Dumplings with salted boletus mushrooms and potatoes
Description
The dish is prepared without unnecessary complications. Vareniki are, so to speak, a national dish. If not everyone, then almost everyone loves them. The most important thing with vareniki is that the dough should be tender and thin. I suggest my favorite dough recipe, where flour is scalded with hot water, but not boiling water. This dough never sticks to hands or the table, making it very convenient to work with. The specified amount of ingredients yields 35–40 medium-sized vareniki. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare the ingredients for making vareniki with potatoes and salted mushrooms.
- 2
Step 2
Knead the dumpling dough. Put flour and salt into a bowl.
- 3
Step 3
Pour in refined sunflower oil.
- 4
Step 4
Pour hot water.
- 5
Step 5
First, mix the dough with a spoon.
- 6
Step 6
Then place on a floured surface and knead into a firm but elastic dough. Cover with a towel and let rest for 20 minutes.
- 7
Step 7
Prepare the filling. Peel the potatoes, wash and slice them. Place in a saucepan, cover with water and season with salt to taste. Put on the stove and start cooking.
- 8
Step 8
When the potatoes are cooked, drain the water, add a piece of butter, and mash them.
- 9
Step 9
Slice the salted boletus mushrooms.
- 10
Step 10
Add the milk caps to the mashed potatoes and mix.
- 11
Step 11
Roll out the dough into a sheet. Use any cutter to cut out circles. Place the filling into each circle.
- 12
Step 12
Form the dumplings.
- 13
Step 13
Boil the dumplings. Place the dumplings into boiling salted water and stir gently to prevent them from sticking to the bottom of the pot. Bring to a boil. Once the dumplings float to the surface, continue cooking for another 5-6 minutes. Then remove them from the water.
- 14
Step 14
The vareniki with salted boletus mushrooms and potatoes are ready. Serve at the table with butter and sour cream.