Dumplings with mushrooms - very tasty recipes for the Lenten table and more!

Dumplings with mushrooms - very tasty recipes for the Lenten table and more!

Vareniki

Dumplings with mushrooms are a universal dish that can be enjoyed any day of the week and is especially popular during Lent. In the usual diet, the addition will traditionally be sour cream, butter, and in the Lenten menu, onions fried in vegetable oil, chopped fresh herbs.

How to cook dumplings with mushrooms?

Preparing dumplings with mushrooms involves preliminary kneading the dough and creating a filling, the composition of which will entirely determine the final result.

1. The dough for dumplings with mushrooms is often kneaded from water, flour and salt, adding vegetable oil, egg, or using boiling water instead of cold water for plasticity if desired.
2. For the filling, fresh boiled or fried mushrooms are used, as well as additionally heat-treated frozen, soaked dried ones.
3. The mushroom mass can be additionally chopped with a blender or meat grinder.
4. Mushrooms in the filling go perfectly with potatoes, onions, and meat.

Cooking hearty fried dumplings with mushrooms

To eat dumplings with mushrooms, it is not necessary to make a filling. You can use a ready-made semi-finished product with meat to make a quick dish.

To do this you will need:

• 30 (approximately) pieces of dumplings;
• 200 g champignons;
• if necessary - vegetable oil;
• to taste - salt, pepper;
• sour cream and chopped herbs for serving.

This is a quick dish that can be prepared for lunch or dinner:

1. The semi-finished product is boiled in salted water until half cooked.
2. Champignons cut into neat slices are fried in a frying pan until golden brown, seasoned with salt and pepper.
3. Separately, fry the dumplings until a crispy crust forms on their sides.
4. Combine dumplings with champignons, spread sour cream on them and sprinkle with fresh herbs.

An excellent option for those who do not have time to prepare dough and sculpt.

Fried dumplings with mushrooms

Lenten dumplings with mushrooms

Dumplings with mushrooms are a recipe that occupies a significant niche in the Lenten diet. The dish not only allows you to get gastronomic pleasure from the meal, but also satisfies the feeling of hunger with high quality and for a long time, filling the body with energy. When kneading the dough, creating the filling and serving the products, no animal fats or eggs are used.

Ingredients:

• flour – 2 cups;
• vegetable oil – 4 tbsp. spoons;
• water – 1 glass;
• mushrooms – 600 g;
• onions – 2 pcs.;
• pepper, salt.

Preparation:

1. Add 0.5 teaspoons of salt and 2 tbsp to the flour. spoons of butter.
2. Pour in a glass of boiling water, knead the dough, and leave for an hour.
3. Fry onions and mushrooms in oil, adding salt and pepper.
4. Lenten dumplings with mushrooms are made from the filling and dough, after which they are boiled in boiling water for 2 minutes.

Cooking dumplings

Place a pan of water, pour in half of the water, or a little more, and as soon as the water starts to boil, add 1 tablespoon of salt to it,

Slowly, stirring the boiling water slightly, add dumplings with mushrooms, one piece at a time, into the pan.

Let's wait until the water starts to boil again, then wait until the dumplings float, after which we slightly reduce the temperature and cook them for another 3-5 minutes until fully cooked. Don't forget that we only need to cook the dough, since our filling is completely ready!

Once the dumplings have cooked for the indicated 3-5 minutes, catch them with a slotted spoon, let the excess water drain,

After that, we put the dumplings in a deep plate, throw a piece of butter there, “bury” it inside the dumplings so that it melts faster,

Sprinkle generously with freshly ground black pepper, mix all the dumplings, literally bathing them in melted butter and ground pepper, after which,

Dumplings are laid out on a flat dish, sprinkled (optional) with chopped herbs, and served immediately to the table along with sour cream,

Well, to demonstrate the appetizing nature of the resulting dish, I took a close-up photograph of the dumplings prepared according to this recipe!

And this is a photo of dumplings with mushrooms, where one of them was carefully cut in half by me to demonstrate the deliciousness of the mushroom filling! Bon appetit everyone and good luck in preparing the dumpling recipe described above.

Dumplings with potatoes and mushrooms

Delicious dumplings with mushrooms, which are suitable for a Lenten diet, if you do not serve them with sour cream and knead the dough without eggs, you can cook them with potatoes. The win-win combination of filling components will not leave anyone indifferent. The potatoes are peeled, boiled, and then mashed to puree.

Ingredients:

• flour – 0.5 kg;
• vegetable oil – 4 tbsp. spoons;
• egg – 1 pc.;
• water – 170 ml;
• mushrooms – 600 g;
• onions – 2 pcs.;
• potatoes – 300 g;
• pepper, salt.

Preparation:

1. Add some salt to the sifted flour.
2. Add an egg, water, a spoonful of oil, knead the dough, leave for an hour.
3. Fry the onion with mushrooms.
4. The potatoes are boiled, mashed, mixed with fried mushrooms, salt and pepper.
5. Dumplings with mushrooms are made from dough and filling.
6. Fry the onion in oil and add the fry to the dumplings.

Recipe for delicious dumplings with oyster mushrooms and cheese

With cheese, the dish acquires a special creamy taste. If you haven't tried adding this ingredient to the filling yet, prepare it according to this recipe. He won't disappoint you.

Ingredients (for 4 servings):

• 300 g - premium flour
• 200 g - oyster mushrooms
• 3 pcs. - eggs
• 100 g - hard cheese
• 2 tbsp. l. - vegetable oil
• 1 PC. - onion
• 1 bunch - parsley
• spices (ground black pepper, nutmeg) and salt - to taste

Cooking sequence:

1. Dissolve the salt in boiled water, beat in the egg and stir with a whisk or fork. Sift the flour, pour it onto the table and make a well in it. Pour in the egg mixture and knead the dough with your hands until it becomes elastic and has a homogeneous structure. Gather it into a large bun and cover it with film or a towel. Let's leave it to rest on the table.

2. Cut the oyster mushrooms into small pieces, and the onions into cubes. We send the products to fry in a frying pan for 7-10 minutes.
   

   Salt and pepper to taste, add your favorite spices - I used nutmeg.

   Cut the cheese into small cubes (I use Russian) and add to the filling, mix everything.

3. Remove the pan from the heat to cool.

4. Roll out the dough into a thin layer and cut out rounds using a glass.

5. Place the filling in the middle of each and pinch the edges well.
   

   If you have a special device for making dumplings, you can use it, then the products will be in perfect shape.

6. I prefer to make dumplings by hand, and you can choose the method that is more convenient for you.

7. Place salted water in a large bowl to boil. We send the dumplings there, stirring them lightly. Cook for about 10 minutes and serve with sour cream, garnishing the dish with parsley sprigs or other herbs.

Dumplings with sauerkraut and mushrooms

Dumplings with mushrooms are especially aromatic and tasty if you add sauerkraut stewed until soft to the filling. The latter will give the dish a pleasant sourness and unique aroma. Salt the filling should be done with caution, taking into account the presence of salt in the cabbage. You can add greens if you wish.

Ingredients:

• flour – 600 g;
• vegetable oil – 4 tbsp. spoons;
• egg – 1 pc.;
• water – 300 ml;
• mushrooms – 300 g;
• onion – 1 pc.;
• sauerkraut – 250 g;
• pepper, salt.

Preparation:

1. Add salt, a couple of tablespoons of butter, an egg and water to the flour, knead the dough and let it rest for about an hour.
2. Fry cabbage and mushrooms with onions separately.
3. Mix the cabbage and mushroom mass, salt and pepper.
4. Dumplings with cabbage and mushrooms are made from the dough and filling and boiled until tender.

How to properly prepare dough for dumplings and dumplings with mushrooms

The dough for mushroom dumplings and dumplings must be prepared according to a special recipe. This way, the products will not fall apart during cooking and will retain the best taste of the juicy fillings. For the test you need:

• 5 full glasses of wheat flour;
• 2 eggs;
• 1 glass of purified water;
• to taste - salt (the best option is 1 teaspoon without top).

Very few products are required: they will probably be found in any kitchen. When the ingredients are at hand, you can start preparing the dough:

1. Mix both eggs and salt in a glass of water.
2. Sift flour (4 cups) into a deep dish or other container with a suitable volume, make a depression in the center, into which then pour the solution.
3. Knead the dough, gradually adding the remaining 1 cup of flour. It should turn out cool.
4. The work is not finished here: to improve the properties of the dough, it is either covered with a thick towel or placed in an ordinary plastic bag. There it should dissolve for 40 minutes.

Then you can start rolling out the dough and making dumplings or dumplings.

Dumplings with lentils and mushrooms

Boiled and mashed lentils will be an excellent addition to the filling. You can make these dumplings from frozen mushrooms, from fresh mushrooms, or from soaked and boiled dried mushrooms. When using champignons and oyster mushrooms, they do not need to be boiled first, but should be immediately fried until all the moisture has evaporated.

Ingredients:

• flour – 400 g;
• vegetable oil – 3 tbsp. spoons;
• egg – 1 pc.;
• water – 150 ml;
• mushrooms – 250 g;
• onion – 1 pc.;
• lentils – 200 g;
• pepper, salt.

Preparation:

1. Mix salt, a spoonful of butter, an egg, and then water into the flour.
2. Leave the base under the film for an hour.
3. Boil the lentils for 30 minutes, mash with a fork or puree with a blender.
4. Fry finely chopped mushrooms with onions and combine with lentils.
5. Make dumplings with lentils and mushrooms, boil them in water for 3-4 minutes.

The traditional version of vareniki dumplings with potatoes - in a saucepan

To carry out the manipulation correctly, you will have to take into account all the points that influence the final result - from the composition of the filling to the size of the products.

1. Pour water into the pan, add some salt, and put it on the stove. You can add a little vegetable oil, but in this case you will have to add a couple of minutes to the cooking time. As soon as the liquid begins to boil, place the dumplings in it and stir lightly so that the products do not stick together. We continue to stir periodically until the water actively boils again.
2. A product with pre-boiled filling (including mushrooms) will be ready 4-5 minutes after boiling.
3. If there are raw ingredients in the composition, the cooking time increases to 7-8 minutes.
4. The same rules apply to frozen semi-finished products. Moreover, it is strictly forbidden to defrost the components beforehand.

Many housewives today are confident that the floating dumplings are ready and can be removed. In fact, with this approach, people often have to eat half-raw food.

Dumplings with dry mushrooms

Next, in more detail, how to cook dumplings with dried mushrooms. Mushroom drying requires preliminary preparation, for which it is filled with water and left for a couple of hours. The soaked mushrooms are washed thoroughly, chopped, and then boiled for half an hour. Only after this can the mushroom base be fried.

Ingredients:

• flour - 3 cups;
• vegetable oil – 2 tbsp. spoons;
• egg – 1 pc.;
• water – 0.5 cups;
• dried mushrooms – 150 g;
• onions – 2 pcs.;
• pepper, salt.

Preparation:

1. Soaked and boiled mushrooms are fried with onions until the moisture evaporates and a light blush occurs.
2. Mix flour, salt, eggs and water into a dough, cover with film and leave for 40 minutes.
3. Roll out portions of dough, cut out blanks, and fill them with filling.
4. Boil dumplings with mushrooms and onions until tender, serve with butter and sour cream or fried onions.

Recipe 5: mushroom dumplings with vegetables (with photos step by step)

• dried mushrooms (white and boletus) – 1 cup
• boiled potatoes – 2-3 pcs.
• onion – 1 pc.
• carrots – 1 pc.
• vegetable oil – 25 ml
• ghee – 25 ml
• Provençal herbs – a pinch
• ground pepper - a pinch
• salt - a pinch
• flour – 350-400 g
• water – 80 ml
• egg – 1 pc.
• olive oil – 25 ml
• leek – 50 g.

First, you need to prepare dried mushrooms for heat treatment. It's very simple: soak them in a bowl of hot water. Leave for 20-30 minutes. When choosing dried mushrooms for such dumplings, you can take porcini mushrooms, chanterelles, boletus, or a mixture of different aromatic mushrooms. Instead of dried mushrooms, you can use champignons or oyster mushrooms in winter, and fresh forest mushrooms in summer. After the mushrooms have swollen, rinse them with lightly salted water to remove sand.

In the meantime, you can start preparing the dough. For this, use warm milk or water. Pour the sifted flour into a bowl. Make a hole inside. Pour water, a little olive oil, break an egg. Add a pinch of salt and sugar. My family likes the feel of ground pepper in the dough, so I add it directly when kneading the dough.

Due to the fact that warm dough liquid is used here, the gluten will quickly absorb all the moisture. The dough will be soft and pliable. Knead the dough first in a bowl.

Dust the counter with flour and transfer the dough onto it. Knead the dough thoroughly for 5-10 minutes. Wrap the dough in film and set it aside for 15 minutes. At the same time, set to boil the potatoes.

For the filling, peel the onion and cut into half rings. In order for the filling to have a delicate taste, you need to saute all the ingredients well in a mixture of vegetable and butter. Do not use only pure butter, as this will cause the filling to burn.

Add the grated carrots after the onions turn light golden brown. Mushrooms must be squeezed out of excess liquid and added to carrots and onions after 3-4 minutes.

Fry the filling for about five minutes over low heat. You can add a little water to prevent the mixture from becoming too dry. To flavor the mushroom filling, add Provençal herbs and ground pepper, and salt to taste.

Place the filling in a blender bowl and thoroughly grind it into a homogeneous mass.

When the potatoes are ready, drain them and mash them. There will not be a lot of potatoes in the filling, it will add volume and softness to the taste.

Combine the mushroom mixture with the potatoes, mix, and add salt if necessary.

Roll out the dough into a rope and then cut into small pieces.

Dip each piece of dough into flour and roll it out into a flat cake with a rolling pin. To prevent the dumpling from bursting during cooking, do not roll the flatbread very thin.

Place a teaspoon of mushroom filling in the middle of the flatbread and seal the edges of the dumpling with your fingers. You can give the dumplings curly edges by turning them slightly inward. Or you can press down the edges with a fork to create small teeth. There are a lot of ways to beautifully sculpt dumplings.

Place the dumplings on a board sprinkled with flour.

Boil water (2.5-3 liters) in a large saucepan, add a tablespoon of salt, bay leaf and a handful of allspice. Cook dumplings stuffed with dry mushrooms for 3-5 minutes over high heat. Take out one dumpling and taste for doneness.

Sauté thinly sliced ​​leeks in a frying pan for a few minutes. Use melted butter or vegetable oil. Using a slotted spoon, transfer all the dumplings to the frying pan and fry until beautifully golden brown. You can serve dumplings simply boiled, brushed with butter or sour cream.

Serve the dumplings with dried mushrooms quickly before they cool down. When hot, they are especially appetizing and aromatic.

Dumplings with chicken and mushrooms

The male audience and those who prefer more satisfying and nutritious dishes will like dumplings with meat and mushrooms. In this case, chicken fillet is used, instead of which it is allowed to take pork, beef, lamb, and turkey. Adding parsley and basil to the filling will add piquancy to the filling and the dish as a whole.

Ingredients:

• flour – 2 cups;
• vegetable oil – 3 tbsp. spoons;
• egg – 1 pc.;
• water – 0.5 cups;
• mushrooms – 200 g;
• chicken fillet – 200 g;
• onion – 1 pc.;
• pepper, salt, parsley and basil.

Preparation:

1. Add an egg, salt and water to the flour, knead the dough, and leave for an hour.
2. Boil the chicken, chop it, add it to the mushrooms fried with onions.
3. Salt the filling, pepper, mix, adding herbs.
4. Dumplings are made, boiled, and served with sour cream.

General principles for cooking dumplings

The dough for dumplings is prepared with water, milk, kefir, whey or with the addition of sour cream. After kneading is completed, cover it with a towel or cling film and set aside for 15-20 minutes. This will make the dough more elastic.

The filling for dumplings with potatoes and mushrooms should not be dry. In addition to fried onions and mushrooms, dry herbs, spices, salt and ground pepper are placed in it.

The most delicious filling contains fat or lard. When cooked, it melts and soaks the mashed potatoes in juice.

Dumplings with salted mushrooms

Dumplings with canned or salted mushrooms turn out no worse than their counterparts with fresh product. Ideally, you should add mashed potatoes to the filling, which should not be salted, or a little stewed fresh cabbage. Greens will especially refresh the taste of products and make them even more aromatic.

Ingredients:

• flour - 3 cups;
• egg – 1 pc.;
• water – 0.5 cups;
• salted mushrooms – 200 g;
• potatoes – 4-5 pcs.;
• dill and parsley – 0.5 bunch each;
• pepper, salt, oil.

Preparation:

1. Knead a stiff dough from flour, eggs, salt and water.
2. Leave it under the film for an hour.
3. The mushrooms are washed well, squeezed, finely chopped or crushed in a blender.
4. Boil the potatoes, mash until pureed, adding butter.
5. Transfer the mushroom mixture to the potatoes and add greens.
6. They make dumplings from the dough and filling and boil them.

Recipe 6: dumplings stuffed with champignons

For the test:

• Butter - 100 g
• Water - 0.5 l
• Salt - 1 tsp.
• Sugar - 1 tsp.
• Flour - 300 g + 400 g + for dusting
• Egg - 1 pc.
• Natural yoghurt 1.5% – 50 g

For filling:

• Potatoes - 1 kg
• Salt - 1 tbsp. l.
• Onions - 300 g
• Champignons – 0.5 kg
• Vegetable oil - for frying

Put butter in a saucepan, pour in water, add salt and sugar. Place on the fire and heat almost to a boil.

Remove from heat, gradually add 300 grams of flour, stirring and brew. The dough should be smooth and pull away from the sides of the pan.

Transfer the dough to the bowl of a food processor, let cool slightly, beat in the egg, add yogurt.

Add 400 grams of flour and knead into a stiff, soft dough. Cover the dough with a napkin for 30 minutes.

Boil the potatoes with a spoonful of salt and mash them into a puree. Finely chop the onion, fry in oil until golden, add to the puree. Finely chop the champignons, fry in oil until golden and add to the puree. Stir, cool.

Divide the dough into pieces of 20 grams.

Roll the pieces into flat cakes and place the filling in the center.

Fold in half and seal the edges well.

Place the dumplings on a floured board.

Cook in boiling salted water for 2-3 minutes after surfacing. Or fry it in a frying pan.

Lenten dumplings with mushrooms and buckwheat flour

Dough for dumplings with mushrooms is a recipe that can be endlessly adjusted, improving the final taste and nutritional quality of the product. In this case, the base is mixed mainly with buckwheat flour with a small addition of wheat, which gives the dish uniqueness and originality.

Ingredients:

• buckwheat flour – 2 cups;
• wheat flour – 1 cup;
• egg – 2 pcs.;
• milk – 100 ml;
• mushrooms – 0.5 kg;
• onions – 2 pcs.;
• pepper, salt, oil, herbs.

Preparation:

1. Sift 2 types of flour.
2. Add salt, eggs, milk, knead the dough.
3. After an hour of proofing under the film, divide the lump into portions and roll out.
4. For the filling, fry onions with mushrooms, add salt and pepper, and add herbs.
5. Dumplings are made from buckwheat preparations and filling.
6. Boil the products in boiling water for 3 minutes.

Cooking features

• As a filling for dumplings with mushrooms, you can use champignons, porcini mushrooms, honey mushrooms and others. However, they must be prepared depending on which category they belong to. Some mushrooms require pre-soaking, and almost all wild mushrooms need to be cooked until tender before adding them to the filling. Champignons and porcini mushrooms are good because they just need to be lightly fried, after which you can stuff dumplings with them.
• For the filling you can use not only fresh mushrooms, but also frozen and dried ones. If you decide to use a frozen product, you must first defrost the mushrooms and wait for the excess liquid to drain from them. Dried mushrooms need to be filled with water and waited until they regain their size (swell).
• The dough is of great importance. If it is tough, the dumplings will not be very pleasant to eat. However, too tender dough may break during cooking, which will also not improve the taste and appearance of the finished dish. In order to make good dough, you should know a few secrets. Firstly, the flour must be sifted. Secondly, you can add vegetable oil to the dough for elasticity. Thirdly, the test must be given the opportunity to “rest”. If you take all three points into account, the dough will be soft but elastic, and the dumplings will retain their shape.
• Dumplings with mushrooms are boiled by steaming or in water. The second method is most often used. To prevent the dumplings from sticking together, they are dipped into boiling water, not all at once, but one at a time. They need to be boiled in plenty of water. A wide-bottomed pan is best for this.
• Dumplings may stick together after cooking. To prevent this from happening, brush them with butter or sour cream immediately after removing them from the pan.

Lazy dumplings with mushrooms

If anyone doesn’t like fiddling with kneading classic dough or sculpting traditional products, the recipe for lazy dumplings with mushrooms will be a real find. The products are tasty, aromatic, satisfying and take a minimum of time. You can serve the dish with sour cream or, as in this case, with cracklings.

Ingredients:

• flour – 250-300 g;
• egg – 2 pcs.;
• potatoes – 0.5 kg;
• mushrooms – 200-300 g;
• onion – 1 pc.;
• oil – 2 tbsp. spoons;
• lard – 150 g;
• pepper, salt.

Preparation:

1. Boil the potatoes and mash them with a potato masher.
2. Mushrooms are fried with onions in oil and chopped in a blender.
3. Transfer the mushroom mass to the potatoes.
4. Add eggs, salt, pepper, flour, knead the dough.
5. Flagella are formed and cut into portioned pieces.
6. Boil lazy dumplings for 3 minutes from the moment of boiling.
7. The lard is finely chopped, fried, and added to the dumplings.

Useful tips

1. Serve the dish with sour cream, melted butter or onions fried in vegetable oil. You can also add lard cracklings.
2. A unique sauce will help give dumplings a piquant taste. To do this, just 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.
3. 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.
4. Be sure to let the dough rest for at least 30 minutes, covered with a damp towel. The rolled out dough should be thin but strong.
5. Complete the dish with cheese, potatoes and other vegetables. For the filling, you can use not only fresh, but also dried or salted mushrooms.
6. 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 liquid allowed to drain.
7. For a more flavorful batter, use the water left over from soaking mushrooms or boiling potatoes.
8. Products made from choux pastry are especially tasty. To do this, first bring the milk or water to a boil.
9. 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
10. For spicy lovers, I recommend adding ground black pepper or chopped garlic to the filling.

Dumplings with mushrooms in pots

Dumplings with porcini mushrooms themselves have a delicious taste and aroma, and when cooked and served in pots they turn into a real masterpiece of home cooking. For the filling, both fresh and dried mushrooms are suitable, which must first be soaked, boiled, and then mixed with potatoes.

Ingredients:

• flour - 3 cups;
• egg – 1 pc.;
• water – 2/3 cup;
• potatoes – 6 pcs.;
• porcini mushrooms – 400 g;
• onions – 1-2 pcs.;
• vegetable oil and butter – 50 g each;
• cheese – 50 g;
• sour cream – 250 g;
• tomato paste – 1 tbsp. spoon;
• pepper, salt.

Preparation:

1. Mix flour, eggs, salt and water into a dough and leave for an hour.
2. Boil and then fry the mushrooms and mix with mashed potatoes.
3. They make dumplings from the dough and filling, boil them, and put them into pots.
4. Sauté a teaspoon of flour in butter.
5. Add tomato, sour cream, seasonings, pour the sauce into pots.
6. Add cheese and bake the dish at 180 degrees for 20 minutes.

Recipe: Dumplings with champignons. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Dumplings with champignons”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Dumplings with champignons is 159 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.