Dumplings Recipe
The recipe for dumplings is as old as the world! My son’s favorite dumplings, and mine. Dumplings with potatoes, fried wild mushrooms with onions. On the site, I looked through all 98 recipes for dumplings, but I did not find such a filling, and the dough differs a little. The dough for savoury dumplings do on the water, for the sweet – milk. I’ll just say, ” This is DELICIOUS!”
Servings
3
Cook Time
60minutes
Servings
3
Cook Time
60minutes
Ingredients
For the dough:
For the filling:
For serve:
Instructions
  1. First we need to make the dough, because you need to put it in a bag and let it rest in the refrigerator for 30 minutes. And during this time, we will prepare the filling for dumplings. Make the dough. Sift the flour, add salt and mix. In a bowl, whisk together the egg, butter and a small pinch of salt. Pour hot water, continuing to work with a whisk. Immediately send the mixture to the flour and knead the dough with a silicone spatula (fork). As soon as the dough takes enough flour, spread it on the work surface covered with flour and start working with your hands. Roll the dough into a ball.
  2. Transfer to a bag and send to the refrigerator for a while, while we are engaged in filling.
  3. Making the filling. Mushrooms and potatoes should be boiled in salted water in different pans. Fish out the mushrooms with a slotted spoon and if they are very large, then cut them smaller. In a frying pan, heat the oil, put the finely chopped garlic, and in a minute-the onion is also finely chopped. Fry until ready, do not need to fry much, gild. Spread the mushrooms.
  4. Fry everything until the liquid from under the mushrooms is completely evaporated. Drain completely the liquid from under the potatoes and puree them. I don’t put butter in it. Send the mushrooms and onions to mashed potatoes and carefully combine. The filling is ready. You need to try for salt. There is a risk of eating a lot of filling!
  5. Take the dough out of the refrigerator and spread it on the dusty work surface. we need to roll it out in a thin layer ~0.5 cm.
  6. I always cut the dough for dumplings with a glass that fits my diameter or, as today, with a wine glass. Its diameter is 5.5 cm. That’s enough for me. Here is son I have likes large dumplings and can be cut into dough diameter of on 1 centimeters more. From this amount of dough, I cut out 38 circles. Make the dumplings. We spread the filling in a circle, I form them in a simple and proven way and fasten the edges first with my fingers,and then with a fork with frequent teeth, after wetting the teeth with water. They are perfectly attached and do not fall apart when cooking. In this case, potatoes also help.
  7. Dumplings are good both fresh and frozen in the freezer (if you do not eat them immediately). I left 9 pieces to boil for myself, and put the rest in the freezer. I’ll ice them right on the flour-dusted Board. Allows me to my refrigerator. You can transfer them to a bag, dusting them with a little flour. As soon as you want and I’ll boil them frozen. It will not affect the taste!
  8. Boil the dumplings in salted water. Give the water to boil and spread the dumplings on 1 piece, check with a spoon so that they do not stick to the bottom. There should be enough water. Cook the dumplings for 5 minutes. Remove to a plate with a slotted spoon, letting the water drain.
  9. Classic dumplings are served with fried onions, which I will do today. Fry the onion to your taste. I fried it in olive oil and didn’t fry it too much. Sprinkle the top of the dumplings with fried onions, pepper to taste. I pepper it with Cayenne.
  10. That’s the beauty! Eat with pleasure!
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