Dumplings with potatoes and mushrooms
6 servings
120 minutes
Dumplings with potatoes and mushrooms are a soulful dish of Russian cuisine that warms with its rich aromas and tender texture. The origins of this recipe date back centuries when simple ingredients were transformed into homemade masterpieces. Soft, elastic dough envelops a juicy filling of mashed potatoes and sautéed mushrooms with onions, creating a harmonious blend of flavors. When boiled, the dumplings fill with softness and gain additional nuances when served with cracklings and sour cream. This dish is perfect for a cozy family dinner or a festive table, delighting with its versatility and simplicity. Dumplings can be served with sour cream, herbs, or even mushroom sauce, making them even richer and more appetizing.
1
We make the dough. In a large bowl, we pour the flour, add salt, and make a small well in the flour. Gradually add water and mix the mass. Then we knead by hand; the dough should be elastic and firm, so it needs to be kneaded well. The finished dough is wrapped in plastic and set aside.
- Wheat flour: 600 g
- Salt: 1 teaspoon
- Water: 200 ml
2
Let's prepare the filling. Boil the potatoes in salted water. While the potatoes are boiling, sauté the onions in a small amount of butter, add finely chopped mushrooms to the onions, a bit more butter and start frying until the mushrooms are cooked. This mixture can even get slightly browned for a crispy filling. Drain the boiled potatoes, mash them, add the remaining butter, mix with the onion-mushroom mixture and let it cool. The filling is ready.
- Potato: 600 g
- Onion: 2 heads
- Butter: 100 g
- Mushrooms: 250 g
3
Divide the dough into three parts, rolling each part to a thickness of no more than 3 mm. Use a mold or cup to cut out circles from the dough. Place a teaspoon of filling in each circle and pinch the edges like dumplings. There are many ways to pinch — choose your favorite.
4
Drop the dumplings into boiling water and cook until they float.
- Water: 200 ml
5
While the dumplings are boiling, we fry the fat and onion in the pan where the filling was cooked. We place the resulting cracklings on the ready dumplings along with a spoon of sour cream.
- Salo: 50 g
- Onion: 2 heads