Mushroom dumplings? Probably many will immediately want to be indignant, how can it be that dumplings can be filled with mushrooms? - Then these are dumplings!
In fact, dumplings or dumplings have more than a hundred different names, each country has its own. Ushki or kundubki, and most often cooked in Rus' back in 1614 (one of the first mentions points to this year)! The ears looked like modern dumplings, only the filling was usually mushroom. Last time we cooked kundums with lentils and Chinese cabbage.
Cooking options - recipe for Lenten dumplings
The recipe for dumplings with mushrooms also does not have any special rules or boundaries. Use our step-by-step photo guide as a basis, but you can always make changes to your liking. For example, you can prepare the filling for vegetarian dumplings with wild mushrooms: porcini mushrooms, milk mushrooms, honey mushrooms, chanterelles, butter mushrooms, or use champignons or oyster mushrooms - pickled, dry, frozen or fresh mushrooms! You can also add buckwheat, bulgur or rice. Vegetables: pumpkin, cabbage, potatoes, tomatoes, carrots, onions. Another great option is to add lentils.
You can bake dumplings with mushrooms in pots in the oven with sour cream or with cheese, or make dietary, lean ones - just bake on a baking sheet, and of course, you can boil in salted water with a bay leaf, as in our recipe. If you have a slow cooker or microwave, then these kitchen helpers are also suitable for preparing lunch. In a word, show your imagination, which will be based on our recipe for dumplings with minced mushrooms, carrots and onions. Shall we try?
Ingredients for the dough:
- water – 1 glass (approximately);
- flour - 500 gr;
- salt – 1-2 chips;
- vegetable oil – 2-3 tbsp. l.
- mushrooms - 200-300 g;
- onions - 1-2 pcs;
- carrots - 1-2 pcs;
- salt - to taste;
- vegetable oil for frying.
Lenten dumplings with mushrooms - step-by-step recipe with photos
First of all, we’ll make the lean dough, since it needs to rest for another 30-40 minutes.
Pour warm water into a bowl or saucepan (just not boiling water!). Add vegetable oil and salt there.
Now it’s the turn of the sifted flour.
Let's knead an elastic dough that will easily knead in your hands without sticking to them. If necessary, you can add flour. Let's let him rest for 30-40 minutes. under the towel.
In the meantime, you can make the filling. Our recipe is for marinated porcini mushrooms. But you can take any forest mushrooms or buy champignons, as mentioned above.
Cut fresh mushrooms into thin slices and fry until half cooked. If you also have pickled ones, then rinse them under running water, then drain them in a colander, allowing the water to drain. Afterwards, finely chop and fry in oil until half cooked.
Then add finely chopped onions.
Then add the carrots to the frying pan, after grating them on a coarse grater.
At the end of frying, salt well.
Grind the minced mushrooms in a meat grinder or blender until pureed. Let the filling cool.
Roll out the dough thinly: try to find that line when the dough is thin, but does not tear and molds well in your hands. Using a glass or cup with thin walls, cut out circles.
Maybe you have special molds or a dumpling maker? Or this heart-shaped cookie cutter?
You can prepare unusual heart dumplings for Valentine's Day.
Just cut out the desired shape, place the filling in the very center, cover with the same piece of heart and carefully mold the edges.
Place the minced meat in the center of each dough circle.
We pinch the edges carefully so as not to make rough “sides”. You can weave a braid like the one in the photo.
If you have a dumpling maker, then everything is even simpler. You need to roll out the dough again.
Place the dough on top of the kitchen helper.
Place the filling in each cell.
Cover with another sheet. We pass with a rolling pin.
And the round dumplings are ready.
We take out the form. You don't even need to pinch the edges!
Now the dumplings with porcini mushrooms can be cooked. Or put it on a board sprinkled with flour and put it in the freezer.
Do you know that you can make sweet dumplings? Try them, which can be served with condensed milk, sour cream or honey.
To cook delicious dumplings, boil water, pour in 1 tbsp. l. oil and add a little salt. Place the dough in boiling water, stir gently and cook over medium heat for 5-7 minutes, depending on the thickness of the dough. For the finished dish, serve fried onions in oil (or other fried vegetables - Ukrainian version), sour cream, and fresh herbs.
Bon appetit!
Mushroom Dumplings
Russian home made pelmeni with mushrooms and sour cream
Ingredients:
- 500 gr - Wheat flour
- 2 pcs - Chicken egg
- 40 gr - Salt
- 170 ml - Milk
- 20 ml - Vegetable oil
- 2 gr - Allspice
- 1 piece - Bay leaf
- 20 gr - Onion
- 100 ml - Chicken broth
- 10 g - Butter
- 100 gr - Sour cream
- Mushroom mince
cooking method:
Sift the flour through a fine sieve into a clean, dry bowl. Then add warm milk, 15 grams of salt, beaten chicken egg and vegetable oil to the flour bowl. Add all ingredients gradually, while constantly kneading the dough with your hands.
After the dumpling dough is kneaded to a dense, homogeneous mass, cover the bowl with a towel and place in a cool place to steep for two hours.
Pour a little flour onto the table and, on a flour-dusted table, use a rolling pin to roll out the finished dumpling dough into a sheet 2 mm thick. Then cut out circles with a diameter of 5 - 6 cm from the dough. Circles can be cut out using a glass cup or a special metal ring.
Then, place the prepared minced mushrooms in the center of each circle. Each dumpling should contain 5 grams of minced meat.
Then carefully fasten and pinch the edges of the dough to form closed dumplings.
After the dumplings are prepared, they must be frozen so that the dough does not open in the future.
Peel the onions, rinse, dry and cut into large petals.
Then the dumplings need to be boiled. Pour water into a clean metal pan and boil. Then add chicken broth, allspice, bay leaf, onion and salt to the pan. Cook for 5 minutes. How to prepare chicken broth is described on another page.
Then place the frozen dumplings in the pan and cook for another 7 - 10 minutes, until the dumplings are fully cooked.
After the dumplings are cooked, carefully remove them from the pan with a slotted spoon and place them in a deep plate. Place butter on top of the dumplings and let it melt completely. Serve dumplings with sour cream.
How to cook minced mushroom
Ingredients:
- 350 gr - Champignons
- 60 gr - Onion
- 10 ml - Vegetable oil
- Salt, pepper to taste
cooking method:
Clean the champignons from dirt, rinse thoroughly and dry. Then cut the mushrooms into medium cubes and fry in a frying pan in vegetable oil until golden brown.
Peel the onions, rinse and dry. Then cut the onion into medium cubes and fry in vegetable oil in a frying pan until golden brown, i.e. sauté the onion.
Then mix the mushrooms and sautéed onions in a suitable bowl. Add salt and pepper to taste. Gently mix the minced meat with your hands until smooth. The mushroom mince is ready.
Bon appetit!
recipes for dumplings and dumplings
Old Tower restaurant
delicious Russian cuisine in the center of Moscow
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Homemade handmade dumplings with mushrooms and sour cream |
Homemade dumplings prepared in a restaurant with salmon and butterfish, with sour cream |
Homemade hand-cooked dumplings with pork and beef, sour cream |
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Homemade handmade dumplings with duck meat and sour cream |
Mushroom dumplings or dumplings prepared according to home recipes certainly cannot be compared with store-bought ones. Firstly, you clearly know what filling you use for these dishes. Secondly, the dough itself, kneaded with your own hands, is much softer and more elastic than what is prepared on an industrial scale. Well, thirdly, you are free to improvise, which means the taste of your dishes will be different every time.
Dumplings with mushrooms in sour cream
Before preparing mushroom dumplings, prepare the following ingredients:
- For the test: 1/2 cup flour, 1-2 eggs, 1/2 cup water, 1/2 teaspoon salt.
- For minced meat: 400 g porcini mushrooms (saffron milk caps), 1 onion, 2 tbsp. spoons of butter, 1 tbsp. spoon of sour cream, flour, salt.
Preparation:
Chop the onion, lightly brown in oil, chop the mushrooms, add salt, roll in flour and fry in oil. Then mix with sour cream and onions.
Knead the dough, roll it out thinly, cut out flat cakes with a glass, put 1 teaspoon of minced meat on each, pinch and boil in salted water.
As you can see in the photo, dumplings with mushrooms according to this recipe should be served hot with butter and sour cream:
Dumplings with mushrooms
Ingredients:
1.2 kg of mushrooms, 140 g of onions, 90 g of butter, 60 g of stale bread, 20 g of ground crackers, 520 g of flour, 2 eggs, 200 ml of water (or milk), ground black pepper and salt to taste.
Preparation:
Before making dumplings, mushrooms must be thoroughly washed. Then chop, add 2-3 tbsp. l spoons of water, add salt and simmer over low heat until the liquid evaporates. Soak a stale loaf of bread in water or milk and squeeze out. Cut the onion into slices and fry in butter.
Pass the prepared products through a meat grinder, add salt, pepper and mix well.
Knead the dough from flour, eggs and water with added salt, roll it out thinly, cut into circles and put a little minced mushroom on each of them.
Bring the edges of the dough together and pinch. 10 minutes before serving, place the dumplings in salted boiling water and cook until they float.
Remove the dumplings prepared according to this recipe onto a dish with a slotted spoon and pour over melted butter mixed with ground breadcrumbs.
Old Russian dumplings
Before preparing mushroom dumplings, prepare the following ingredients:
- Dough: 350g flour, 130ml warm water, 1 egg +1 for greasing, 1 n. l. salt, bay leaf.
- Filling: 300-400 g chicken giblets, 100-150 g wild mushrooms, 100 g onions, 1/2 tsp. hops-suneli, 1/2 tsp. salt, 20 ml vegetable oil for frying.
- To submit: sour cream, chopped dill and/or parsley.
- Additionally: cup.
Preparation:
Mix flour and salt, beat in an egg, add water and knead into a homogeneous elastic dough. Place in the refrigerator for 30-40 minutes to allow the gluten to swell.
Boil the giblets in salted water for 20 minutes, cool, and chop finely. Wash, dry and peel the mushrooms, chop them together with the peeled onions. Fry the mixture of mushrooms and onions in vegetable oil for 20 minutes. Add giblets, add suneli hops and salt, mix well.
Roll out the dough on a floured surface into a layer no more than 2 mm thick. Roll the filling into small balls and place them sequentially on the dough at a short distance from each other. Brush the dough around the minced meat with beaten egg, cover with the opposite edge. Cut out the dumplings using a glass, press the dough layers around the filling. Boil the dumplings in salted water with the addition of bay leaves for 5-6 minutes after surfacing. Serve with sour cream, sprinkled with chopped herbs.
Look at the photo - dumplings with mushrooms according to this recipe look very appetizing:
How to cook dumplings with potatoes and mushrooms: recipes with photos
Dumplings with potatoes and mushrooms
Ingredients:
- 200 g wheat flour, 80 ml water, 2 eggs, salt.
- For minced meat: 320 g potatoes, 80 g, 40 g onions, 20 ml vegetable oil, 1/4 teaspoon pepper.
- For watering: 40 g onions, 40 ml vegetable oil.
Preparation:
Mix boiled mashed potatoes with sautéed onions, peppers and boiled chopped mushrooms.
Roll out the unleavened dough into a layer 1.5 mm thick. Place minced meat in the form of balls on one half of the dough layer, cover with the other half and cut out with a mold. Place the dumplings on wooden trays sprinkled with flour and store in a cool place until cooking.
Boil in salted water. Dumplings with potatoes and mushrooms prepared according to this recipe should be poured with oil and sprinkled with sautéed onions.
Dumplings with mushrooms and potatoes
Ingredients:
- Dough: 150 g flour, 1 egg, 30 ml water, pinch of salt.
- Filling: 200 g of wild mushrooms, 300 g of potatoes, 1 onion, 2 cloves of garlic, a bunch of dill, salt and freshly ground black pepper - to taste, vegetable oil for frying.
- To submit: butter - to taste.
- Additionally: cup.
You can prepare delicious dumplings with mushrooms by adding potatoes or buckwheat to the filling. Choose your recipe from our selection.
- Premium wheat flour 300 g
- Water 130 ml
- Chicken egg 1 piece
- Potatoes 200 g
- Champignons 250 g
- Onion 1 head
- Salt to taste
- Ground black pepper to taste
Peel the potatoes, cut them, boil until tender.
Finely chop the champignons and onions.
Fry the mushrooms in a mixture of vegetable and butter until tender.
Mash the finished potatoes into a puree.
Add mushrooms.
Mix. The filling is ready.
Sift flour, add salt.
Add the egg.
Pour in water.
Divide the dough into several parts.
Roll each into a rope.
Cut into pieces.
Form coins.
Roll out the flatbreads.
Add the filling.
Make dumplings. Boil in salted boiling water.
Recipe 2, step by step: dumplings with potatoes and mushrooms
- egg;
- 200 ml chilled boiled water;
- a full pinch of salt;
- 500-550 g flour.
- 700 g potatoes;
- 350 g champignons;
- refined oil;
- 1-2 onions;
- salt.
To prepare unleavened dough, pour water into a deep bowl, beat in an egg, add a full pinch of salt and shake the mixture thoroughly with a fork.
Then, adding sifted flour, knead a tight but fairly soft unleavened dough. Not all flour may be needed, the main thing is not to overcrowd the dough. Otherwise, it will be more difficult to roll out and sculpt the dumplings, and the taste of the finished dumplings, of course, will suffer. Wrap the dough in cling film and refrigerate for 40 minutes.
For the potato-mushroom filling, finely chop the champignons and fry them together with the onion until tender. Before turning off, add some salt to the mushroom mixture and lightly pepper it.
In parallel with frying the champignons, boil the peeled potatoes until crisp. When boiling potatoes, add salt to taste. When the potato tubers become soft, drain the water completely and mash the potatoes until you obtain a dry and crumbly puree.
Combine the still hot mashed potatoes with the fried mushrooms and mix well. That's it, the filling for homemade dumplings is ready, now it just needs to cool.
Knead the rested dough again, obtaining a ball of soft and elastic dough. Cut off a small part and roll out the unleavened dough into a thin layer. Then use a glass to squeeze out round pieces with a diameter of 7.5-8.5 cm onto the resulting layer.
Place half a tablespoon of potato and mushroom filling in the center of each round.
Then, holding the filling, bring the edges of the dough together and carefully press them with your fingers. You can leave the dumplings in this form, or you can wrap the molded edges with a curly braid, then the dumplings with potatoes and mushrooms will take on an original look. Collect all the remaining dough (after cutting out the circles) and use it the next time you roll it out.
How to cook dumplings and for how long?
Carefully place the formed dumplings into boiling salted water, stir with a spoon so as not to stick. Cook for about 5-7 minutes, they should float and the dough will change color and texture a little.
Take the finished dumplings out of the water using a slotted spoon to drain off excess liquid, brush with melted butter or regular butter and serve accompanied by thick sour cream. You can additionally sprinkle dumplings with potatoes and mushrooms with chopped herbs.
Recipe 3: dumplings with potatoes and dried mushrooms
Dumplings with potatoes and dried mushrooms are not only tasty, but also surprisingly aromatic. Moreover, they owe their incredibly appetizing smell to dried mushrooms, the aroma of which is extremely deep and rich.
- wheat flour - 3 cups
- chicken egg - 1-2 pcs
- water - ½ cup
- potatoes - 400 gr
- onion - 1 piece
- butter - 3 tbsp.
- salt - to taste
- ground black pepper - to taste
- fresh herbs - to taste
- vegetable oil - for frying
About 2-3 hours before you start preparing the dumplings, soak the dried mushrooms in water, or preferably milk. When the mushrooms have dispersed, drain the liquid and start preparing the filling. To do this, finely chop one onion and fry it together with the mushrooms in vegetable oil until lightly golden.
Wash, peel and boil 400 g of potatoes. Don't forget to add salt at the end. Grind the boiled potatoes into a puree.
Combine the puree with the onion-mushroom mixture, add salt and pepper to taste, and then stir in the filling.
For the dough, sift 3 tbsp into a separate container. flour. Pour ½ tbsp into it. water, beat in 1-2 chicken eggs (the more eggs, the steeper the dough, so be careful!) and add a pinch of salt. Knead the dough into an elastic but not too stiff dough, cover it with a towel and let it rest for half an hour.
Roll out the rested dough into a thin layer (up to 1.5 mm high) and cut out circles from it using a glass.
Place filling in the center of each circle.
Carefully seal the edges of the dumpling (to make them stick better, you can brush them with egg), forming a pigtail.
Place a saucepan of water on the stove, lightly salt it, and when it boils, lower the dumplings into it and wait until they float to the top. After this, boil for a couple more minutes and remove the dumplings with a slotted spoon.
Grease the finished dumplings with potatoes and mushrooms with butter, transfer to a dish, sprinkle with chopped herbs and serve with sour cream or cheese sauce.
Recipe 4: Choux pastry dumplings with mushrooms
- Wheat flour – 3 cups
- Salt – ¼ tsp.
- Butter – 1.5 tbsp.
- Egg yolk – 2 pcs.
- Milk – 190 ml
- Forest mushrooms (I used frozen) – 500 g
- Onions – 1 pc.
- Vegetable oil – 2 tbsp.
- Salt - to taste
- Ground black pepper - to taste
- Vegetable oil – 4 tbsp.
- Onions – 1 pc.
Additionally:
- Water (for cooking dumplings) – 2.5-3 l
- Salt - to taste
First I make the mushroom filling for the dumplings. I defrost the mushrooms and grind them through a meat grinder.
I cut the peeled onions into cubes.
Fry the onion in vegetable oil until golden brown.
Add chopped mushrooms, salt and ground black pepper to the frying pan to the onions to taste.
Stir the mushroom mixture and fry for about 20 minutes over medium heat.
I sift the flour. I separate the whites from the yolks (we won't need the whites). To the flour I add salt, butter at room temperature, and yolks.
I add boiling milk.
I knead the dough, put it in a bag and let it rest for about 15-20 minutes.
I take 1/3 of the dough and roll it out thinly. When working with dough, you practically do not need to use flour for dusting, just a little bit.
I cut out circles using a thin glass.
I put the filling on each circle of dough.
I make dumplings. This way I make dumplings with mushrooms from the rest of the dough.
In a saucepan, I bring water and salt to a boil, put half of the dumplings in it, and stir.
After the dumplings float to the surface, cook them for about 8 minutes, stirring from time to time.
At this time I prepare the frying - I bring the diced onions in vegetable oil until golden brown.
I take the dumplings out of the water into a bowl.
I pour onion sauce over them.
Then I cook the second part of the dumplings. Dumplings with mushrooms are ready!
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.
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.
Recipe 7, simple: delicious dumplings with honey mushrooms
- salt - 2 teaspoons;
- water - 1 glass;
- premium wheat flour - 2.5-3 cups (how much dough will take);
- chicken egg - 1 piece;
- forest mushrooms (honey mushrooms) - 150 grams;
- vegetable oil - 1 tbsp. spoon;
- onion - 1 piece;
- spices (coriander, pepper) - to taste.
We begin kneading the dough by mixing salt and boiled water in a convenient container. Next, add the egg and beat with a fork. Sift the flour and make a well. Pour the liquid into the flour, knead the dough. The whole process will take no more than five minutes. Set aside the dough ball for 10 minutes. Let it sit while the filling is prepared.
For cooking, I use frozen mushrooms, which are initially half cooked. They just need to be defrosted and fried a little.
Peel and chop the onion. Fry mushrooms and onions in a frying pan with vegetable oil, sprinkle with salt and your favorite spices to taste.
If the mushrooms are whole, then you need to grind them in a food processor using the blade-impeller attachment or simply pass them through a meat grinder. The result is such a delicious mushroom mass as in the photo.
The dough should be rolled out into a layer about five millimeters thick. Pipe out circles in a round shape.
Place mushroom filling in the center of each circle.
Pinch the dumplings, forming beautiful braids, as in the photo.
Place 6-8 dumplings into boiling water. Cook until tender (about 10 minutes).
Recipe 8: dumplings with buckwheat and mushrooms (with photo)
- Flour 1 Cup
- Buckwheat 1 Cup
- Dried mushrooms 100 g
- Chicken eggs 1 pc.
- Onion 1 pc.
- Garlic 1 clove
- Milk cream 30 ml
- Salt. pepper to taste
- Sunflower oil
- Green onion
- Parsley
Rinse the mushrooms, place in salted water, and place over medium heat.
Wash the buckwheat, sort it out, add water and put it on the fire. Cook until done. You should get a fairly thick, not crumbly buckwheat porridge.
Sift the flour, add the egg, salt, pour in water, knead the dough. Roll the finished dough into a ball and cover with a towel. Leave for 30 minutes at room temperature.
Dry the boiled mushrooms a little with a paper towel and chop finely.
Peel the onion and garlic, chop finely, place in a frying pan heated with vegetable oil, and fry until golden brown. Place mushrooms in the pan and stir.
Place the prepared buckwheat porridge into the frying pan with the mushrooms and mix thoroughly. Pour in the cream, cook for 5 minutes, stirring.
Roll out the dough into a layer, use a glass or a cooking ring to cut out round saplings.
Place the filling in the center of each juicy dish and seal the edges.
To boil water. add salt to taste. Place the dumplings in the pan, and after rising, boil for another 3 minutes.
Place the finished dumplings on plates. Pour melted lard, sprinkle with chopped herbs. Bon appetit!
