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Dumplings with potatoes and porcini mushrooms

0
1119
Kitchen Russian
Calorie content 151.9 kcal
Portions 15 port.
Cooking time 90 minutes
Proteins * 5.6 g
Fats * 7.6 gr.
Carbohydrates* 32.1 gr.
* per 100 gr. product
Dumplings with potatoes and porcini mushrooms
Content

With dumplings with potatoes and porcini mushrooms, you will pleasantly diversify the lean or dietary table. In this recipe, you are invited to prepare the filling not with traditional mashed potatoes, but with raw grated potatoes. Porcini mushrooms can be taken both fresh and frozen. Knead the dough for dumplings in water and vegetable oil.

Ingredients

Cooking process

step 1 out of 23
First, prepare all the necessary products for making dumplings.
step 2 out of 23
Sift flour on a sieve into a bowl for kneading the dough.
step 3 out of 23
Then add salt to the flour and add water.
step 4 out of 23
Mix flour and water with a spoon so that the dough takes up all the flour.
step 5 out of 23
Then place the dough on a floured work surface and knead it well with your hand.
step 6 out of 23
Roll the kneaded dough into a bun and leave to rest for 30 minutes.
step 7 out of 23
You can cover the dough with a plate or napkin so that it doesn't dry out when you rest.
step 8 out of 23
While the dough is resting, prepare the filling for the dumplings. Do not defrost the boletus completely, as it is more convenient to cut them into small pieces.
step 9 out of 23
Peel and finely chop the onion.
step 10 out of 23
Fry chopped onions in hot sunflower oil.
step 11 out of 23
Then transfer the chopped boletus to the onion and fry for a few minutes.
step 12 out of 23
While the mushrooms and onions are fried, peel the potatoes and chop them with a coarse grater.
step 13 out of 23
Transfer the fried mushrooms and grated potatoes to a separate bowl.
step 14 out of 23
Salt the filling to your liking and mix well. You can change the proportion of potatoes and boletus as you wish.
step 15 out of 23
Cut the kneaded dough into pieces and roll out 1 piece so that it does not dry out. Keep the rest of the dough covered.
step 16 out of 23
Sprinkle the dough pieces with flour and roll them into thin sheets with a rolling pin.
step 17 out of 23
It is very convenient to use a special device to form dumplings. Spread the filling evenly into the grooves on the "varennitsa".
step 18 out of 23
Place a second sheet of thinly rolled dough on top of the filling.
step 19 out of 23
Using a rolling pin, pass several times over the top sheet of dough.
step 20 out of 23
Then turn the "dumplings" over so that ready-made semi-finished products fall out of it.
step 21 out of 23
Arrange the dumplings on the table and sprinkle with flour so that they do not stick together.
step 22 out of 23
You can boil some of the dumplings in salted water, and freeze the rest until next time.
step 23 out of 23
Put boiled dumplings with potatoes and porcini mushrooms into portioned plates and serve with ketchup and vegetables.

Bon Appetit!

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