Dear cooks and guests! I offer you a recipe for dumplings with potatoes and pickled mushrooms. Hope you enjoy this combination of ingredients. The dough does not contain eggs and dumplings can be considered a lean food. For young hostesses, I will show you how to make an openwork and strong edge for dumplings. Prehistory. I started to get involved in cooking while still in elementary school. Once I went to the neighbors and saw Aunt Tasya making dumplings, ran home and started cooking ... I got something in between a sole and rubber. Two years later, while visiting a friend (Ukrainian woman), I was offered dumplings. I agreed politely, keeping in mind that it was not tasty. Having bitten off the first bite, I was delighted! And Aunt Lida, seeing my expression on my face, said: “Bachish, yaki at mene varenyYchki ?!” Indeed, the dumpling dough was amazingly tender and tasty. Of course she asked me to teach you how to make such yummy. And Aunt Lida patiently showed and told me everything. I didn't spoil the varenicoa anymore. Since then, feel free to ask for the recipe and learn! Today I will share my experience.

Hello dear readers. My family members are very fond of dumplings with potatoes, the eldest son even helps to cook 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 cook 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 the everyday and on the festive table.

The cooking process of this dish is quite simple, but it requires some skill and patience, and if you follow the recipe presented below with step by step photos and comments, success will not be long in coming.

The base for dumplings is unleavened dough on water and sunflower oil, so they may well diversify both lean and vegetarian menus. And the filling is made of delicate mashed potatoes, supplemented with sauteed until golden crust onions, goes well with flour base.

So, let's go directly to the cooking process lean dumplings with potato…

Nutritional value of the dish per 100 gr.

BZHU: 4/3/31.

Kcal: 158.

GI: high.

AI: high.

Cooking time: 45 minutes

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.
• Bulb onions - 100 g.
• Sunflower oil (for frying) - 20 ml (2 tablespoons).
• Salt - 4 g (1/2 tsp).
• Universal spices - 4 g (1/2 tsp).

Recipe.

Let's prepare the ingredients. Sift the wheat flour. Potatoes and onion peel.

First of all, let's prepare the dough, as it should lie in the refrigerator so that the gluten is evenly distributed throughout its mass.

Pour wheat flour (4 tbsp) into a deep container.

Pour warm water (1 tbsp + 2 tbsp) over the flour.

Add salt (1 tsp) to the bowl and sunflower oil(2-3 tsp).

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, let's prepare the filling. Put the potatoes (800 g) in a saucepan, pour boiling water, cover it 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 the tubers cold water, the cooking time will increase and the concentration nutrients less in boiled potatoes.

Cut the onions into small cubes.

We put the pan to warm up, pour the sunflower oil into it, after it has warmed up, add the onions. Fry the vegetable, stirring occasionally, for about 5-7 minutes over medium heat. Remove the finished onion from the stove and cool.

WITH boiled potatoes drain off almost all the water (leave about 1 tbsp of broth in a saucepan).

Add salt (1/2 tsp) and spices (1/2 tsp) to the vegetable. Mash mashed potatoes with a crush.

Place the fried onions in a saucepan, mix and cool. The filling is ready.

So, let's get down to the process of sculpting lean dumplings with potatoes. This can be done in two ways. Both start out the same. 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 dusty with flour, roll out the entire dough into a layer about 3 mm thick, then squeeze out round blanks (about 7 cm in diameter) using the neck of a jar, mug or glass.

Second: from the dough we form sausages with a thickness of about 2-3 cm. Cut them into pieces (about 2 cm each). Dip all the pieces in flour and roll out circles 3 mm thick and 7 cm in diameter.

Put in the middle of each cake potato filling.

Pinch the edges of the dumplings tightly, forming a semicircle so that its contents do not fall out during cooking.

We spread the lean dumplings with potatoes in salted boiling water. Stir immediately so that it does not stick to the bottom of the pan.

Cook in an amount sufficient for one meal, put the rest in the freezer.

After the liquid boils, we continue the process for another 3-5 minutes. We take out the finished dumplings from the pan using a slotted spoon.

Put 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 1: prepare the dough.

Of course, everyone knows how to cook dumplings with potatoes, and even more lean, 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 in a small container, for example, a kettle, 180 milliliters of purified water. Meanwhile, sift into a deep bowl 400 grams wheat flour, preferably of the highest grade. Add salt to it and a couple of tablespoons of vegetable, preferably refined oil. After 3-4 minutes, pour boiling water from a kettle into the same bowl and start kneading the dough with a tablespoon.

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

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

Step 2: prepare the vegetables.

While the dough is infused, using the most ordinary but sharp kitchen knife, peel all the vegetables indicated in the recipe. We wash them thoroughly, dry them, put them in turn on a cutting board and grind them. Cut the potatoes into cubes from 2 to 3 centimeters in size, put them in a deep saucepan and fill them with about two liters of purified water. The shape of the onion is the same as the previous ingredient, but smaller, about 1 centimeter.

Step 3: cook the potatoes.

Next, put the pot with potatoes on medium heat and after boiling, cook it 15 minutes, periodically removing the white foam from the surface of the bubbling liquid with a slotted spoon. After the right time, season the vegetable to taste with salt and keep it on the stove for another 5-7 minutes until the slices are completely soft, that is, cooked.

Step 4: fry the onions.

We do not lose a minute, while cooking potatoes we are engaged in other important components of the filling. We turn on the neighboring burner over medium heat, put 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, as well as a delicate golden crust, 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 dish. Soft pieces knead the tubers with a crush until a thick, lump-free puree.

Then add fried onions to the resulting mass, black to taste ground pepper and, if necessary, a little decoction from the potatoes. Again, we loosen everything until smooth and get a tasty lean filling, which after that we cover with a lid and give the opportunity to cool down to a warm state.

Step 6: form lean dumplings with potatoes.

After a while, we check the dough, if it has floated, that is, it has become viscous, dust it with a small amount of flour and knead it a little to make it steeper. Then we roll it up with a sausage and divide it into 2 equal parts with our hands. We send one of them back to the bowl and cover it with a kitchen towel so that it does not get chapped. We move the second piece of flour semi-finished product onto the tabletop, crushed with flour, use a rolling pin to roll it into a layer with a thickness of 2 to 3 millimeters and squeeze out the cakes with a glass about 5 centimeters in diameter.

We immediately remove the cuttings under the towel, and put about one tablespoon of potato filling in the middle of each pancake. Then we take a cake in the palm of our hand, fold it in half in the shape of a crescent and pinch the edges so that there are no gaps. Put the finished dumplings on a chopping board sprinkled with flour and form the rest in the same way until the dough with filling ends.

Step 7: cook lean dumplings with potatoes.

So we have come to the almost final step, we take a deep saucepan, pour purified water into it, the amount of which directly depends on the desired portion flour products, and put on medium heat. After boiling, season the bubbling liquid to taste with salt, laurel leaf and two types of peas: black and allspice. Then we very carefully lower 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 up, turn off the stove and let them stand in boiling water for another minute... Then we throw the dumplings into a colander and leave in the sink for a couple of minutes to drain excess liquid. Then we distribute them in portions on plates and put them on the table along with other lean delicacies.

Step 8: serve lean dumplings with potatoes.

Lean dumplings with potatoes are served hot as a full-fledged main course for lunch or dinner. After cooking, they are packaged in portions on plates, if desired, each is supplemented with fried on vegetable oil onions, mushrooms, fresh chopped dill, parsley, cilantro or green onions. As a bonus refreshing addition to such a simple meal, you can offer ketchup, a 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 it should be twice as much as flour products, that is, approximately 1: 3;

Very often they put fried in the potato filling until they are fully cooked. edible mushrooms different types;

During the fast there are days on which you cannot use any fats, in this case it is undesirable to put onions or you can stew them in a small amount of plain water until fully cooked and only then add them to the filling. Also, if you are an adherent 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 cooked;

The set of spices is not fundamental, use any spices, as well as dried herbs, which are used to season vegetable dishes.

From this amount of ingredients, you can stick about 50 fairly large lean dumplings with potatoes and mushrooms.

First of all, prepare the filling. Dried mushrooms pour 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.

Optionally, instead of dried forest mushrooms can be used fresh champignons to be brushed, chopped and sautéed with onions.

Peeled and sliced ​​into large pieces Pour potatoes with water, add a little salt and boil until soft.

When the mushrooms are almost ready, peel and chop the onion.

Heat the frying pan by adding oil, put onion cubes and fry it over low heat, stirring occasionally, until soft (about 10 minutes).

Finely chop the boiled mushrooms with a knife (the mushroom broth that remains can be used to make soups). Add them to the bow. 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). Season the contents of the pan lightly with salt, pepper and dried dill.

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

Mash the finished potatoes in mashed potatoes.

Add the contents of the pan to the potatoes. Mix. Add some more salt and pepper as needed.

Place the filling on a dish and let it cool completely.

Prepare the dough. Sift 400 g of flour into a bowl (50 g is better to set aside for now, since the quality of flour can vary greatly and it is in your case that you may need a little less or more flour). Make a "well" in the center of the flour slide, pour boiling water (300 g), oil (2 tablespoons) into it, and add a pinch of salt.

Stir all the ingredients with a spoon first, 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 deferred flour.

Knead the dough on the desktop for about 6-7 minutes. The dough should be smooth, not sticky at all, but soft to the touch. Wrap it in foil (by this time the dough should cool down, otherwise condensation will form) and leave to rest on the worktable for 15 minutes or until the filling has cooled down.

Divide the dough into several parts (this will make it easier to roll it out). Roll out each part to a thickness of a couple of millimeters and cut out circles of a suitable diameter from the dough.

Fasting is not at all a reason to deny yourself tasty and hearty dishes... One of these dishes is lean dumplings. Lean dumplings were a frequent guest of our ancestors during fasting. Berries, vegetables and fruits were used as a filling for their preparation. Some types of dumplings were made from cereals and fresh herbs. Lean dough must be kneaded without the use of eggs. Lean dumplings with potatoes, as well as dumplings with cabbage, are prepared quite simply.

Ingredients for the dough:

• Flour - 2-2.5 cups
• Vegetable oil - 1 tbsp. spoon,
• Water - 1 glass
• Salt is an incomplete teaspoon

Ingredients for the filling:

• Mashed potatoes - 400 gr.

Lean dumplings with potatoes - recipe

Let's prepare first lean dough for dumplings without eggs. Pour warm water at room temperature into a deep bowl.

Add salt.

Pour in sunflower oil. Stir the water with a fork or spoon. Add a third of the flour.

Stir it. Then add some more flour. The dough is still runny.

After adding the last portion of flour, knead the dough with your hands. Transfer the dough to a bowl. Cover with a towel and let sit for 30 minutes. It is advisable not to neglect the proofing of the dough. Standing in a warm place will make it more elastic and easier to roll out. By the way, this dough can also be used for cooking.

While the dough is ripening, you can have time to cook mashed potatoes... Peeled cut into 3-4 pieces. Place in a saucepan. Fill with hot water. Salt. Bring to a boil. Remove the formed foam. Cover the saucepan and cook for another 15-20 minutes. Drain the water from the boiled potatoes. Stir the potatoes until puree. Sprinkle the work surface lightly with flour. Since the dough turned out to be quite a lot, it is best to roll it out in parts. Take a small piece of dough and roll it out into a thin layer.

Use a glass or cooking ring to cut circles out of the dough.

Place the filling - mashed potatoes in the center of each circle.

Fold the filled dough in half. Pinch the edges with your fingers. Along the edge of the dumpling, you can make a pigtail by wrapping the edges of the dumplings with an overlap, or make jagged edges with a fork.

Boil water in a saucepan. Salt it. Lay out some of the dumplings neatly. It is advisable not to put a lot of them in the pan at a time. So that they do not stick together. Stir them immediately. Boil lean dumplings with potatoes no more than 4-5 minutes.

Ready-made dumplings with potatoes must necessarily float to the surface. Lay them out carefully with a slotted spoon. Place in a bowl. Sprinkle with chopped dill and pour over sour cream (it can be used in a light fast) or sprinkle with onions fried in vegetable oil. Together with onions, you can fry carrots grated on a fine grater, it will also turn out delicious. Enjoy your meal.

Lean dumplings with potatoes. Photo