Lenten dumpling dough recipe. Lenten dumplings

Dumplings are a tasty and satisfying dish that everyone loves.

They can be prepared with a wide variety of fillings, so they never get boring.

Lenten dumplings - basic principles of preparation

The dough for dumplings is made using water, milk or kefir, and of course, eggs are added to it. This means this dish cannot be consumed during Lent.

Lenten dumplings differ from regular dumplings only in that the dough is kneaded without adding eggs.

There are a lot of filling options for Lenten dumplings. This could be mashed potatoes with fried onions, fried or sauerkraut, mushrooms, spinach, beans, etc.

This dish can also be prepared with a sweet filling of berries ground with sugar.

Lenten dumplings are made in the same way as regular ones. They are then boiled or steamed. Dumplings with vegetables are seasoned with fried onions, and sweet ones can be topped with berry syrup.

Recipe 1. Lenten dumplings with lentils and mushrooms

Ingredients

Dough

300 g flour;

teaspoon olive oil;

water – ¾ cup;

a pinch of salt.

Filling

green lentils – 100 g;

vegetable oil - tbsp. spoon;

salt, parsley, ground pepper;

champignons – 200 g;

bulb.

Cooking method

1. Sift flour into a bowl and add salt. Mix water with oil. Pour in the flour little by little and knead into an elastic dough. It should not stick to your palms. Wrap it in cling film and place it in the refrigerator for half an hour.

2. Sort the lentils, rinse, cook according to the instructions on the package and cool. Peel the onion, rinse, finely chop with a knife and fry in hot oil until transparent. Rinse the champignons and cut into slices. Place in a frying pan with onions and fry until all the water has evaporated. The mushrooms should be covered with a golden brown crust. Place the fried mushrooms and onions into the lentils and stir. Season with salt and finely chopped parsley.

3. Divide the dough into several parts. Roll each into a thin circle. Cut out circles with a mold or glass. Place the filling in the center of each and seal the edges tightly.

4. Boil water in a wide saucepan. Add the dumplings, stir and cook until they float. Remove them with a slotted spoon, sprinkle with herbs and pepper.

Recipe 2. Lenten dumplings with steamed vegetables, herbs and mushrooms

Ingredients

half a kilogram of flour;

vegetable oil;

300 ml water;

50 g starch;

teaspoon salt;

50 g tomato paste;

six potato tubers;

ground black pepper;

three onions;

200 g champignons;

50 ml soy sauce;

half a kilogram of cabbage.

Cooking method

1. Peel the potatoes, rinse and boil until tender. Pour the broth into a separate bowl, add salt and puree.

2. Chop the cabbage into thin, short strips and fry in hot oil over high heat for about 15 minutes. Then add salt, cover and simmer over low heat for another quarter of an hour. Lightly dilute the tomato paste with water, pour into the cabbage, stir and simmer for another five minutes.

3. Peel and cut the champignons into small cubes. Place them in hot oil and fry over high heat until an appetizing crust. Pour soy sauce into the mushrooms and simmer over low heat for about five minutes.

4. Fry the onion separately, salt it and season with black pepper.

5. Tear off the sprigs from the dill and chop it with a knife.

6. Add mushrooms, dill and onions to mashed potatoes. Dilute it with potato broth and mix well.

7. Sift flour into a bowl, add salt, add starch, gradually add water and knead into a soft, elastic dough that should not stick to your hands. Cut a piece of dough, roll it out on the table, sprinkle it with flour. Cut out circles using a glass. Place the filling in the center of each and seal the edges tightly.

8. Pour water into the steamer. Place dumplings on wire racks and place them in a steamer with boiling water. Steam for about 40 minutes.

Recipe 3. Lenten dumplings with potatoes

Ingredients

Dough

two glasses of flour;

a pinch of salt;

a glass of boiling water.

Filling

350 g potatoes;

50 ml vegetable oil;

bulb.

Refueling

75 ml vegetable oil;

20 g chopped dill and parsley;

ground pepper;

bulb.

Cooking method

1. Peel and wash the potatoes and boil them. Drain the water into a separate container (we will need it later). Make mashed potatoes, pouring in the broth, not too liquid consistency.

2. Peel the onion, rinse and finely chop. Sauté the onion in hot oil until golden brown. Add it to the puree and stir.

3. Sift the flour into a bowl, make a depression in the middle and pour a glass of boiling water into it. Start kneading with a wooden spoon and then knead with your hands until it stops sticking to your palms.

4. Cut a piece of dough, roll it into a sausage and cut it into small pillows. Dip each in flour and roll into a thin circle. Place the filling in the center and seal the edges tightly.

5. Pour water into a wide saucepan, boil, lightly salt and place dumplings in small portions. Stir and cook for five minutes after they come to the surface. Remove the dumplings using a slotted spoon, place in a deep plate and season with onions fried in vegetable oil.

Recipe 4. Lenten dumplings with cabbage

Ingredients

Dough

800 g flour;

water - how much dough will take.

Filling

head of cabbage;

sunflower oil;

large onion;

spices and salt;

20 g tomato paste;

40 g sugar.

Cooking method

1. Sift the flour into a bowl, add salt, and gradually pour in water, knead the elastic dough. Cover it with a towel and let it rest for a while.

2. Chop the cabbage into thin, short strips. Heat the oil in a cauldron and sauté the chopped onion in it until golden brown. Place the cabbage on it, pour in just a little water and simmer. At the end, add tomato paste, season with spices, sugar and salt, and simmer for about five minutes. Place the filling in a bowl and cool.

3. Roll out the dough into a thin circle and cut into circles. Place the stewed cabbage filling in the center and seal the edges tightly. Place the dumplings on a board sprinkled with flour.

4. Boil water in a wide bowl, add salt and add dumplings. Stir and cook for five minutes from the moment they float to the surface. Catch them with a slotted spoon, place them on a plate and pour over any lean sauce.

Recipe 5. Lenten dumplings with cherries

Ingredients

Dough

flour – 600 g;

10 g sugar;

a glass of boiling water;

a pinch of salt.

Filling

half a kilogram of cherries;

100 g sugar.

80 g sugar;

olive oil – 100 ml.

Cooking method

1. Sift the flour into a bowl. Dissolve sugar and salt in a glass of boiling water. Make a well in the flour and pour in water. Mix with a wooden spoon and then continue kneading with your hands until the dough becomes elastic. Cover with a towel and leave it for a quarter of an hour.

2. Wash the cherries, dry them and remove the pits. Drain the resulting juice and cover the berries with sugar.

3. Sprinkle the table with flour, cut off a piece of dough and roll it into a thin circle. Cut it into squares. Place three berries on each, fasten the two opposite ends and seal the edges tightly to form a triangle.

4. Boil water, add salt and boil the dumplings for five minutes. Remove them to a bowl with a slotted spoon, pour in vegetable oil and sprinkle with sugar.

Recipe 6. Lenten dumplings with peas

Ingredients

flour - three glasses;

two cloves of garlic;

a pinch of soda;

peas – 300 g;

vegetable oil;

onions - three pcs.

Cooking method

1. Sort out the peas, rinse under the tap and soak for an hour. Drain the water and cook for the same amount of time. Place the boiled peas in a blender bowl and grind them into a homogeneous mass.

2. Peel the onion. Grate one onion and finely chop the rest. Fry the chopped onion in heated sunflower oil. Place the grated and fried onion into the pea puree and stir.

3. Sift the flour into a bowl, add salt, and gradually adding water, knead the elastic dough. Roll it out into a thin layer and cut out circles with a mold. Place pea puree in the middle of each and seal the edges tightly.

4. Boil water, add salt and boil the dumplings in small portions. We take them out with a slotted spoon, put them on a plate and pour in vegetable oil.

Recipe 7. Lenten dumplings with spinach

Ingredients

Dough

flour – 300 g;

salt - teaspoon;

water – 180 ml;

vegetable oil – 50 ml.

Filling

spinach, green onions, dill and parsley – 400 g;

ground pepper and salt;

vegetable oil – 20 ml.

Cooking method

1. Sift flour into a wide container and add salt. Mix water with oil, and gradually pour this mixture into flour, knead an elastic dough. The dough will still be sticky, but there is no need to knead it any further. Just cover with a plate and leave for an hour.

2. Rinse all the greens, dry and chop finely. Pour a spoonful of oil into the pan and add all the greens. Simmer over low heat until all the liquid has evaporated. Place the finished filling in a bowl, add salt and cool.

3. Knead the dough for another two minutes, now it no longer sticks to your hands. Sprinkle the table with flour and roll out the dough on it into a thin circle. Cut out circles with a glass and seal the edges tightly.

4. Boil water in a saucepan, add salt and place dumplings in it. Cook for about five minutes from the moment it floats to the surface. Serve them with lean mayonnaise.

Recipe 8. Lenten dumplings with beans

Ingredients

Filling

white beans – 400 g;

vegetable oil;

salt - two teaspoons.

Dough

flour - three glasses;

vegetable oil – 50 ml;

water - glass;

salt - 5 g.

Roasting

vegetable oil;

large onion.

Cooking method

1. Pour flour and salt into a wide bowl. Mix water with oil. Gradually adding this mixture to the flour, knead the stiff dough. Wrap it in cling film and put it in the refrigerator.

2. Rinse the beans, add two liters of water and boil. We drain this water, pour in the same amount of water again, and cook from the moment it boils for half an hour over low heat. Place the beans in a sieve, transfer to a bowl and puree with a blender. Pour a little oil into the puree, stir and cool.

3. Roll out the dough. Use a glass to cut out circles. Place bean puree in the center of each and seal the edges tightly.

4. Boil water in a saucepan, add salt and lay out the cooked dumplings. Stir and cook for five minutes, from the moment they float to the surface. Remove the dumplings with a slotted spoon onto a wide dish and pour over the fried onions.

Knead the dough for lean dumplings only with premium flour.
By adding starch to the dough, you can roll it out very thinly without tearing it.
Homemade Lenten dumplings can be frozen for future use. To do this, place them on a floured board and put them in the freezer for half an hour. Then transfer the frozen dumplings into a bag and store in the freezer.
The filling must be completely cooled, otherwise your dumplings will fall apart during cooking.
Dumplings must be boiled in plenty of water. Add in small portions so that they are not crowded in the pan.
If you cook dumplings with berries, then the juice of these berries can be used to prepare a sauce, which is subsequently used to season the finished dumplings.

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Dumplings are one of the boiled dough dishes with various fillings. They are usually prepared with meat filling, but meatless dumplings are stuffed with fish, vegetables or spice mixtures.

Many nations have their own dumplings. The Chinese have jiaozi, the Europeans have kreplach, the Italians have tortellini and ravioli, the Caucasians have khinkali, manti, pasties, poses, the Uzbeks have samsa and chuchvara. Even though they have different names, sizes, shapes and fillings, they are all related.

What these dishes have in common is the way the filling is wrapped. The most important thing about dumplings is the rather thin dough shell. There is a historical explanation for this. The popularity of dumplings was quite high in those places where it was much easier to get meat than eggs and flour.

And in our time, dumplings are considered the “pearl” of home cooking. Therefore, every housewife simply must be able to cook them for her family and guests.

So, lean dumplings turn out to be quite tasty, for example, with To do this, boil 1 glass of dried mushrooms or 300 grams of champignons. Pass them through a meat grinder once. Fry with salt and pepper along with one large finely chopped onion until golden brown over low heat. Cool.

Knead the dough from three glasses of flour and water, adding a little salt. Let it sit for about 20 minutes, covered with a bowl. Make lean dumplings with minced mushrooms in the way you like best.

Place the peeled onion and bay leaf into a pan of water. Boil and wait until the onion floats. Then cook the dumplings in this water for about 7 minutes after they “float”.

Place the finished dumplings on a large deep dish and season with vinegar, vegetable oil and mustard. Sprinkle pepper and chopped herbs on top.

In the same way, you can prepare sauerkraut, which should first be stewed with bay leaf, parsley or dill and pepper. During Lent, this is an excellent hearty and healthy dish.

If you love seafood and fish, then you will probably like fish dumplings, the recipe for which is quite easy. The dough is prepared in the same way as in the previous recipe. And as a filling, take 1 kilogram of fish, the fillet of which (without bones and skin) is passed through a meat grinder. Add lightly fried one large onion and egg. Pepper and salt.

Mix the mixture thoroughly and form dumplings.

Also for dumplings, as an option, you can prepare a special one. During the brewing process, the starch in the flour turns into a paste, and this radically changes the structure, properties, and quality of the dough. Since paste holds much more water than flour, the dough turns out soft, molds and rolls out very well.

To prepare lean dumplings from choux pastry, you will need 2 cups of flour with a small heap, vegetable oil (2 tablespoons), half a teaspoon of salt and a glass of boiling water.

Sift the flour and mix it with salt. Make a hole in the very center and add oil and boiling water there. After you stir it, you should get floury, peculiar lumps of different sizes.

When the dough has cooled slightly, stir it thoroughly until it has a uniformly smooth consistency. First, knead in a bowl, and then, when all the lumps come together, put the mixture on the table and continue kneading the dough in the same way until it becomes homogeneous and fairly smooth.

To prevent the dough from sticking to the table, sprinkle it with flour first.

Place the finished dough back into the bowl and cover with either a lid or plate to rest for about 20 minutes.

After that, prepare dumplings with the filling you like best.

Making delicious Lenten dumplings is not difficult at all. You can use vegetables or mushrooms as a filling. I suggest having lunch with Lenten dumplings with mushrooms and potatoes. Homemade dumplings with potato and mushroom mince are very tasty, tender and nutritious.

For filling, products are taken from the list.

Our recipe involves the use of lean ingredients, so you will have to knead the dough without eggs. However, we will only benefit. very elastic and pliable to work with.

Pre-sifted flour is poured into a deep bowl. Approximately 100 g of the main portion should be left for kneading and dusting.

First add half a glass of boiling water to the flour, and then the rest of the warm water. Don't forget to add salt.

Elastic dough is kneaded.

The dough is “hidden” in a bag, and then in the freezer for 15 minutes, or in the refrigerator for 1 hour.

It turns out incredibly elastic and tender.

Potatoes must be boiled in salted water and mashed into a puree.

You need to cook it with mushrooms, and for variety, with carrots and onions. we have on our website. I will use the option prepared for the winter. Add the puree with minced mushrooms. Add salt to taste and stir.

The chilled lean dough is divided into several parts.

The pieces are rolled into flagella.

The flagella are cut into balls and rolled out into circles. Flour goes to the “dust”.

Potato and mushroom minced meat is placed in the middle of each circle.

The circles are molded into crescents. The edges of the crescents meet in the shape of classic dumplings.

Dumplings are boiled in salted water until they float. Caught with a slotted spoon on a plate.

Lenten dumplings with mushrooms and potatoes are ready! Our miniature beauties are served for lunch at the dietary table.

Hello dear readers. My family really loves dumplings with potatoes, my eldest son even helps prepare them. It's no secret that dumplings with potatoes bought in a store or supermarket in most cases are either not tasty or contain many different chemical additives. Therefore, I always prepare this dish myself, especially since my children eat it.

Today's recipe is dedicated to all lovers of this culinary masterpiece, which looks appetizing and tasty both on an everyday and holiday table.

The process of preparing this dish is quite simple, but it requires a certain skill and patience, and if you follow the recipe presented below with step-by-step photographs and comments, success will not be long in coming.

The base for dumplings is unleavened dough made with water and sunflower oil, so they can easily diversify both Lenten and vegetarian menus. And the filling of tender mashed potatoes, complemented with onions sautéed until golden brown, goes well with the flour base.

So, let's move on directly to the process of preparing lean dumplings with potatoes...

Nutritional value of the dish per 100 grams.

BJU: 4 /3 /31.

Kcal: 158.

GI: high.

AI: high.

Cooking time: 45 min.

Number of servings: 50 pcs (1900 g) .

Ingredients of the dish.

Unleavened dough on water.

Wheat flour - 640 g (4 tbsp) + 3-4 tbsp for dusting.
Water - 300 ml (1 tbsp + 2-3 tbsp).
Vegetable oil (sunflower) - 25 ml (2-3 tbsp).
Salt - 8 g (1 tsp).

Filling.

Potatoes - 800 g.
Onions - 100 g.
Sunflower oil (for frying) - 20 ml (2 tbsp).
Salt - 4 g (1/2 tsp).
All-purpose spices - 4 g (1/2 tsp).

Recipe.

Let's prepare the ingredients. Sift the wheat flour. Peel the potatoes and onions.

First of all, let's prepare the dough, since it must lie in the refrigerator so that the gluten is evenly distributed throughout its entire mass.

Pour wheat flour (4 tbsp) into a deep container.

Pour warm water (1 tbsp + 2 tbsp) over the flour.

Add salt (1 tsp) and sunflower oil (2-3 tsp) to the bowl.

Knead the dough. It should be smooth and not stick to your hands, add more flour if necessary.

We put it in the refrigerator for half an hour.

In the meantime, prepare the filling. Place the potatoes (800 g) in a saucepan, pour boiling water over them, covering them completely with water, cook for 15-20 minutes until soft (check doneness with a fork; if it goes into the vegetable easily, you can turn off the stove).

If you pour cold water over the tubers, the cooking time will increase, and the concentration of nutrients in the boiled potatoes will become less.

Cut the onion into small cubes.

We set the frying pan to heat up, pour the sunflower oil into it, after it has warmed up, add the onions. Fry the vegetable, stirring occasionally, for about 5-7 minutes over medium heat. Remove the finished onion from the stove and cool.

Drain almost all the water from the boiled potatoes (leave about 1 tbsp of the broth in the saucepan).

Add salt (1/2 tsp) and spices (1/2 tsp) to the vegetable. Mash the potatoes with a potato masher.

Place the fried onion in a saucepan, stir and cool. The filling is ready.

So, let's begin the process of making lean dumplings with potatoes. There are two ways to do this. They both start the same way. In order for the dough to become more pliable and elastic, it must be kneaded again on the table with the addition of a small amount of flour (2-3 tbsp).

First: On a table dusted with flour, roll out all the dough into a layer about 3 mm thick, then use the neck of a jar, mug or glass to squeeze out round pieces (about 7 cm in diameter).

Second: We form sausages from the dough about 2-3 cm thick. Cut them into pieces (about 2 cm each). Dip all the pieces in flour and roll out into circles 3 mm thick and 7 cm in diameter.

Place potato filling in the middle of each flatbread.

We pinch the edges of the dumpling tightly, forming a semicircle so that its contents do not fall out during cooking.

You can leave it like this or give the edging the shape of a pigtail.

Place lean dumplings with potatoes in salted boiling water. Stir immediately to avoid sticking to the bottom of the pan.

We cook enough for one meal, and put the rest in the freezer.

After the liquid boils, continue the process for another 3-5 minutes. Remove the finished dumplings from the pan using a slotted spoon.

Place them on a plate, sprinkle with fried onions or herbs, add your favorite sauce and serve.

I hope that you liked my recipe, and you will certainly share your impressions with me in the comments.

Bon appetit!

Many people mistakenly perceive Lent as a period of strict restrictions, including in their favorite foods. But there is no need to give up your favorite dishes, such as dumplings: just exclude the non-lenten ones and add lean ingredients.

We offer you recipes for Lenten dumplings that will help diversify your menu during Lent.

Lenten dough for dumplings

Regular dough

You will need:

2 cups flour,
1 melts of cold water,
0.5 tsp. salt.

In a large bowl, sift the flour, add salt and stir in the bowl. Make a well in the center and, gradually adding salted water, knead the dough until smooth.

Add salted water little by little to the flour

Cover the dough with a towel or napkin and leave for 30 minutes.

Choux pastry

Ingredients:

2 cups flour,
1 glass of boiling water,
2 tbsp. l. vegetable oil,
0.5 tsp. salt.

Mix the sifted flour and salt, make a well in the center, pour vegetable oil into it, and gradually, stirring with a spoon, add boiling water. Let the resulting mass cool slightly, and then knead the dough until smooth. Cover it with a towel and let it stand for 20-30 minutes.

Starch dough

You will need:

1 cup flour,
half a cup of starch,
half a glass of cold water,
1 tbsp. l. vegetable oil,
a pinch of salt.

Mix flour, starch and salt in a large bowl. Make a well in the center and pour oil into it, then gradually water. Knead the dough well, wrap in cling film and refrigerate for 30 minutes. Divide the dough into portions. Roll out a sheet 3-5 mm thick from each.

Roll out the dough to a thickness of 3-5 mm

Using a mold, squeeze circles with a diameter of 5-7 cm out of it. Place 1 teaspoon of filling in the center of the circle, seal the edges and place in a wide saucepan with salted boiling water. Stir gently, and when the dumplings float to the top, remove.

Lenten fillings for dumplings

Bean and mushroom filling

You will need:

1 cup beans
300 grams of fresh champignons,
1 onion,
vegetable oil,
salt, pepper to taste.

Soak the beans the night before. Boil until tender and puree in a blender. Finely chop the onion and fry in oil until golden brown, add finely chopped mushrooms and simmer over low heat. Grind thoroughly with bean puree, salt and pepper.

Potato and cumin filling

Dumplings with potatoes or spinach go well with lecho made from peppers and tomatoes.

You will need:

600 grams of potatoes,
a third of an onion
a pinch of cumin,
sunflower oil,
salt.

Boil the potatoes and make mashed potatoes. Cut the onion into cubes and sauté in vegetable oil, add cumin. Mix and mash into mashed potatoes.

Spinach and tofu filling

You will need:

400 grams frozen spinach,
250 grams of tofu cheese,
1 medium onion,
vegetable oil,
a bunch of fresh dill,
pepper and salt to taste.

Finely chop the onion and fry in oil until golden brown, add half-thawed and chopped spinach.

Fry the onion in oil until golden brown

Simmer for 10-15 minutes over low heat. Let cool. Mash the tofu cheese, add finely chopped dill and spinach with onions. Stir, add salt and pepper.

Carrot and raisin filling

You will need:

3 carrots,
100 grams of large raisins,
3 tablespoons vegetable oil,
a bunch of fresh dill,
pepper and salt to taste.

Grate the carrots on a medium grater and simmer in oil until tender. Wash the raisins, pour over boiling water, cut into very small strips, mix with carrots. Add nutmeg and salt to taste.

Salmon and pineapple filling

For this filling you will need the following ingredients:

You will need:

400 grams of salmon fillet,
1 fresh pineapple (or 200 grams canned),
freshly ground white pepper,
a pinch of dried basil,
2 tablespoons olive or sunflower oil,
salt.

Remove the bones from the salmon fillet and chop very finely. Peel fresh pineapple and finely chop the pulp (approximately 200 grams). Mix with minced fish, add salt, pepper, basil and oil. Mix thoroughly.

Apple and zest filling

You will need:

600 grams of apples,
1 teaspoon lemon juice,
zest of half a lemon,
1 packet of vanilla sugar,
1 teaspoon cinnamon,
1 tablespoon sugar,
2 tablespoons honey,
1 tablespoon of vegetable oil.

Peel and core the apples and grate them on a coarse grater. Mix honey with lemon juice, zest, cinnamon and vanilla sugar.

Peel and core apples

Heat the oil in a saucepan, add the apples and pour in the honey sauce. Stirring constantly, simmer over low heat for 3-5 minutes. Let cool.

Cherry and cinnamon filling

You will need:

400 grams of frozen pitted cherries,
1 tablespoon starch,
2 tablespoons sugar,
1 packet of vanilla sugar,
1 teaspoon cinnamon.

Sprinkle the cherries with sugar, vanilla sugar, and cinnamon, place over low heat and bring the mixture to a boil. Pour in the starch diluted in water, stir, boil again and cool.

Prepare fried vegetables for dumplings. It is based on vegetable oil, chopped onions and garlic. If desired, add grated carrots, celery, tomatoes, and fresh herbs.

If you don't have time to fuss with dough, make lazy Lenten dumplings. They will save time and diversify the menu. Take the ingredients for the lean dough, mix them with any filling, form into balls and boil.