Lenten dumplings with potatoes and mushrooms. Lenten dumplings with potatoes Recipe for cooking lean dumplings with potatoes

We have known the taste of dumplings since childhood. There is hardly anyone who does not love this appetizing and satisfying dish. Today we will prepare lean dumplings with potatoes. There is nothing difficult about this, especially if you listen to the advice of experienced chefs and strictly follow the recipe.

To make the lean dough for dumplings with potatoes a success, as they say, take the following tips into account:

• If the dough is too tight, the dumplings may open during cooking and the filling may fall out. The ideal dough is soft and slightly sticky to your hands.
• The flour must be sifted, so it will be saturated with oxygen and will easily combine with the other components.
• To ensure the base reaches the desired elasticity, knead it for at least 10 minutes. For the same purpose, the finished dough should be left for half an hour.
• The classic base for dumplings is made from high-grade flour with eggs. You don’t have to add them if you use durum flour.
• The dough will be more elastic if you add a drop of refined vegetable oil to it.
• It is recommended to prepare the filling for dumplings immediately before mixing the base. “Yesterday’s” potatoes can spoil the taste of the dish.
• In order not to bother with sculpting blanks, use a dumpling maker.

On a note! You can quickly and without much hassle knead the base for dumplings in a bread maker.

This recipe can safely be classified as traditional. The dumplings turn out tender and incredibly tasty. And the aroma of the finished dish will quickly gather all your household members at the dinner table.

Compound:

• 0.7 kg of sifted flour;
• 1.5 tsp. table salt for dough;
• salt for filling to taste;
• 0.6 kg potatoes;
• sprigs of parsley and dill;
• 400 ml filtered water;
• freshly ground black pepper.

Advice! Boil potatoes without adding salt. It is recommended to pepper and salt it already prepared in the process of mashing potatoes.

Preparation:

On a note! If you get a lot of dumplings, do not cook the whole portion at once. Sprinkle the cutting board with sifted flour and place the workpiece on it in one layer so that they do not touch each other. Place the dumplings in the freezer.

Favorite dish with mushroom notes

Lenten dumplings with potatoes and mushrooms are tasty and filling. It is best to choose fresh champignons for their preparation.

Compound:

• 0.4 kg of sifted flour;
• 0.3 kg champignons;
• 0.3 kg of potatoes;
• 1 tbsp. warm filtered water;
• 1 tsp. salt for the dough and to taste for the filling;
• refined vegetable oil;

Preparation:

1. Let's start with the basics. Sift the flour and combine with salt.
2. Pour in warm water and 1 tbsp. l. vegetable oil, knead the dough for at least ten minutes. It should not stick to your hands.
3. Roll the base into a log, cover with a kitchen towel and leave for 30 minutes.
4. In the meantime, let's prepare the filling. Peel and rinse onions, mushrooms and potatoes.
5. Cut the potatoes into several parts and boil until tender. Then grind it into puree.
6. Chop the onion into small cubes, and the mushrooms into slices.
7. Fry the onion in vegetable oil and then add the mushrooms to it. Fry until all the liquid has evaporated from the champignons.
8. Combine mushrooms and onions with mashed potatoes, add salt to taste and mix.
9. Form the dough into a sausage and cut it into pieces.
10. Roll out each piece of base into a circle and place the filling in the middle.
11. We make the preparations and boil the dumplings. Ready!

Attention! The cooking time for dumplings depends on the size of the preparations. On average, they need to be cooked for five to six minutes after boiling.

Recipe for busy housewives

There is also a so-called lazy recipe for lean dumplings with potatoes. It will come to the rescue of busy housewives, because there is no need to bother with sculpting the blanks, which will significantly save cooking time.

Compound:

• 7 pcs. potatoes;
• 7 tbsp. l. sifted flour;
• salt;
• freshly ground black pepper.

Preparation:

An interesting twist on a classic dish

Dumplings can be prepared not only with boiled potatoes, but also with raw ones. Believe me, this dish will not disappoint you. You already know how to knead lean dough for dumplings with potatoes. You can use any of the above recipes as a basis.

Compound:

• 0.5 kg lean dough;
• 4-5 potatoes;
• 1 tbsp. l. refined vegetable oils;
• salt;
• freshly ground black pepper.

Preparation:

Vareniki are a well-loved dish in Russian cuisine with a huge number of filling options. Hearty and tasty homemade dumplings will make any meal cozy. We offer you a Lenten version of dumplings with potatoes. The ingredients for this dish can be found in any kitchen. And making dumplings with the whole family can become one of the pleasant traditions in your home!

Author of the publication

• Recipe author: Anna Bondar
• After cooking you will receive 45 pcs.
• Cooking time: 1 hour

Ingredients

• 500 g potatoes
• 80 g onion
• 15 g vegetable oil
• 250 gr wheat flour
• 1/2 tsp. salt
• 80 g water
• 1 tbsp. vegetable oil

Cooking method

Prepare food. Peel the potatoes, cut them and boil them in salted water until tender.

While the potatoes are cooking, dice the onion. Fry the onion in oil until golden brown. Drain the broth from the finished potatoes, leaving some for pureeing. Using a masher, mash the potatoes into a puree. Add the fried onion (some of it can be set aside for serving). Mix. If desired, add vegetable oil if there is not enough oil from frying the onions.

Sift flour into a bowl. Make a well in the flour, add salt, followed by water at room temperature and vegetable oil.

Knead the dough with your hands or with the hook attachment in a mixer (if the dough is runny, add flour). Knead until the dough becomes homogeneous. You should get an elastic, soft dough that does not stick to your hands.

Separate 1/4 from the resulting dough, cover the rest with a towel. Roll out the dough on a floured surface to a thickness of 3mm.

Using a die cutter or a glass round glass, cut out the blanks for the dumplings. Place a teaspoon (or less, depending on the diameter of the hole) of potato filling in the center of each piece.

Fold the workpiece in half and pinch the opposite edges. If the dough is tight, it may shrink after rolling and cutting out the pieces. Then, before putting the filling on the dumpling, the dough piece can be rolled out with a rolling pin to the desired size.

Place the finished dumplings on a floured board or clean towel. They can be frozen on a cutting board, then bagged and stored in the freezer. Before serving, boil the dumplings in boiling salted water until they float.

Before serving, pour over vegetable oil and mix with the reserved onion frying.

Lenten dumplings ready with potatoes. Bon appetit!

Step 1: prepare the dough.

Of course, everyone knows how to cook dumplings with potatoes, especially lean ones, but if you suddenly forgot, then this recipe will help you remember all the basics of this wonderful and simple dish. So, first we heat 180 milliliters of purified water in a small container, for example, a kettle. Meanwhile, sift 400 grams of wheat flour, preferably premium grade, into a deep bowl. Add salt and a couple of tablespoons of vegetable oil, preferably refined oil. After 3-4 minutes, pour boiling water from the kettle into the same bowl and begin kneading the dough with a tablespoon.

When the kitchen appliance stops helping, we continue this process on the countertop with clean hands, giving it 5–7 minutes.

As a result, you should get a fairly dense, but at the same time soft semi-finished flour product, wrap it in plastic cling film and leave for 40–60 minutes at room temperature.

Step 2: prepare the vegetables.

While the dough is infusing, using a very ordinary but sharp kitchen knife, peel all the vegetables specified in the recipe. We wash them thoroughly, dry them, place them one by one on a cutting board and chop them. Cut the potatoes into cubes 2 to 3 centimeters in size, throw them into a deep saucepan and fill with about two liters of purified water. The shape of the onion is the same as the previous ingredient, but smaller in size, about 1 centimeter.

Step 3: cook the potatoes.

Next, put the pan with potatoes on medium heat and after boiling, cook them 15 minutes, periodically using a slotted spoon to remove the white foam from the surface of the bubbling liquid. After the required time, season the vegetable to taste with salt and keep it on the stove for another 5–7 minutes until its slices become completely soft, that is, ready.

Step 4: fry the onion.

We don’t waste a minute; at the same time as cooking the potatoes, we are working on other important components of the filling. Turn on the adjacent burner to medium heat, place a frying pan on it and pour 3 tablespoons of vegetable oil into this dish. After a few minutes, dip the chopped onion into the heated fat and fry it until soft and golden brown, stirring occasionally with a wooden or silicone kitchen spatula. As soon as it is browned, move the pan aside and move on.

Step 5: prepare the filling.

When the potatoes are ready, use a kitchen towel to remove them from the stove and pour the vegetable broth into a separate clean bowl. Mash the soft pieces of tubers with a masher until they become a thick puree without lumps.

Then add fried onions to the resulting mass, ground black pepper to taste and, if necessary, a little potato broth. Again, we loosen everything until smooth and get a delicious lean filling, which we then cover with a lid and allow to cool until warm.

Step 6: form lean dumplings with potatoes.

After a while, check the dough, if it floats, that is, becomes viscous, dust it with a small amount of flour and knead it a little to make it stiffer. Next, roll it into a sausage and divide it into 2 equal parts with your hands. Place one of them back into the bowl and cover with a kitchen towel to prevent it from chapping. We move the second piece of the semi-finished flour product onto the countertop, crushed with flour, using a rolling pin, roll it into a layer 2 to 3 millimeters thick, and use a glass with a diameter of about 5 centimeters to squeeze out the cakes.

We immediately remove the scraps under a towel, and place about one tablespoon of potato filling in the middle of each pancake. Then we take the cake in our palm, fold it in half in the shape of a crescent and pinch the edges so that there are no gaps. Place the finished dumpling on a floured cutting board and form the rest in the same way until the dough and filling are finished.

Step 7: cook lean dumplings with potatoes.

So we have come to almost the final step, take a deep saucepan, pour purified water into it, the amount of which directly depends on the desired portion of flour products, and put it on medium heat. After boiling, season the bubbling liquid to taste with salt, bay leaf and two types of peppercorns: black and allspice. Then very carefully place the dumplings into the same pan and cook them, stirring occasionally with a slotted spoon. 7–8 minutes. As soon as the flour products float to the surface, turn off the stove and let them stand in boiling water for another minute. Then place the dumplings in a colander and leave in the sink for a couple of minutes to drain off excess liquid. Then we distribute them in portions on plates and put them on the table along with other Lenten delicacies.

Step 8: serve lean dumplings with potatoes.

Lenten dumplings with potatoes are served hot as a complete second course for lunch or dinner. After cooking, they are packaged in portions on plates; if desired, each is supplemented with onions, mushrooms, fresh finely chopped dill, parsley, cilantro or green onions fried in vegetable oil. As a bonus refreshing addition to such a simple meal, you can offer ketchup, tomato-based sauce, lean mayonnaise, vegetable salad, marinades or pickles. Cook with love and be healthy!
Bon appetit!

Dumplings love water, so during their cooking there should be twice as much of it as flour products, that is, approximately 1:3;

Very often, edible mushrooms of various types, fried until fully cooked, are added to the potato filling;

During fasting, there are days on which any fats cannot be used; in this case, it is not advisable to add onions, or you can simmer them in a small amount of plain water until fully cooked and only then add them to the filling. Also, if you are a follower of strict rules, but want the dish to be more satisfying, you can eat dumplings as soup along with the broth in which they were boiled;

The set of spices is not important; use any spices, as well as dried herbs that season vegetable dishes.

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 dried mushrooms into a saucepan and pour boiling water so that the water covers the mushrooms with a reserve. 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.

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 a 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 in 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.