Dumplings with potatoes and porcini mushrooms! Mmm, it’s tasty and cheap. This dish is very popular in Ukraine, Poland, and beyond. No holiday can be celebrated without dumplings, it’s always a must on each table because it is very very tasty.
You can use any type of mushrooms for your filling – fresh, dried, frozen, salted, and pickled.
Сooking dumplings with potatoes and porcini mushrooms takes some time but it’s worth it!


1 egg 

Water – 170 ml 

Flour – 500g (about 3 glasses) 

Salt – 5g

Mushrooms – 250g 

Potatoes – 400g (5-7) 

Butter – 40g 

Onion – one 

Step 1
Put the mushrooms in boiling water (if you chose raw mushrooms) and peel the potatoes. Cut, set to cook. Salt it at the end.
Step 2
Take flour, water, eggs, and salt. Knead the dough, knead it on the table for 5 minutes, let it rest in film.
Step 3
After 10 minutes of cooking under the lid (champignons do not need to be cooked), pour cold water over and finely cut. Shred an onion. Step 4
Heat the oil in a frying pan and lightly fry the onion and mushrooms for 12-15 minutes, salt and pepper to taste.
Step 5
Ready potatoes turn into mashed potatoes by hand. Melt about 30-40 g of butter and add.
Step 6
Add fried mushrooms with onions, mix.
Step 7
Put a teaspoon with the top of the filling in the middle. close up with a pigtail. If it will be too much for you, put some in the freezer and cook later.
Step 8
Boil dumplings with potatoes and porcini mushrooms in boiling salted water for 5 minutes from the moment of boiling.

How to serve dumplings with potatoes and porcini mushrooms 

This dish can be served with sour cream or mayonnaise, but it can also be served with butter-fried onions or pork rinds, also with sour cream and onion broth, as well as gravy using such a broth and cheese. Festive gravy – mushroom sauce.

Any gravy should correspond to tastes and habits. Boil your favorite dumplings, top with your favorite gravy or stir-fry and eat! 


Dumplings with potatoes and porcini mushrooms should be molded with wet hands. Therefore, before starting the process, place a bowl of cold water nearby and moisten them periodically. To prevent the dumplings from falling apart, grease the edges of the dough with egg white. 

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