Lenten dumplings – cook at least every day! A variety of filling options for Lenten dumplings: sweet and salty. How to cook lean dumplings with potatoes: easy and “lazy” recipes

From this amount of ingredients you can stick about 50 fairly large Lenten dumplings with potatoes and mushrooms.

First of all, prepare the filling. Dried mushrooms pour into a saucepan and add boiling water so that the water sufficiently covers the mushrooms. Boil the mushrooms over low heat for 30 minutes.

Optionally, instead of dried forest mushrooms can be used fresh champignons, which need to be cleaned with a brush, chopped and fried with onions.

Pour water over peeled and cut into large pieces potatoes, add a little salt and boil until soft.

When the mushrooms are almost ready, peel and chop the onion.

Heat a frying pan, add oil, add onion cubes and fry over low heat, stirring, until soft (about 10 minutes).

Finely chop the cooked mushrooms with a knife ( mushroom broth, which remains can be used for making soups). Add them to the onions. Also add garlic cloves passed through a press or chopped with a knife to the pan ( fresh garlic You can replace it with dried one or not use it at all). Lightly season the contents of the pan with salt, pepper and dried dill.

Fry everything together on medium/ high fire stirring constantly for 3-4 minutes until the mushrooms brown slightly.

Mash the finished potatoes into a puree.

Add the contents of the pan to the potatoes. Mix. Add a little more salt and pepper if necessary.

Place the filling on a plate and let it cool completely.

Prepare the dough. Sift 400 g of flour into a bowl (it is better to put 50 g aside for now, since the quality of flour can vary greatly and in your case you may need a little less or more flour). Make a “well” in the center of the flour slide, pour boiling water (300 g), butter (2 tbsp.), and also add a pinch of salt.

Mix all the ingredients first with a spoon, and when the temperature of the dough becomes comfortable for work, start kneading it with your hands until a lump of dough forms. If the dough is too sticky, add the reserved flour.

Knead the dough on the workbench for about 6-7 minutes. The dough should be smooth, not sticky at all, but still soft to the touch. Wrap it in film (by this point the dough must have cooled, otherwise condensation will form) and leave it on the work table to rest for 15 minutes or until the filling has cooled.

Divide the dough into several parts (this will make it easier to roll out). Roll out each part to a thickness of a couple of millimeters and cut out circles of suitable diameter from the dough.

The dough for dumplings with potatoes can be different. But real Ukrainian dumplings always prepared from lean dough and they turn out tasty and non-greasy. Used as filling various ingredients: potatoes, cabbage with onions, meat, liver, cottage cheese, mushrooms and various berries.

Such “dumplings” can be eaten during Lent if the dough for dumplings with potatoes does not contain eggs and milk. Today we will describe several simple and interesting recipes, which will delight you with their delicious taste and speed of preparation.

with cabbage and potatoes

Main components:

A glass of flour;

Boiled water - 100 grams;

Two onions;

Sour cabbage - 600 grams;

400 grams of potatoes;

A bunch of dill;

Salt, black pepper;

Vegetable and olive oil - 50 grams;

A pinch of sugar.

Knead the dough into a deep cup, pour in the sifted flour and salt, knead thoroughly with your hands until lean dough became soft and elastic. Cover it with a napkin and leave for half an hour.

And during this time we will prepare a light and healthy filling. Peel the potatoes and cook in salted water until tender, then pound them into a puree and add a little vegetable oil.

Saute the onion in sunflower and olive oil. Place some of the onion, chopped herbs and black pepper into a puree. Add sauerkraut, pepper and a pinch of sugar to the remaining onion and simmer for 10 minutes.

Roll out the prepared dough for dumplings with potatoes into a layer and use a glass to squeeze out small circles onto which we place the fillings. The edges need to be sealed well so that the filling does not fall out during cooking.

Dumplings are sent to boiled water and cook for 7 minutes. You can add to the cup with ready-made dumplings butter and chopped greens. Serve with sour cream, pickles or fresh vegetable salads- you'll lick your fingers!

Lenten potato dumplings with mushroom sauce in a pot

Products for dumplings:

Flour - 350 grams;

Warm water - 150 ml;

Carrot;

Potatoes - 400 grams;

Onion head;

Salt, pepper.

For mushroom sauce you will need:

Half a kilogram of champignons - mushrooms can be taken frozen, pickled or fresh;

Two cloves of garlic;

Black pepper, salt, cilantro.

Prepare the dough, add salt to the flour, add water and knead into a stiff dough - leave it warm under a napkin for 40 minutes.

Filling: mash boiled potatoes, mix with vegetables sautéed in vegetable oil - onions and carrots. Add finely chopped dill and black pepper to this mixture.

Knead the prepared lean dough well with your hands, roll out a large sheet and use a glass to make circles. Place potato and carrot filling on each circle.

Make diced onion, lightly fry it and add chopped mushrooms to it, add a little salt and simmer for no more than five minutes. Turn off the heat and squeeze out the garlic, then close the lid.

Boil dumplings with bay leaves, place them in clay pots, and fill it on top mushroom sauce- put it in the oven for seven minutes.

This is original and savory dish Perfect even for the holiday table.

One of the most popular dishes, which can easily decorate what seems so monotonous Lenten menu, these are, of course, dumplings. Dumplings, beloved by most of us since childhood, are not at all difficult to prepare, but are extremely tasty and satisfying. But the trouble is, most often dumplings are associated with a fast menu rather than a fast one. We all love dumplings with cottage cheese and sour cream or dumplings with potatoes, to which fried pork and onions are added. Even the dough for dumplings seems to us to be exceptionally frugal, prepared with eggs according to the Russian tradition, or mixed with yogurt or whey according to Ukrainian tradition. And yet, dumplings Lenten table be! You just need to exclude the quick ingredients from the recipe and combine the lean ingredients correctly. Today we invite you to figure out and remember with us how to prepare lean dumplings.

The tradition of preparing Lenten dumplings is deeply rooted in our history. Our grandmothers also knew and remembered perfectly how to convey to the dough for Lenten dumplings that delicate softness and slight porosity that distinguishes real Ukrainian dumplings from Russian ones. But all that needed to be added to unleavened dough a little soda and lemon juice. For Russian Lenten dumplings, the dough was soft and plastic, so that it could be rolled out very thinly, but it did not tear, did not spread in the water and did not lose its shape. We achieved this correct proportions flour and water and adding vegetable oil. And there have always been so many fillings for Lenten dumplings that you can even cook dumplings every day, throughout the entire period of Lent. will never happen again. Judge for yourself. Traditional dumplings with cherries or berries are good, be they frozen, soaked or steamed dried berries; delicious dumplings with potatoes and fried onion, buckwheat and pickled cucumber. And how many recipes for dumplings with mushrooms exist! Add here spicy vegetables and herbs, whether fresh, dried or frozen, don't forget to decorate the filling of your dumplings aromatic spices and seasonings, and you yourself will be surprised how many shades of taste and aroma can give you such a simple, at first glance, lean dish.

Today “Culinary Eden” has carefully collected and recorded for you the most important tips and proven recipes for dough and fillings that will definitely help even inexperienced housewives and will easily tell you how to prepare lean dumplings.

1. In order for your dumplings to turn out truly tasty and beautiful, you should approach the preparation of the dough with all possible care and thoroughness. And the quality of the dough, first of all, depends on the quality of the flour. But before you go to the store for flour, you should decide on what culinary tradition you will cook your dumplings. The fact is that the dough for Ukrainian dumplings is noticeably different from the dough for Russian dumplings. Traditional Ukrainian dumplings are wrapped in soft, tender, fluffy dough. These dumplings look more like small ones boiled pies. For this dough you will need flour premium, the finest grind. However, be careful and do not buy pastry flour that is too fine - dough for dumplings from such flour may not work, and during cooking the dumplings will become soggy in the water and spread apart. The dough for Russian dumplings is more reminiscent dumpling dough, in which elasticity and resilience are valued, allowing the dough to be rolled out as thinly as possible without breaking, so that when boiled it does not spread and lose its shape. This dough is best kneaded wheat flour second grade or a mixture of premium and second grade flour in equal proportions.

2. Let's try to prepare lean dough for dumplings, similar in structure and taste to traditional dough for Ukrainian dumplings. Mix three cups of flour with one teaspoon of baking soda and a pinch of salt, and then sift through a sieve. One glass cold water mix with one tablespoon of lemon juice. Pour the flour into a heap into a deep bowl, make a well in the center of the heap and pour in water from lemon juice. Knead the dough and knead it until it stops sticking to your hands. Wrap your dough cling film and refrigerate for one hour. Roll out the finished dough not too thin.

3. For Russian dumplings we will prepare the dough differently. Sift 500 gr. flour along with a pinch of salt. Make a well in the center of the flour slide and pour in 250 ml. warm water and three tablespoons of vegetable oil. Knead the dough with your hands until smooth, wrap it in cling film and let it rest for a while. room temperature for 30 - 50 minutes. The finished dough should be smooth, elastic and at the same time quite strong. This dough can be rolled out very, very thin.

4. Elastic and durable and excellent choux pastry for Lenten dumplings. It's not at all difficult to prepare. Sift 2 ½ cups of flour into a deep bowl. Make a depression in the center of the slide. Add a pinch of salt and 2 tbsp. spoons of vegetable oil. And then, constantly stirring thoroughly with a spoon, pour one glass of boiling water into the flour. Rub and knead the dough very thoroughly so that all the flour is brewed evenly. As a result, you should get large crumbs of brewed flour. Transfer your dough to a floured rolling board and knead it with your hands until the dough is smooth and elastic. Roll the well-kneaded dough into a ball, cover with a hot bowl and leave for one hour at room temperature. Your lean choux pastry is ready!

5. Roll out the dough for dumplings in the same way as dumpling dough. Place on a floured rolling board or simply on the countertop. ready dough. Lightly dust the rolling pin with flour. Roll out Ukrainian and choux pastry to a thickness of about 2 - 3 millimeters, while Russian dough for dumplings can be rolled out to one millimeter. Using a glass, cut out blanks for your dumplings from the rolled out dough. Moreover, for Ukrainian dumplings, cut out large pieces; Ukrainian dumplings should turn out the size of half a palm, like small pie, but for Russian dumplings, cut out small pieces, as for dumplings. If you don’t have a glass with a neck diameter of a suitable size on hand, then simply roll out long thick ropes from the dough, cut them crosswise with a sharp knife into small pieces, and then roll each piece separately into a round cake. Place one to two teaspoons of filling in the center of each piece, fold the piece in half and carefully pinch the edges.

6. Boiling dumplings is very, very simple. Pour water into a deep saucepan so that it covers the dumplings placed in it by at least ten to fifteen centimeters. Salt the water to taste and bring to a boil. Drop your dumplings into the boiling water one at a time. Bring the water to a boil again, carefully stirring the dumplings a couple of times. As soon as the water boils, reduce the heat to medium and cook the dumplings until they float, then reduce the heat a little more and cook the dumplings for five to seven minutes depending on the filling. So, dumplings with berries or potatoes are cooked for five minutes after surfacing, and dumplings with mushrooms will take about seven minutes until ready. Be careful not to overcook your dumplings, and do not stir the dumplings after the water has returned to a boil. Using a slotted spoon, transfer the finished dumplings from boiling water to heated plates and serve immediately.

7. The most popular filling for Lenten dumplings can easily be called the filling of crushed potatoes with onions. It's not at all difficult to prepare. Rinse and clean 500 g thoroughly. potatoes. Cut the tubers in large pieces, place in a deep saucepan, add cool water, salt to taste, bring the water to a boil and cook the potatoes for 20 minutes until tender. Drain the water, leaving a little broth for puree. Mash the potatoes using a press, potato masher or fork, adding a little potato broth so that it turns out thick mashed potatoes. Heat one tablespoon of vegetable oil in a frying pan, add one chopped large onion and fry until golden brown. Mix mashed potatoes with fried onions, add salt and black pepper to taste. Your filling is ready! You can add any fresh ingredients to this filling. herbs, fried mushrooms, crushed anise or dill seeds.

8. Spicy is original and very tasty. lean filling for dumplings from sauerkraut and mushrooms. Lightly squeeze two glasses of sauerkraut from the brine, rinse, squeeze again, place in a small saucepan and add water so that it only slightly covers the cabbage. Bring the water to a boil, cover the pan, reduce the heat and simmer the cabbage for 20 minutes. Meanwhile, heat two tablespoons of vegetable oil in a frying pan, add one finely chopped onion and fry until transparent, then add 100 g. finely chopped champignons and fry everything together, stirring often, until golden brown. When the cabbage is ready, cool it slightly, squeeze out excess moisture and chop the cabbage with a sharp knife. Place the cabbage in a frying pan with the onions and mushrooms, add salt and black pepper to taste, stir and heat everything together for a couple of minutes. Cool the filling and start making dumplings.

9. Dumplings stuffed with buckwheat and pickled cucumbers are tasty and filling. Preparing this filling is not at all difficult. Pour one glass of buckwheat into a deep saucepan, add three glasses of water and add salt to taste. Bring to a boil over high heat, cover the pan, reduce heat and simmer the buckwheat until tender, 30 minutes. Heat two tablespoons of vegetable oil in a frying pan, add one finely chopped onion and fry until golden brown. Peel three pickled cucumbers and chop finely. Ready buckwheat porridge Place in a frying pan with onions, add chopped cucumbers, salt and black pepper to taste. Mix everything thoroughly and heat over low heat for two to three minutes. Cool the filling and invite your family to make dumplings.

10. The easiest to prepare and children’s favorite filling for dumplings is, of course, cherry filling. In early spring, it is most convenient to prepare such a filling from frozen cherries. Place 300 g in a small saucepan. frozen pitted cherries, add ½ cup sugar and, stirring, bring everything to a boil. Mix one tablespoon of starch in two tablespoons of cold water and pour into the cherries. Mix everything thoroughly, heat over low heat for a couple of minutes, remove from heat and cool. When you make dumplings, place the cherries along with the thickened syrup in the center of the dough piece and pinch the edges of the dumpling as carefully as possible. Lenten dumplings with cherries can be served with any sweet syrup, sauce or jam to your taste.

And on the pages of “Culinary Eden” you can always find even more useful tips, interesting ideas and proven recipes that will definitely tell you how to cook lean dumplings.

Dear cooks and guests! I offer you a recipe for dumplings with potatoes and pickled honey mushrooms. I hope you enjoy this combination of ingredients. The dough does not contain eggs and dumplings can be considered lean food. For young housewives, I will show how to make dumplings with an openwork and strong edge. Prehistory. I started getting interested in cooking while still studying at elementary school. One day I went to my neighbors and saw Aunt Tasya making dumplings, ran home and started cooking... I ended up with something between a sole and rubber. Two years later, while visiting a Ukrainian friend, I was offered dumplings. I politely agreed, remembering that it was not tasty. Having taken the first bite, I was delighted! And Aunt Lida, seeing my facial expression, said: “Bachish, yaki have mene varenyychki?!” Indeed, the dumpling dough was amazingly tender and tasty. Of course, she asked me to teach how to make such a delicious dish. And Aunt Lida patiently showed and told me everything. I haven't spoiled any more dumplings. Since then I have not been shy about asking for the recipe and learning! Today I will share my experience.