Dumplings with potatoes and mushrooms

Choux pastry for dumplings turns out to be very tender, light! No hard corners, and at the same time elastic, does not creep during cooking. Highly recommend!!!

Ingredients

• For the test:
• Butter - 100 g
• Water - 0.5 l
• Salt - 1 tsp
• Sugar - 1 tsp
• Flour - 300 g + 400 g + for dusting
• Egg - 1 pc.
• Natural yogurt 1.5% - 50 g
• (according to the recipe - kefir, but I didn't have it)
• For filling:
• Potatoes - 1 kg
• Salt - 1 tbsp l.
• Onions - 300 g
• Champignons - 0.5 kg
• Vegetable oil - for frying

Directions

1. Prepare choux pastry for dumplings. Put butter in a saucepan, pour in water, add salt and sugar. Put on fire and heat to almost boil.
2. Remove from heat, gradually add 300 g of flour, stirring occasionally, and brew. The dough should be smooth and lagging behind the sides of the saucepan.
3. Transfer the dough to a food processor bowl (or just a bowl) and let cool slightly - so that the egg does not curl.
4. Then beat in an egg, add yogurt.
5. Pour in 400 g flour and knead a hard, soft dough.
6. The dough comes out very pleasant - soft, smooth and almost non-sticky.
7. Cover the finished dough with a napkin and leave for 30 minutes.
8. Prepare the filling. To do this, boil the potatoes with a spoonful of salt, then crush them in mashed potatoes. Finely chop the onion, fry in oil until golden brown, add to the puree. Finely chop the champignons, also fry in oil until golden brown and add to the puree.
9. Mix mashed potatoes with onions and mushrooms well, cool slightly.
10. Then divide the dough into small pieces, about 20 g each.
11. Roll each piece into a flat cake, put a teaspoon of the filling in the center.
12. Fold in half and seal edges carefully.
13. The sculptor of me is so-so, I absolutely do not know how to make beautiful edges.
14. Repeat the steps many, many times until you run out of dough and potatoes (here, as you are lucky, something may remain).
15. It is good to sprinkle the board with flour, put the dumplings in flour on it.
16. Remove the dumplings with potatoes in the freezer. Cook as needed in boiling, slightly salted water: as the dumplings float up - cook for another 2-3 minutes, catch with a slotted spoon.
17. Serve dumplings with potatoes and mushrooms with butter, sour cream, herbs, tomato sauce and what else is enough imagination!
18. Or you can fry dumplings with potatoes! Sonny loves fried dumplings very much!
19. Bon Appetit!!!