Lenten dumplings - cook at least every day! Various options of fillings for lean dumplings: sweet and salty

Lenten dumplings - cook at least every day! Various options of fillings for lean dumplings: sweet and salty

Dumplings are a tasty and satisfying dish that everyone loves.

They can be prepared with a variety of fillings, so they never bother.

Lenten dumplings - the basic principles of cooking

Dough 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 cannot be consumed in fasting.

Lean dumplings differ from ordinary ones only in that the dough is kneaded without adding eggs.

There are many options for filling for lean dumplings. It 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, ground with sugar.

Lean dumplings are sculpted in the same way as usual. Then they are boiled or steamed. Dumplings with vegetables are fried with onions, and sweet ones can be poured with berry syrup.

Recipe 1. Lenten dumplings with lentils and mushrooms

Ingredients

Dough

300 g of flour;

h. spoon olive oil;

water - 3/4 t .;

a pinch of salt.

Filling

green lentils - 100 g;

vegetable oil - art. spoon;

salt, parsley, ground pepper;

champignons - 200 g;

bulb.

Method of preparation

1. Sift flour into the bowl and salt. Mix water with oil. Gradually pour in the flour and knead the elastic dough. It should not stick to the palms. Wrap it in food film and send it for half an hour in the fridge.

2. Sort through 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 plates. Put in a pan with onions and fry until all the water has evaporated. Mushrooms should be covered with a golden crust. Fold the mushrooms and onions into lentils and mix. Season with salt and finely chopped parsley. 3. Divide the dough into several pieces. Roll each into a thin circle. Cut out slices or glasses. Place the stuffing in the center of each, and fasten tight edges.

4. Boil water in a wide saucepan. Put 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, greens and mushrooms

Ingredients

half a kilo of flour;

lean oil;

300 ml of water;

50 g of starch;

teaspoon salt;

50 g tomato paste;

six potato tubers;

ground black pepper;

three onions;

dill;

200 g of champignons;

50 ml of soy sauce;

half a pound of cabbage.

Method of preparation

1. Peel the potatoes, wash and boil until tender. Pour broth into a separate dish, salt and mash.

2. Chop the cabbage into thin, short strips and fry in hot oil on an intense fire for 15 minutes. Then, cover with a lid and simmer for a further quarter of an hour on low heat. Dilute tomato paste slightly with water, pour into cabbage, mix and simmer for another five minutes.

3. Clean and cut the champignons into small cubes. Put them in hot oil and fry on high heat until delicious crust. Pour the soy sauce into the mushrooms and simmer for about five minutes.

4. Make an onion roast separately, salt it and season with black pepper.

5. Tear off the twigs from the fennel, and crumble it with a knife.

6. Put the mushrooms, dill and onion into the mashed potatoes. Dilute it with broth from potatoes and mix well.

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

8. Pour water into the boiler. Put dumplings on the grates and set 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.

Refueling

75 ml of vegetable oil;

20 g chopped green dill and parsley;

ground pepper;

bulb.

Method of preparation

1. Peel and wash the potatoes and boil it. Drain the water in a separate container (we still need it). Mashed potatoes, pouring broth, not too liquid consistency.

2. Clean the bulb, rinse and finely chop. Pass the onion in hot oil until it is ruddy. Put it in a puree and mix.

3. Sift the flour in a bowl, make a well in the middle and pour a glass of boiling water into it. Begin kneading with a wooden spoon, and then knead with 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 into flour and roll into a thin circle. Put the stuffing in the center and close the edges tightly.

5. Pour water into a wide saucepan, boil it, lightly salt it and put the dumplings into it in small portions. Stir and boil for five minutes after they are on the surface. Remove the dumplings with the help of a skimmer, put it in a deep plate and season with onion fried in vegetable oil.

Recipe 4. Lenten 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 tomato paste;

40 grams of sugar.

Method of preparation

1. Sift the flour into the bowl, salt it, and gradually pour in the water, knead the elastic dough. Cover it with a towel and give a little rest.

2. Chop the cabbage into thin, short strips. Heat oil in a cauldron and pass crushed onion in it to rudiness. Put cabbage to it, pour in quite a bit of water and simmer. At the end, add tomato paste, season with spices, sugar and salt, and simmer for about five minutes. Put the stuffing in a bowl and cool. 3. Roll the dough into a thin circle and cut into mugs. Place the stewed cabbage filling in the center and close the edges tightly. Spread the dumplings on the board, sprinkled with flour.

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

Recipe 5. Lenten dumplings with cherries

Ingredients

Dough

flour - 600 g;

10 g of sugar;

a glass of boiling water;

a pinch of salt.

Filling

half a kilo of cherries;

100 g of sugar.

Sauce

80 g sugar;

olive oil - 100 ml.

Method of preparation

1. Sift the flour into the bowl. In a glass of boiling water dissolve sugar and salt. Make a well in the flour and pour in the water. Stir with a wooden spoon, and then continue kneading until the dough is firm. Cover with a towel and leave it for a quarter of an hour.

2. Wash the cherries, dry and remove the bones. Drain the resulting juice, and pour the sugar into the berries.

3. Sprinkle the table with flour, cut a piece of dough and roll it into a thin circle. Cut it into squares. Put three berries on each one, hold the two opposite ends together and close the edges tightly so that a triangle is formed.

4. Boil water, salt and boil the dumplings for five minutes. Take them out with a slotted spoon in a bowl, 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;

lean oil;

salt;

onion - three pcs.

Method of preparation

1. Enumerate the peas, rinse under the tap and soak for an hour. Drain and cook the same amount of time. Put the boiled peas in the bowl of the blender and grind it into a homogeneous mass.

2. Onions clean. Three onions grate one onion and chop the rest. Chop the onions in fried sunflower oil. We spread the grated and fried onions in the pea puree and mix. 3. Sift the flour into a bowl, add salt, and gradually pour in water, knead the elastic dough. Roll it into a thin layer and cut out the circles with a mold. Lay out the pea puree in the middle of each and close the edges tightly.

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

Recipe 7. Lean Dumplings with Spinach

Ingredients

Dough

flour - 300 g;

salt - tsp;

water - 180 ml;

vegetable oil - 50 ml.

Filling

spinach, scallions, dill and parsley - 400 g;

ground pepper and salt;

vegetable oil - 20 ml.

Method of preparation

1. Sift the flour and salt in a wide bowl. Mix water with butter, and gradually pouring the mixture into the flour, knead the elastic dough. The dough will be still sticky, but you do not need to knead it further. Just cover with a plate and leave for an hour.

2. Rinse all greens, dry and chop finely. In a frying pan, pour a spoonful of butter and put all the greens. Simmer on low heat until all the liquid has evaporated. Put the prepared 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 out circles and close the edges tightly.

4. Boil water in a saucepan, salt and put dumplings into it. Boil for five minutes from the moment of ascent. Serve them with lean mayonnaise.

Recipe 8. Lenten dumplings with beans

Ingredients

Filling

white beans - 400 g;

lean oil;

salt - two tsp.

Dough

flour - three glasses;

vegetable oil - 50 ml;

water - a glass;

salt - 5 g

Frying

vegetable oil;

large onion.

Method of preparation

1. Pour flour and salt in a wide bowl. Water mix with oil. Gradually adding this mixture to the flour, knead the stiff dough. Wrap in food film and put in the fridge.

2. Wash the beans, cover with two liters of water and boil. Drain this water, again pour the same amount of water, and cook for half an hour from the moment of boiling on low heat. We throw the beans on a sieve, put them in a bowl and fry with a blender. Pour in a little puree butter, stir and cool. 3. Roll out the dough. Glass cut circles. In the center of each lay mashed beans and tightly pinch the edges.

4. Boil water in a saucepan, season with salt and spread the cooked dumplings. Stir and boil for five minutes from the moment they float to the surface. We take out the dumplings with a skimmer on a wide dish and pour over the fried onions.

Lenten dumplings - tips and tricks from the chef

  • Knead dough for lean dumplings only on flour of the highest grade.
  • After adding starch to the dough, you can roll it very thinly and it will not break.
  • Homemade 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 the bag and store in the freezer.
  • The filling must be completely cooled, otherwise your dumplings will crumble during 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, the juice of these berries can be used to make a sauce, which is then filled with ready-made dumplings.
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