Dumplings - a delicious and satisfying dish that everyone loves.
They can be cooked with a wide variety of fillings, so they never bother.
Lenten dumplings - the basic principles of cooking
The dumpling for dumplings is made on the basis of water, milk or kefir, and of course, eggs are added to it. This means that this dish can not be used in fasting.
Lenten dumplings differ from ordinary dumplings only in that the dough is kneaded without adding eggs.
There are a lot of options for fillings for lean dumplings. This can be mashed potatoes with fried onions, fried or sauerkraut, mushrooms, spinach, beans, etc.
Also, this dish can be prepared with a sweet filling of berries, grated with sugar.
Lenten dumplings are molded in the same way as ordinary ones. Then they are boiled or steamed. Dumplings with vegetables are seasoned by frying with onions, and sweets can be poured with berry syrup.
Recipe 1. Lenten Dumplings with Lentils and Mushrooms
Ingredients
Dough
300 g flour;
teaspoon of olive oil;
water - ¾ st .;
a pinch of salt.
Filling
green lentils - 100 g;
vegetable oil - Art. spoon;
salt, parsley, ground pepper;
champignons - 200 g;
bulb.
Cooking method
1. Sift flour into a bowl and salt. Mix water with oil. Pour into flour a little and knead elastic dough. It should not stick to the palms. Wrap it in food wrap and send it to 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, chop finely with a knife and fry in heated oil until transparent. Rinse the mushrooms and cut into plates. Put in a pan with onions and fry until all the water has evaporated. Mushrooms should be covered with a golden brown. Put the frying of mushrooms and onions in lentils and mix. Season with salt and finely chopped parsley.
3. Divide the dough into several parts. Roll each one into a thin circle. Cut with a tin or a glass of circles. Put the filling in the center of each, and snap the edges tightly.
4. Boil water in a wide saucepan. Put the dumplings, mix and cook until they pop up. Remove them with a slotted spoon, sprinkle with herbs and pepper.
Recipe 2. Lean steamed dumplings with vegetables, herbs and mushrooms
Ingredients
a pound of flour;
lean oil;
300 ml of water;
50 g of starch;
teaspoon of salt;
50 g of tomato paste;
six potato tubers;
ground black pepper;
three onions;
dill;
200 g of champignons;
50 ml of soy sauce;
a pound of cabbage.
Cooking method
1. Peel, rinse and boil the potatoes until cooked. Drain the broth into a separate bowl, salt and mash.
2. Chop the cabbage into thin, short strips and fry in hot oil over an intense fire for about 15 minutes. Then add salt, cover and simmer for a quarter of an hour over low heat. Dilute the tomato paste with water, pour into the cabbage, mix and simmer for another five minutes.
3. Peel and cut the mushrooms into small cubes. Put them in hot oil and fry over high heat until appetizing. Pour soy sauce into the mushrooms and simmer for about five minutes.
4. Make the onion separately, salt it and season with black pepper.
5. Tear off the branches of dill, and crumble it with a knife.
6. Put mushrooms, dill and onions in mashed potatoes. Dilute it with a decoction of potatoes and mix well.
7. Sift flour into a bowl with salt, salt, add starch, gradually add water and knead a soft, elastic dough that should not stick to your hands. Cut a piece of dough, roll it on the table, sprinkling it with flour. Cut with a glass of circles. Lay out the filling in the center of each and cover the edges tightly.
8. Pour water into a double boiler. Place the dumplings on the wire rack and place them in a double boiler 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 of potatoes;
50 ml of vegetable oil;
salt;
bulb.
Gas station
75 ml of vegetable oil;
20 g chopped greens of dill and parsley;
ground pepper;
bulb.
Cooking method
1. Peel and rinse the potatoes and boil it. Drain the water into a separate container (it will still come in handy). Mashed potatoes by pouring a decoction of a not too liquid consistency.
2. Peel, rinse and chop finely. Pass the onions in hot oil until golden brown. Put it in mashed potatoes and mix.
3. Sift the flour into a bowl with a slide, 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 pads. Roll each in flour and roll into a thin circle. Put the filling in the center and close the edges tightly.
5. Pour water into a wide pan, boil, lightly salt and put the dumplings in small portions into it. Stir and cook for five minutes after they are on the surface. Remove the dumplings with a slotted spoon, put in a deep plate and season with onion fried in vegetable oil.
Recipe 4. Lean dumplings with cabbage
Ingredients
Dough
800 g of flour;
5 g of salt;
water - how much dough will take.
Filling
head of cabbage;
sunflower oil;
large onion;
spices and salt;
20 g of tomato paste;
40 g of sugar.
Cooking method
1. Sift flour, salt, and gradually pouring water into a bowl, knead the elastic dough. Cover it with a towel and let it rest a bit.
2. Chop the cabbage into thin, short strips. In a cauldron, heat the oil and pass the chopped onion in it until golden brown. Put cabbage to it, pour in quite a bit of water and simmer. At the end, add the tomato paste, season with spices, sugar and salt, and stew for five minutes. Put the filling in a bowl and cool.
3. Roll the dough into a thin circle and cut a cup with mugs. Put the stewed cabbage stuffing in the center and close the edges tightly. Put the dumplings on a board sprinkled with flour.
4. Boil water in a wide bowl, salt and put the dumplings. Stir and cook for five minutes from the moment they surface. Catch them with a slotted spoon, put in a plate and pour with any lean sauce.
Recipe 5. Lenten Dumplings with Cherry
Ingredients
Dough
flour - 600 g;
10 g of sugar;
a glass of boiling water;
a pinch of salt.
Filling
a pound of cherries;
100 g of sugar.
Sauce
80 g of sugar;
olive oil - 100 ml.
Cooking method
1. Sift flour into a bowl. Dissolve sugar and salt in a glass of boiling water. Make a depression in the flour, and pour in the water. Stir with a wooden spoon, and then continue to knead 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 and remove the seeds. Drain the resulting juice, and cover the berries with sugar.
3. Sprinkle the table with flour, cut a piece of dough and roll it into a thin circle. Cut it into squares. Lay out three berries on each, fasten the two opposite ends together and close the edges tightly to make a triangle.
4. Boil water, salt and boil the dumplings for five minutes. Remove them with a slotted spoon in a bowl, pour over vegetable oil and sprinkle with sugar.
Recipe 6. Lean dumplings with peas
Ingredients
flour - three glasses;
two cloves of garlic;
a pinch of soda;
peas - 300 g;
lean oil;
salt;
onion - three pcs.
Cooking method
1. We sort out the peas, rinse under the tap and soak for an hour. We drain the water and cook for the same amount of time. We spread the boiled peas into the blender bowl and grind it into a homogeneous mass.
2. We clean the onion. Three onions on a grater, and the rest finely chopped. Chop the onion and fry in warmed sunflower oil. We spread the grated and fried onions in pea puree and mix.
3. Sift the flour into a bowl, salt, and gradually pouring water, knead the elastic dough. We roll it into a thin layer and cut out circles with a mold. In the middle of each we lay out pea puree and close up the edges tightly.
4. Boil water, salt and boil the dumplings in small portions. We take them out with a slotted spoon, put them on a plate and pour them with vegetable oil.
Recipe 7. Lenten Dumplings with Spinach
Ingredients
Dough
flour - 300 g;
salt - a 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 and salt in a wide bowl. Mix water with oil, and gradually pouring this mixture into flour, knead elastic dough. The dough will still be sticky, but you do not need to knead it 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 a pan and lay out all the greens. Simmer over low heat until all liquid has evaporated. Put the finished filling in a bowl, 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 the dough on it in a thin circle. Cut a glass of circles and close the edges tightly.
4. Boil the water in a saucepan, salt and put the dumplings in it. Cook for about five minutes from the moment of surfacing. Serve them with lean mayonnaise.
Recipe 8. Lean Dumplings with Beans
Ingredients
Filling
white beans - 400 g;
lean oil;
salt - two tsp.
Dough
flour - three glasses;
vegetable oil - 50 ml;
water is a glass;
salt - 5 g.
Frying
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 a cool dough. Wrap in food film and put in the refrigerator.
2. Rinse the beans, fill with two liters of water and boil. We drain this water, pour the same amount of water again, and cook from the moment of boiling for half an hour on low heat. We discard the beans on a sieve, transfer to a bowl and mashed with a blender. Pour in a little mashed butter, mix and cool.
3. Roll out the dough. Cut a glass with a glass. In the center of each we lay out mashed beans and tightly pinch the edges.
4. Boil water in a saucepan, add salt and spread cooked dumplings. Mix and cook for five minutes, from the moment they surface. We take out the dumplings with a slotted spoon on a wide dish and pour the toasted onions.
Lenten Dumplings - Chef Tips and Tricks
- Knead dough for lean dumplings only on premium flour.
- By adding starch to the dough, you can roll it very thinly and it will not break.
- Home-made lean dumplings can be frozen for future use. To do this, put them on a floured board and put in the freezer for half an hour. Then put the frozen dumplings in a bag and store in the freezer.
- The filling should be completely cooled, otherwise your dumplings will burst when cooking.
- Dumplings must be boiled in plenty of water. Lay 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 make the sauce, which is then seasoned with prepared dumplings.
