Lenten dumplings with potatoes recipe. Lenten dumplings with potatoes

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 ones 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 crispy. 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 over them with 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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From this amount of ingredients you can make about 50 fairly large lean dumplings with potatoes and mushrooms.

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

If desired, instead of dried wild mushrooms, you can use 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 (the mushroom broth that remains can be used to make soups). Add them to the onions. Also add garlic cloves passed through a press or chopped with a knife into the pan (fresh garlic can be replaced with dried garlic or not used at all). Lightly season the contents of the pan with salt, pepper and dried dill.

Fry everything together over medium/high heat, stirring constantly, for 3-4 minutes until the mushrooms are lightly browned.

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 Lenten menu is monotonous, boring and of course meager. Diversifying it is quite labor-intensive and a little complicated. How to choose foods that you can eat and that will at the same time become the basis of a hearty, unusual dish? I propose to “dilute” your boring Lenten dishes with real dumplings, only unusual ones, but Lenten ones.

How to prepare Lenten dumplings, what fillings to use during fasting and how not to break the fast, read on.

Recipes for Lenten dumplings

Almost everyone loves dumplings along with dumplings. Even modest ladies on a diet would sometimes happily taste a plate of delicious dumplings with cherries or cottage cheese. Most men prefer dumplings with cheese, potatoes and fried onions. There are also lovers of dumplings with cabbage, mushrooms, pumpkin and even fish. However, not all of these types of dumplings can be classified as lean.

Even the dough for dumplings is prepared according to the Russian tradition with eggs and butter, and in the Ukrainian tradition it is kneaded with yogurt or whey. And yet, I tell you, there will be dumplings on the Lenten table! You just need to show a little imagination, remove forbidden foods from the main familiar recipe and prepare real Lenten dumplings.

The tradition of preparing Lenten dumplings has its roots deep in the history of Russia. Even my grandmother knew and remembered perfectly how to make the dough for Lenten dumplings tender, soft and fluffy. But it is precisely this that distinguishes real Russian dumplings from Ukrainian ones. In Russian dumplings for porous airy dough, add a little slaked soda in vinegar. That's the whole secret!

Knead the dough, roll it out, lay out the filling, and make half-moon dumplings with a pigtail edge.

By the way, there are a lot of fillings for Lenten dumplings; you can make dumplings every day and never repeat them. Of course, only vegetable, cereal, berry, and mushroom fillings are suitable for Lenten dumplings. Cottage cheese, cheese, cracklings will not work.

How to cook Lenten dumplings?

You need to start making dumplings by preparing the dough.

Dough for Lenten dumplings I cook like this.

1. About 1 tbsp. warm, almost hot water, dissolve 0.5 tsp. sugar and a pinch of salt.
2. I pour water into a bowl or saucepan, pour in a little vegetable oil, then add flour by the handful. I can’t say how much flour is needed, it always goes away differently. I just place a bowl of sifted flour next to it and take a handful until I get the desired dough consistency.
3. While the dough is still liquid, I pour 0.5 tsp into it. slaked soda in 1 tsp. vinegar, regular, 6%.
4. Next, you need to act a little faster, add the required amount of flour and knead the dough.
5. I prefer to work with soft, slightly sticky dough. This makes it more convenient for me and the dumplings come out more tender.
6. Then I leave the dough in a bowl, sprinkle with flour and cover with a napkin. The dough should rest for about 20 minutes, but no more.

Sometimes, you can prepare choux pastry for dumplings. I won’t say that it is better than the first option, but it has the right to exist.

Choux pastry for dumplings

1. Sift 2.5 tbsp into a deep bowl. flour. You need to make a depression in the center of the slide. Add a pinch of salt and 2 tbsp. l. vegetable oil. In a thin stream, pour 1 tbsp directly into this “crater” of flour. boiling water At the same time, stir with a spoon or spatula. I grind the flour with water so that the dough comes out as good as possible and all the flour is cooked evenly. The result is large lumps of brewed flour. Then I transfer the dough to a board sprinkled with flour and knead thoroughly with my hands until the lumps become soft dough. I roll the well-kneaded dough into a ball, cover with a hot bowl and a towel.
2. This test needs to stand for almost an hour, then use it for its intended purpose.

Well, now about the fillings.

The simplest filling for Lenten dumplings is cherry.

So what if it’s snowing outside? Supermarkets always have any berries in the frozen section. Frozen cherries work great.

Frozen cherry filling

1. Defrost the cherries and cover with sugar. I have 1.5 tbsp. cherries takes about 1 tbsp. Sahara. It's not sweet, believe me.
2. So, put the cherries in a bowl, cover them with sugar and leave them alone for 15 minutes. Then drain the juice released from the cherries. It can be useful for jelly, compote, or simply added to porridge.
3. The cherries are without juice, which means they are ready to stuff Lenten dumplings.
4. It is better to arrange cherries in 2-3 pieces. for each circle of dough.

Advice: you need to cook dumplings with cherries in salted water! Serve with jam or sprinkled with powdered sugar.

Another type of filling familiar to many.

Potato and onion filling

It couldn’t be tastier and simpler, but how satisfying!

1. Boil the peeled potatoes, mash them with the remaining broth or add warm water.
2. Separately, fry the onion cubes in vegetable oil. I recommend frying it until brown.
3. Mix mashed potatoes with onions, salt and pepper. If desired, you can add dill.
4. Make dumplings as usual.

I have a recipe for a rather unusual filling, made from cabbage and mushrooms.

Stuffed cabbage with pickled mushrooms

Of course, both fresh and dry mushrooms are suitable. At your discretion.

1. It is better to grate the cabbage on a medium grater or use a special shredder.
2. Pour a little oil into a cast iron frying pan, add cabbage and simmer until done. If you need to add water. Chop the pickled mushrooms finely and add to the cabbage.
3. Separately, fry the onions. Mix all ingredients, add salt to taste. Cool the finished filling and make dumplings with it. I recommend serving these dumplings with vegetable oil and sprinkled with herbs.

Rare recipes for fillings for Lenten dumplings

• buckwheat with fried onions and mushrooms
• buckwheat with pickles
• mashed potatoes with pickled cucumbers
• stewed carrots in vegetable oil
• steamed pumpkin with sugar
• eggplants with tomatoes fried in vegetable oil
• red sweet bell pepper baked in the oven
• zucchini grated on a fine grater and blanched in salted boiling water

Experiment, fasting is not a reason to starve. You can go through it with the taste of Lenten dumplings!

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 readiness with a fork; if it easily enters the vegetable, 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 sunflower oil into it, after it has warmed up, add 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!

Step-by-step recipes for lean dumplings with cabbage and potatoes, cherries, mushrooms

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

5 gr.

Carbohydrates

148 kcal.

Option 1: Classic Lenten dumplings with cabbage

Dumplings are a cheap, familiar dish and quite suitable for a Lenten table. Moreover, it can be cooked with a variety of vegetables. One of my favorite fillings is cabbage. Here is the classic recipe for this dish with vegetables fried in oil. Do not forget that only lean fats are used in such dishes.

Ingredients

• 0.37 kg flour;
• 50 ml sunflower oil;
• 0.5 kg of fresh cabbage;
• 210 ml water;
• 0.18 kg of onion;
• salt;
• 20 ml olive oil for serving;
• 0.12 kg carrots.

Step-by-step recipe for classic dumplings

There is quite a lot of onion in the filling, as it gives a very pleasant and rich taste. Peel the vegetable, cut it, pour it into a cauldron with oil or into a frying pan. Peel the carrots and grate. Add it to the onions that have begun to brown and immediately start with the cabbage. It is usually crushed into small strips. Add next. Fry all the vegetables over low heat until soft. Salt the dumpling filling.

Prepare the dough. Pour a spoonful of oil into the water and add half a teaspoon of salt. Dissolve and add flour. Knead. Place the dough for lean dumplings in a bag. Let it rest while the filling cools.

You can make dumplings in different ways. For example, roll out the whole dough into a flat cake, cut out circles with glasses, put the filling in each and pinch. Or roll out the whole dough into a rope, cut it into small pieces, and roll out small flat cakes. Next, fill them with cabbage and pinch the edges. Choose a convenient method. Place the dumplings on the board.

Boil a couple of liters of water, don’t forget to add salt. Throw in dumplings with cabbage. Stir immediately, nothing should stick. Cook for 2-3 minutes after surfacing. Use a slotted spoon to catch it in a bowl and sprinkle with olive oil.

If you have problems making dumplings, you can use a special lattice mold, like for dumplings. It will make the process of preparing a lean dish much easier and faster.

Option 2: Quick recipe for lazy Lenten dumplings with potatoes

This recipe can help out if you have mashed potatoes or a couple of boiled tubers at home. In this case, preparing the dumplings will take at most a quarter of an hour. A great option for a quick lunch or dinner. And if there are dumplings left, you can fry them and use them for breakfast.

Ingredients

• 350 g mashed potatoes;
• 90 g flour;
• dill, spices;
• bulb;
• 30 ml oil (lean).

How to quickly prepare Lenten dumplings

Add flour, dill and a little salt to the mashed potatoes. Mix the dough. Roll out a long sausage and cut it into small pieces slightly smaller than classic dumplings.

Place the pieces into boiling water and cook for 3-4 minutes after they surface. Remove with a slotted spoon.

Fry the chopped onion in vegetable oil. Add to the dumplings, stir and you're done!

You can cook such dumplings not in water, but steam them by placing pieces of potato dough on a greased tray.

Option 3: Simple Lenten dumplings with potatoes

This recipe is not only the simplest, but also very cheap. For lean dumplings with potatoes you will need a minimum set of products. The dish turns out to be a lot, it is satisfying, you can diversify the taste with spices and herbs.

Ingredients

• 700 g potatoes;
• 500 g flour;
• 100 g onion;
• 0.23 l of water;
• 40 ml oil.

How to cook

We make a simple dough from water with flour and salt. At the end, add a little oil, literally one spoon. Mash it thoroughly, put it in a bag, and leave for an hour.

Peel the potatoes and cook the puree. Drain almost all the liquid and grind. Fry the onion in oil and add to the puree. Add spices to taste and taste. The filling must be cooled completely.

We make classic dumplings with lean potato mince. Place in salted boiling water and cook for a couple of minutes. Remove and sprinkle with vegetable oil.

All types of dumplings tolerate freezing well. You can prepare them for future use. To do this, lay it out in one layer on a board or dish, put it in the freezer for a couple of hours, then pour it into a bag and put it in the freezer.

Option 4: Lenten dumplings with potatoes and mushrooms

You can use oyster mushrooms or champignons in this recipe. Additionally, onions and various spices are added to lean dumplings with mushrooms. The dough is prepared in the most ordinary way using water and flour.

Ingredients

• 0.48 kg flour;
• 0.3 kg oyster mushrooms;
• 0.5 tsp. salt in the dough;
• 0.5 kg potatoes;
• 0.1 kg of onion;
• 50 ml vegetable oil;
• 0.22 liters of water.

Step by step recipe

Finely chop the oyster mushrooms or used mushrooms. In a saucepan, cook peeled and mashed potatoes, cut into pieces. Pour the remaining oil into another frying pan and add the onion cut into miniature cubes. Let it fry.

While the filling ingredients are being prepared, you need to knead the dough, as it will need half an hour to rest. Mix water with salt, add flour. We remove the lump to lie down, preferably in a bag, but you can also transfer it to a container.

Make mashed potatoes, add salt, mix with oyster mushrooms and add a third of the onion from the second frying pan. The rest will be used to season Lenten dumplings. Stir the filling, spices and herbs to your taste.

We make dumplings with cooked lean minced meat. Throw in and cook in a saucepan, just let it simmer for two minutes. Then take it out and season with onions fried in oil.

You can use not only fried onions for dressing, but also a mixture of sautéed vegetables, for example, add carrots, bell peppers, and roots.

Option 5: Lenten dumplings with cherries

Dumplings with cherries make a wonderful breakfast, lunch, and even dessert during Lent. Moreover, now berries are available all year round. You can use frozen cherries or canned berries. Choux pastry will be used, as it is stronger and better suited for fresh and juicy fillings.

Ingredients

• 3 tbsp. flour;
• 1 tbsp. water;
• 400 g cherries;
• 25 ml oil;
• sugar.

How to cook

Add 5 grams of salt and prescription oil to the water and bring to a boil. Add one half glass of flour, stir and cool slightly. Add the remaining flour, knead the lean dough and put it in the refrigerator for an hour.

There is time to remove the seeds from the berries. It is better to place them in a sieve or colander to allow excess juice to drain. We do not immediately add sugar to the filling.

Take out the rested dough, divide it into pieces, and roll it out. We put cherries in each dumpling. The number of berries depends on their size. Sprinkle granulated sugar on top. A third of a teaspoon is enough for one dumpling, but here, too, it all depends on personal taste.

Place the dumplings in boiling water and cook for a minute after they surface. Place on a flat plate in one layer and immediately sprinkle with granulated sugar. Serve cold or warm.

Aromatic spices will help improve the taste of sweet dumplings. The dish can be sprinkled with cinnamon, chopped zest, honey or caramel.

Option 6: Lenten dumplings with mushrooms and onions

A version of very tasty dumplings with mushrooms and onions. By default, mushrooms are used. If you use other mushrooms for the filling, they may require pre-cooking; this must be taken into account.

Ingredients

• 400 g champignons;
• 600 g flour;
• 10 g garlic;
• 80 ml oil;
• 250 ml water;
• 200 g onion;
• 30 g dill;
• spices.

How to cook

Let's make the dough. Salt the water, add 30 ml of vegetable oil, bring to a boil. Remove from heat and add one glass of flour. Stir thoroughly for a couple of minutes to allow the mixture to cool slightly. Add the remaining flour. Let the test rest for an hour.

Prepare the filling in a large frying pan or take a cauldron. Chop all the onions. Heat the oil well, add the vegetable and fry over high heat for a couple of minutes. Chop the washed champignons into small cubes and add them to the onion. Fry until all the water has evaporated; the mushrooms should be slightly browned. Add salt and pepper to the minced meat, turn off the stove. As soon as the filling has cooled, add dill and garlic.

We take out the dough, which has already rested and become softer, and make dumplings from it and the mushroom filling. Place in boiling water and cook for three minutes after surfacing. This dish can be served not only with butter or fried onions, but also with tomato sauce.

If this amount of onions confuses you, you can prepare the mushroom filling with chopped white or Chinese cabbage.

Option 7: Lenten dumplings with (sour) cabbage

A version of delicious Lenten dumplings with cabbage, but not with plain cabbage, but with a sour vegetable. There is no need to assume that it is already ready for use. The product requires frying and stewing, and for quite a long time. We prepare the dough according to any of the recipes above.

Ingredients

• 700 g dough for dumplings;
• 700 g cabbage;
• 2 onions;
• 5 tablespoons of oil;
• 1 spoon of pasta;
• 1 carrot.

How to cook

Lightly sauté the onions and carrots in vegetable oil and add the cabbage. If it is chopped into long strips, then it is better to chop it. Fry for about ten minutes and add the tomato. Stir in pasta, cover and simmer for about 20 minutes. If the filling starts to burn, add a couple of tablespoons of water, but no more. Let cool.

We make any dough, let it rest. Then we make dumplings with sour fried cabbage. They cook quickly, since the filling is already ready for use. Let it simmer for a couple of minutes. Serve with vegetable oil or fried onions.

Often, sauerkraut already contains carrots, so it can be omitted or replaced with bell peppers.

Option 8: Lenten dumplings with cherries and apples

A variation of dessert Lenten dumplings with cherries and apples. The filling requires preliminary preparation, but the result is really worth it. Instead of an apple or together with it, you can use a pear.

Ingredients

• 2 apples;
• 0.7 kg dough for dumplings;
• 200 g cherries;
• 120 g sugar;
• 5 g cinnamon;
• 20 ml refined oil.

How to cook

We make the dough according to any recipe from the options proposed above. While it is “resting”, peel and cut the apples into cubes. Pour into a frying pan with refined oil and fry for two minutes. Sprinkle with 100 grams of sugar and cook over medium heat until it melts. Let cool.

Remove the pits from the cherries, add the berries to the apple, stir, and sprinkle with cinnamon.

We take out the dough and make dumplings with aromatic filling. Cook in salted boiling water. Take it out, sprinkle with the rest of the sugar, you can mix it with cinnamon.

Berry dumplings are quite capricious to cook; they can fall apart from the juice and melted sugar. If such problems arise, then you can simply steam them.

Option 9: Lenten dumplings with raw potatoes

Lenten dumplings with raw potatoes require quite a long cooking time, so it is important to prepare a good dough. Since eggs cannot be used, we resort to brewing technology.

Ingredients

• 180 ml water;
• 60 ml vegetable oil;
• 6 potatoes;
• 3 tbsp. flour;
• salt, pepper;
• bulb;
• 0.5 bunch of dill.

How to cook

Boil water and one and a half tablespoons of butter, add salt, add four tablespoons of flour. Stir thoroughly and turn off the stove. Add more flour and knead into a stiff and elastic dough. Let it sit for an hour, it’s better to put it in the cold.

We grind the peeled potatoes with onions through a meat grinder, but use the largest grate. You can rub it. Squeeze out excess juice. Add chopped dill and spices, pour in vegetable oil and stir. As soon as we salt the minced meat, we immediately start modeling, otherwise there will be a lot of liquid.

We form dumplings of regular size, paying special attention to twisting the seams, they must be strong. Place in boiling water and cook for about ten minutes. Drizzle with vegetable oil and sprinkle with dill.

Fish is allowed in the Lenten diet. You can add a little minced meat from it to the filling, you will get a very interesting dish.