Description
Dear cooks and guests! Offer you a recipe of dumplings with potatoes and marinated mushrooms. Hope you enjoy this combination of ingredients. In the dough does not contain eggs and dumplings can be considered a Lenten food. Young hasaacas I'll show you how to make dumplings delicate and strong edge. Prehistory. I started to get involved in cooking while still in elementary school. One went to the neighbors and saw aunt Tasia makes dumplings, ran home and started to prepare... I got something between sole and rubber. Two years later, in a friend's house (Ukrainian), I was offered dumplings. I politely agreed knowing that it's not good. Biting off the first piece - was delighted! But aunt Lida seeing my expression said, " Bachish, yaki mene waraniecki?! "Indeed, VARENICHNA the dough was amazingly tender and tasty. Of course he has to teach how to make such tasty treats. And aunt Lida patiently showed me everything and told. More varenika I'm not spoiled. Since then, do not hesitate to ask the recipe and learn! Today I will share my experience.
Ingredients
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Potatoes
500 g
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Mushrooms
200 g
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Dill
50 g
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Water
600 ml
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Flour
700 g
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Sunflower oil
1 Tbsp
Cooking
Let's start with the potatoes
Potatoes cut into slices, thickness 5-6mm, fill with water and put on fire. The water is not salt! PS: since we blend the potatoes, such cuts are the most practical and convenient. The water should cover the potatoes.
Mushrooms take out of the marinade and gently squeeze
The potato was boiled. Broth pour into a separate bowl, where it will zameshivaete the dough and add salt to taste as the soup. Should be 600 ml of fluid. Leave to cool. Porirua potatoes (without added moisture!), add the mushrooms and chopped dill. Sprinkle with salt and pepper to taste. The stuffing is ready. PS: to add Salt to the stuffing when the all the ingredients are mixed, as in mushrooms salt present. Mushrooms in the stuffing can be crushed.
Make the dough. In the warm broth add the butter and 1 tbsp. of the strained mushroom marinade. Parts put the flour each time and stir. When all flour necessary, knead the dough thoroughly, cover with film and let it cool down completely. Much the dough is sticky, but do not put a lot of flour to fix it, otherwise the finished product will be rubber.
Start making dumplings. Young hosticka suggest a table to make a waffle or towel. The dough can be rolled out on a flour covered table or on a towel, but without flour. Roll the dough into a rope D 2-2.5 cm And cut into pieces of 2-2.5 see i.e. we should get here such pieces, the size of an apricot. If the dough sticks heavily, then stir into it the flour, but do not overdo it - the dough can be "score" and his tenderness we forget.
In some convenient place pending pour the flour. Put the cut pieces are cut on the flour and as it presses, i.e. give the form of a thick pellet. Roll out the ovals with a thickness of 3-4mm. Why ovals? If You want the dumplings were plump and had the shape of a semicircle, then take my advice. Put toppings about the same as the volume of a piece of dough. Press the filling and fold the oval in half with the filling.
Now sealed edge of the dumpling. First primitive, and then make a relief pattern. Such a fastening seam of the dumpling gives you a full guarantee that it during cooking not revealed. To achieve this, the thumb against the forefinger slightly retard the dough
And then pressed ottney edge of the dumpling
Dumplings put on a towel without propylene it with flour. If you want they were bigger, then put them on the crease.
Put the dumplings in salted and rapidly boiling water. Gently stir from the bottom up, so they don't stick to the bottom. Wait until the dumplings float and diminish the fire. Readiness is not determined by time but because they start to swell. Swollen-ready! Can be removed. I do this kind of mesh.
Ready dumplings sprinkle with vegetable oil and sprinkle with dill. Bon appetit!
Dumplings should be easy to deflect with a fork.
If you have the dough, then roll it and make different figures. Boil together with dumplings.
Bon appetit!
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