Camelina dumplings: recipes with photos

It’s hard to imagine a more traditional Russian dish than dumplings. Despite the fact that many are accustomed to thinking that the filling for them can consist only of meat, this is not entirely true. Housewives' imagination has no limits. And mushrooms, especially saffron milk caps, are not only a complete, but also a very delicious substitute for meat filling. A dish like dumplings with saffron milk caps may look unusual to many, but once you try it, you will want to cook it again and again.

How to cook dumplings with saffron milk caps

In general, dumplings are usually called products made from the simplest dough, often prepared only with the addition of flour and water, with filling; they are boiled in salted water until tender.

The composition of the test may vary. Eggs are often added to it for better taste and elasticity. If eggs are not among the ingredients respected by the housewife, then you can do it differently - brew the flour with very hot, almost boiling water. As a result of kneading, a very soft and more elastic dough will be obtained. It is much more pleasant to deal with, it is easy to roll out and cut. Moreover, it can be prepared in larger quantities and left in the refrigerator for several days.After being removed from there, it will practically not lose its properties.

Ryzhiki for filling can also be prepared in different ways. Most often they are boiled. It will be very tasty to fry mushrooms with the addition of onions and sometimes carrots. Often sour cream or mayonnaise is added to the fried saffron milk filling. And some cooks even leave the mushrooms for the filling raw, only slightly chopping them. This option is suitable exclusively for saffron milk caps, since other mushrooms require mandatory preliminary heat treatment.

The shape of the dumplings, as well as their size, is not particularly important. Most often, they turn out to be rather large in size due to the fact that the mushrooms are not chopped too finely.

Step-by-step recipes for dumplings with saffron milk caps with photos

In addition to saffron milk caps, you can use different ingredients to prepare the filling: onions, carrots, sauerkraut, eggs, cheese, lard and meat. Next, we will consider several interesting recipes for saffron milk dumplings with various additives.

A simple recipe for saffron milk dumplings

You will need for the filling:

• 800 g saffron milk caps;
• 3 medium onions;
• 2 chicken eggs;
• 3 tbsp. l. butter;
• 1 tbsp. l. wheat flour;
• 1 bunch of greens (parsley or dill);
• salt and ground black pepper.

For the test:

• 1 glass of water;
• 2 eggs;
• about 2 cups flour.

Preparation:

1. First, knead the dough. Pour flour into a deep bowl and pour hot water in the middle.
   
2. Mix thoroughly with a spoon, add salt and eggs.Knead the dough with your hands until it is smooth and elastic, place it on a plate, cover with a napkin and leave for half an hour to rest in a cool place (or in the refrigerator).
   
3. During this time, the filling of saffron milk caps is prepared. You can also use frozen mushrooms for this. Heat 1 liter of water in a saucepan, add a little salt and throw in fresh or frozen mushrooms. Cook for about a quarter of an hour.
   
4. Use a slotted spoon to remove the mushrooms from the pan and leave the excess liquid to drain on a board with a napkin. After cooling, squeeze lightly.
   
5. Finely chop the onions and fry in a frying pan with butter until golden brown.
   
6. The cooled saffron milk caps are cut into small pieces or passed through a meat grinder. Mix mushrooms and fried onions in a frying pan with a small amount of butter, add salt and spices, and lightly fry.
   
7. The eggs are boiled, crushed and added to the mushroom mixture along with flour and the remaining amount of butter.
   
8. The greens are finely chopped and placed in a frying pan. Mix all the contents of the frying pan thoroughly, simmer for about 5 minutes, and let cool. The filling for the dumplings is ready.
   
9. The dough is taken out of the refrigerator and rolled out into a layer about 1.5 mm thick. Using a small cup, cut out circles from the dough and place a small amount of filling in the center.
   
10. Give the dumplings the required shape.
    
11. Heat a deep and preferably wide saucepan to a boil. Place the dumplings there, wait until they float to the surface and cook for a couple more minutes. Place the finished products on plates and add sour cream or mayonnaise to taste.
    

Using the above-described technology for making dumplings, you can prepare a delicious dish with the addition of cheese.

For it you will need:

• 300 g of ready-made dough;
• 500 g of fresh saffron milk caps;
• 150 g onions;
• 100 g carrots;
• 70 g of any grated hard cheese (such as Parmesan);
• 2 tbsp. l. sunflower oil;
• 2 cloves of garlic;
• 5 g each of salt and ground black pepper;
• ½ tsp. ground ginger;
• 2 tbsp. l. butter;
• 180 g sour cream.

Dumplings with saffron milk caps and lard

In a similar way, you can prepare very tasty dumplings by adding lard to the saffron milk filling.

You will need for the test:

• 1 glass of water;
• 1 egg;
• about 2 cups flour.

For filling:

• 800 g mushrooms;
• 200 g lard;
• 2 onions;
• 1 tbsp. l. flour;
• 3 cloves of garlic;
• a pinch of ginger;
• vegetable oil, salt and black pepper - to taste and need.

Preparation:

1. The dough is prepared in the standard way described above.
2. The saffron milk caps are cut into small slices and fried in a frying pan.
3. Separately fry the onion and combine it with mushrooms.
4. Mushrooms, onions and lard are minced through a meat grinder.
5. Add crushed garlic, wheat flour, salt and spices.
6. Form dumplings and boil them for 7-9 minutes in boiling water.

Dumplings with saffron milk caps and minced meat

It will be both tasty and healthy to combine meat and mushrooms in one filling for dumplings.

You will need:

• 400 g saffron milk caps;
• 300 g of any minced meat;
• 300 g of traditional unleavened or choux pastry;
• 4 onions;
• 1/3 tsp. ground coriander;
• vegetable oil, salt and spices - to taste.

Preparation:

1. After cleaning, the mushrooms are chopped and fried in a frying pan with butter until golden brown.
2. Add separately fried chopped onions.
3. The onion-mushroom mixture is combined with minced meat, sprinkled with salt, coriander, and other spices as desired.
4. The dough is rolled out, circles are made, on which the finished filling is placed.
5. The formed dumplings are boiled in salted water for about 10 minutes.
6. Then lightly fry 1 onion in a frying pan, place the prepared dumplings there and, stirring, simmer them over low heat.
7. The result is a tasty and aromatic dish that goes well with any herbs and dairy products.

Calorie content of dumplings with saffron milk caps

The calorie content of dumplings with saffron milk caps is about 185 kcal per 100 g of product. Based on the volume of the average portion, it is already about 824 kcal per person.

The nutritional value of this dish is presented in the table below:

Conclusion

Dumplings with saffron milk caps deserve much more popularity. Because, although they are a labor-intensive dish to prepare, they can be prepared in advance and frozen in the same way as regular dumplings. But any guests will be delighted with the unusual treat offered.

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