Cooking dumplings and ravioli, at the time of my childhood, it was considered a family matter. Grandma cooked dough and stuffing, and has molded the whole family. I liked it, it was fun, funny, all in the flour and a lot of dumplings (or ravioli). It took half a day, doing a lot with a reserve for the freezer. At the end of molding were looking forward to, when they are already cooked.
Now I am preparing them already with my children and husband. Yes, easy and fast this dish is not called. It is clearly for those who are too lazy to spend the time to cook to please yourself and loved ones in these delicious dumplings with a filling, and maybe even two. Especially these dumplings are suitable for vegetarians and fasting. But even meat-eaters will enjoy. Well, who do you think, will refuse Dumplings with potatoes and mushrooms? And the more of these the better.
VIDEO RECIPE
Dumplings with two fillings
Put potatoes gas. To a boiling water, add a teaspoon of salt. This step can be done at any time suitable for you, this is just one of the options. Close the lid and cook until tender.
Stuffing with potatoes and mushrooms
Finely chop the onion, put in a pan with hot oil and fry.
Smaller cut frozen mushrooms. Finely chopped mushrooms is better absorbed by the body, and just more harmonious look in the potato stuffing.
If using dried, soak it for a few hours. Fresh simply fry.
Put the mushrooms to the onions already transparent.
In my case, the mushrooms are ready, so they just need to defrost and warm up. Salt, pepper for flavor, if desired.
Leave 300 ml of potato decoction, and the rest discarded.
Put the potatoes in a bowl for the preparation of the filling.
Grind it into tolkushkoy puree. Any experienced housewife will tell you that the only hot potato will mash without lumps.
Add mushrooms and onions to the chopped potatoes.
All stir and taste for salt. the ratio of mushrooms and potatoes can be changed at your discretion.
The filling of potatoes ready!
choux pastry
Return to the pan potato broth, add about half teaspoon salt, and a vegetable oil. Enable gas. Brew 3-4 tablespoons flour, stirring all the time.
Bring to a dense state and the off gas.
Flour, brewed in a pot to put the remaining flour and knead the dough.
Knead until smooth. The dough should get a smooth, even, does not stick to hands.
Place the prepared dough back into the bowl, close the cling film and leave for half an hour.
Stuffing with pumpkin
Finely chop the onion and pumpkin small cubes (pumpkin can grate).
Fry the onion in a pan with hot oil until translucent.
Grind the garlic and fry with onions.
Here is to lay out a pumpkin and fry all together over medium heat.
Season with salt and pepper. Condiments no longer add garlic and green enough.
Leave a stew for 10 minutes with the lid closed on minimum heat.
Cut the greens, and add it to the pumpkin in 3 minutes until cooked.
Stir for 2-3 minutes to warm up.
The filling of pumpkin is ready!
Dumplings with pumpkin and potato
Roll out the dough from the middle to the edges.
Periodically lift the dough, flip, podpylyat flour.
The thickness of the dough 1-2 millimeters.
If it is difficult to unroll the whole piece, divided into 2 parts and roll each separately.
Cut slices using glass or special shape.
If desired, remove the batch in the freezer for subsequent cooking.
- Boil parties and passing gently stir in the boiling water.
- When the water began to boil again, reduce the heat.
- Give dumplings time to emerge, and cook for 3 more minutes.
- Carefully get ready dumplings.
Add a little oil or butter.
Close and shake the dish plate.
To be served with sour cream or mayonnaise, and if the post, then with fried onions.
I wish you bon appetit!
INGREDIENTS:
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