How to cook dumplings with breasts

The variety of dishes for home cooking is amazing and the housewives are often lost, reducing the arsenal of their prepared dishes to a list of 10 points. Meanwhile, you can stick dumplings with mushrooms, which in our country are traditionally procured for the winter in large quantities.

Used fillings from salted, pickled, dry and frozen mushrooms. The article also tells about how to cook dumplings with breasts in a fresh (or raw) form. After reading the proposed recipes, you can choose the option that suits your family in terms of taste. We hope that dumplings with mushrooms and mushrooms will become a frequent guest on the table in your house. And to cook tasty and juicy dumplings with buns will help a recipe with photos illustrating not only the cooking process, but also the final design of the dish.

Dry Dumplings

Ingredients:

• 3 cups flour
• 1 egg
• 1/2 cup water
• 1/2 cup milk
• 1/2 tsp salt

For filling:

• 150 g of dried cereal
• 1/2 cup rice
• 100 g butter
• 1 large onion
• pepper and salt to taste

For the sauce:

• 1 onion
• 2-3 tbsp. tablespoons of vegetable oil
• 1 tbsp. flour spoon

1. Before making dumplings with dry mushrooms, sift the flour, beat the egg, salt and, gradually adding the milk diluted with water, knead the plastic and not too cool dough.
2. Leave the dough thoroughly mixed for 30 minutes, covered with gauze or a light towel, at room temperature.
3. Roll out the dough in a thin layer, cut into lengths of 6 cm wide strips, then cut the strips across to make square pieces of dough.
4. On each, put 1 teaspoon of the filling, grease the edges of the dough with a beaten egg, fold it in a triangle and pinch the edges.
5. Dip the dumplings one at a time in boiling salted water.
6. Put salt at the rate of 1 teaspoon in 3 cups of water.
7. After 8-10 minutes, remove the prepared dumplings that have surfaced to the surface with a slotted spoon.
8. Serve by pouring sauce.
9. For the filling, cook the mushrooms until cooked, rinse and chop finely.
10. Strain and save the mushroom broth.
11. Finely chop the onion and fry in butter until golden brown.
12. Then add the prepared mushrooms, salt, pepper and mix everything thoroughly.
13. Cook rice until cooked and mix with mushrooms and onions.
14. For the sauce, chop the onions finely, fry in vegetable oil until golden brown, add flour, stir everything and, stirring, pour the mushroom broth.
15. Boil the resulting mixture.

Dumplings recipe with mushrooms and potatoes

Ingredients:

• 1/2 cup flour
• 1 glass of water
• 1/2 eggs
• 1 teaspoon of salt

This recipe for dumplings with mushrooms and potatoes for the filling recommends taking the following products:

• 500 g of potatoes
• 100 g dried breast
• 1 onion
• 2 tbsp. tablespoons of vegetable oil
• 1 tbsp. a spoonful of butter
• fat
• dill or parsley
• pepper and salt to taste

From flour, eggs and water, knead fresh dough and leave it for 30 minutes at room temperature.Roll out the dough into a layer 1.5 mm thick. The full length of the rolled dough, 3-4 cm from the edge, spread the filling in the form of balls with 2 cm intervals. Cover the filling with the edge of the dough, press the top layer of dough to the lower layer around each ball and cut the dumplings with a special mold with pointed edges and with a curved rim (for clamping). Put the prepared dumplings in a row on a board sprinkled with flour. Dip the prepared dumplings into boiling salted water one at a time, carefully separate them from the bottom of the pan with a slotted spoon and cook for 6–8 minutes with moderate boiling. Put salt at the rate of 1 teaspoon in 3 cups of water. After 8-10 minutes, remove the prepared dumplings that have surfaced to the surface with a slotted spoon and allow the water to drain. Serve sprinkled with chopped herbs, with hot vegetable oil and onion fried in it. For the filling, boil peeled potatoes and mash in mashed potatoes. Fry the onions with finely chopped and fried slices of bacon. Then add cooked and finely chopped mushrooms and fry everything slightly. Mix mushrooms and onions with prepared potatoes, salt and pepper the mixture.

Dumplings recipe with breasts step by step

Ingredients:

• 2 cups of flour
• 1 glass of water
• 2-3 tbsp. tablespoons of vegetable oil
• 1 pinch of salt

For filling:

• 500 g cabbage
• fillet 1 salted herring
• 4 things. burden
• onions, vegetable oil, pepper and salt to taste

The recipe for these dumplings with breasts illustrates step by step the preparation of:

How to make dumplings with buns and beans

Ingredients:

• 1 cup flour
• 1/2 cup water
• 1 egg
• salt to taste

For filling:

• 100 g dried breast
• 1 cup beans
• 2-3 bulbs
• 2-3 tbsp. tablespoons of melted lard
• ground red pepper and salt to taste

Before making dumplings with loaves and beans, sift the flour through a sieve, collect with a slide and, after making a hole, pour in a beaten egg, water and salt. Knead a not very cool dough, roll it with a ball, cover with a napkin and leave it for 30 minutes at room temperature. Roll out the dough in a thin layer, cut into lengths of 6 cm wide strips, then cut the strips across to make square pieces of dough. On each put 1 teaspoon of the filling, fold it into a triangle and pinch the edges. Dip the dumplings one at a time in boiling salted water.

Put salt at the rate of 1 teaspoon in 3 cups of water.

After 8-10 minutes, remove the prepared dumplings that have surfaced to the surface with a slotted spoon. For the filling, cook the beans, drop them in a colander and let the water drain. Mash the prepared beans, mash it with finely chopped onion, finely chopped boiled mushrooms, red pepper and salt.

How to make dumplings with breasts

For the test:

• 2.5 cups wheat flour
• 1 egg
• 0.5 teaspoon of salt
• 1/4 cup water

For filling:

• 100 g dried white breast
• 3 onions
• 2 tablespoons butter

Before making dumplings with buns, 1/10 part of the flour brew 1/3 boiling water of the total amount of water. Mix the brewed flour, add the rest of the flour and water at room temperature, salt, eggs and knead the dough so that it is uniform and elastic. Let stand for 40 minutes.Pass soaked and cooked dried mushrooms through a meat grinder, mix with finely chopped and fried onions in oil. Form dumplings from the dough and filling and boil them in salted water. When serving, pour the dumplings with warmed butter.

Dumplings with salted breasts and potatoes

For the test:

• 2.5 cups wheat flour
• 1 egg
• 0.5 teaspoon of salt
• 1/4 cup of water.

For filling:

• 1 kg of potatoes
• 2 onions
• 2 tablespoons of sunflower oil
• 50 g salty breasts
• salt
• pepper.

For watering:

• 1 tablespoon of sunflower oil
• 1 onion.

To cook dumplings with salted breasts and potatoes, 1/10 of the flour brew 1/3 of boiling water of the total amount of water. Mix the brewed flour, add the rest of the flour and water at room temperature, salt, eggs and knead the dough so that it is uniform and elastic. Let stand for 40 minutes. Skip boiled potatoes through a meat grinder, mix with lightly fried finely chopped onions, chopped boiled mushrooms, salt and pepper. Then, from the prepared dough and filling, form dumplings and boil in salted water. When serving, add dumplings with warmed sunflower oil mixed with toasted onions.

Dumplings with salty breasts

For the test:

• 350 g flour
• 1 egg
• 1.25 glasses of water
• salt

For minced meat:

• 60 g salty breasts
• 1/2 cup rice
• 50 g onions
• 2 tbsp. tablespoons of vegetable oil
• salt
• pepper

For the sauce:

• 1 medium onion
• 2 tbsp. tablespoons of vegetable oil
• 2 tbsp. tablespoons (without top) flour

Prepare the dough, mold dumplings with salted breasts from it and lower them into boiling salted water and cook until cooked. Discard in a colander, pour hot water, dry, put in a bowl and pour the sauce. Instead of sauce, you can use vegetable oil, in which the onion is fried. Dumplings can be served hot or cold. Cooking minced meat. Rinse the mushrooms well in hot and cold water, add a small amount of cold water, allow to boil, reduce heat and cook until cooked. Pour the mushrooms onto a sieve and rinse again with cold running water so that no sand remains. Strain the broth in a glass through double gauze.

The broth should be no more than 1 cup (if it turns out more, pour into a clean saucepan, put on fire and evaporate the excess liquid).

Finely chop the onion, salt and fry in sunflower oil until golden brown. Add finely chopped mushrooms, mix well and pepper to taste. Washed rice pour 1/2 cup boiling water and cook porridge, stirring it occasionally, so as not to burn. Mix the prepared porridge with prepared mushrooms and onions. Cool. Cooking the sauce. Chop the onion, fry in oil until golden brown, add flour, stir and, gradually stirring, pour the mushroom broth. Let boil and pour dumplings with this sauce.

Fresh Dumplings

For the test:

• 350 g flour
• 1 egg
• 1/4 cup water
• salt

For minced meat:

• 800 g of freshly peeled breasts
• 100 g onions
• 50 g of vegetable oil
• 50 g crushed white crackers
• 1 teaspoon finely chopped parsley and dill
• salt
• pepper

Cook the dough. In order to start cooking dumplings with fresh buns, roll out the dough into a thin layer, cut out circles, put cold stuffing in them, connect the edges, pinch tightly and boil the dumplings in salted boiling water. Put the dried and cooled dumplings in a deep salad bowl and pour on salted yogurt or sour cream. Cooking minced meat. Peel the mushrooms, rinse well with running water. Finely chop the onion, fry in sunflower oil, add cooked mushrooms and fry until all the liquid has evaporated. Pour crackers, pepper, add herbs, mix and cool.

Raw Dumplings Recipe

For the test:

• 250 g pea flour
• 200 g wheat flour
• 1 egg
• 240 ml of water

For minced meat:

• 2 cups raw milk
• 2 onions
• 2 tbsp. tablespoons of lard
• 1 tbsp. spoon of vegetable oil

According to this recipe, dumplings with raw breasts, the mushrooms passed through a meat grinder are combined with fried onions. Knead both types of flour with water and eggs until a uniform, thick consistency test is obtained, and then roll into a layer. Cut cakes out of it, put the minced meat in the middle of each, and make dumplings. Cooked dumplings boil in salted water.

Frozen Dumplings

For the test:

• 2 cups of flour
• 2 eggs
• 8 tablespoons of water
• salt

For filling:

• 200 g cabbage
• 50 g frozen breasts
• 1 onion
• vegetable oil
• salt

For the sauce:

• 2.5 cups mushroom broth
• 4 teaspoons flour
• 2.5 cups sour cream, 2 tablespoons butter, salt.

Boil mushrooms, chop, strain the broth. Chop cabbage, fry in oil, mix with fried chopped onions, salt, mushrooms. Knead the dough, roll it thinly, cut out the cakes, in the center of which put the filling and pinch. Boil dumplings with frozen breasts in salted water and serve with sauce.

Sauce: Mix 0.5 cups of mushroom broth with flour and pour in a thin stream, constantly stirring, into the boiling remaining broth. When the sauce boils and thickens, add sour cream, oil and mix.

See how to cook dumplings with mushrooms of mushrooms in recipes with photos illustrating each culinary step in the process of preparing a dish.