Ovens for cooking dumplings with mushrooms in the oven
For the test:
- Wheat flour 2 cups
- Boiling water 2/5 cup
- Refined vegetable oil 4 tablespoons
- Dried porcini mushrooms 20 pieces
- Buckwheat groats 0.5 cups
- Refined vegetable oil 4 tablespoons
- Large onion 1 piece
- Salt to taste
- Freshly ground black pepper to taste
For the broth:
- Pure cold cold water 500 milliliters
- Bay leaf medium size 3 pieces
- Black pepper peas 4-5 pieces
- Garlic medium sized 2-3 cloves
- Fresh parsley to taste
- Main ingredients: Mushrooms, Flour
- Serving 5 servings
A stove, an oven, kitchen potholders, a tablespoon, a glass, a small pan - 2 pieces, a middle bowl, a lid for a pan, a frying pan, a wooden spatula, a plate - 2 pieces, a small bowl - 2 pieces, a deep bowl, a sieve - 2 pieces, kitchen table, rolling pin, serving dish, cutting board, kitchen knife, teaspoon, baking tray, deep baking dish or clay saucepan, sheet of paper, slotted spoon, hand whisk, slotted spoon, saucer
Cooking dumplings with mushrooms in the oven:
Step 1: prepare the garlic.
We put the garlic on a cutting board and lightly press down with the edge of the knife. Then we clean the husks of the husks with clean hands and rinse under running water.
Next, lay out the components again on a flat surface and finely chop the pieces with a knife. Pour the crushed garlic in a clean saucer and leave it for a while aside.
Step 2: prepare the mushrooms.
We lay out the dried porcini mushrooms in a small bowl and completely fill with ordinary warm water. Leave the components aside for 1 hour. During this time, they should swell. This is what we need.
Immediately after this, drain the liquid, and transfer the mushrooms into a small pan. Fill it with half a liter of clean cool water and put on medium heat. When the contents of the container boil, slightly tighten the burner, cover with a lid and boil everything for 20 minutes.
After the allotted time, the mushrooms should look fresh from the side. We turn off the burner, and we take out the components with the help of a slotted spoon and put it on a cutting board. Using a knife, finely chop them into pieces and pour into a free plate. Important: we don’t pour out the liquid in which the mushrooms were cooked, since we will have a mushroom broth in which we will then prepare the dish.
Step 3: prepare buckwheat.
Buckwheat is poured onto a sheet of paper, with which we previously covered the kitchen table, and be sure to sort out the groats. We throw out various pebbles, spoiled grains, and move everything else into a sieve. We rinse the component under running warm water until it becomes transparent.
Next, pour the buckwheat into a clean small saucepan and fill it with ordinary cold liquid from the tap so that it covers the cereal with two fingers. We put the container on a large fire and slightly cover it with a lid. When the contents of the pan begin to boil, fasten the burner to the maximum, and here we add a pinch of salt and mix everything well with a tablespoon. Boil buckwheat until all the water has evaporated, and the groats become soft and crumbly. Immediately after that, turn off the burner, and set the capacity aside. Let the porridge cool.
Step 4: prepare the onions.
Using a knife, peel the onion from the husk and then rinse thoroughly under running water. We lay out the component on a cutting board and finely chop into cubes. Pour the chopped onion briefly into a clean plate.
Step 5: prepare the filling for the dumplings.
Pour a little vegetable oil into the pan and put on medium heat. When it warms up well, add the chopped onion here. From time to time, stirring with a wooden spatula, fry it until transparent.
Immediately after this, pour boiled porcini mushrooms into the container. We continue to fry the components for a while, until they are covered with a golden color. Immediately after that, turn off the burner, and move the contents of the pan to the middle bowl.
Pour buckwheat porridge here and, using a tablespoon, mix everything thoroughly until smooth. Attention: if desired, the filling can be slightly salted and pepper.
Step 6: prepare the dough.
Pour the flour into a sieve and sift it over a clean small bowl. This will allow us to rid the component of excess lumps, as well as saturate it with oxygen, which will make the dough more tender and airy.
Next, pour vegetable oil and boiling water into a deep bowl. Immediately after this, we begin to pour the sifted flour here in small portions. At the same time, beat everything with a hand whisk so that no lumps appear.
When the mass begins to thicken, immediately continue to knead the dough, but with clean hands. Do not worry, it should turn out to be non-sticky, so it will be very easy for you to do it. After preparing the dough, we immediately proceed to the formation of dumplings.
Step 7: form dumplings with mushrooms.
We put the finished dough on the kitchen table. Attention: add flour is not necessary, since the mass should be non-sticky. Now, using a rolling pin, we roll out the dough into a thin layer. Its thickness should not exceed 2-3 mm.
With a knife, cut the cake into squares approximately 5 by 5 centimeters. Important: if you still have scraps, do not throw them away, but simply form a new ball of dough out of them, roll them into a cake again, and then cut out squares from it. We do this until we have an elastic dense mass.
Now, with the help of a teaspoon, spread the mushroom filling on each square. We form from this whole dumplings of various shapes. You can make triangles, rectangles, circles, and even bags. As you like more. The taste of this dish will definitely not change. So experiment.
When all the dumplings are formed, we begin to cook the dish itself.
Step 8: prepare dumplings with mushrooms in the oven.
We grease the baking sheet with a small amount of vegetable oil and put it here with one layer of dumplings. Now turn on the oven and heat it to a temperature 160 degrees. Immediately after that we put the container on the middle level and bake the dish for 12-15 minutes.
After the allotted time, using kitchen tackles, we take out the baking sheet, and put the dumplings with a slotted spoon or a wooden spatula into a baking dish or clay pan. Pour the dish with still hot mushroom broth and add chopped garlic, bay leaves here. As well as black pepper peas. We put the container back in the oven and continue to cook everything another 15-20 minutes. After the allotted time you will hear an unforgettable aroma. This will be a signal that the dumplings are ready and you can turn off the oven. In the end, we take out the form with the help of kitchen tacks and set it aside. Let the dish cool slightly.
Step 9: serve the dumplings with mushrooms in the oven.
We transfer the finished dumplings from the mold to a special plate, optionally sprinkle with parsley and serve to the dining table with sour cream.
- dumplings can first be fried in a pan in a small amount of vegetable oil, and then baked in the oven in a mushroom broth;
- In addition to the spices indicated in the recipe, you can add others to your taste to the filling. For example, it can be "suneli hops" or seasoning for mushrooms;
- the filling can be cooked even without buckwheat porridge. This is according to your wishes. Also, instead of dried porcini mushrooms, dumplings can add champignons or oyster mushrooms, but in this case, simply fry them until golden brown.