2. Place the boiled mushrooms in a colander, but do not pour out the broth. You will cook dumplings in it.

3. Cool the mushrooms and chop finely.

4. Fry finely chopped onion in a frying pan with vegetable oil, then add chopped mushrooms and simmer until the water disappears.

5. Add melted butter to the pan with the mushrooms and lightly fry them, adding salt to taste.

6. Cool the finished mushroom filling.

7. For the test, the water should be colder, the better. Beat the eggs into the water, add salt and shake lightly.

8. Add sifted flour in portions and knead to obtain an elastic, stiff dough.

9. Form the dough into a roll, cut it into equal pieces and roll out into thin flat cakes.

10. Place the filling on the flatbread and make dumplings.

11. Place the dumplings with mushrooms in the bubbling mushroom broth and cook until tender. After the dumplings float, cook over reduced heat for another 5 minutes.

12. When serving dumplings with mushrooms, top with butter and sour cream.

Dumplings with champignons

Champignons are an affordable product all year round, and these mushrooms make very tasty dumplings. The recipe serves a ceremonial version of dumplings with champignons made from thin, tender dough, with cheese added to the filling, and sour cream sauce. Very tasty!

We suggest preparing dumplings with champignons from dough in milk with the addition of eggs.

For the test:

– flour – 3 cup
– milk – 1 cup
– salt – ½ teaspoon
– egg – 1 pc.

For the inside:

– fresh champignons – 500-600 g
– onions 2-3 pcs.
– vegetable oil for frying – 3-4 tbsp.
spoons – cheese – 150 g
– salt, pepper – to taste
– garlic – 3-4 cloves

For the sauce:

– sour cream – 1 glass
– onion – 3-4 pcs.
– carrots – 1-2 pcs.
– flour – 2 tbsp.
spoons – water – 1.5 cups
– vegetable oil – 3 tbsp.
spoons – butter – 3 tbsp.
spoons – garlic – 3-4 cloves
– salt, pepper – to taste

For watering:

1. Sift the flour in a heap, add the egg, salt and, adding warm milk, knead the dough.

2. Leave it for 20-30 minutes, and during this time take care of the insides.

3. Finely chop the onion and fry it in vegetable oil, then add finely chopped mushrooms and simmer with the onion until the water evaporates, add salt and pepper to taste.

4. Cool the mushrooms and onions and mix with grated cheese and garlic, passed through a garlic press. The inside is ready.

5. Divide the dough into equal pieces from which roll out into flat cakes.

6. Place the filling in the middle of each flatbread and pinch the edges of the dumplings.

7. Throw the dumplings into boiling water in portions, cook after floating until boiling vigorously and place them in a deep bowl, pouring butter over them.

8. Serve the sauce separately, for which cut the onion into half rings and fry in a vegetable consistency with butter.

9. Add the grated carrots and simmer together for another 5 minutes, then add the flour and stir well.

10. While stirring the mixture, pour in the sour cream, then, without ceasing to stir, add hot water. Add salt and bring everything to a boil.

11. Before serving dumplings with champignons, add chopped garlic to the sauce and pour it into the sauce boat.

Dumplings with milk mushrooms and potatoes

Prepare very fragrant and savory dumplings with the insides of milk mushrooms and potatoes. These dumplings are easy to prepare, they turn out filling and have a good taste. Dumplings are also very reminiscent, because the inside of them is specifically autumn. Treat your loved ones to a delicious lunch by preparing dumplings with milk mushrooms and potatoes.

We suggest preparing dumplings with milk mushrooms and potatoes using regular dough for dumplings in water.

For the test:

– flour – 2.5 cups
– water 180 ml.
– chicken egg – 1 pc.
– salt – a pinch

For the inside:

– milk mushrooms – 300 g
– potatoes – 2 pcs.
– onions – 1 pc.
– salt – to taste
– pepper – to taste

For the sauce:

– sour cream – 100 ml.
– dill – bunch
– garlic – 2 cloves

1. First, prepare the dough for your dumplings. Break an egg into a glass and add water to the brim, then pour it into a bowl, add a pinch of salt and stir.

2. Now add the sifted flour in small portions and mix. Knead into a homogeneous elastic dough. Wrap the dough in cling film and place it in the refrigerator for half an hour.

3. Meanwhile, prepare the filling. Wash the milk mushrooms, then grind them in a blender. Boil potatoes for the inside in advance; choose small potatoes. Mash the boiled potatoes, add salt and pepper to taste.

4. Peel the onion, cut it into cubes and fry in a frying pan with vegetable oil until golden brown.

5. Mix mushrooms, mashed potatoes and fried onions in one bowl.

6. Roll out the dough into a layer, cut out circles from it using a glass. Fill the dough circles with the insides, fold in half and seal the edges well.

7. Boil dumplings with milk mushrooms and potatoes in salted bubbling water for 7 minutes until tender.

8. For the sauce, mix sour cream with finely chopped dill and chopped garlic. Serve the dumplings warm with the sauce.

Dumplings with pickled mushrooms, potatoes and herbs

Dumplings are a well-known food that, depending on the type of dough and interior, can become an appetizing breakfast, an addition to lunch, or a hearty dinner. We present to your attention a recipe for a snack version of dumplings with pickled mushrooms, potatoes and herbs. You can use any pickled mushrooms.

We suggest making dumplings with pickled mushrooms, potatoes and herbs from dough in water with eggs.

For the test:

– flour – 3 cups
– water – 1 cup
– egg – 1 pc.
– salt – 1 teaspoon

For the inside:

– pickled chanterelles (or other mushrooms) – 200 g
– potatoes – 4 pcs.
– dill, parsley – small bunch
– salt – to taste
– ground dark pepper, other spices – to taste and desire

To submit:

– butter – 30-40 g

1. Wash the potatoes, put them in a small saucepan, cover with water and put on the fire to cook in their jackets for the future interior.

2. Meanwhile, knead the dough. Sift the flour into a deep bowl, make a depression in the slide, add salt there, break the egg.

3. Adding water little by little, knead the dough first with a spoon or spatula, and when the flour mass begins to come together, knead it with your hands. The dough should be soft and elastic; add water until the flour mixture reaches the required mixture.

4. Sprinkle your work surface (table, cutting board) with flour and roll out the kneaded dough into a narrow layer. Use a glass to cut out circles. Use the scraps to re-roll and cut out circles.

5. Peel the boiled and cooled potatoes and chop them with a blender, meat grinder or using an ordinary grater with small holes.

6. Finely chop the pickled mushrooms, wash the greens and chop finely. Combine chopped mushrooms, potatoes, and herbs. Salt and pepper to taste and add your favorite spices. Stir the prepared filling.

7. Place the filling on any circle of dough and bring the edges together to form dumplings. Boil salted water, drop the dumplings into it in portions and cook for 2-3 minutes after floating to the surface.

8. Using a slotted spoon, place the finished dumplings with pickled mushrooms, potatoes and herbs onto a dish, placing pieces of butter on them, which will flavor the dish and prevent sticking.

Bon appetit and delicious dumplings!

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