Dumplings with Mushrooms

Mushroom dumplings are a great dish for a family dinner! Choux dumplings dough, the recipe of which has been my favorite for a long time, rolls out thinly, dumplings form easily and do not boil over. A mixture of fried champignons and onions is minced with a meat grinder – this way we get a filling with an ideal consistency, reminiscent of minced meat. I highly recommend trying these wonderful mushroom dumplings!

Cook: 50 mins

Servings: 3

Ingredients

For the test:

• Flour – 250 g + for working with dough
• Sunflower oil – 2 tbsp
• Water (boiling water) – 150 ml
• Salt – 2 pinches

For filling:

• Champignons – 600 g
• Bulb onions – 2 pcs.
• Salt to taste
• Ground black pepper – to taste
• Sunflower oil (for frying) – 40 ml

For filling:

• Fresh dill – to taste
• Butter (or sour cream) – to taste

Directions

1. Prepare all the ingredients needed to make the mushroom dumplings. Do not wash the mushrooms before cooking, you can wipe them with a damp cloth.

   

2. Prepare the filling first. Remove the skin from the mushroom caps, and clean off the dirt from the legs.
3. Cut the mushrooms into medium-sized pieces.
4. Peel the onions and cut into half rings.
5. Heat the sunflower oil in a skillet. Place the mushrooms and onions in the pan.

   

6. Fry mushrooms and onions over high heat until tender. Season with salt and pepper.
7. Then pass the fried mushrooms and onions through a meat grinder with a large grill. Leave the filling to cool.
8. While the filling is cooling, cook the dough. Combine flour, salt, and sunflower oil in a bowl or bowl of food processor.
9. Start kneading the dough (I used the hook attachment), gradually pouring in boiling water. As a result, you will have an elastic dough that easily holds the shape of a ball.
10. Wrap the dough in plastic wrap or place in a bag and leave on the table for 15 minutes.
11. Divide the rested dough into two parts. On a floured table, roll one piece of dough into a thin layer.
12. Using a notch or glass, cut circles out of the dough.
13. Remove the dough scraps (you can then re-roll them). Put 1 teaspoon of mushroom filling on dough circles.
14. Form classic dumplings.

    

15. In the same way, make dumplings from the remaining dough and minced mushroom. I got 30 dumplings. Ready-made dumplings can be immediately boiled or frozen for future use.
16. To cook, dip the mushroom dumplings in boiling salted water. Cook the dumplings for about 3 minutes after surfacing.
17. Using a slotted spoon or sieve, remove the finished dumplings from the water onto a plate. Serve the mushroom dumplings with butter or sour cream.
18. Sprinkle the dumplings with finely chopped herbs before serving, if desired.

          Enjoy your meal!