Rolls of dough dumplings with potatoes and mushrooms

Description

Though this dish is meatless, its taste is not reflected. Rolls out very tasty, tender, nutritious and eaten literally in a jiffy. Flavorful stuffed potatoes with mushrooms, I think many will like, but you can substitute to your taste. After the end of the post, this stuffing can be replaced, for example for stuffing, and I'm sure you'll want seconds! Since today is still the post, I suggest you to prepare wonderful vegetable rolls with potatoes and mushrooms.

Ingredients

Water

200 ml
Salt

1 pinch
Vegetable oil

0.5 Tbsp
Flour

250 g
Potatoes

6 piece
Mushrooms

200 g
Onion

1 piece
Vegetable oil
Salt
Pepper

1 piece
Carrots

1 piece
Onion

1 piece
Garlic

3 tooth
Tomato paste

1.5 Tbsp
Water

600 ml
Salt
Spices
Vegetable oil

Cooking

The first thing you need to knead the dumpling dough. To do this, pour into a deep bowl of water, add to it salt and vegetable oil (the oil will make the dough more elastic and obedient). Stir and begin to gradually add the flour. When the spoon will prevent uncomfortable, we shift the dough on the table and begin to work with your hands, gradually adding the remaining flour. Flour may take a little less or more. Ensure that the dough was cool enough, but remained at the same time elastic. Gather it into a ball, cover with a towel and allowed to rest.

Meanwhile, prepare the filling. Potatoes cleaned, cut into 2-4 pieces and boil in salted water until tender. The broth is completely drained, prepare on the basis of his mashed potatoes.

Onion cut into cubes, fry in vegetable oil a couple of minutes and add the mushrooms. Fry together until cooked, adding a little salt. I used mushrooms, but you can use any mushrooms which are available. Without them, but still hearty and fragrant obtained.

Add fried mushrooms with onions to the mashed potatoes.

Stir. The filling needs to be quite thick.

For the gravy the same pre-prepared vegetables. To do this, cut small pepper strips.

Onion cut into half rings.

Carrots three on a coarse grater.

Garlic shinkuem small cubes.

Fry the vegetables in vegetable oil until tender. First, put the onion a few minutes, then add carrots. When carrots are soft, then add the garlic and once it will give a flavor added pepper. Cook all together for another 2-3 minutes and switch off.

Now you can prepare the rolls. Cut off a small piece of dough and roll out sausage, then cut it into several pieces. The pieces should be about 1.5 times more than in the preparation of dumplings.

Coat each piece in flour, primina it with two hands.

Roll out each piece with a rolling pin into the shape of a circle (not too thin), slightly less in size than the saucer.

Spread it evenly on the potato filling.

A collapsible roll. Then put seam side down and semiplan region, after which they slightly bends down. Should get here this sausage-cigar. Do the same with the other dough. Working on a well-floured surface. For the convenience of toppings you can put a little stepping back from the edge, to make it easier you could roll the rolls.

When all rolls are ready, put the fried vegetables in the baking dish.

Put on top of rolls. It is advisable not to save space as I spread them away from each other, using the form a little more, or bake in two passes.

Fill the rolls with water. The water I mix with tomato paste, salt and spices. Water should be enough so that the rolls was almost covered.

Cover the form with foil and put into the oven heated to 200* C. after About 20 minutes remove the foil and bake the rolls until ready, letting the liquid almost completely evaporate. The exact time will not tell, it depends on the characteristics of the oven, the number and size of rolls. With meat they are cooked longer. Such fillings as today, this process takes less time. Served hot, by filing them with the vegetables and sprinkle with herbs. The flavor and taste delicious. The dough was very delicate and almost not felt. Bon appetit!

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