Dumplings with vegetables and mushrooms for a couple

Description

Dumplings on the site, certainly not enough, but I still lay, trying to reveal all the tricks and subtleties that make dumplings are extremely tasty. Come and help yourself!

Ingredients

Flour

500 g
Water

300 ml
Salt

1 tsp
Potatoes

6 piece
Onion

3 piece
Mushrooms

200 g
Mushrooms
Soy sauce

2 Tbsp
Dill
Black pepper
Cabbage

500 g
Tomato paste

2 Tbsp
Starch

2 Tbsp
Vegetable oil

Cooking

To the potatoes turned out delicious, razvarennym and no lumps it should pour boiling water and cook without salt. I wrote more than once about this method, but again for those who don't know. If you cook the potatoes in salted water, it will become dense, which is good for salads, but not for mashed potatoes. In salted water cook the potatoes in their skins.

Boiling the potatoes pour so that the starch on the surface "zapalka" and this film, while cooking will not leave potatoes in water all most delicious. Cook the potatoes under a cover on melanom heat until tender. Even need to a little potatoes seethe.

Now, about the cabbage. I used it once salted, the cabbage juice was allocated and which were extinguished. But then I came to the conclusion that if cabbage prior to cooking a little roast, it comes out incredibly delicious.

So the cabbage, I first fried in vegetable oil on high heat without salt, then add some salt and put the lid on Madlena window of 15 minutes.

Then add dilution water to the consistency of sour cream tomato paste, simmer under the lid for another 5 minutes.

Kaput is ready, and while cooking the potatoes, cook for him, dressing. Mushrooms clean, cut into small cubes.

Somehow in one of my recipes I call mushrooms are not fragrant. At me immediately was attacked by fans of forest mushrooms. So I got a mushrooms greenhouse and almost tasteless. So they will be aromatizing. Fry the mushrooms first, too without salt in vegetable oil on high heat until the emergence of weak contents. Then add soy sauce. Of course this is not a traditional ingredient in Ukrainian cuisine, but mushrooms, too, is not traditional for Ukraine mushrooms. Time does not stand still, but as soy sauce is already quite firmly in the European food, then I see no problem in using it for modern Ukrainian. After all, we are important, in the end, the taste of the dish, and not following the traditions. Soy sauce (natural fermentation, not a cheap substitute) contains glutamic acid which is a natural flavor enhancer. Thanks to soy sauce mushroom flavor in the mushrooms will grow.

And I "flavoring" mushrooms dry porcini mushrooms. Literally a pinch to grind in a mortar.

To powder.

And add to the mushrooms. Now the mushrooms are incredibly tasty and flavorful. Try these techniques, I'm sure the result will please You.

Next, prepare the onion sauté. Once the onion slices turn Golden brown, turn off heat, allow the onions to cool slightly and season with salt and freshly ground black pepper. All the aromatic substances in the pepper disappear at high temperature, and if the onions cool slightly - it will be very fact! You'll immediately feel the aroma of pepper. Moreover, the substance capsaicin which gives the pepper spice does not dissolve in water, but dissolves well in fats and in alcohol. Capsaicin in our sugarce dissolved in warm vegetable oil that sdelaet it is unusually tasty and fragrant. By the way, because of the above-described properties of capsaicin, the spicy dish you cannot drink or rinse his mouth after with water. Capsaicin in water not razvaritsya not washed out of the mouth, but it will wash off the saliva, and mucous membranes will be annoyed even more. If possible, you can drink the sharpness of wine or beer, well, or rinse out their mouth. Well, in a pinch you can jam the sharpness of a slice of bread soaked in vegetable oil.

Yet for potato stuffing with fennel interrupts twigs, shred them with a knife.

Vremenem potatoes cook. Merge it with the broth, but not pour.

First, crush the potato without any additives, just salt. While taking potatoes well peretolchina in the finished puree will not be lumps.

Add in potatoes, onions, mushrooms, dill. Dilute potato broth to desired consistency. Mix well. Potato filling is ready!

Now a few words about the test. Once it was posted, but again. The dough I kneaded in the breadmaker. Mode of unleavened dough I have. I download HP in 300 ml of water, 1 teaspoon salt, 500 g flour, 2 tbs. spoons of starch, run it in dough mode and in about 10 minutes after the start of kneading, HP off and put the dough in the fridge for 15 minutes so that the flour gave gluten.

As I wrote in one of his recipes, the secret of my dumpling-VARENICHNA test the addition of starch - 2 tbsp per 500 gr of flour, more is not necessary, because the dough will begin to soft after boiling the heat treatment. The dough from starch goes extremely flexible, is rolled to the super-thin condition and are not torn. Here is a photo of me holding raskatannoe until transparent dough at arm's length and it is not torn!

Do not throw a Shoe at, but dumplings with potatoes I make on varenicline. Like it or not, but the time it saves capital.

But the cabbage in varenicline hard to arrange, and therefore have to sculpt them by hand.

Ready-made dumplings, peppered flour spread on a Board.

With some time I prefer to cook dumplings with liver. Of course, they are not as beautiful, but much tastier and, thus, never apart, and the stuffing always remains inside. The steamer I have, I use this grid-Daisy.

Which put in a saucepan with a lid. I read somewhere that salted water boils at a higher temperature and steam will also be hot. Therefore, pour water about 1 cm below the bottom of my grid, add some salt and put to boil.

Grate pre-lubricated with a silicone brush with vegetable oil so that the dumplings do not stick. Spread on her dumplings, cover with a lid and cook for a few minutes 10.