Dumplings with potatoes and mushrooms

Dumplings with potatoes and mushrooms is a tasty and hearty dish, which can be prepared with the whole family for a fun activity. Each carefully made dumplings combines the tenderness of the dough, the flavor and piquancy of mushrooms, and the softness of potatoes. A dish that will become a perfect family meal or a festive treat. A real homemade flavor could get our dumplings from Lin.

And here's how to prepare melt-in-your-mouth dumplings with potatoes and mushrooms at home and get an amazing result, will be described and shown below with photos and a detailed description. All products are available in any store, but it will take about two hours. But the matter is not in the complexity, but in the amount of work, because the dumplings can be frozen for the future. Therefore, it is better to prepare more at once.

The recipe for dumplings with potatoes and mushrooms is simple and available for everyone. The combination of flavors will pleasantly please and exceed expectations. All ingredients play with each other, so the dish is popular and in demand. A great option for vegetarians. The dish turns out caloric, but hearty, you will be energized and will not experience a feeling of hunger for a long time.

To prepare dumplings with potatoes and mushrooms you will need the following products for the dough:

1. extra virgin wheat flour - 400 gr. + 50 gr. for sprinkling on the work surface;
2. room temperature water - 200 ml;
3. vegetable oil - 2 tbsp;
4. salt - 1 tsp;
5. chicken egg - 1 medium-sized egg.

For the stuffing:

1. potatoes - 400-450 gr;
2. mushrooms - 250 g;
3. onions - 150 g;
4. vegetable oil for frying;
5. butter for boiled potatoes - 0.5 tbsp;
6. spices to taste: salt, ground black pepper, paprika.

For decoration:

1. favorite herbs;
2. butter for frying.

Some tips before you start cooking:

1. The amount of flour can vary. It is better to use the best quality. This way the dough will surely turn out perfect.
2. Any mushrooms are suitable, including forest mushrooms, collected by own efforts, as well as pickled and dried. Dried mushrooms should be soaked in water for at least 20 minutes. 
3. Vareniki can be molded by hand. If there are special devices, it will speed up the process. The main thing is not to forget to sprinkle flour and dough, and molds for blanks.
4. Divide the dough for dumplings can be divided in several ways. The first is to roll out the layer and then cut out circles with a circle or a glass. The second is to twist the dough into a thin sausage and cut into pieces of equal thickness. In this way, the dumplings can turn out larger.
5. If there is no desire to fry the blanks after cooking, then the total cooking time increases to 10 minutes.
6. If there is a desire to freeze the dumplings for later, then it should be done before boiling. Sprinkle each layer with flour so that the pieces do not stick together and do not lose their presentable appearance.

Step-by-step description of the preparation of the recipe for dumplings with potatoes and mushrooms:

1. Start with the dough, it will need time to rest. Mix all the ingredients in the mixer bowl and knead the elastic dough on medium speed for about 2-3 minutes. If you knead with your hands, it will take about 10-12 minutes. The final mass turns out to be stretchy, does not stick to your hands and does not tear. If a mixer was used, knead the dough for 1 minute by hand for more elasticity.
2. Form a ball, wrap it in cling film and leave to rest for about 30 minutes. This will give you time to prepare the filling.

3. Peel the potatoes and cut into large pieces, put them in a pot.

4. Bring to the boil, lightly salt and cook until tender, about 12-15 minutes.
5. Peel and finely chop the onion. Fry until golden.

6. Chop the mushrooms finely and fry until tender.

7. Mix hot mushrooms with fried onions. Pour in the spices to taste. Mix thoroughly.

8. Drain the potatoes, but not all the way through, a little should be left.
9. Add a small piece of butter and mashed potato them with a masher.

10. Mix potatoes, mushrooms and onions. Stir, taste for spices, add more if necessary.

11. All the ingredients are ready. Sprinkle the work surface with flour and place the dough on it. Divide it into several pieces (you can use one of the division options shown below).

12. Roll out thin layers with a rolling pin and cut out circles with a glass. Spoon the soft filling in the middle with a teaspoon. You will need about 1 tsp. per circle.

13. Pinch the edges, you can use a fork for convenience.

14. Form all the dumplings and you can proceed to the final stage, namely how to boil dumplings with potatoes and mushrooms and how to further improve the excellent dish.  
15. Boil water in a pot, slightly salt. With a slurry, drop the dumplings with potatoes and mushrooms into the water. Cook for 5 minutes. 

16. Heat a frying pan with butter. Place the boiled billets and fry for a couple of minutes until golden.

17. Place the dumplings with potatoes and mushrooms on a plate, decorate with your favorite herbs and serve hot on the table.

A hearty, flavorful dish will conquer with its delicate taste. Homemade dumplings with this filling can be eaten even during Lent. Combine with butter, sour cream or other yogurt sauce. You can please yourself and loved ones on any day, especially if you prepare preparations for the next days, when there is no time and desire to mess around in the kitchen. It is enough to throw them into boiling water, and soon a hot lunch or dinner will be on the table.