Dumplings with potatoes and mushrooms can be made fromdifferent ingredients. Each housewife praises her recipe. Some succeed with kefir dough, some prefer sour milk or milk, the most economical option is water. In addition, the sauce gives the dish a special aroma and taste. Dumplings with sour cream or regular butter sauce cannot be compared with a dish served with fried cracklings. Therefore, choose a recipe that suits you, cook and eat with pleasure!
Vareniki from dough on water
If you don't have milk or kefir, make dumplings with potatoes and mushrooms from simple unleavened dough. Ingredients: For the dough:
- 200 grams of ordinary non-corrosive water
- a glass of wheat (premium) flour
- vegetable oil
- one teaspoon of salt
For the filling:
- freshly ground black pepper - optional
- 300 grams of champignons
- potatoes - five pieces
- two large onion bulbs
- butter - one small piece
- salt - according to your taste
Method of preparation: First make the filling.To do this, first peel the potatoes and then put them on medium heat (in lightly salted water). To save time, boil the champignons. As soon as the water boils, drain it and add new water, add a little salt and keep the mushrooms on the stove for about ten more minutes. Then throw them in a colander and leave to cool. Cut two large onions into small cubes and put them in a frying pan, preheated and poured with vegetable oil. Stirring regularly, cook the onion until it becomes translucent and acquires a slightly golden hue. Then finely chop the champignons and combine them with the vegetables. Fry for ten minutes. Drain the water from the cooked potatoes. Then add a sufficient amount of butter and mash into a puree (make sure there are no lumps). It can be diluted with either the remains of the liquid in which the potatoes were boiled, or warm milk. Mix the puree with the fried onions and mushrooms. Taste for salt, add a little more of this ingredient if necessary. By the way, you can also use ground pepper. The filling is ready, set it aside for a while. Pour a glass of cold water into a deep bowl, then pour in the flour, sifted in advance, add vegetable oil and a pinch of salt. Mix everything with a spoon and put it on a work surface sprinkled with flour. Knead the dough with your hands until it becomes tight and elastic. Then roll it out with a rolling pin into a thin layer and cut out circles from it. Use a regular glass or a small cup for this. Now put one or two spoons of filling in the middle of each circle. However, do not put too much, otherwise the dough will tear, and your creations will fall apart. Then pinch the edges of the dumplings with your fingers. Put the products in slightly salted water that is starting to boil and cook for about fifteen minutes. When the dumplings are ready, put them on plates; to prevent them from sticking together, put a piece of butter on top. You can pour sour cream on top, some use cream. Enjoy! The dough recipe we offer can be used not only for dumplings. It will make excellent manti or, for example, samsa.
Vareniki home-made
This is another version of a simple, tasty and filling dish. However, this time the filling for the dumplings includes not only potatoes and mushrooms, but also smoked brisket. Ingredients: For the dough:
- half a cup of water
- egg white - three pieces
- milk - 1/2 cup
- six tablespoons of flour
- lay the salt to your taste
For the filling:
- five large potatoes
- smoked bacon - 50 grams
- 200 grams of fresh veshenok (you can buy other mushrooms)
- Cooking salt and seasoning - at your discretion
- 25 grams of butter
- one large onion
Method of preparation:First, separate the egg yolks from the whites. Then combine the latter with cool water, previously diluted with milk, and mix well with a spoon. Salt to your taste. Add the sifted flour gradually - do not pour everything in at once, otherwise lumps may form. Knead the dough - it should be elastic and not too dense. Cover the resulting mass with a towel or gauze and leave for thirty minutes. In the meantime, pay attention to the filling. Peel and boil the potatoes, cut the smoked brisket into thin strips and fry with vegetable oil in a frying pan. Then add diced oyster mushrooms, after five minutes - onions. Salt and pepper the filling to your taste. When the potatoes are ready, drain the excess liquid, throw in a little fresh butter and mash into a puree. If it turns out too thick, dilute it with a little water in which the potatoes were boiled. Then put it in the frying pan with vegetables and brisket, mix thoroughly. Roll the dough with a rolling pin into a thin pancake, cut out circles with a glass, fill each with potato-mushroom mass and pinch the edges with your fingers. Dumplings are boiled in water, slightly salted, for about seven minutes. If you have extra products, freeze them until next time. This is very convenient, because there is not always time to cook.
Vareniki with potatoes, mushrooms and cracklings
Don't know what to serve your husband for lunch? Make vareniki using this recipe. Your man will be pleased! Ingredients: Dough:
- a tablespoon of hot soda
- one or two pinch of common salt
- kefir - half a liter
- large spoon (without top) of sugar
- egg
Filling:
- 200 grams of mushrooms (we used champignons)
- 150 grams of bird fat
- two onion bulbs
- fresh parsley or dill
- a small piece of butter
- a pinch of salt and a little black pepper
- potatoes - five pieces
Method of preparation:To make the dough, combine the egg and the above amount of sugar in one bowl, then beat well with a whisk. Add salt and soda to the flour, stir several times and make a depression into which pour the kefir and egg mixture. Knead a stiff dough and cover it with a clean piece of cloth or towel. Set aside for half an hour. Peel the potatoes and put them to boil. Do not forget to salt the water. Then cut the poultry fat (either duck or goose fat) and fresh champignons into small pieces, and the onion into thin half rings. First put the fat in the frying pan, fry it a little, salt, then add the mushrooms and lastly the onion. If desired, you can season everything with ground black pepper. Now mash the finished potatoes (do not forget to add butter) and mix it with the previous ingredients. Sprinkle a few pinches of flour on your work surface, put the dough on it and roll it out with a rolling pin. Then cut out circles with a glass and fill each with the potato-mushroom mixture, pinch the edges with your hands. Boil the products in salted water until fully cooked. Before serving, pour the hot vareniki with melted butter and sprinkle with fresh herbs. We hope that thanks to these recipes you will always be full! Use sour cream as a sauce for vareniki, you can make fried onions or cook cracklings. This way, you will have a completely new dish on your table every time. We recommend reading:
