How to cook delicious dumplings. Step-by-step recipe with photos. Classic dumplings: recipe with photos

This component needs to be related to special attention: it is the filling most of all affects the taste of dumplings. Therefore, it is wiser to make meat minced yourself, and not buy ready.

A classic recipe suggests equal parts (better to take fillet), onions, salt and pepper. So dumplings are obtained juicy and moderately fat.

However, it is possible to experiment as you like: mix minced meat with chicken or turkey, make dumplings only from the bird or prepare fish minced meat.

Here are some more options for dumplings ...

Mushroom Farsh.

Ingredients

• 1 kg of forest fungi;
• 3-4 bulbs;
• vegetable oil;
• salt, pepper - to taste.

Cooking

Clean the mushrooms and boil them until readiness. Then cut, fry on the vegetable oil and skip through the meat grinder. Separately fry finely chopped onions until golden color. Mix it with mushroom minced meat, salt and pepper.

Cheese stuffing

Ingredients

• 800 g of cottage cheese;
• 200 g of soft cheese (feta, cheese);
• 2 large beam of greenery (dill, parsley, kinza);
• salt, pepper - to taste.

Cooking

Miss the cottage cheese and cheese through the meat grinder, mix with finely chopped greens. Save the minced meat, with a wish, pepper.

How to make dough for dumplings

The dough for dumplings should be dense, cool. To prepare enough flour, indoor temperature and salt water. Approximate ratio: 3 cups of flour, 1 glass of water and 1 teaspoon salt.

In order for the dough to be not so fresh, you can add 1 egg or mix water with milk in equal proportions. A teaspoon of vegetable oil will not give dumplings to crack during freezing.

Cooking

Symptime flour, mix it with salt, make a slide with a deepening and pour water there. First, gently mix the flour with water. When they contact, start to wash the dough, driven flour into it. The process can take 10-15 minutes or more.

The finished dough should not stick to the hands and spread. If the required consistency is not achieved, add more flour.

From the finished test you need to form a ball, sprinkle with flour and give a rest under the bowl or in the food film 30-40 minutes.

Pelmeni modeling begins with the creation of billets from the dough. The size you choose yourself, but it is better to strive for a diameter of 6-8 cm.

Method 1.

Cut a piece from the dough and roll it into a large layer. With the help of a clean glass, a glass or other adaptation of the diameter you need cut the blanks.

This method allows you to quickly make several billets of the same size. But it is bad because not all the dough is spent (though, the remnants can be rolled and used for a new formation), as well as the fact that the dough can turn out to be not sufficiently thin (the big layer is harder to roll).

If you like a subtle dough, you will suit the second way.

Method 2.

Cut the dough a small part, roll out of it with a sausage and cut into equal pieces. Dry them into flour and roll each separately.

This method is more time-consuming, but the dough can be done so thin, how do you want.

Remember: during operation, the main part of the test must be kept closed so that it does not dry.

After prepared workpieces, you can proceed directly to the formation of dumplings.

1. Put 1 teaspoon of the filling in the dough center.
2. Connect the sides to get a crescent. Watch that there is no breaks and holes.
3. Crerate the ends of the crescent.
4. Pelmeni is ready. It remains only to remove it on the raised flour tray, a board or a baking sheet.

Method 3.

The easiest way to make dumplings with a special device - dumplings.

Roll the dough and lay out it with the bottom side (the one on which more flour) on the dumplings, also sprinkled with flour. The dough must lie freely, without tension.

In the formed pits, put on ½ teaspoon of the filling. Above the billet with a second dough layer with sticky side to mince.

Then sprinkle the rolling pin and roll the workpiece. The more effort you attach, the better. If everything is done correctly, the dumplings themselves will fall out of the form.

How to cook dumplings

Heat the water in a large saucepan, spray, add a bay leaf and fragrant pepper. When water boils, carefully lower the dumplings in it, mix so that they do not stick to the bottom. When water with dumplings again starts to spill, reduce the fire and boil 5-7 minutes.

If dumplings were frozen, cooking time can be increased by 1-2 minutes.

How to fry dumplings

Pour a glass of vegetable oil into a saucepan or a small pan. Well, heal it and then gently lower the 15-20 dumplings inside. When dumplings are frying to a golden crust, remove them, dry on paper towels and serve to the table. It is possible to fry dumplings in the same way.

How to cook dumplings in pots

Ingredients

• 15-20 boiled dumplings;
• 2-3 tablespoons of butter;
• 3-4 tablespoons of low-fat sour cream;
• 50 g of trash cheese;
• salt, pepper, greens - to taste.

Cooking

Lubricate the pot of oil, put inside the dumplings and add oil residues. Sprinkle with chopped greens, pour the sour cream, add the finished cheese and cover the pot with a lid. Prepare in the oven preheated to 200 degrees 15-20 minutes.

There are several rules how to cook dumplings in a saucepan so that they do not lose an appetizing look and juiciness. Interesting recipes will help to prepare a delicious and nutritious dish.

The process of cooking by dumplings begins with the choice of dishes. Ideal a low wide saucepan. 1 kg of semi-finished products requires 3 liters of water. The volume of the dishes should be so that the fluid for boiling does not splash out.

How to cook dumplings by classic recipe?

To do this, you will need:

• 3 l of water;
• 1 kg of frozen products;
• 5 g salts;
• 4 peas of black pepper;
• 2 laurel leaves;
• 20 ml of vegetable oil.

Cooking steps.

1. In a saucepan with cold water, salt, bay leaf, peas pepper, butter. Heat at maximum fire.
2. In the boiled water, without reducing the burner flame, lowered dumplings (one by one). It is necessary to do it carefully, so as not to burn boiling water splashes.
3. For 2-3 minutes, the contents of the pan are stirred so that the dough does not adhere to the walls and the bottom.
4. When the water rolls again, the fire is reduced.
5. After all the dumplings flood to the surface of the water, they are left to be boiled for 5-7 minutes.
6. Welded products are getting through a noise on a dish. Served with a sauce to taste.
7. Boiled dumplings do not leave in water for a long time: the dough swells and becomes inedible.

Useful advice: to reduce cooking time, water for dumplings can be boiled in an electric kettle. It is necessary to pour ready-made boiling water into a saucepan, and then lower semi-finished products into it.

When cooking dumplings, other seasonings can be added.

Suitable ingredients:

• coriander;
• nutmeg;
• ground pepper;
• mustard seeds;
• fresh and dried greens.

Preparing on broth

If you want a variety in the diet, and there is no time to cook culinary masterpieces, you can make dumplings in a vegetable broth. The dish is delicious and very satisfying.

Ingredients:

• 2 liters of water;
• 500 g of frozen semi-finished products;
• 3 potatoes;
• 1 carrot;
• 1 bulb;
• 80 ml of vegetable oil;
• 1 garlic clove;
• salt to taste;
• dried celery root, parsley to taste.

Recipe.

1. Vegetables wash, clean. Carrots are crushed on medium grater, bulb and potatoes are cut into small cubes.
2. Potatoes fall asleep in a saucepan in cold water. Put on the stove.
3. In a frying pan with preheated vegetable oil, chopped onions and carrots roasted. Cut-over vegetables are connected with garlic cloth passed through the press and fry for another minute.
4. Grier, celery, parsley, salt add to boiling water with potatoes. All boil on slow fire under the lid for 15 minutes. Readiness is checked by potatoes: if the cube is easily divided by a fork on the part - the vegetables were welded.
5. Frozen dumplings neatly lowered in boiling broth, having previously increased the burner flame. After the process of products, the dish is prepared for another 6-7 minutes.
6. The finished broth with dumplings leaves for 5 minutes under the lid. Served with sour cream refueling.

How to cook frozen dumplings?

Before cooking dumplings, it is better not to defrost so that they do not stick. Semi-finished products will not lose the form and will not stick to the bottom of the pan, if they lower them into salty boiling water and periodically stirring.

Make the dough frozen dumplings more delicious, soft, gentle will help a small secret. After the products in the boiled water pop up, you need to pour 250 ml of cold water into a saucepan and wait for the re-boiling. After that, the dumplings should be cooking for another 4 minutes.

How much time is homemade, purchased dumplings are cooking?

On average dumplings after the float is boiled for 4-7 minutes.

The readiness of the dish is determined by the softness of the test. A more accurate duration of the preparation of products depends on their size and composition. Large dumplings can be boil up to 12 minutes, small - 4-5 minutes.

Unlike shopping, home semi-finished products have a more dense dough, so they need to be prepared a little more. After re-boiling water, independently prepared dumplings should be cooked for 7-10 minutes.

On packing with store semi-finished products, it is usually indicated how many minutes to cook dumplings in a saucepan. Their cooking after the float should take about 5 minutes. Since the mince in factory products is well mastered, a lot of salt should not be added to the water for their cooking.

What is the best way to serve a ready-made dish?

Properly selected sauce complements the taste of dumplings. The traditional additive to this dish is the sour cream. Also serve it with ketchup, mayonnaise, butter, mustard, adzhika. Composite seasonings for dumplings, cooked from vegetables, berries, mushrooms, cheese, greenery, eggs, alcoholic beverages, which are easy to prepare at home are gaining great popularity.

Delicious homemade dumplings with sauce according to the following recipe:

• 200 g of fresh mushrooms and 150 g of the replied onion are roasted in a frying pan;
• 0.5 liters of meat broth, 20 g of flour, extinguished for 5 minutes;
• mixed with 40 ml of sour cream, greens and spices (to taste);
• sauce serve cooled.

Ingredients:

(128 dumplings)

• tasty dough for dumplings:
• 500 gr. Wheat flour
• 2 eggs
• 1 cup of milk
• 1 tbsp. Sunflower oil
• 1 tsp. Sololi.
• stuffing for home dumplings:
• 500-600 gr. Meat minced meat
• 1 Large bulb
• pepper black fresh hearth
• vegetable oil

• Recipe test for dumplings

• The classic dough for dumplings and dumplings is usually mixed without eggs and milk, but if you want to cook real home dumplings, then I recommend this recipe.
• So, we pour out a slide on the table flour. Immediately add salt. In the center of the flour slide make a small deepening. Add a tablespoon of sunflower oil. It is due to the presence of oil the dough acquires softness and plasticity.
• In a large cup, we beat two eggs, add warm milk.
• The dough on the dumplings can be kneading on the cutting board, but if you cook dumplings for the first time, so as not to relieve the whole kitchen, it is better to knead the dough in a big bowl. When the dough forms a lump and starts to move away from the walls of the bowl, lay it on the table and continue to mix already on the table.
• Mix the dough very well. The dough for dumplings should be simultaneously elastic and pliable, do not adhere to the table and to the hands.
• When it seems to you that the dough on dumplings is already ready, wet your hands with sunflower oil and wash it out again.
• If you feel that the dough it turned out too cool (sometimes it happens if there are many flour and little liquid), then add some more oil. From this dumplings only improve.
• 

• Cover the dough with a clean towel and leave for half an hour. And in the meantime, we prepare a filling for dumplings.

  Stuffing for home dumplings

  
• Usually for the dumplings, I take either pork mince, or a mixture of 50% of pork and 50% beef. I will not open America if I say that it depends on the quality of the minced me as far as dumplings. And if you add good dough to good, then dumplings are simply doomed to be eaten in the blink of an eye)).
• So, finely cut onions, and then fry it on slow heat until it becomes soft and transparent.
• We add to the meat stuffing toasted onion, salt and black pepper. Well mix all and try to taste.
• In principle, the filling is ready, but there is one secret, thanks to which the stuffing turns out at all unusual. To do this, it is necessary to boil in a small amount of water two or three laurels. Cooled Navar, a hundred grams, add to the filling for dumplings. Try, you yourself notice how gentle and tasty is the meat minced meat.

  Preparation of dumplings

  

• That's all, filling and dough on dumplings are ready. Just left to make a hundred-of-other dumplings. To do this, we take our dough, form a thick sausage from it, which is divided into four parts.
• Next can be done in two ways. The first, take one part of the dumplings, thinly, then with a glass with sharp edges, cut the circle. In each circle, put the stuffing and sculpt the dumplings. In this case, all our "blanks" are equally round, therefore it is easier to sculpt dumplings of the same size.
• The second way to model the dumplings is faster and requires some practice. We take one part of the dough for dumplings, make a thin sausage from it, which we cut into small pieces.
• Each piece is slightly loosen in the flour, roll off to get a circle.
• We apply a teaspoon of the filling, and then sculpt the dumplings. So do it until all the dough and filling for dumplings end.
• With any method of laying the dumplings, do not forget that the real dumplings should be round and in shape remind the ear.
  
• We take a large wide saucepan and pour enough water into it. If there is little water, then dumplings can stick. If too much, then the taste and aroma of dumplings "will leave" in water, which is also not desirable.
• We put a saucepan on fire. Solim, put several laurel leaves.
• As soon as the water boils, throw dumplings. When the water boils again, we begin time. Cook smooth five minutes and take out. If necessary, cook the next portion of the dumplings.
• Pelmeni home is served hot. You can with broth, you can without, with sour cream or with mayonnaise. Also do not forget to put salt and fresh black pepper on the table.
• As a result, we should get a sufficiently soft and simultaneous elastic dough.
• The milky-egg mixture is poured into a deepening in flour. We mix the dough.
• A source

Greetings you, dear friends! Admit to honestly: you know how to cook homemade dumplings - very tasty, with a thin dough and juicy stuffing that are not welded? I won't be very surprised if most of you respond to me, because I know from personal experiences - to prepare real home dumplings, much more difficult than, for example,. Prepare classic dough for dumplings, as well as sculpt dumplings, I taught me my grandmother. And for me there is no tastier dumplings and dumplings in the world!

When my little daughter is growing, I will teach her too, how to cook dumplings at home, as my grandmother taught me at one time. Well, if you also want to learn how to sculpt homemade dumplings, and know all the secrets of cooking a delicious dumplings for dumplings, then welcome me to the kitchen. So, I went home dumplings with a thin dough and a juicy stuffing - a photo recipe at your service.

Ingredients:

For dough on dumplings:

• 150 ml. water
• 150 ml. milk
• 500 gr. The flour of the highest grade
• 1 egg
• 1 Chipping salt

For filling:

• 500 gr. Farsh Pork / Beef
• ½ Lukovitsa
• salt and black pepper

Dough on dumplings: Classic recipe

In order to prepare the classic dough on dumplings: elastic, soft, with which it is convenient and pleasant to work, I strongly recommend using the flour of the highest grade, it is also called "strong flour", with a high content of gluten. I am 100% sure that the experienced hostess can prepare dumplings home from any flour, even with a pancake.

But if you are preparing dumplings at home for the first time, look for the top of the top grade marked "for dumplings and pasta." From domestic trademarks I can recommend: "French thing", "White Queen", "Zepers". Flour is desirable to sift.

Preparing dough on dumplings:

Heat water and milk to 30-35 degrees. In a spacious bowl, we fall asleep half flour, we pour milk and water, drive the egg and do not forget about salt.

Mix our future dough on dumplings first with a spoon. Gradually we enter the rest of the flour until you see that the dough began to get marching.

Next you need to work with your hands, because only your hands can feel the dough. We begin to knead the dough on dumplings with your hands right in the bowl, if the dough sticks to the hands, add more flour. When you see that the dough more "does not want flour," we divide it into two parts, cover with a towel, and leave alive at least for 30 minutes.

Preparing a stuffing for home dumplings:

In a bowl we connect meat minced meat, finely chopped bulb, salt and pepper.

Thoroughly mix mince for dumplings to homogeneity. Ideally, it is best to use fresh, not frozen mince.

Next is the most difficult part, we need to properly roll out the dough for dumplings. Working surface with flour, take half the dough, and begin to knead. During the time that the dough will be under the towel, it will break a little, so we need to knead it a little to get rid of stickiness.

In the process of rolling, you need to constantly sprinkle the dough from the top of the flour, and rub the flour into the dough with circular motions over the entire surface. You will see how the dough will absorb flour during rolling.

If during the rolling, the dough is returned to its original position, then flour is not enough, and you need to continue to sprinkle the worktop and rub the flour into the dough with circular motions. Thus rolling the dough to a thickness of 3 mm.

Dough remnants remove back to a bowl with a dough.

Unlock meat filling on the billet from the test. I have about 1 teaspoon for each circle. The filling should be so much so that you can freely take the edges of the dumplings.

Leppim home dumplings: if you rolled the dough correctly, then there should be no problems with the laying of dumplings. Dough on dumplings will be smooth from above and juicy inside. We fold the dough mugs with mines in half in the left hand, and right-handed the edges. We turn the dumplings in the Kalachik, and form a hop of free edges, as in my photo.

We lay out the dumplings on the flour coated plate, and send it into the refrigerator or freezer. If you send dumplings to the refrigerator, do not forget to cover them with a clean towel so that home dumplings do not dry.

How to cook dumplings in a saucepan:

So, the dumplings we blind and most time to go to the last stage - how to make the dumplings in a saucepan. We recruit cold water into the pan, at the rate of 1 liter per 10 pcs. dumplings, but the more water the better. Water Solim, and bring to a boil. Using the noise, we lower the dumplings in boiling water, constantly stirring so that the dumplings are not glued to the bottom of the pan.

Delicious home dumplings will never be equal to those sold in stores. Home-friendly, but at the same time such appetizing and lacquer dumplings are a real culinary hit. Pelmeni modeling can become an exciting family tradition that combines several generations, but on this advantage of the preparation of dumplings at home does not end. The advantages of independent billets can also include the following moments - they will undoubtedly taste better than all purchased dumplings; You will have a full freezer with dumplings and the ability to repeatedly prepare a hearty dish in a matter of minutes; And finally, you will feel a real culinary hero, looking at the abundance of charming dumplings that you have prepared with your own hands. Well, of course, gratitude your loved ones and endless compliments will not know the boundaries. Well, we convinced you? Then forward to the kitchen!

Immediately, it should be stated that the modeling of the dumplings - the occupation is not for the lazy. It will require time, patience and prettiness. But it is worth it. The dumplings can be formed by hand, making traditional "ears" - which, by the way, are considered real dumplings - or to use for this familiar to many of the Soviet times the device called the dumplings, who have used our moms and grandmothers. Classic dough for dumplings consists of flour, water and salt. However, there are plenty of other dumplings options - egg dough, custard dough, dough on milk, sour cream and dough on kefir. To prepare the dough on a classic recipe, in a slide of sifted flour, it is necessary to pour salt and pour water, after which it is to knead the elastic dough that will not stick to the hands. Do not make the dough too steep and tight - it should be soft and easily roll. As for the exact ratio of flour and water, here you need to rely on intuition and your experience, since the final result depends on the quality of flour and containing gluten in it. It is best to use the flour of top grade with a great content of gluten - it will give to dumplings a white-white color and prevent the dough robble. If you use eggs, make sure that they are fresh. After the kneader, the dough should be covered with a plastic film or put in the package and leave for 30-40 minutes at room temperature - due to this the dough will become more supplied and gentle. The finished dough must be rolled as thinly as possible.

As for the fillings, it can consist not only from pork, beef or ram stuffing, as many mistakenly believes. Options here are endless - dumplings can be stuffed with turkey meat, chicken minced meat, mushrooms, fish, ham, shrimps, beans, cheese and greens, boiled eggs and seaweed, lentils, rice and even Kimchi. Regardless of the filling you choose, use approximately 1 tablespoon of the filling on one dumplings. If you stopped on a stuffing from minced meat, it is necessary to add several tablespoons of water and onions for juiciness - about 2 large bulbs per 1 kilogram of minced meat. The finished mince should not stick to the hands and disintegrate into pieces if you form a lump. Spices and herbs are an excellent way to diversify the stuffing. In addition to standard black peppers, you can use red peppers, ready-made mixtures for minced meat and adjika, hops-sunnels, as well as kinse, basil, parsley and dill.

After cooking, the dumplings need to freeze. Do it on a big tray or counterfeiting, making sure that none of the dumplings in contact, otherwise they glue. After the dumplings quit, keep them in the freezer for up to three months. Darking dumplings follows in a large number of salted water, adding several laurel leaves for fragrance. When dumplings flood to the surface, they need to be cooked from 7 to 15 minutes depending on the size. As an option - dumplings can be fed. This method is good if you want to diversify the usual diet. To do this, in a frying pan, it is necessary to heat the oil, add dumplings and fry until golden brown on both sides under the lid. After that, pour a few tablespoons of water and extinguish dumplings until all the water evaporates.

If you make your first dumplings batch, try some of the recipes offered by us. After you find a recipe that you enjoy and will fit your expectations, you can experiment with ingredients and add your favorite spices.

Ingredients:
For dough:
3 cups of flour,
1 glass of water,
1 teaspoon salt.
For filling:
500 g pork,
500 g beef
2 bulbs,
Salt and pepper to taste.

Cooking:
Sift flour slide on the table and make a deepening in it. Add salt, pour water and knead the dough for 10 minutes. Wrap the dough with a polyethylene film and leave half an hour. Meanwhile, do filling. From meat and onions make minced meat, put in a bowl, salt, pepper and add a few tablespoons of water for elasticity.
Cut off part of the test (about the fourth part) and roll over in a circle with a thickness of about 2 mm. With the help of a stack or a small cup, cut circles - the basis of future dumplings. In the middle of each mug, put mince, tightly cut the edges of the dough with your fingers and connect the two ends so that it turned out the "ushko". Share ready-made dumplings on a tray, sprinkled with flour, and send to freeze into the refrigerator. When dumplings are frozen, shifting them into the bag and tie tightly.

Ural dumplings are not only a popular television show, but also a delicious dish. A distinctive feature of such dumplings is a filling made of three types of meat. To prepare such dumplings, it is necessary to use beef and pork, and the third meat component can be chosen at its discretion - this may be, for example, lamb, chicken or turkey.

Ural dumplings

Ingredients:
For filling:
300 g beef,
300 g of pork,
300 g lamb,
2 bulbs,
1/2 cup of milk,
Salt and spices to taste.
For dough:
3 cups of flour,
150 ml of water,
2 eggs,
Salt to taste.

Cooking:
Sift flour on the table slide. Make a deepening and add water, eggs and salt into it. Knead the dough and leave under the food film for 40 minutes. For the filling, scrolling three types of meat into the minced meat together with the bow, then stir with milk, salt and deliver to taste. Ural dumplings are always molded manually in the form of "ears" without using a dumplings.

Pelmeni with fish filling is an equally popular dish in Kamchatka (where they appeared), like traditional dumplings for us with minced meat. To prepare such dumplings, it is best to take several types of fish fillets.

Dumplings with fish filling

Ingredients:
For dough:
3 cups of flour,
1 glass of water,
1 egg,

1/2 teaspoon salt.

For filling:
1 kg of fish fillet,
2 bulbs,
Salt and pepper to taste.

Cooking:
In the deepening of flour, full of slide on the table, add a mixed with water egg, oil and salt. To knead the soft elastic dough that you need to leave for 30-40 minutes in a plastic bag. Grind fish fillets along with a bow in a meat grinder or kitchen combine. Add salt and pepper to taste. Dough split into several parts. Take the turn to roll out a thin layer from each test and cut the mugs. Fill the mugs with fish filling and form "ears". Finished dumplings prepare immediately or freeze.

Delicious home dumplings still did not leave anyone indifferent, and if you want to truly surprise your relatives and guests, try sticking with dumplings with very outstanding fillings using cottage cheese, cheese, mushrooms and potatoes. You may not doubt that such dumplings will appreciate both adults and children.

Pelmeni with cheese and curd filling

Ingredients:
For dough:
3 cups of flour,
4 tablespoons of vegetable oil,
1 glass of boiling water,
1 teaspoon salt.
For filling:
700 g of cottage cheese,
300 g of soft cheese, such as feta or cheese,
greens (dill or parsley),
Salt and pepper to taste.

Cooking:
Cottage cheese and cheese are crushed with a meat grinder or kitchen combine. Stir with crushed greenery and add salt and pepper to taste.
To prepare a custard dough, it is necessary to pour in a large bowl of boiling water and vegetable oil, after which add flour and knead the dough. It is important to act very quickly, since with slow kneading the test in it may form lumps. Dough immediately roll out and form dumplings - either to make "ears" or use the dumplings.

Dumplings with cheese mushroom filling

Ingredients:
For dough:
350 g of flour,
200 ml kefir,
1/2 teaspoon salt.
For filling:
500 g of mushrooms,
1 bulb,
150 g of solid cheese,
butter,
Salt and spices to taste.

Cooking:
Pour a kefir in a bowl, pour flour and knead the dough first with the fork, and then with your hands. Let the test ending to stand for half an hour. Meanwhile, fry finely chopped mushrooms and onions in butter. Give cool, mix with grated cheese, salt and add spices to taste. From the prepared test and fillings to form dumplings in any way.

Dumplings with potatoes and mushrooms

Ingredients:
For dough:
2 cups of flour,
2 big eggs,
1 teaspoon of vegetable oil,
3 tablespoons of water,
Salt to taste.
For filling:
300 g potatoes,
200 g of mushrooms,
1 big bulb,
100 g of butter,
dill,
Salt and pepper to taste.

Cooking:
Mix flour and salt in a big bowl. In a separate bowl, beat the egg, oil and water in a wedge. Make a hole in the center of flour and pour egg mix into it. To the fingers mix all the ingredients together. Alternatively, you can initially use a mix fork for mixing. The finished dough should be smooth and homogeneous. Add additional flour if it is necessary that the dough is not excessively sticky. Wrap the dough into the food film and remove aside half an hour.
Boil potatoes, onions and fungi fry. Skip all the ingredients through a meat grinder or grind in the kitchen process. Mix with melted creamy oil, sliced \u200b\u200bdill, salt and pepper. Roll the dough, cut the circles from it, fill them with stuffing and form "ears".

Cooking by dumplings, definitely, takes some time - we advise you to take it on this case, on average, 2-3 hours. At the same time, you may not doubt that your dedication and hard work will be rewarded, and delicious home dumplings will be delighted with your household and guests.