Dumplings with milk mushrooms: recipe step by step with photos and videos showing how to prepare the dish

Easy to prepare dumplings with milk mushrooms will become an indispensable dish during Lent.
They are prepared from simple lean products. Rice and potatoes, fish and other seafood rich in valuable protein can be added to the filling. If you want to try dumplings with milk mushrooms, then choose the appropriate layout of products on this page and try to cook them. You will definitely not regret the time spent. Here we talk in detail about how to prepare dumplings with milk mushrooms at home yourself, and also show in the video how simple it all is. Look at the recipe with a photo of dumplings with milk mushrooms and other additives in the filling - you see what a variety of flavor combinations there are.

Dumplings with milk mushrooms and potatoes

For minced meat:

150 g boiled potatoes
40 g dried milk mushrooms
1 onion
50 g butter
Salt
ground black pepper
parsley and dill to taste

[includeme file=»wp-content/plugins/include-me/goog-left.php»]To prepare dumplings with milk mushrooms and potatoes, sift the flour for the dough, pour in a mound, make a well in the center, pour in water and egg, lightly salt .
Knead the dough and let it rest for 20-30 minutes, covered with a canvas napkin. Then cut the dough into pieces and form dumplings. Preparation of minced meat: soak the mushrooms, boil, finely chop and lightly fry. Add sautéed onions and herbs to the mushrooms, combine with boiled potatoes and mix everything. Boil the dumplings in a large amount of salted water (for 1 kg of dumplings, 4 liters of water and 40 g of salt). Serve with butter, butter and vinegar, sour cream, and grated sharp cheese.

Dumplings with raw milk mushrooms

200–300 g milk mushrooms
1–2 onions
2 cups of flour
1 egg
4 tbsp. l. ghee
salt to taste

In order to make dumplings with raw milk mushrooms, wash the mushrooms, chop finely, add salt, cook half of the mushrooms, and simmer the rest in a frying pan. When the liquid has evaporated, add boiled mushrooms and butter to the stewed mushrooms and fry. Separately, fry finely chopped onion in oil until golden brown, mix it with mushrooms and add salt. Prepare dumpling dough, roll it out into a thin layer and cut into squares or rectangles. Place minced mushroom on each half square of dough and brush the edges with milk or lightly beaten egg white. Cover with the other half of the dough, pressing the edges. Place the dumplings in a slightly simmering mushroom broth, and when they float to the surface, cook for about 10 minutes. Remove the finished dumplings with a slotted spoon and serve with mushroom sauce. Can be pre-fried in deep fat.

Dumplings with mushrooms

Mushrooms can add a unique taste and aroma to any dish. Dishes in which they serve as the basis are loved by many. And these include dumplings with mushrooms.

This very tasty and satisfying dish can even decorate a holiday table, especially if, after boiling, the dumplings are baked with cheese sauce. They are even more suitable for the everyday menu.

After all, preparing them is not so difficult, especially if this process is already familiar to you.

Cooking features

Experienced housewives will spend no more than an hour preparing a dinner of dumplings with mushrooms, even if they have to use wild mushrooms for this. A novice cook may need a little more time, but he will still come up with a tasty dish if he knows the specifics of the technology for creating it.

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.

Dumplings with dry milk mushrooms and onions

100 g dried milk mushrooms
3 onions
3 cups flour
1 egg
1 glass of water
salt to taste

Wash the mushrooms, soak in cold water for 1.5 hours, then boil (about 2 hours), finely chop and fry. Separately sauté the onion and mix with the mushrooms. Prepare dumpling dough, roll it out into a thin layer and cut into squares or rectangles. Place minced mushroom on each half of the square, brush the edges with milk or lightly beaten egg white. Cover with the other half of the dough, pressing the edges. Boil the prepared dumplings in salted water, drain in a colander, then fry in a frying pan. When serving dumplings with dry milk mushrooms and onions, sprinkle with sour cream or any other sauce.

How to make dumplings from milk mushrooms

According to the cooking technology, the dish is similar to dumplings, only it has a different shape and several types of filling. To make a semi-finished product, you need to prepare minced meat, which includes mushrooms and ingredients according to personal preferences, and also knead a dough consisting of water, flour and salt. If desired, you can add an egg to it. Next, from the finished soft and plastic mass, you should make small crescent-shaped dumplings and boil them in lightly salted water. You can prepare dumplings with milk mushrooms for future use and enjoy their aromatic, juicy taste all winter long. To do this, raw preparations just need to be placed in the freezer and cooked before use. You can serve the finished appetizer with butter, sour cream or sauce.

Recipe for dumplings with salted milk mushrooms

500 g salted milk mushrooms
100 g sour cream
2 eggs
3 onions

[includeme file=»wp-content/plugins/include-me/goog-right.php»]This recipe for dumplings with salted milk mushrooms advises mincing the mushrooms (or finely chopping them) together with onions, diluting the minced meat with sour cream, adding eggs. If the mushrooms are very salty, you must first rinse them in cold water. Prepare dumpling dough, roll it out into a thin layer and cut into squares or rectangles. Place minced mushroom on each half square of dough and brush the edges with milk or lightly beaten egg white. Cover with the other half of the dough, pressing the edges. Boil them in boiling salted water. Serve with sour cream or mushroom sauce.

Description of preparation:

Dumplings are, one might say, a folk dish.
If not everyone, then almost everyone loves them. The main thing in dumplings is that the dough is tender and thin. I offer my favorite dough recipe when the flour is brewed with hot water, but not boiling water. This dough never sticks to your hands or the table, and therefore is very convenient to work with. From the specified amount of ingredients you get 35-40 medium-sized dumplings. Purpose: For lunch / For dinner Main ingredient: Vegetables / Potatoes / Mushrooms / Milk mushrooms Dish: Hot dishes / Dumplings

Mushroom dumplings with different fillings

You can prepare mushroom dumplings from milk mushrooms with the addition of various fillings. Let's take a look at the options.

100 g dry milk mushrooms
400 g fish fillet (sturgeon, salmon, halibut)
2 onions
100 ml vegetable oil
Salt
ground black pepper to taste

Rinse the mushrooms well, add water so that it covers them by 2 cm, and cook until soft. Pass the fish fillet, mushrooms, onions through a meat grinder, add salt, pepper, mix everything well and fry in vegetable oil until tender. Knead the dumpling dough in the usual way. Form dumplings. Boil in salted water.

Serve with hot vegetable oil.

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 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.
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 thin but strong.
Complete the dish with cheese, potatoes and other vegetables. For the filling, you can use not only fresh, 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 liquid allowed to drain.
For a more flavorful batter, use the water left over from soaking mushrooms or boiling potatoes.
Products made from choux pastry are especially tasty. To do this, first bring the milk or water to a boil.
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 black pepper or chopped garlic to the filling.

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Dumplings with milk mushrooms and fish

100 g dry milk mushrooms
400 g of any fish fillet (preferably sturgeon, salmon, halibut)
2 onions
1/2 cup vegetable oil
Salt
pepper to taste

Rinse the mushrooms well, add water so that it covers them by 2 fingers, and cook until soft. Pass the fish fillet, mushrooms, and onions through a meat grinder, mix everything well and fry until tender in a frying pan with oil. Next, cook the dumplings in the usual way.

Dumplings in a pot with milk mushrooms

200 g dumplings
1/2 cup milk
30 g dried milk mushrooms
salt

Pour milk over the dried mushrooms and leave until they swell. Place dumplings in boiling salted water and cook for 3 minutes. Then place the dumplings in a portioned pot along with mushrooms and milk, and add salt. Cover the pot with a lid and place in the oven for 15–20 minutes.

Instead of dried mushrooms, you can use 100 fresh ones.

Dumplings with milk mushrooms

Ingredients:
For the dough:

2½ cups flour
1 egg
250 ml water
salt

For minced meat:

700 g poultry liver
2 onions
1 egg
120 g butter
¼ tsp. pepper
salt

For the gravy:

500 g fresh milk mushrooms
4 onions
6 tbsp. l. melted butter
500 ml sour cream

Knead the flour, eggs, water and salt into a stiff dough.
Cover with a damp cloth and leave for 15–20 minutes. Chop the onion.
Pass the liver and onions through a meat grinder.
Beat the egg into the minced meat, pour in the melted butter, add pepper, salt and mix.
Form dumplings from dough and minced meat.
For the gravy, chop the onion.
Boil the mushrooms in salted water for 25–30 minutes, then chop.
Fry mushrooms with onions.
Place the dumplings in individual clay pots, greased with butter, add mushrooms and onions and pour sour cream on them. Cook in the oven for 25 minutes.

Recipes for my mother’s dumplings with potatoes and mushrooms from childhood

What could be tastier than hot dumplings with potatoes, onions and mushrooms? Prepared according to my mother’s best recipe, homemade dumplings will not leave even the most seasoned skeptics indifferent.

Thanks to the possibility of freezing, you can stick them in reserve, then they will become your help if you don’t have time or opportunity to cook.

A variety of filling options will satisfy any taste preferences, and the simple preparation of the dish will delight the hostesses.

How to cook dumplings with potatoes and mushrooms

Each housewife has her own proven recipes, but there are also basic general cooking points:

How long does it take to cook dumplings with potatoes? This depends on the type of filling, if the ingredients have been pre-heated and are ready for use, then the cooking time only provides for the dough to be ready, in which case 3-5 minutes will be enough for us. If the filling is half cooked, then add another 10 minutes to the cooking time.
How to properly knead the dough for dumplings with potatoes and mushrooms? The basic rule is that the dough should be cool. After kneading, cover it with a towel and leave for 20-30 minutes, the flour will release gluten and the dough will soften.
What else is suitable for filling dumplings with potatoes and mushrooms? In addition to the main ingredients, cheese (both hard and cottage cheese), onions, sour cream, herbs, garlic, salt, ground black pepper to taste.
How to serve a dish? Prepare a deep plate, frying, oil and herbs. Place the finished dumplings on a plate, sprinkle with frying or add butter, and decorate with herbs on top. You also need to cook it correctly, in salted water. As soon as the dumplings with potatoes and mushrooms boil, cook for 7 minutes and turn off. The main thing is not to overcook, otherwise the dish will lose its aesthetic appearance.

Dumplings with potatoes and dried mushrooms

An excellent recipe for all year round, dumplings with dried mushrooms turn out very fragrant, there are always potatoes, and dried mushrooms can be stored for a very long time.

List of products for the recipe:

any type of mushrooms 250-400 g;
boiled potatoes, a couple of large pieces;
bulb;
medium carrot;
butter or vegetable oil;
fresh or dried greens;
spices (salt, ground pepper);
flour 300-500 gr;
water 80-100 ml;
one chicken egg.

Dough:

Add the egg, warm water and salt to the container with flour. Mix thoroughly.
Sprinkle the table with flour, transfer the dough and continue kneading until the dough begins to stick freely from your hands.
When the dough is ready, put it in the refrigerator for half an hour.

Filling:

Pre-soak the mushrooms. Since we are dealing with dry friends, most likely these are forest brothers, which will make dumplings with potatoes and mushrooms more aromatic and tasty.
While the main ingredient swells, cook the potatoes and mash them.
Peel the onions and carrots. We cut the onion into cubes and grate the carrots. Fry everything in a frying pan with oil.
We wash the mushrooms, cut them and add them to the onions and carrots, simmer for another 7 minutes.
Combine all the ingredients together, knead, if the filling is a little dry, add milk.

Preparation:

We cut the dough into equal parts, roll them into ropes and cut them into small pieces the size of one dumpling.
Each piece must be dipped in flour and rolled into a circle with a rolling pin, but not thinly.
Place a teaspoon of filling on each circle and press the edges together with your hands or a fork.
Put the water on the fire and add salt. After boiling, throw in the ingredients, cook until tender, coat with butter or sour cream and you’re done! To make our potato dumplings smell even more like mushrooms, you can add a mushroom cube.

Recipe for dumplings with potatoes and salted mushrooms

To prepare this recipe for dumplings with potatoes, any salted (marinated) mushrooms are suitable, follow the instructions from the video, and everything will work out! Bon appetit:

An interesting recipe for dumplings with raw potatoes and mushrooms

A very simple and tasty recipe for dumplings with raw potatoes and mushrooms. The highlight of our delicacy will be raw potatoes in the filling and choux pastry, since such dumplings take longer to cook. You can choose mushrooms to suit your taste and budget.

Product composition:

mushrooms;
two chicken eggs;
water 350-450 ml;
spices to taste;
onion;
half a kilo of potatoes;
wheat flour 600-800 gr;
butter 80 gr.

Cooking:

For the dough, mix flour, boiling water and salt. You need to mix quickly and thoroughly, then let the dough cool, throw in the eggs and knead it on the table with flour.
We peel and finely chop the potatoes, just chop them, not three, don’t be lazy, otherwise the dish will significantly lose its taste.
Peel the onion, cut it into cubes and fry in butter until golden brown.
We wash the mushrooms under water, clean them, if necessary, pre-boil them (for representatives of the forests), finely chop them and simmer together with the onion.
We add the contents of the frying pan to the potatoes, add salt and pepper, and you can add garlic.
Roll out the flatbreads, add the filling and make the dough pieces. Potatoes can darken over time and release juice, so these dumplings won’t last long except in the freezer. They also cook a little longer, after boiling for 10-15 minutes. When serving, you can decorate with sour cream and herbs.

Recipe for dumplings with potatoes, mushrooms and lard - delicious

Grandma’s recipe for filling and juicy dumplings. Making such a delicious dish is very simple, everything is the same as when preparing regular dumplings with potatoes and mushrooms, but we add a secret ingredient - lard.

Food basket:

vegetable oil;
salt, pepper, spices;
premium flour;
water or milk;
potato tubers;
raw pork lard;
mushrooms;
one egg;
bulb onions.

Let's get started:

We wash the potatoes, peel them, cut them into four parts and set them to boil.
Cut the lard into cubes and heat in a frying pan. Add onion to the lard, followed by mushrooms and spices. Mix all this and simmer until done. You can immediately set aside some of the fried onions for dressing.
Pour flour, vegetable oil, salt and warm water into a bowl. Knead the dough tightly, leave it to rise, and wrap it in cling film or a plastic bag for 20-40 minutes.
Strain the boiled potatoes, press into puree, add a raw egg. Mix potatoes with mushroom base and lard. The filling is ready.
We take out the dough, it should become soft, elastic and not stick to your hands. We divide it into three parts. We roll the rope, cut it into pieces and roll out the cakes. Add the filling and make dumplings. For now, you can put the water on the fire to cook. When the water boils, throw in the salt and ingredients, cook for 10-12 minutes and enjoy your meal.

Wonderful dumplings with potatoes and fried mushrooms

The step-by-step recipe for preparing dumplings with potatoes and fried mushrooms is presented in the video review. In our case, champignons are used, but this is not important; any mushrooms available to you will more than replace them.

How to deliciously cook dumplings with potatoes, mushrooms and cheese?

A charming, mysterious recipe with a slight hint of smokiness. Surprise your household with a new culinary masterpiece. Dumplings with mushrooms and cheese are absolutely easy to prepare, but such dumplings are more satisfying and unusual. By experimenting with smoked sausage cheese, you can quickly prepare something delicious, and the video recipe will tell you how to make dumplings with potatoes, cheese and mushrooms:

Recipe for Lenten dumplings with potatoes and mushrooms

Lenten dumplings with mushrooms are an excellent dish for women who are watching their figure, as well as during religious fasting to add variety to the table. In terms of taste characteristics, properly prepared lean dumplings are in no way inferior to their high-calorie counterparts with potatoes and mushrooms.

The recipe uses a type of mushroom such as champignons, but this does not impose absolutely any restrictions; lean dumplings with potatoes can pleasantly surprise you with other types of mushrooms.

Mashed potatoes in dumplings, for a Lenten version can be replaced with raw potatoes, watch the video recipe and learn how to cook.

Fried dumplings with mushrooms

Are you used to the fact that dumplings can only be boiled? But that’s not true! Fried dumplings with potatoes and mushrooms is an original recipe that will diversify your arsenal.

So, we need:

mushrooms;
potato;
onion;
milk;
spices;
eggs;
oil;
flour.

Let's start:

First the dough, it needs to stand, rise, and swell. Pour milk into flour, beat egg and spices. Stir, cover and allow time for the gluten to react.
We wash the potatoes, peel them, cut them into pieces and make mashed potatoes from them.
Next, the onion, you need a lot of it, cut it into small cubes and fry in oil until golden brown. We select half the onion for frying the dumplings.
We washed the mushrooms, cleaned them from sand, dirt, stains and other things. Cut into slices and fry with onions. If you use forest species, then cook them for an hour before stewing. Dried and frozen can also be used, as can canned ones, the filling will be delicious.
We combine the puree and mushroom preparation, knead and the filling is ready.
The dough is already ready, we make the pieces and boil them until half cooked, then pour them into a frying pan with pre-prepared onions and fry for another 5 minutes. It is better not to cover with a lid, then a golden, crispy crust will appear. Decorate with greens, eat for health!

Additionally, we invite you to watch a video on how to deliciously fry dumplings in a frying pan. Enjoy watching:

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Source: https://vaneevasdorove1.ru/vareniki-s-kartoshkoj-i-gribami/

Dumplings with milk mushrooms and eggs

Ingredients:
For the dough:

3½ cups flour
3 yolks
100 ml water
1 tsp. salt

For minced meat:

10 eggs
40 g dried milk mushrooms
1 onion
50 g butter
Pepper
salt to taste

For the gravy:

5 onions
100 g butter
500 ml sour cream

Knead the flour, eggs, water and salt into a stiff dough. Cover with a damp cloth and leave for 15–20 minutes. Soak the mushrooms for 2-3 hours in cold water, then boil, chop and fry. Chop the onion and fry. Boil the eggs, cut and mash. Combine mushrooms, onions and eggs, add salt, pepper and mix. Form dumplings from the dough and minced meat and boil in salted water for 10 minutes. Chop the onion for the gravy and fry it. Place the dumplings in layers in oiled pots, sprinkling each layer with onions, pour sour cream and bake in the oven for 15–20 minutes.

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 some salt, season with spices and put them back in the oven for 15 minutes.. Serve this aromatic delicacy in the same way, in a pot, or in a deep plate

Decorating with greenery is a must!

We serve this aromatic delicacy in the same way, in a pot, or in a deep plate. Decorating with greenery is a must!

Dumplings with meat, milk mushrooms and shrimp in broth

Ingredients:
For the dough:

600 g premium wheat flour
2 eggs
150 ml water
salt to taste

For filling:

200 g pork
200 g beef
100 g shrimp meat
5 ml olive oil
25 g onions
50 g boiled milk mushrooms
10 ml vodka infused with lemon zest
3 g ground ginger
3 g sugar
pepper and salt to taste

To submit:

200 g butter
80 g parsley and dill

The method for preparing dumplings with milk mushrooms is shown step by step in the recipe with photos , but first you need to prepare the dough.

Beat the eggs into the sifted flour, add water and salt, knead the dough.

Cover it with a damp, clean cloth and leave for 20 minutes to proof.

Then roll out the dough into a thin layer, carefully cut out circles for dumplings with a glass.

Wash the pork and beef, cut into thin strips, cut the boiled mushrooms into small cubes.

Wash the shrimp meat, dry it and chop it finely.

Peel the onion, wash it, finely chop it.

Place the meat, mushrooms, onions and shrimp in a deep bowl, add vodka, sugar, ginger, pepper and salt and mix thoroughly, sprinkle with olive oil and leave for 10 minutes at room temperature.

If necessary, you can add a little water to the minced meat so that it is not too dry.

Place minced meat on dough circles and make dumplings.

Cook them in boiling salted water.

When they float, add a little cold water and bring to a boil again.

Using a slotted spoon, place the finished dumplings into bowls, strain the broth in which they were boiled and pour into bowls, put a piece of butter in each bowl, sprinkle with washed and chopped dill and parsley.

Serve hot.

Look carefully at how to cook dumplings with milk mushrooms in the video, which shows the entire culinary process step by step.

See also the recipe for dumplings with fresh milk mushrooms.

Let's start the process

First of all, prepare the filling. To do this, wash the salted mushrooms, fill them with cold water and leave for one hour to remove excess salt.
Knead the dough in a bread machine. You can knead in the usual way. Take a bread maker bucket and pour warm milk into it. Then add granulated sugar and salt. After this, sift the flour with yeast and add the softened butter. We also add a little beaten egg here. Place the bucket in the bread machine and set the dough kneading mode. This process takes approximately 20 minutes. Then we leave it to rise for a while.
After the required time has passed, wash the mushrooms, place them in a colander and cut into small cubes.
Peel the onion and chop it finely. Then place in a heated frying pan with a small amount of vegetable oil to fry until soft.
Heat a second frying pan with oil and place the prepared mushrooms in it to fry until excess moisture comes out.
When these ingredients are ready, they need to be combined in a separate container, add ground black pepper and mix well.
When our dough has doubled in volume, we put it on the table and divide it into several pieces. We form each into a ball. Then cover them with cling film and leave them like that for 10 minutes.
After the required time has passed, roll out each ball into a flat cake with a rolling pin and place a little filling in its center. Then we connect the edges and place the prepared pies on a baking sheet, previously greased with vegetable oil. Cover with cling film and let stand for a bit so that they increase in volume.
Beat the yolk with milk with a fork. Grease all the pies with the prepared mixture using a pastry brush. We send our products to the oven, preheated to 180-190 degrees, to bake until golden brown.

You may also like the recipe for which you will find on our Recipe Ideas website.

What filling should I make for a pie made from yeast dough? There are many options - from meat, offal, potatoes, cabbage, jam, apples, bananas, dried fruits, etc. As for savory fillings, many people like the combination of boiled potatoes and salted mushrooms. Today the online magazine “Forty Years Old” offers a new recipe

For the test:

- 20 gr. fresh yeast;

— 250 ml of fresh warm milk;

- half a teaspoon of salt;

- half a tablespoon of granulated sugar;

— 75 grams of butter or margarine;

- 400 grams of flour.