Delicious dumplings with potatoes and mushrooms

When we talk about dumplings, one can not help recalling an episode from an old film based on Gogol's "Evenings on a Farm near Dikanka", when a fat character ate those vareniki without the participation of hands, controlling the delicacy only with the movement of the eyes: a plump dumpling himself jumped into sour cream, Dipped and flew straight into the mouth of the owner.

Indeed, the dish is from the Ukrainian cuisine, and they can cook them, and with what kind of stuffing they do not - vareniki with cottage cheese (cheese), vareniki with meat, vareniki with mushrooms, famous Ukrainian vareniki with cherries - you can not enumerate all options!

And how delicious are the vareniki with potatoes and mushrooms! If you think that it is difficult - you are mistaken. All that is needed is to knead a simple dough, prepare the filling, to make dumplings, boil them in boiling water, toss them in a colander and serve them with sour cream or butter - who loves as much as possible.

I suggest one of the recipes, how to cook dumplings with potatoes and mushrooms

If you've never done a batter for dumplings before , I assure you - it's not difficult. We take 1.5 cups of flour (approximately), 1 egg, 1/4 cup of cooled boiled water, 1/3 of a teaspoon of salt. We sift the flour, form a hill and in it we make a deepening. Some housewives immediately drive the egg into the flour and only then add water, but it is more convenient for me to stir the egg in the water, adding salt there, and then put it all into the flour and then mix it thoroughly. A little nuance - I still add a little vegetable oil (literally a teaspoon) during the kneading - the dough from this becomes more elastic and then less tears when the vareniki cook in boiling water.

After mixing a soft enough dough, you need to carefully knead it on the board or on the table, gradually pouring the flour on the board. (It is important not to pour excess flour into the pre-mix beforehand, otherwise you will have to add more water and mix a fairly tight dough). And when you will already be kneaded on the board, the dough itself will absorb the missing flour. Who is unaccustomed to knead the dough (especially if a man is going to cook), he can easily get the "bun" just thrown on the table with a force, as if beating off the dough.

Once the dough has been kneaded to the desired condition, it is important to allow it to lie down for a while (minutes 40-45), with a bowl or a towel over it (you do not need to clean it in the refrigerator!), After that it will become even more elastic and soft.

While the dough "rest", you are engaged in stuffing.

Once we cook vareniki with potatoes and mushrooms, then Pre-brewed mushrooms and potatoes (in different saucepans). You can put them to cook even before they began to mess with the dough, and then by the time when your dough will lie "on vacation", both potatoes and mushrooms are already brewed. At this time you clean and finely chop the onions and fry it on vegetable oil (you have to fry quite a lot of onions). Drain the water from the potatoes and mash it in a mash, adding the overcooked onion and butter. Puree do dryish (as it is for the filling), add salt to taste and leave to cool.

The same with mushrooms - they need to be thrown back in a colander, finely chopped (you can pass through a large grate in a meat grinder) and thoroughly fry in oil.

Combine potatoes with onion and mushrooms, mix well, salt, if necessary, add ground black pepper. As soon as the forcemeat is sufficiently cooled, we begin modeling the vareniki.

How to roll dough for dumplings is a matter of taste: to someone it is more usual to roll out a big thin flat cake (1.5 mm) and then cut a glass with a thin edge all the circles for dumplings at once, but in our family the way to roll a thin string (Or sausage) 1,5-2 cm in diameter, then cut it into pieces as long as 1.5 cm and from them already roll out the small lozenges individually.

The dough is rolled, put stuffing on each kruglyash, bend the workpiece in half and zalepljayem edges stronger. Everything - vareniki with potatoes and mushrooms are ready for cooking.

To throw them it is necessary in strongly boiling salted water, stirring up шумовкой that any has not приста to a bottom of a saucepan. As soon as all dumplings come up, the fire is slightly diminished and cook for another 2-3 minutes.

We take out vareniki with potatoes and mushrooms from the water, put them on plates and serve them on the table with hot sour cream or with butter and fried onions. From above you can sprinkle with your favorite greens.

Enjoy your meal!