Vareniki with potatoes and mushrooms

History of dumplings

When we talk about dumplings, we immediately understand that we are talking about a national Ukrainian dish and no one has dared to argue with this. Unlike other dishes, analogues of which are easy to find among other peoples, dumplings are very colorful and differ in recipe and features not only on an international scale, but also within one country. This means that only by filling it is possible to say exactly from which part of Ukraine they came to us. So in the Poltava region people love dumplings stuffed with fried bacon with flour, in Volyn they most likely cook dumplings with mushrooms and berries, and in the central part of Ukraine they prefer dumplings with meat and cheese.

What are dumplings and what are their characteristic features? Vareniki is a pastry dish stuffed with vegetables, fruits, berries, meat or sour milk cheese. They are boiled on unleavened or yeast dough, both directly in water and steamed. The peculiarity of this dish is also that when cooking inside the dough, the maximum of vitamins and microelements is preserved in the fillings, which makes them not only tasty, but also useful in all respects, but more on that in the next section.

Ingredients for dumplings with potatoes

Dough Ingredients:

• Wheat flour - 1-1.5 kg
• Chicken eggs - 2 pcs.
• Serum - 2 cups
• Dry yeast - 1 tsp
• Salt - 1/2 tsp

Filling Ingredients:

• Boiled potatoes - 10 pcs.
• Mushrooms - 300 g
• Onion - 2 pcs.
• Fat - 100 g
• Salt and spices - to taste

How to cook dumplings with mushrooms and potatoes:

1. To begin with, we will prepare the ingredients necessary for the filling;
   

   First of all, let's deal with the filling and prepare the necessary products for this.

2. Mushrooms cut into pieces and lightly fried;
   

   Sliced ​​champignons fried in vegetable oil

3. While the mushrooms are fried, cut the lard into pieces;
   

   Grinding fat without skin

4. We spread the fried mushrooms from the pan, wipe it dry and pour the fat inside;
   

   We cool the mushrooms, and wipe the pan and put chopped bacon into it

5. Salo should give away fat;
   

   The fat will begin to melt and give off fat, on which we will continue to fry the onion

6. While the fat is melting, the onion should be cut into cubes;
   

   Onion cut into small cubes

7. In the meantime, the fat has turned into cracklings, which should be removed from the pan;
   

   We take out the dry remains of fat from the pan.

8. Pour onion into melted fat;
   

   In a frying pan with melted lard, pour the chopped onion in advance

9. When the onion is fried until golden brown, add the mushrooms fried in advance;
   

   Cook the onion until transparent, and then combine with pre-prepared mushrooms

10. Pour the frying into boiled and crushed potatoes, and then mix and cool the filling.
    

    While the filling is cooling, prepare the products for the dough; In the meantime, let's take a test

11. Dissolve yeast and sugar in warm whey and leave to ferment for 10 minutes;
    

    We heat the whey to room temperature and pour the yeast with sugar, and then let the dough brew for about 10 minutes

12. Pour flour into a bowl and pour in the dough. Now the future dough should be salted;
    

    Salt the dough

13. We break the eggs;
    

    Add chicken eggs

14. Now stir all the ingredients and add the required amount of whey;
    

    Now knead the dough and pour in the remaining whey

15. Next, slightly thicken the dough with flour until the desired consistency is obtained;
    

    Now add flour to the dough, as they say how much it takes, it is important that it does not stick to your hands

16. We form a ball from the dough;
    

    We roll the finished dough into a ball to work with it further

17. Now place the dough on a flat surface and knead until shiny;
    

    Take out the dough and knead it until elastic.

18. From a part of the finished dough, we roll out a layer about 3 mm thick and form blanks for dumplings;
    

    We often cut off the dough and roll out a circle from it. Then we form dumplings with a glass of the desired size, as in the photo

19. We put the filling inside each blank and carefully pinch the edges;
    

    We put the filling in each dumpling and pinch the edges well with a thickness of about 0.5 cm

20. The edge can be decorated with a beautiful pigtail, as we did;
    

    For beauty, the edge of the dumpling can be made in the form of a pigtail

21. Place the finished dumplings on a floured surface;
    

    Lay the dumplings on a floured cutting board to keep them from sticking together. By the way, it will be much more convenient to freeze them this way.

22. Cook dumplings using a special grid in boiling water for 5 minutes;
    

    To boil the dumplings, boil water, then turn down the heat a little and place the dumplings in the water in a net that you can then simply remove from the water. As soon as the dumplings boil, set the timer for 5 minutes and after the allotted time, remove the net from the water

23. When dumplings drain, pour them into a bowl of melted butter and shake;
    

    Place the finished dumplings in a bowl of melted butter so that they do not stick together and let cool for about 5 minutes

24. Dumplings should be served warm with sour cream;
    

    Slightly cooled dumplings are immediately served on the table with sour cream or any sauce you like.

The benefits of the dish

It is difficult to talk about the benefits of the dough, especially when it comes to dumplings with potatoes and mushrooms, where it is yeast. Definitely, such dumplings will not pass without a trace for the figure, but if you do not abuse and indulge yourself infrequently, you do not risk acquiring extra pounds. Now a little about the filling with which everything is not so categorical. First of all, many depend on what products are chosen for it. In our case, the recipe involves cooking dumplings not only with mushrooms, but also with potatoes, and as you know, it does not contribute to weight loss.

On the other hand, there are a lot of useful things in potatoes. For example, it is rich in various vitamins, and also boasts an abundance of folic acid, magnesium, phosphorus, calcium and iron. In addition to potatoes, it is also interesting to learn about the benefits of mushrooms, in our case, champignons were used, which have a balanced composition and contain all the essential amino acids that are very necessary for the normal functioning of the human body.

And therefore, in addition to hypothetical extra pounds, you can also get quite a few benefits from eating such delicious dumplings. Moreover, if desired, such a recipe can be varied and prepared, for example, dumplings with salted mushrooms or dumplings with mushrooms and cabbage. Here everyone has their own tastes and they do not argue. So adjust the filling as you see fit and don't forget to let us know about your experiments. The main thing we want to tell you about is the dough recipe, from which you will definitely be completely delighted. So let's start immediately and find out how to cook dumplings with mushrooms and potatoes.

Well, that's all we were going to tell today. We hope the calorie content will not stop you from cooking dumplings with mushrooms and potatoes. Do not worry about extra pounds and then they will definitely not threaten you. We are waiting for your recipes and suggestions for the HozOboz website. Our family is always happy to make new friends. Always Your HozOboz.

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