Dumplings with potatoes and mushrooms (champignons and

Ukrainian dumplings are firmly established in the culinary traditions of many nations. And the dumplings with potatoes and mushrooms won thousands of enthusiastic fans not only from the nearest neighbors. In many restaurants in Austria, Belgium, this dish is among the most sought after in the menu. But at the same time they can even concoct an inexperienced hostess.

Traditions in cooking dumplings

Dumplings with potatoes and mushrooms

Dumplings - a hearty dish of boiled dough with a salty or sweet filling. Few people know that Ukrainians have learned to cook this dish from the Turks. And over time, the Basurmanian Dush-varas turned into Vara-niki. In everyday life, the dumplings ate only on a special occasion: at weddings, christenings, on church holidays. Moreover, the tradition of serving this dish on the second day of the wedding has been preserved in many Ukrainian families so far. After all, the plump dumpling symbolizes procreation in a young family.

As a filling for dumplings, you can take:

  • cottage cheese;
  • fried cabbage;
  • boiled potatoes;
  • meat;
  • poppy;
  • pea mash;
  • buckwheat porridge;
  • berries;
  • fruits.

An important role is played by the sauce for the dish: fruit, berry or cottage cheese dumplings poured with sour cream or sugar syrup. For potato and cabbage you can cook mushroom sauce. And you can make a team stuffing of potatoes and mushrooms.

The nuances of the choice of flour for dumplings

flour for dumplings

The taste of dumplings depends not only on the filling, but also on the test. And its taste, in turn, is directly related to the flour, which you use. If you want to make a dish according to Ukrainian tradition, then it will not be superfluous to know that the dough for dumplings (including potatoes) should be lush and tender, as if it were boiled patties. Therefore, for such an option suitable flour and fine grinding. But be careful: too fine grinding will lead to the fact that the dumplings will crawl in the cooking process.

The dough of Russian dumplings reminds dumplings - elastic and elastic. Such a base will not blur during cooking. For these dumplings, it is better to take wheat flour of the second category or in equal parts mix it with flour of the highest grade.

How to choose mushrooms?

Many gourmets know that the most fragrant dumplings are obtained if mushrooms are added to them. At the same time, when asked what gifts of the forest are best to choose, the answer will be any edible. Very tasty filling is obtained from white mushrooms, chanterelles or butter. In this case, you can put in dumplings:

  • dried mushrooms;
  • fried
  • marinated.

How to choose mushrooms for dumplings?

But the best option is a team stuffing of mashed potatoes and mushrooms. In this case, even shop mushrooms will do.

Dumplings with potatoes and mushrooms: a simple recipe

The classic variation is very convenient in speed and ease of preparation. Only the dough for dumplings with potatoes is better to take the traditional, lean.

Dumplings with potatoes and mushrooms: a recipe

Ingredients for the dough:

  • 1 tbsp. water;
  • 1 tbsp. sifted flour;
  • salt;
  • 1 tbsp. l oil (vegetable).

Ingredients for the filling:

  • 6-7 large potatoes;
  • 300 g of mushrooms (chanterelles);
  • 1 large onion;
  • frying oil;
  • 150 g butter;
  • salt, black ground pepper.


  1. Boil the potatoes in water, to which is added a little salt. Turn it into puree, add butter, milk. The consistency of mashed potatoes should not be too liquid.
  2. Boil mushrooms. Drain the first water after boiling, salt and boil the second 7-10 minutes. Strain through a colander.
  3. Fry finely chopped onion in vegetable oil (you can take olive or corn) to transparency.
  4. Cut the mushrooms and add them to the onions. Fry for about 10 minutes.
  5. Mix potatoes with mushrooms, pepper and leave to cool.
  6. Get down to the dough. Pour warm water into the flour, salt it, pour in the oil.
  7. Knead the dough so that it does not stick to the hands and is elastic.
  8. Roll out the dough into a thin layer and make round mugs with a mug.
  9. We put the stuffing in the mold and pinch the edges well.
  10. In boiling salted water, dumplings should spend 10-15 minutes.
  11. Sour cream, favorite greens can be served with the dish.

Air dumplings with champignons on kefir

Dumplings with potatoes and mushrooms are best done on kefir. Then the dough is more airy, as if porous.

Dumplings with potatoes and mushrooms mushrooms: a recipe

Ingredients for the dough:

  • 1 tbsp. kefir;
  • 300 g of sifted flour;
  • ½ tsp salt.

Ingredients for the filling:

  • 6-7 large potatoes;
  • 400 g of champignons;
  • 2 medium bulbs;
  • 60 ml of vegetable oil;
  • 150 g butter:
  • 1 small bunch of dill;
  • salt pepper.


  1. Boil the potatoes in water (lightly salted).
  2. Mash root vegetables, puree, add butter and a little water, in which potatoes were cooked.
  3. Add to the potatoes finely chopped dill.
  4. Cut the mushrooms into quarters, chop 1 onion.
  5. Fry the onions in vegetable oil until transparent, add the mushrooms.
  6. Salt and pepper mushrooms, fry for 15-20 minutes.
  7. Mix mashed potatoes with mushrooms.
  8. Get down to the dough. In the flour pour a little heated kefir.
  9. Add salt. Knead the dough in an elastic and plastic ball.
  10. Roll out the dough, using a cup or glass (if you like small dumplings) make circles.
  11. In each form, lay out the stuffing, we pin the dumplings, not forgetting about the pretty "ruffs" decorating them. To make them, firmly squeeze the edges and fingers like stretch them.
  12. In boiling salted water throw dumplings, gently prevent them from sticking to the bottom.
  13. Cook for 10 minutes after boiling.
  14. In vegetable oil fry until brownish finely chopped onion.
  15. Ready dumplings pour onions and butter.
  16. Serve hot. You can also separately offer sour cream as a sauce.

Cooking dumplings with potatoes and mushrooms is no worse than Gogol's Solokha did, even those who cannot boast a strong friendship with spoonfuls. The main thing is to knead the "right" dough and make a delicious filling. And then, exactly, the dumplings will finally conquer your heart with their taste, nutrition and uncomplicated cooking.

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