Homemade dumplings cannot even be compared with store-bought ones. Especially if the filling consists not of pork, beef or poultry, but of edible mushrooms collected with your own hands. Many housewives who tried this dish at least once repeatedly repeated their triumph, demonstrating to all household members the splendor of Russian cuisine. Dumplings with porcini and Polish mushrooms, saffron milk caps and chanterelles have recently become no less popular than variations with meat. However, some chefs still manage to combine two ingredients in a dish, one of which is mushrooms. Especially for our readers, below are examples of recipes that can be easily reproduced at home.
So, for those who think that dumplings are prepared only with meat, you should reconsider your views by trying to cook dumplings with mushrooms. This dish will diversify your usual diet, making the menu unusual, tasty, moderately peppery and salty, with the addition of herbs. At the same time, the taste of the classic dish will not be lost, but, on the contrary, will emphasize exclusively positive combinations.
First, let's prepare classic dumplings with mushrooms. The traditional recipe was invented back in the days of our great-grandfathers, when the table was empty and everyone wanted to eat. The list of ingredients includes two types of edible mushrooms: porcini and obabka. If desired, each variety can be changed at will, choosing the forest products that best suit your taste.
Classic dumplings with mushrooms + photo
For minced meat:
- boletus or boletus - 200 g;
- boletus - 200 gr;
- onions – 2 onions;
- salt;
- pepper.
Cooking dumplings
The dough for dumplings with mushrooms is easy to prepare. Take the flour and pour it onto the table in a heap. We make a depression in the embankment. We will add the remaining ingredients to this hole. In a separate bowl, mix milk with water and salt. Gradually pour the milk and water mixture into the well. Knead the dough, add an egg to it, mix everything and add vegetable oil. Knead the dough thoroughly.
We make the filling for the dough as follows: boil the mushrooms twice, drain the broth and twist through a meat grinder (you can use a blender). Mix the resulting mass with fried onions, salt and pepper. In order for the minced meat to be salted evenly, it is necessary to mix it thoroughly.
We fill the dough for dumplings with the prepared minced meat.
Boil the finished product in salted boiling water for about 10 minutes, and then serve it to the table in combination with sour cream or butter (to taste).
If you want to cook fried dumplings, you need to immerse the dumplings in boiling water for 3 minutes, then catch them and transfer them to a hot frying pan greased with vegetable oil.
- "Mushroom Tale"
- With mushroom filling
- With mushrooms and rice
- Assorted
- "Visiting the squirrel"
- Classic mushroom
- Option 1
- Option 2
- Option 3
- From champignons
- From stewed mushrooms
- "Forester's Dream"
- "Special"
- "Vegetarian"
- "Monastic"
- "Russian field"
- "Gourmet"
- Mushrooms with ham
- "Restaurant"
- With salted mushrooms
- "Little Russian"
- "Aryan"
- With honey mushrooms
- With porcini mushrooms
- "Peasant"
- "Assorted"
- "Riga"
- "Volzhskie"
- "Saturn"
- "Polar explorer"
Chapter 6. Mushroom dumplings
"Mushroom Tale"
Required:
700 g flour, egg, 1 glass of water, salt.
For minced meat:
100 g dried mushrooms or 300 g fresh, 1/2 liter of water, 5 onions, 50 g each of cheese and butter, 2 tbsp. l. vegetable oil.
For the sauce:
100 g sour cream, 2 tbsp. l. flour, 1 tbsp. l. butter, pepper, salt.
Cooking method.
Mix the egg with water, add salt. While stirring the mixture, gradually add flour in small portions. Stir everything until thick and homogeneous. Place the dough on the table and press down with a cutting board.
For the sauce, fry the flour in butter until golden brown. Mix with sour cream, add a little salt and pepper.
To make the filling, wash the mushrooms and soak them in water for an hour. If you are preparing minced fresh mushrooms, stick to peeled champignons. Pour the washed mushrooms with water and cook over medium heat for an hour.
Cut the finished mushrooms into strips and fry in a frying pan with vegetable oil, add fried onions and pour in sour cream sauce. Bring to a boil, then add finely chopped herbs, grated cheese, pour melted butter and bake in the oven.
Roll out the dough on a cutting board to a thickness of 4 mm. Cut out circles with a diameter of 7-8 cm and arrange the minced meat so that it is in the middle of the circle. Make dumplings and take them out into the cold. After keeping them in the cold, cook them in boiling water for 10-15 minutes. Pour hot sauce over them, sprinkle with finely chopped herbs or crushed garlic.
With mushroom filling
Required:
400 g flour, 2 eggs, 1/2 cup water, salt.
For minced meat:
500 g mushrooms, 100 g butter, 1/2 cup sour cream, 50 g cheese, 4 cloves garlic, salt, pepper.
Cooking method.
Mix the egg and yolk with water, add salt. Pour the sifted flour onto a cutting board and make a funnel in the middle into which pour the prepared mixture and the beaten egg white. Gently knead the dough, mix thoroughly. Roll it into a ball and roll it in flour. Cover with a towel and let it sit for 15 minutes.
For minced meat, wash fresh mushrooms and cut them into strips. Heat the butter over low heat and add crushed garlic. Add salt, pepper and prepared mushrooms. Simmer for 3-4 minutes, pour in sour cream, sprinkle with grated cheese and leave on fire for another 1-2 minutes.
Roll out the dough on a cutting board, sprinkle it with flour and cut out circles with a diameter of 4-5 cm. Place the minced meat with a teaspoon, bring the edges together and press them tightly. Place them in the cold for 1-2 hours.
Boil the dumplings in boiling salted water. Serve the dumplings hot, topped with sour cream.
Dumpling tips
It often happens that the dough turns out under-salted. Don't despair, as this can be easily fixed. Pour salt dissolved in water or milk into the dough and stir well.
With mushrooms and rice
Required:
250 g of wheat and buckwheat flour, 2 eggs, 1/2 cup of water, salt.
For minced meat:
500 g mushrooms, 120 g rice, 30 g butter, 4 eggs, 1.5 glasses of milk, greens.
Cooking method.
Mix wheat and buckwheat flour, sift into a large bowl, make a funnel in the flour and add the eggs into it. Start kneading the dough, gradually adding cold water, until you get a medium-thick dough.
For minced meat, peel the mushrooms and boil. Separately, cook the rice, rinse it in cold water, and let the water drain. Place the rice on a greased baking sheet and place the mushrooms on top. Beat eggs with milk, add chopped herbs and salt to taste. Pour melted butter (3 tablespoons) over the mushrooms and bake in the oven until cooked (about 15-20 minutes).
Roll out the dough, sprinkle it with flour and cut out circles with a diameter of 6-7 cm. Place the minced meat in circles so that it is in the middle. Bring the edges of the dough together and seal them. Refrigerate the dumplings for 1-2 hours. Cook in boiling water. Serve the sour milk separately with the hot dumplings.
Assorted
Required:
500 g flour, 1 glass of water, 3 tbsp. l. vegetable oil, salt.
For minced meat:
400 g of mushrooms and tomatoes, 100 g of onions and vegetable oil, 20 g of butter, 150 g of rice, herbs, salt.
Cooking method.
Pour a glass of boiling water into the vegetable oil, add flour and quickly knead the dough. And immediately start cutting it up.
For minced meat, peel the mushrooms, rinse well, cut into strips and cook in salted water for about 20 minutes. Fry the chopped onion in butter. Scald the tomatoes with boiling water, remove the skin, cut into slices. Stew tomatoes and onions in vegetable oil, add pepper and salt to taste. When the liquid has evaporated, pour the mushroom broth (1.5 cups) into the bowl, bring to a boil, add rice, mushrooms, and herbs. Mix everything thoroughly and bake in the oven until half cooked.
Roll out the dough, sprinkle it with flour and cut out circles. Spread the minced meat, bring the edges of the dough together and secure them. Refrigerate the dumplings for 1-2 hours. Boil in boiling water and serve hot, after greasing with butter and garnishing with sprigs of herbs.
Interesting Facts
Austrian cuisine is recognized as one of the best in Europe and, according to experts, is perhaps second only to French. Its sophistication is associated with the use of a large number of different spices. Any chef knows that “good cuisine without spices is like a language without grammar.” Austrian chefs add spices mainly to meat dishes. Tarragon, dill, caraway seeds, and lavender are most often added to the minced meat for dumplings. Skillful manipulation of mixtures of various spices is considered a manifestation of the highest culinary skill in Austria. A bouquet of “garni” or a bunch of greens made from celery, parsley, bay leaves, and leeks is used for minced meat dumplings.
"Visiting the squirrel"
Required:
700 g flour, 1.5 cups water, 2 eggs, 1 tbsp. l. butter, salt.
For filling:
60 g dried mushrooms, 250 g salted mushrooms, 100 g each carrots and crackers, 50 g each parsley root, vegetable oil and cheese, 150 g each canned tomatoes and onions, 500 g potatoes, 120 g butter, 4 eggs, 130 g sour cream, salt and black pepper.
For the sauce:
1 tbsp. l. flour, 100 g sour cream, mushroom broth.
Cooking method.
Sift the flour, pour it onto the table in the form of a mound, making a depression in the center. Pour in water, stir in the eggs, salt, add butter and knead into a soft dough. Place it in a warm place for 30 minutes, then carefully add flour. Knead the dough until it no longer sticks to the table.
For minced meat, rinse dry mushrooms, cover them with water and cook over medium heat until fully cooked (pour the mushroom broth into a separate bowl). Cut the salted mushrooms into strips, add chopped boiled mushrooms to them.
Boil peeled carrots and parsley roots in salted water. When the vegetables become soft, add canned tomatoes, vegetable oil and simmer for 10 minutes until fully cooked. Boil the potatoes separately, chop finely and mix with onions fried in butter, salt and pepper. Then pass all the prepared vegetables through a meat grinder or rub through a sieve.
Grind the butter, egg yolks, sour cream thoroughly, mix with mushrooms, add well-beaten whites, vegetable puree and mix everything. Then mix the crushed crackers with grated cheese and add to the main mass. Transfer the mixture to a greased baking dish or shallow pan. Bake the filling in the oven for 20 minutes.
For the sauce, pour flour into a hot frying pan and pour in mushroom broth, add sour cream, salt, pepper a little and, stirring constantly, keep on fire for 1-2 minutes.
Roll out the dough, sprinkle flour on both sides and cut out circles with a diameter of 6-7 cm. Lay out the minced meat and secure the edges of the dumplings, giving them the required shape. Then take them out into the cold for 1-2 hours. Boil the dumplings in boiling salted water. Serve to the table, seasoned with sauce and sprinkled with plenty of herbs.
Classic mushroom
Option 1
Required:
500 g flour, egg, 1/4 cup water, salt.
For filling:
300 g champignons, 50 g porcini mushrooms, 3 tbsp. l. sour cream, egg, 2 cloves of garlic, salt, pepper.
Cooking method.
Mix egg with water, add salt. Pour the sifted flour onto a cutting board and make a funnel in the middle into which pour the prepared mixture and the beaten egg white. Gently knead the dough, mix thoroughly. Roll the dough into a ball and roll it in flour. Then cover with a towel and let it sit for 15 minutes.
For minced meat, wash the mushrooms and cut them into strips. Heat the butter over low heat and add crushed garlic. Add salt, pepper and mushrooms. Simmer for 3-4 minutes, remove from heat and let the oil drain (to do this, place a napkin on the bottom of the plate and place the stewed mushrooms on it). When the oil has drained, add sour cream and eggs to the mushrooms.
Roll out the dough, sprinkle it with flour and cut out circles. Lay out the minced meat, then bring the edges together and press them tightly. Refrigerate the dumplings for 1-2 hours.
Dumpling tips
A good housewife always has a clean kitchen, there are no piles of dirty dishes, and this is problematic if you are dealing with dough. This advice will help you: wash the dishes in which you kneaded the dough first with cold and only then with hot water.
Option 2
Required:
750 g flour, 2 eggs, 1/2 cup water, salt.
For filling:
200 g dried porcini mushrooms, 3 onions, 2-3 tbsp. l. butter, 1 tbsp. l. vegetable oil, 2 eggs, salt, black pepper.
Cooking method.
Mix beaten eggs with water and salt, add the mixture to the flour and gradually knead into a stiff dough. After rolling it into a ball, cover it with a towel or napkin and leave for about 30 minutes.
Rinse the dried mushrooms thoroughly in hot water, then cook until soft and chop finely. Heat vegetable oil in a frying pan and fry chopped onions and mushrooms in it until golden brown. Salt, add pepper and cool.
Roll out the dough thinly, trying not to break through, and place balls of mushroom mince in rows on half the layer. Cover the laid out balls with the second half of the layer and press the dough joints along the edges. Using a special mold or a sharp knife, cut the dumplings into a crescent shape. Place them in boiling salted water and after 10 minutes, carefully remove them with a slotted spoon. Drizzle with butter.
Option 3
Required:
750 g flour, 2 eggs, 1/2 cup salted water.
For filling:
400 g porcini mushrooms, 150-200 g minced beef, 2 onions, 3-4 tbsp. l. flour, 2-3 tbsp. l. vegetable oil, salt, pepper.
Cooking method.
Knead a stiff dough from flour, eggs and salted water. While preparing the filling, leave the well-kneaded dough in a cool place, covered with a napkin.
Peel the mushrooms, rinse and scald with hot water, dry, cut into small pieces and fry in hot oil along with minced beef and chopped onions until tender. Salt and pepper. To make the minced meat homogeneous, you can add a little flour to it during frying.
Roll out a thin layer of dough, sprinkle it with flour and cut out circles using a glass or a special mold. Place a small amount of minced meat in the center of each, fold in half, and then mold the edges and connect the edges of the semicircle. Boil the dumplings in boiling salted water. When they begin to float to the surface, remove them with a slotted spoon and pour in sour cream or butter.
From champignons
Required:
750 g flour, egg, 1/2 cup water.
For filling:
1 kg of champignons, 1/4 kg of dried porcini mushrooms, 2 onions, 1 tbsp. l. vegetable oil, salt, pepper, bay leaf, 4-5 black peppercorns, celery or parsley root, sour cream.
Cooking method.
Knead a stiff dough from eggs, water, salt and flour. Knead it thoroughly and put it in a cool place for 30 minutes.
Rinse dried mushrooms in hot water, cook until soft and chop. Wash the champignons, peel and cook separately with the addition of bay leaf, black pepper and celery root. Fry chopped mushrooms and onions together in vegetable oil. Cool the finished mushroom mince.
Roll out a thin layer of dough, sprinkle it with flour and cut out circles using a thin glass glass. Place some minced meat in the middle of each, fold the circle in half and seal the edges. Place the molded dumplings on a floured board. Cook in boiling salted water or broth. When the water boils again and the dumplings float to the surface, remove them with a slotted spoon and serve with sour cream.
Legends about dumplings
According to legends, dumplings won the love of most of the population of our planet not only due to their unique taste, but also because they were easy to transport from place to place, since they fully retained their properties in low steppe temperatures. This property of dumplings turned out to be indispensable for the nomadic life of our ancestors. Thus, the Uzbeks, Kazakhs, Tajiks, and Koreans borrowed dumplings from the Mongols (by the way, they make dumplings from unleavened yeast dough; the Koreans call them “pigodi”).
From stewed mushrooms
Required:
550 g flour, 2 eggs, 1/2 cup water, salt.
For filling:
500 g russula, 3 onions, 3 tbsp. l. butter, 1/2 cup meat broth, parsley and cilantro, salt, pepper, coriander.
Cooking method.
Add heated water, beaten eggs and salt to the sifted flour, knead the dough and leave it in a warm place for a while.
Cook the russula in boiling salted water. As soon as the mushrooms boil, drain them in a colander, place them in heated oil, add meat broth, cover and simmer for 10 minutes. Pass the stewed mushrooms through a meat grinder, add chopped herbs, coriander, salt and pepper. Cool the finished minced meat.
Roll out the dough into a thin layer, lightly sprinkle with flour and cut out small circles with a glass or a special dumpling cutter. Place 1 tsp on each. minced mushroom, connect and glue the edges, then mold the ends of the stuffed semicircle to make a dumpling. Place in boiling salted water or broth and cook until they float.
"Forester's Dream"
Required:
450 g flour, 2 eggs, 1/3 cup water, 1 tbsp. l. vegetable oil, salt.
For filling:
500 g porcini mushrooms, 100 g zucchini, 2-3 potatoes, onion, egg, 2-3 tbsp. l. flour, parsley, salt, pepper.
Cooking method.
Beat the eggs with salt, add water and vegetable oil, mix and gradually add to the flour. Knead the dough, knead it and leave it for a while on the top shelf of the refrigerator.
Wash and peel the mushrooms, peel the zucchini and pass through a meat grinder together with the mushrooms. Add finely grated potatoes, chopped onion and mix well. To make the minced meat sticky, add egg and flour. Add salt, pepper, chopped herbs and mix well.
Cut a piece of dough and roll it into a thin layer, periodically turning it over and sprinkling it with flour. Using a cup, cut out small circles. Place a small amount of filling in the center of each, fold each circle in half and mold the edges, connecting the edges of the resulting semicircle. Boil the finished dumplings in salted boiling water until they float. Serve with sour cream or butter.
"Special"
Required:
500 g flour, 1/2 cup warm water, egg, salt.
For filling:
500 g chanterelles, 200 g Brussels sprouts, egg, 100 g cheese, 3 tbsp. l. flour, salt, pepper.
Cooking method.
Mix eggs, water, salt, flour. The dough should be stiff and elastic. Set aside in a cool place, covered with a linen napkin.
For the filling, wash, peel and mince the mushrooms along with the Brussels sprouts cut into small pieces. Add finely grated cheese, beaten egg, flour, salt and pepper to the minced meat, mix well.
Separate a small piece from the dough and roll it into a thin layer, constantly sprinkling it with flour. Using a special mold, cut out circles and remove excess dough. Place about 1 tsp on each circle. minced mushrooms, fold in half and carefully seal the edges. Then join the ends together to form a dumpling. Boil in boiling water or broth until they float. Serve with sour cream, mayonnaise or butter.
Dumpling tips
It will be much easier to clean the meat grinder if, after meat, you pass peeled raw potatoes or a piece of stale white bread through it. Never dry your meat grinder over a fire or on the stove, as this will damage the knives.
"Vegetarian"
Required:
500 g flour, egg, 2 tbsp. l. olive oil, 1 tsp. coriander, 1/2 cup warm water, salt.
For filling:
300 g of porcini mushrooms or champignons, 1/2 cup each of clover leaves and rice, onion, egg, 2 tbsp. l. margarine, parsley, salt, pepper.
Cooking method.
Beat the egg with salted water and vegetable oil, add it to the heaped flour. Knead the dough, roll it into a ball and put it in the refrigerator for 30 minutes.
Scald the peeled and washed mushrooms with hot water, dry with a napkin and pass through a meat grinder. Boil the rice until almost done, mix with chopped clover leaves, finely chopped parsley and an egg. Pepper, salt, mix with mushrooms. Add onion fried in margarine until golden brown and mix thoroughly. Mix the minced meat thoroughly and cool.
Divide the dough into several identical pieces and roll each into a thin layer, periodically turning it over and sprinkling it with flour. To cut out circles, use a glass with thin walls. Place a little minced meat on each circle, carefully fold it in half so that the minced meat does not move or flatten. Mold the edges and press them together or crosswise to form a dumpling. Boil in boiling water until tender, serve with sour cream.
"Monastic"
Required:
550 g flour, egg, 1/3 cup water, salt.
For filling:
300 g porcini mushrooms, 150 g quinoa, 2 onions, 3 tbsp. l. oatmeal and vegetable oil, 1 tbsp. l. crushed crackers, salt, pepper.
Cooking method.
Dissolve a little salt in lukewarm water, mix with a beaten egg and gradually add to the flour. Knead the dough, knead it well and set aside briefly, covered with a towel.
Pour boiling water over thoroughly cleaned and washed mushrooms, cut into small pieces and fry along with quinoa, chopped in a mixer, onions and oatmeal boiled until tender. Cool the mixture, add crackers, salt and pepper, stir.
Divide the dough into several equal parts and roll each into a layer. Sprinkle the layer with flour and use a glass to cut out circles, place the minced meat in the middle, fold in half and mold the edges, align them to make a dumpling. Cook in boiling water until tender and float to the surface. Sprinkle the finished dumplings with sour cream.
"Russian field"
Required:
550 g flour, 2 eggs, 1/2 cup milk, salt.
For filling:
400 g of any fresh mushrooms, 200 g of lentils, 3 tbsp. l. flour and butter, egg, 2 tbsp. l. sunflower oil, 1 tbsp. l. crushed crackers, salt, pepper.
Cooking method.
Beat the eggs with milk, add salt and add the mixture to the flour. Knead the dough, roll it into a ball and put it in the refrigerator.
For the filling, wash, peel and mince the mushrooms. Soak the lentils in water for 12 hours, boil them until fully cooked and puree them. Add flour, egg, vegetable oil and breadcrumbs to it. Mix the minced meat, add salt, pepper and combine with mushrooms.
Divide the dough into several parts and roll each separately thinly, sprinkling with flour. Using a glass or mold, cut out circles from the layers and place minced meat in the middle of each. Fold in half, seal the edges. Boil the dumplings in boiling broth until done. Serve hot, with sour cream.
Interesting Facts
Can you imagine eating dumplings without a fork? But in the old days this dish was eaten this way. A cup of rose water was placed before diners to wash their fingers. Then the Romans had asbestos wipes. Now we are used to eating dumplings with forks. The first forks were made in France in the 16th century under Henry III. At first they had two teeth, then they began to make them with four.
"Gourmet"
Required:
750 g flour, 2 eggs, 1/2 cup milk, 2 tbsp. l. vegetable oil, salt, cardamom.
For filling:
300 g porcini mushrooms, 120 g spinach, 1/3 cup rice, 2 onions, 2 tbsp. l. grated cheese and vegetable oil, egg, parsley, 1 tbsp. l. flour, salt, pepper.
Cooking method.
Mix milk with eggs, salt, cardamom and vegetable oil, add in portions to sifted flour and knead the dough. Knead it well and leave for half an hour, covered with a towel.
Wash, peel and mince the mushrooms. Wash the spinach, chop, salt and simmer until soft in a small amount of milk. When it has simmered, squeeze out the liquid. Chop the onion and lightly fry in vegetable oil. Boil the rice in salted water, combine with mushrooms, spinach, finely grated cheese, egg, fried onion, finely chopped parsley, add salt and pepper and mix thoroughly.
Divide the dough into several parts and roll out into thin layers, cut out small circles, stuff them and make dumplings. Boil in boiling water or broth until tender.
Mushrooms with ham
Required:
750 g flour, 2 eggs, 3 tbsp. l. butter.
For filling:
300 g champignons, onion, 200 g smoked ham, parsley and dill, 2 tbsp. l. vegetable oil, salt, pepper.
Cooking method.
Beat the eggs with melted butter, add salt and add the mixture to the sifted flour, knead the dough thoroughly.
Wash the mushrooms, peel them, boil until tender and pass through a meat grinder. Then fry them until tender in vegetable oil along with chopped onion, add a little pepper. Mix the minced mushrooms with chopped ham and stir.
Roll out the dough into thin layers and cut out small circles. Place a little filling in the middle of each and form a dumpling. Boil in boiling water until tender, serve hot with butter.
"Restaurant"
Required:
700 g flour, 2 eggs, 3 tbsp. l. butter, salt, 1/3 cup milk.
For filling:
200 g each of honey mushrooms and smoked ham, 100 g corn, 50 g prunes, egg, milk, salt, pepper, 2 tbsp. l. breadcrumbs.
Cooking method.
Dissolve the butter in warm milk, add beaten eggs, salt and mix with flour. Knead the dough and put it in a cool place for a while.
Wash, peel and mince the mushrooms. Boil corn kernels in milk, finely chop the ham. Combine everything with mushrooms, add egg, breadcrumbs, washed and cut into small pieces prunes. Season the resulting mass with salt, pepper and mix well.
Roll out the dough thinly and cut out small circles. Place a little filling on each and make a dumpling. Place in boiling water or broth and cook until tender. Serve hot, topped with sour cream.
With salted mushrooms
Required:
450 g flour, 1/3 cup cold water, egg, salt.
For filling:
300 g each of any salted mushrooms and ready-made mashed potatoes, 3 tbsp. l. sunflower oil, 3 onions, 1 tsp. flour, salt, pepper.
Cooking method.
Sift the flour, pour in a mound, make a well and gradually add water, egg and salt. Knead the dough, knead it well and beat it out.
Pour salted mushrooms with cold water for an hour, place in a colander to drain, chop finely and mix with flour and fried onions, pepper. Combine the minced mushrooms with mashed potatoes, add salt and mix.
Roll out the dough into a thin layer, cut out circles with a glass and place the filling on each one. Fold each circle in half, mold the edges and connect the edges crosswise to make a round dumpling. Boil in boiling water until tender, remove with a slotted spoon and serve with butter.
Dumpling tips
Cook the manti in a large saucepan if you don’t have a pressure cooker. Place a deep plate at the bottom and place the manti in it. Grease the plate with oil, otherwise the manti may burn.
"Little Russian"
Required:
700 g flour, 2 eggs, 1/2 cup warm milk, salt.
For filling:
1/8 kg of porcini mushrooms, 70 g of rice, onion, 1 tbsp. l. vegetable oil, salt, pepper.
Cooking method.
Beat eggs, mix with milk, add salt. Add this mixture to the flour and knead the dough.
Rinse the rice thoroughly and cook the rice porridge in water. Place porcini mushrooms in boiling water and cook until tender, chop them finely. Fry the chopped onion in sunflower oil, mix with rice and mushrooms, add salt and pepper.
Roll out the dough thinly, cut out circles with a glass and place the filling on each one. Make a dumpling. Boil in boiling water until tender, serve with sour cream or mayonnaise.
"Aryan"
Required:
550 g flour, egg, 1/2 cup water, salt.
For filling:
1/2 kg each of champignons and porcini mushrooms, 1 glass of milk, French bread, egg, 2 yolks, 3 tbsp. l. butter, salt, pepper.
Cooking method.
Add egg, water and salt to flour. Knead the dough well, roll into a ball and place in a cool place for 30 minutes.
Pass the mushrooms through a meat grinder. Soak the French roll in milk, cut off the crust, squeeze and knead, mix with minced mushroom, add egg and yolks, salt, pepper and mix. Pass the resulting mass through the meat grinder two more times, add a little butter and milk, and mix again.
Roll out the dough thinly, sprinkle with flour and cut out circles of small diameter. Place some minced meat in the middle of each, mold the edges and connect the dough ends. Boil the dumplings in boiling water until tender, serve with sour cream.
With honey mushrooms
Required:
750 g flour, 1/2 cup milk, 2 eggs, salt.
For filling:
200 g each of honey mushrooms and minced beef, 3 onions, 4 tbsp. l. butter, pepper, salt, herbs.
Cooking method.
Mix eggs, milk, flour and salt into a stiff dough, knead it and set it aside for a while.
Pass the mushrooms through a meat grinder. Fry chopped onion in butter, mix with mushrooms, minced beef, salt and pepper, add herbs.
Roll out the dough thinly, sprinkle with flour and cut out small circles using a glass or mold. Place some minced meat in the middle of each and form a dumpling. Boil and serve with butter or sour cream.
With porcini mushrooms
Required:
750 g flour, 1/2 cup milk, 2 eggs, 2 tbsp. l. vegetable oil, salt.
For filling:
900 g porcini mushrooms, 100 g bacon, 200 g pickled cucumbers, onion, 3 tbsp. l. vegetable oil and flour, pepper, mustard, salt.
Cooking method.
Beat eggs with salt, dilute with warm milk, add vegetable oil and mix. Add in sifted flour, knead into a stiff dough and knead well. Roll into a ball and leave in a cool place for half an hour, covering it with a napkin.
For the filling, boil the mushrooms until tender and chop finely. Grind the bacon, pickled cucumbers, onions and fry everything in vegetable oil with the addition of ground black pepper, salt and mustard. At the end of frying, add flour to thicken. Mix everything with mushrooms and cool.
Divide the dough into several equal parts, roll each thinly and sprinkle with flour. Cut out circles of small diameter, place a little mushroom mince in the middle of each, and mold so that the edges are together. Boil the dumplings until tender in boiling water or broth. Serve with sour cream and herbs.
Legends about dumplings
The methods of penetration of dumplings into Russia still cause a lot of controversy, but there are two main versions. One of them claims that dumplings came to us from Finno-Ugric tribes during the colonization of the Baltic and Karelian lands by the Slavs.
According to legend, migrating from Altai to the Scandinavian Peninsula, Finno-Ugric tribes shared the recipe for making dumplings with the locals. The main idea was to combine meat and unleavened dough. Meat wrapped in dough, and even with spices, was not so attractive to wild animals.
There were many rituals associated with the preparation of dumplings; the process of making them was akin to a family holiday. Only women who had given birth were allowed to do this work, and they made dumplings accompanied by lingering songs.
"Peasant"
Required:
550 g flour, egg, 1/2 cup water, salt.
For filling:
300 g dried chanterelles, 150 g pork, onion, carrots, 25 g lard, egg, 3 tbsp. l. breadcrumbs, 2 tbsp. l. flour, salt, pepper.
Cooking method.
Add water with salt dissolved in it, a beaten egg into the sifted flour and knead the dough. Leave the finished kneaded dough in a cool place for a short time.
Soak the mushrooms in warm water, rinse several times and chop finely. Pass the pork through a meat grinder, mix with onions lightly fried in pork lard, add flour, breadcrumbs, salt, pepper and mix. Be sure to cool the minced meat.
Divide the dough into several parts and roll each into a thin layer. Sprinkle with flour and use a thin glass to cut out circles. Place some minced meat in the middle of each, fold it in half and seal the edges, then connect the ends together. Boil in boiling water with seasonings. Serve the finished dumplings with butter.
"Assorted"
Required:
550 g flour, 2 eggs, 1/2 cup water, salt, 2 tsp. mustard.
For filling:
350 g honey mushrooms, 150 g beef liver, onion, 2 tbsp. l. sour cream and butter, egg, 3 tbsp. l. breadcrumbs, salt, pepper.
Cooking method.
Dissolve salt in water, add mustard and beaten eggs. Add the resulting mixture to the sifted and heaped flour, knead into a stiff dough. After kneading, it should be left in a cool place for a short time.
Lightly fry finely chopped onion in butter, add pieces of liver and fry until tender. Cut the mushrooms into large pieces, pass through a meat grinder along with the fried liver and onions, add sour cream, salt, pepper, egg and breadcrumbs, mix everything. Cool the prepared minced meat.
Separate a piece from the dough, roll it into a ball and roll it out thinly, periodically turning it over and sprinkling it with flour. Using a thin glass, cut out small circles and remove the remaining dough. Place a small amount of minced meat on each circle, fold it in half and seal the edges. Boil until tender in boiling broth with spices, serve with sour cream.
"Riga"
Required:
2.5 cups flour, 2 eggs, 1/2 cup milk, salt, cardamom.
For filling:
300 g porcini mushrooms, 150 g herring fillet, 3 potatoes and eggs each, onion, 1 tbsp. l. flour, 3 tbsp. l. grated cheese, 4 tbsp. l. margarine, salt, pepper.
Cooking method.
Beat the eggs with salt and cardamom, mix with milk and gradually add the mixture to the sifted flour. Knead the dough and leave it for half an hour in a cool place.
Peel the mushrooms, boil the potatoes. Grind mushrooms, fresh herring fillets, and potatoes through a meat grinder. Chop the onion, fry it in margarine and mix with minced meat. Put flour and sour cream into it, mix and mince again. Add raw yolks, salt, pepper, stir, add whipped whites and cheese.
Roll out the dough into thin layers, sprinkling them with flour. Using a special notch, cut out circles, place a little minced meat on each, fold in half and seal the edges. Boil the dumplings in salted boiling water until they float. Serve with melted butter.
"Volzhskie"
Required:
750 g flour, 2 eggs, 1/2 cup milk, salt.
For filling:
400 g chanterelles, 150 g white bread, 1 glass of milk, 3 eggs, 70 g butter, cream, salt, pepper.
Cooking method.
Beat eggs, add milk and salt, mix. Gradually add the mixture to the sifted flour and knead into a stiff dough, then cover it with a napkin and leave for half an hour.
Pass the mushrooms through a meat grinder, mix with white bread soaked in milk and squeezed out, and pass through the meat grinder again. Beat the finished minced meat thoroughly, add the remaining milk, eggs, salt, pepper and whipped cream. Mix everything.
Separate a small portion from the dough and roll it into a thin layer. Using a thin glass, cut out small circles, place a little minced meat on each, fold in half and seal the edges, then connect the ends to make a dumpling. Boil in boiling broth with added salt and seasonings, serve in deep plates with a small amount of broth and sour cream.
Dumpling tips
Place the manti in a plate in one layer at a short distance from each other, otherwise you risk getting a mushy mass because they will stick together. Cover them with another plate to speed up the cooking process.
"Saturn"
Required:
500 g flour, egg, 1/2 cup milk, 2 tbsp. l. vegetable oil, salt.
For filling:
2 kg of champignons, 500 g of any fish, 200 g of bread, 5 eggs, 2 onions, 50 g of butter, horseradish root, parsley, pepper, salt.
Cooking method.
Sift the flour and pour into it a mixture of milk, beaten eggs, butter and salt. Knead the dough, roll it into a ball and cover with a napkin.
Pass the champignons through a meat grinder along with the bread soaked in milk and squeezed out. Add onion fried in butter, horseradish grated on a fine grater, chopped herbs and beaten eggs to the minced meat, pepper, salt and stir until a fluffy mass is formed.
Roll out the dough thinly and cut out small circles using a special notch. Place a little minced meat on each circle, fold in half and seal the edges. Boil in broth until tender and float to the surface. Serve with broth and sour cream.
"Polar explorer"
Required:
750 g flour, 2 tbsp. l. vegetable oil, 1/2 cup water, 1 tbsp. l. sugar, 2 eggs, salt.
For filling:
600 g of porcini mushrooms, 200 g of fish fillet, 100 g of butter and breadcrumbs, 2 eggs, 1/2 lemon, salt, pepper.
Cooking method.
Beat the eggs, dissolve sugar and salt in water. Add eggs, vegetable oil and water to the sifted flour and knead the dough. Roll it into a ball, place it on a wooden board sprinkled with flour, cover with a napkin and put it in the refrigerator for half an hour.
Cut the mushrooms in half. Pass the fish fillet through a meat grinder along with mushrooms, add butter with chopped herbs and finely chopped lemon, eggs, breadcrumbs. Add salt, pepper and stir.
Roll out the dough into a thin layer and use a notch to cut out circles of small diameter. Place a little minced meat on each, then fold in half and seal the ends. Boil the dumplings in boiling salted water with seasonings. Serve with sour cream, mustard or grated horseradish.
Table of contents
Dumplings with mushrooms and rice
A more satisfying recipe is a modern variation of mushroom dumplings. Due to the combination of a noble protein product and cereals, the dish turns out to be satisfying, low-calorie and tasty.
Ingredients for minced meat:
- champignons – 150 gr;
- rice – 60 g;
- onions – 1.5 onions;
- butter and vegetable oil;
- salt to taste.
Cooking dumplings with rice and mushrooms
To prepare dumplings with an unusual filling, you must first boil the rice. It is best to use long grain, which will not stick together too much during the cooking process. Next, finely chop the onions and mushrooms.
Take a frying pan and put it on gas. Place a small piece of butter and vegetable oil on a hot frying pan. Fry the onions in oil, remembering to stir constantly so that the ingredient does not burn. Add finely chopped mushrooms to the fried onions. Fry the mixture until cooked. When the rice and mushrooms are cooked, mix the two ingredients, add salt and pepper to taste. We made the filling. You can take the classic recipe for dumpling dough.
Secrets of making mushroom dumplings
What mushrooms are best used for mushroom filling?
For the filling, you can use mushrooms not only frozen or boiled, but also fresh and dried. If you use fresh mushrooms, then you need to start preparing the filling not by frying onions (as in our recipe), but with mushrooms, and you can use absolutely any variety.
The exception would be champignons; they fry very quickly, so they can be fried not first, but after the onion.
If you prepare minced meat for dumplings from dry mushrooms, then you need to soak them in water first (for several hours, or even overnight). After soaking they will be as fresh.
How to make minced meat more juicy
To prevent the filling from being “dry” after cooking, you can initially add a little twisted (not salted) lard to the minced meat (pure mushroom) for dumplings, it will add juiciness to the product and make it even tastier.
If lard is a too high-calorie product for you, then you can replace it with onions. Onions, like pork and lard, make the filling more juicy. The more it is, the juicier the snack turns out.
Dumplings with mushrooms and green onions
As a snack for strong drinks, you can prepare dumplings with the addition of green onions. The combination of mushrooms, herbs and dough creates an excellent tandem.
Filling ingredients:
- champignons, pre-cooked and minced in a meat grinder;
- onions and green onions;
- salt;
- 1 clove of garlic;
- black pepper.
Preparing the filling for dumplings
To prepare dumplings, you can use not only champignons, but also any other noble mushrooms. If desired, boletus, chanterelles and oyster mushrooms are suitable substitutes. Onion - finely chop, add to the total mass, along with salt and pepper.
Mix all the ingredients that have been passed through the meat grinder, salt the minced meat.
The dough can be made using any method. One of them has already been indicated above.
Kundums with dried boletus
This is exactly what dumplings with dried porcini mushrooms (boletus mushrooms) were called in the Russian culinary tradition in the old days, that is, kundums. According to this ancient recipe for Lenten dumplings, they are not boiled, but baked, twice.
Ingredients
- Flour - only 2 cups;
- Boiling water – ¼ cup;
- Vegetable oil – 8 table. l.;
- Dry porcini mushrooms – up to 70 g;
- Buckwheat porridge or rice – 1 cup;
- Onion – 1 piece;
- Laurel leaves – 3 pieces;
- Black pepper – 3-5 peas;
- Garlic – 2-3 small cloves;
- Chopped parsley - 1 table. l.
Preparation
- Pour boiling water into the oil (not vice versa!), and then flour.
- Knead and roll out the dough, which will not stick to the table and hands, into a thin pancake.
- From our lean dough we form dumplings of any shape.
- Now - attention to the filling. Cook our fragrant mushrooms until they become soft.
- Pour the broth into a bowl.
- We cut the mushrooms, add chopped and fried onions.
- Add porridge, mix.
- We make our Lenten dumplings and immediately place them in a saucepan in one layer or on an iron sheet, greasing the mold with butter.
- We bake them in the oven for no more than 20 minutes.
- Next, we transfer them into a clay pot or, if there is none, a stewpan, pour in the broth left after cooking the mushrooms, add salt, season with spices and put them back in the oven for 15 minutes.
We serve this aromatic delicacy in the same way, in a pot, or in a deep plate. Decorating with greenery is a must!
Recipe for dumplings with minced chicken and mushrooms
Ingredients:
- chicken breast – 250 g;
- champignons - 250 g;
- onions – 2 pcs;
- lard – 100 g;
- garlic, salt, pepper - to taste.
Cooking dumplings
To prepare dumplings with minced chicken and mushrooms, you will need a meat grinder. Grind chicken meat, onions, mushrooms, garlic and lard in a meat grinder.
Salt the filling and pepper it. That's it, the filling is ready. All that remains is to prepare the dough for the dumplings, fill them, and give them the correct shape.
Recipe for dumplings with potatoes and mushrooms
Filling ingredients:
- potatoes - 6 potatoes;
- 200 g oyster mushrooms;
- onions – 2 heads;
- garlic – 2 cloves;
- vegetable oil.
Cooking dumplings
To prepare dumplings with potatoes and mushrooms, boil the potatoes.
When the potatoes are boiled, add water. Crush the potatoes with the addition of 50 grams. water (from broth). Chop onion and garlic. Fry the onions in a frying pan until golden brown. Place mashed potatoes here and fry them lightly. Add finely chopped garlic and champignons, twisted through a meat grinder, to the potatoes. Let's add salt and pepper. That's it, we've prepared the filling. By the way, this recipe can be played out differently by adding finely chopped fried mushrooms to the mashed potatoes rather than raw ones.
In general, it’s worth saying about recipes with mushrooms. Dumplings are a dish whose filling can be experimented with endlessly, adding appropriate products and replacing one ingredient with another. Indeed, it is thanks to the courage of housewives that today we have extensive recipes for preparing this dish.
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Benefits and harms
- 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 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 germs and viruses.
You can learn more about how to make dumplings with mushrooms and potatoes in the previous article.
Dumplings can be harmful to the body if they are purchased in a store, stored without proper conditions, or frozen and thawed several times. Improperly prepared filling can cause an upset stomach and lead to diseases of the digestive system.
