Often it is in a post that you want something not only tasty, but also satisfying.
And here the dumplings with potatoes will come in handy.
Lenten dumplings with potatoes - the basic principles of cooking
For ordinary dumplings, an egg is put in the dough, so many people think that this dish can not be cooked in fasting. But the dumpling for dumplings can be kneaded without eggs, only on water, salt and flour.
From the above ingredients, cool dough is kneaded and left to rest.
Boil the potatoes for the filling and mashed in mashed potatoes. Dumplings can also be made from raw potatoes. In this case, it is finely rubbed, after which they are thoroughly obsolete. After that, finely chopped onions are added to the potatoes. Make onion frying and add it in mashed potatoes. In addition to onions, dried or fresh mushrooms, cabbage or other vegetables are added to the filling. The filling is completely cooled.
The rested dough is rolled out and cut out with a special iron mold or a glass with the same circles. On each lay the filling and form dumplings.
Dumplings are dipped in boiling water, salted, and boiled for about seven minutes.
You can make separately frying from onions and pour it with ready-made dumplings. Shake well so that the oil is evenly distributed, and they do not stick together.
Recipe 1. Lenten Dumplings with Potatoes
Ingredients
Dough
350 g of flour;
7 g of iodized salt;
180 ml of filtered water;
sunflower oil - 60 g.
Filling
freshly ground black pepper;
onion - 3 heads;
potatoes - six pcs.;
sea salt;
sunflower oil.
Cooking method
1. Sift the flour into a wide bowl, and mix it with salt. Pour in sunflower oil and drinking water. Mix everything with a spatula and knead the dough. When the dough begins to gather in a bowl, put it on a table sprinkled with flour and knead, gradually adding flour for another five minutes. Then wrap it in film and cover with a bowl. Leave it to rest for an hour.
2. Peel the potato tubers, wash it, put it in a saucepan, fill it with filtered water, salt and put on fire. As soon as the water begins to boil, remove the foam, twist the fire and cook until soft for forty minutes.
3. Drain the potato broth. Knead the vegetable itself, adding a little broth until the mashed potato acquires a uniform consistency.
4. Heat the sunflower oil in a frying pan and fry the peeled and chopped onions in it until golden brown. We spread the onion frying in mashed potatoes and mix. Stuffing pepper and salt.
5. Roll out the dough on a table crushed by flour. Cut a glass with a glass. On each we put the filling and form a dumpling.
6. Dip the dumplings into a wide pot of boiling water. Gently mix and cook, after they emerge, seven minutes over low heat. We take out a slotted spoon on a plate of dumplings and pour with sunflower oil.
Recipe 2. Lenten dumplings with potatoes and herbs
Ingredients
Dough
450 l of potato broth;
700 g flour;
6 g of salt.
Filling
a bunch of fresh herbs;
sea salt;
600 g of potatoes;
black pepper.
For filing
unrefined sunflower oil;
onion.
Cooking method
1. Peel the potato tubers. Put a pot of water on the fire, bring it to a boil and dip the potatoes into the water. Do not salt the water! Cook the potatoes until soft. Check the readiness of the vegetable with a fork. If she goes into potatoes freely, he is ready. Put the potatoes in a colander. Pour the broth into a separate bowl
2. Cool the potato slightly and mash it with a nibble. Pepper and salt. Rinse a bunch of greens and shake off excess moisture. Grind the greens and add it to the filling. Stir and cool completely.
3. Mix flour with salt in a deep bowl. Then gradually pour in the hot potato broth and knead the elastic, soft dough. Knead the dough again. Powder the table with flour and roll part of the dough into a thin layer. Cut the circles in a round shape. Put in the middle of each filling and cover the edges. Put the dumplings on the board and cover with foil.
4. Place a deep pot of water on the stove, boil it and salt it. Lower the dumplings one at a time and mix immediately so that they do not stick to the bottom. Cook over medium heat until they pop up. Remove the prepared dumplings into a plate with a slotted spoon.
5. Chop the peeled onion with thin half rings. Fry the onion in oil until golden brown. Put the onion fry on the dumplings and mix gently.
Recipe 3. Lenten dumplings with potatoes and onion-carrot fry
Ingredients
40 ml of sunflower oil;
370 g flour;
35 ml olive oil;
400 g of potatoes;
100 g carrots;
2 onions;
purified water - 150 ml;
sea salt - 4 g.
Cooking method
1. Sift flour with salt into a deep bowl. Pour in warm water and knead the dough until it starts to stick off from the palms, but at the same time remains soft. Wrap the dough in a film and leave it warm for an hour.
2. Boil the peeled potatoes until soft, while not forgetting to salt the water. Drain the potato broth in a separate bowl. Gradually pour it into the potatoes and mash it in mashed potatoes.
3. Peel the carrots and onions. Grind the vegetables on a fine grater and fry them in olive oil until soft. Put two-thirds of the fry in mashed potatoes, pepper and salt. You can add chopped greens. Drizzle a little olive oil and mix well.
4. Grind the working surface with flour. On it, roll out part of the dough and cut out circles from it with a glass. Put a cooled filling on each and fasten the edges.
5. Throw dumplings into boiling water one at a time, salt, and cook for eight minutes. Take the dumplings on a plate, top with the remaining vegetable roast.
Recipe 4. Lenten dumplings with potatoes and pickled honey mushrooms
Ingredients
a pound of potatoes;
60 ml of sunflower oil;
200 g pickled mushrooms;
700 g flour;
50 g of fresh dill;
600 ml of potato broth.
Cooking method
1. Peel the potatoes. Wash it and cut into circles, five millimeters thick. Put in a pan and fill with filtered water. Do not add salt.
2. Drain the marinade from the mushrooms and squeeze the mushrooms slightly.
3. Pour the decoction from the boiled potatoes into the dishes, where you will knead the dough. Salt and let cool. Crush the potatoes in mashed potatoes, add the pickled mushrooms and chopped dill. Try it and, if necessary, salt.
4. Pour oil and 30 ml of mushroom marinade into a warm potato broth. Add the flour in parts and mix until you get a cool dough. Wrap it in film and leave to rest. It will stick slightly to the palms, but do not add a lot of flour, otherwise the dumplings will turn out rubber.
5. Cut a part from the dough, make a flagellum out of it and cut it into pieces. Roll in flour and roll each. Put the filling in the center and cover the edges of the dough.
6. Dip the dumplings in boiling water, mix gently and cook, about eight minutes. Transfer to a deep plate, drizzle with oil and chop the dill with chopped herbs.
Recipe 5. Lenten dumplings with Potato Bear’s Potatoes
Ingredients
a bunch of green dill;
three glasses of flour;
iodized salt - 6 g;
carrot;
a glass of filtered water;
bulb;
sunflower oil - 100 ml;
four potatoes;
white cabbage - 400 g.
Cooking method
1. Stir the flour and salt in a deep bowl. Separately combine water with a spoonful of oil. We gradually pour the oil-water mixture into the flour, knead the dough and wrap it with a film so that it does not weather, and leave it to rest.
2. Thinly chop the cabbage. Peel the onion and carrot. Onion finely chopped. Large three carrots. Peel the potatoes and boil until soft. Drain the broth from it and knead in mashed potatoes.
3. Heat the sunflower oil and put in it cabbage, onions and grated carrots. Stew all together, stirring, until the cabbage is soft. At the end, add chopped dill. Combine mashed potatoes with stewed cabbage and mix. We completely cool the filling.
4. Cut off part of the dough and roll it into a sausage. Cut into pieces. Each roll in flour and roll into a circle. Put the filling in the middle and close the edges tightly.
5. Throw the dumplings into boiling water, mix and cook for seven minutes. We take them out with a slotted spoon and fry them on both sides until golden brown.
Recipe 6. Steamed dumplings with potatoes, mushrooms and steamed vegetables
Ingredients
starch - 50 g;
500 g flour;
sunflower oil;
300 ml of filtered water;
60 g of tomato paste;
6 g of salt;
white cabbage - half a kilogram;
6 potatoes;
freshly ground black pepper;
3 onion heads;
a bunch of dill;
champignons - 200 g;
60 ml of soy sauce;
a pinch of dried porcini mushrooms.
Cooking method
1. After peeling the potatoes, fill it with boiling water and boil until soft.
2. Chop the cabbage thinly and fry for five minutes. Then salt and continue to simmer, covered, for 15 minutes. We part tomato paste with water to the consistency of sour cream and fill it with cabbage. Stir and simmer for some more time.
3. Clean and cut the mushrooms into small pieces. We spread them in heated oil and fry over high heat until a slight rosy appearance appears. Then pour in the soy sauce. Mix and continue to simmer. Pound a pinch of dried porcini mushrooms in a mortar to the state of the powder and add it to the mushrooms. Stew for a couple of minutes and completely cool.
4. In a separate frying pan, fry the peeled and finely chopped onion until golden brown.
5. Drain the broth from the finished potato. Salt and crush it in mashed potatoes. Add onion and mushroom roast and chopped dill. Pour the broth and bring the mashed potatoes to the desired consistency.
6. From water, flour, starch and salt, knead the steep dough. We roll it into a layer and cut out the mugs with a glass. In the middle of each we put a stuffing of cabbage and potatoes. We form a dumpling. We put them on a lattice of a double boiler, having previously greased it with oil. When the water begins to boil in the double boiler, we install the grate and cook, covering it for ten minutes.
7. Lubricate the prepared dumplings with butter, put them in a deep plate and serve with onion fry.
Recipe 7. Lenten Dumplings with Potatoes and Cabbage
Ingredients
a glass of warm water;
750 g of flour;
3 g of sea salt;
25 ml of sunflower oil.
Filling
vegetable oil - 50 ml;
150 g of white cabbage;
salt;
onion head;
black pepper;
two cloves of garlic;
25 g of dill;
two potatoes;
carrot.
Cooking method
1. Boil the potato until soft, and mash it in mashed potatoes.
2. Peel the carrots and grate finely. Chopped peeled garlic and onion. Sauté the vegetables until golden brown.
3. Chop the cabbage into thin strips, add it to the vegetables and continue to simmer over low heat until the cabbage is soft.
4. Combine mashed potatoes with stewed cabbage and chopped dill. Salt and mix. Cool completely.
5. Knead the dough, roll it into a layer and cut the same circles with a special round shape. Put the filling and close the edges tightly.
6. Boil the dumplings until cooked. Remove and drizzle with olive oil.
Lenten Dumplings with Potatoes - Tips and Tricks
You can knead dough for lean dumplings on potato broth or soda.
If you are afraid that the dough without eggs may float, cook the dumplings for a couple.
Ready dumplings can be served with onion fried.
For lean dumplings, mashed potatoes on a decoction.
You can add fried mushrooms in mashed potatoes. In this case, the dumplings will be not only tasty, but also aromatic.
