Dumplings are a folk dish, one might say. They are loved, if not by all, then by almost everyone. The main thing in dumplings is that the dough is tender and thin. I suggest my favorite recipe for dough, where the flour is steamed with hot water, but not boiling water. Such dough never sticks to hands and table, and therefore it is very convenient to work with. From the specified amount of ingredients, 35-40 medium-sized dumplings are obtained.
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Potatoes / Mushrooms / Milk
Dish: Hot dishes / Dumplings
- Potatoes - 350 Grams
- Salted milk mushrooms - 150 Grams
- Wheat flour - 2-2.5 Glasses
- Water - 170 Milliliters
- Sunflower oil - 3 tbsp. spoons (in dough)
- Butter - 30 Grams
- Salt - 0.5 Teaspoons (in the dough)
How to cook "Dumplings with salted milk mushrooms and potatoes"
Prepare the ingredients for making dumplings with potatoes and salted milk mushrooms.
Knead the dumplings dough. Pour flour and salt into a bowl.
Pour in refined sunflower oil.
Pour in hot water.
Stir the dough with a spoon first.
Then put it on the table, sprinkled with flour and knead a rather steep but elastic dough. Cover with a towel and rest for 20 minutes.
Prepare the filling. Peel, wash and chop the potatoes. Put in a saucepan, cover with water and salt to taste. Place on the stove and start cooking.
When the potatoes are boiled, drain the water, add a lump of butter and mash.
Cut the salted milk mushrooms.
Add the milk mushrooms to the mashed potatoes and stir.
Roll out the dough into a layer. Cut out the circles with any notch. Place the filling in each circle.
Cook the dumplings. Put the dumplings in boiling salted water and stir so that they do not stick to the bottom of the pan. Bring to a boil. When the dumplings come up, cook them for another 5-6 minutes. Then get it out.
Dumplings with salted milk mushrooms and potatoes are ready. Serve with butter and sour cream.