How to cook 

Lean dumplings dough with vegetable oil. Lean dumplings with potatoes

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.

Cooking process of this dish quite simple, but 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 the water and sunflower oil, so they may well diversify both lean and vegetarian menus. And the filling is made from delicate mashed potatoes, supplemented with sauteed until golden brown onions, goes well with flour base.

So, let's go directly to the process of making lean dumplings with potatoes ...

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.

The first step is to prepare the dough, as it should lie in the refrigerator so that the gluten is evenly distributed throughout its mass.

Pour out wheat flour(4 tablespoons) into a deep container.

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

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

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, covering 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 the tubers are poured with cold water, the cooking time will increase, and the concentration of nutrients in the boiled potatoes will decrease.

Cut the onions into small cubes.

Set 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.

Drain almost all the water from the boiled potatoes (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. There are two ways to do this. 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 use the neck of a jar, mug or glass to squeeze out round blanks (about 7 cm in diameter).

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.

You can leave it that way or give the edging the shape of a pigtail.

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!

Many people mistakenly perceive Lent as a period of severe restrictions, including in their favorite dishes. But there is no need to give up your favorite dishes, such as dumplings: it is enough to exclude non-fasting ingredients and add lean ingredients.

We offer you recipes for lean dumplings that will help diversify your menu during Lent.

Lean dough for dumplings

Plain dough

You will need:

Sift flour in a large bowl, add salt and stir in a bowl. Make a hole in the center and, gradually adding salted water, knead the dough until smooth.

Add some salted water to the flour.

Cover the dough with a towel or napkin and let sit for 30 minutes.

Choux pastry

Ingredients:

  • 2 cups of flour,
  • 1 cup boiling water
  • 2 tbsp. l. vegetable oil,
  • 0.5 tsp salt.

Mix the sifted flour and salt, make a hole in the center, pour vegetable oil into it, and gradually, stirring with a spoon, add boiling water. Allow the resulting mass to cool slightly, and then knead the dough until smooth. Cover it with a towel and let sit for 20-30 minutes.

Starch dough

You will need:

  • 1 cup flour
  • half a glass of starch,
  • half a glass of cold water,
  • 1 tbsp. l. vegetable oil,
  • a pinch of salt.

Combine flour, starch and salt in a large bowl. Make a hole in the center and pour oil into it, then gradually water. Knead the dough well, wrap in cling film and refrigerate for 30 minutes. Divide the dough into portions. Roll out a sheet with a thickness of 3-5 mm from each.

Roll out the dough 3-5 mm thick

Using a mold, squeeze circles with a diameter of 5-7 cm out of it. Put 1 teaspoon of the filling in the center of the circle, pinch the edges and lower it into a wide saucepan with salted boiling water. Stir gently, and when the dumplings float up, remove.

Lean fillings for dumplings

Bean filling with mushrooms

You will need:

  • 1 cup beans
  • 300 grams of fresh champignons,
  • 1 onion
  • vegetable oil,
  • salt and pepper to taste.

Soak the beans in the evening. Boil until tender and mash in a blender. Finely chop the onion and fry in oil until golden brown, add the finely chopped mushrooms, simmer over low heat. Rub thoroughly with bean puree, salt and pepper.

Potato and caraway filling

Dumplings with potatoes or spinach go well with pepper and tomato lecho.

You will need:

  • 600 grams of potatoes,
  • a third of the onion,
  • a pinch of caraway seeds
  • sunflower oil,
  • salt.

Boil the potatoes and mash them. Cut the onion into cubes and pass in vegetable oil, add the caraway seeds. Mix and grind with mashed potatoes.

Spinach and tofu filling

You will need:

  • 400 grams of frozen spinach
  • 250 grams of tofu cheese,
  • 1 medium onion
  • vegetable oil,
  • a bunch of fresh dill,
  • pepper and salt to taste.

Finely chop the onion and fry in oil until golden brown, add half thawed and chopped spinach.

Fry the onions in oil until golden brown

Simmer for 10-15 minutes over low heat. Let cool. Mash the tofu cheese, add finely chopped dill and spinach with onions. Stir, add salt and pepper.

Carrot filling with raisins

You will need:

  • 3 carrots,
  • 100 grams of large raisins,
  • 3 tablespoons of vegetable oil
  • a bunch of fresh dill,
  • pepper and salt to taste.

Grate the carrots on a medium grater and simmer in oil until tender. Rinse the raisins, pour over boiling water, cut into very small strips, mix with carrots. Add nutmeg and salt to taste.

Salmon filling with pineapple

For this filling you will need the following ingredients:

You will need:

  • 400 grams of salmon fillet,
  • 1 fresh pineapple (or 200 grams canned)
  • freshly ground white pepper,
  • a pinch of dried basil,
  • 2 tablespoons olive or sunflower oil
  • salt.

Peel the salmon fillet, chop very finely. Fresh pineapple Peel and finely chop the pulp (about 200 grams). Mix with minced fish, add salt, pepper, basil and oil. Mix thoroughly.

Apple and zest filling

You will need:

  • 600 grams of apples,
  • 1 teaspoon lemon juice
  • zest of half a lemon,
  • 1 bag of vanilla sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon sugar
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil.

Peel and core the apples, grate on a coarse grater. Mix honey with lemon juice, zest, cinnamon and vanilla sugar.

Peel and core apples

Heat oil in a saucepan, put apples and pour in honey sauce... Stirring constantly, simmer over low heat for 3-5 minutes. Let cool.

Filling with cherries and cinnamon

You will need:

  • 400 grams of frozen pitted cherries,
  • 1 tablespoon starch
  • 2 tablespoons of sugar
  • 1 bag of vanilla sugar
  • 1 teaspoon cinnamon

Sprinkle cherries with sugar, vanilla sugar, cinnamon, put on low heat and bring to a boil. Pour in the starch diluted in water, stir, boil again and cool.

Prepare vegetable frying for dumplings. It is based on vegetable oil, chopped onions and garlic. Add grated carrots, celery, tomatoes, fresh herbs if desired.

If you don't have time to tinker with the dough, make lazy lean dumplings. They will save time and diversify the menu. Take the ingredients for lean dough, mix them with any filling, form into balls and boil.

Dumplings are delicious and hearty dish that everyone loves.

They can be cooked with the most various fillings so they never get bored.

Lean dumplings - basic cooking principles

The 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 should not be consumed in fasting.

Lenten dumplings differ from the usual ones only in that the dough is kneaded without adding eggs.

There are a lot of filling options for lean dumplings. It could be mashed potatoes with fried onions, fried or sauerkraut, mushrooms, spinach, beans, etc.

You can also prepare this dish with sweet filling from berries, grated with sugar.

Lean dumplings are made in the same way as ordinary ones. Then they are boiled or steamed. Dumplings with vegetables are seasoned with fry with onions, and sweet ones can be poured with berry syrup.

Recipe 1. Lean dumplings with lentils and mushrooms

Ingredients

Dough

300 g flour;

h. spoon 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 season with salt. Mix water with oil. Pour into flour little by little and knead elastic dough... It shouldn't stick to your palms. Wrap it in food wrap and refrigerate for half an hour.

2. Sort out lentils, rinse, cook according to package directions and cool. Peel the onion, rinse, chop finely with a knife and fry in hot oil until transparent. Rinse the champignons and cut into slices. Place in a skillet with onions and fry until all the water has evaporated. The mushrooms need to cover golden brown... Place the mushroom and onion stir-fry in the lentils and toss. Season with salt and finely chopped parsley.

3. Divide the dough into several parts. Roll each into a thin circle. Cut out the circles with a mold or glass. Place the filling in the center of each and pinch the edges tightly.

4. Boil water in a wide saucepan. Arrange the dumplings, stir and cook until they float. Remove them with a slotted spoon, sprinkle with herbs and pepper.

Recipe 2. Lean dumplings with vegetables, herbs and steamed mushrooms

Ingredients

half a kilogram of flour;

lean oil;

300 ml of water;

50 g starch;

h. a spoonful of salt;

50 g tomato paste;

six potato tubers;

ground black pepper;

three onions;

200 g champignons;

50 ml soy sauce;

half a kilo of cabbage.

Cooking method

1. Peel the potatoes, rinse and boil until tender. Pour the broth into a separate bowl, add salt and puree.

2. Chop the cabbage into thin, short strips and fry in hot oil over high heat for 15 minutes. Then add salt, cover and simmer over low heat for another quarter of an hour. Tomato paste Dissolve slightly with water, pour into the cabbage, stir and simmer for another five minutes.

3. Peel and dice the mushrooms. Put them in hot oil and fry over high heat until appetizing crust... Pour into mushrooms soy sauce and simmer over low heat for five minutes.

4. Grill the onions separately, salt and season with black pepper.

5. Pick off the twigs from the dill and chop it with a knife.

6. Put mushrooms, dill and onions into mashed potatoes. Dilute it with potato broth and mix well.

7. Sift flour into a bowl with a slide, 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 out on the table, sprinkle it with flour. Cut out the circles with a glass. Place the filling in the center of each and seal the edges tightly.

8. Pour water into the steamer. Place the dumplings on the wire racks and place them in a double boiler with boiling water. Steam for about 40 minutes.

Recipe 3. Lean dumplings with potatoes

Ingredients

Dough

two glasses of flour;

a pinch of salt;

a glass of boiling water.

Filling

350 g potatoes;

50 ml of vegetable oil;

bulb.

Refueling

75 ml of vegetable oil;

20 g chopped dill and parsley;

ground pepper;

bulb.

Cooking method

1. Peel and rinse potatoes and boil them. Drain the water into separate container(it will still be useful to us). Mash the potatoes, pouring in the broth, not too runny.

2. Peel the onion, rinse and chop finely. Saute the onions in hot oil until golden brown. Put it in the puree and stir.

3. Sift flour in a heap into a bowl, 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. Dip each in flour and roll into a thin circle. Place the filling in the center and seal the edges tightly.

5. Pour water into a wide saucepan, boil, lightly salt and put the dumplings in it in small portions. Stir and cook for five minutes after they are on the surface. Remove the dumplings with a slotted spoon, place in a deep bowl and season with the onions fried in vegetable oil.

Recipe 4. Lean dumplings with cabbage

Ingredients

Dough

800 g flour;

water - how much dough will take.

Filling

head of cabbage;

sunflower oil;

large onion;

spices and salt;

20 g tomato paste;

40 g sugar.

Cooking method

1. Sift flour into a bowl, add salt, and gradually pouring in water, knead an elastic dough. Cover it with a towel and let it rest a little.

2. Chop the cabbage into thin, short strips. Heat oil in a cauldron and sauté chopped onion in it until golden brown. Put the 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 simmer for about five minutes. Place the filling in a bowl and cool.

3. Roll the dough into a thin circle and cut into circles. Place the filling in the center stewed cabbage and seal the edges tightly. Place the dumplings on a floured board.

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

Recipe 5. Lean dumplings with cherries

Ingredients

Dough

flour - 600 g;

10 g sugar;

a glass of boiling water;

a pinch of salt.

Filling

half a kilo of cherries;

100 g of sugar.

80 g 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 well in the flour and pour in the water. Stir with a wooden spoon and then continue kneading with your hands until the dough is firm. Cover with a towel and leave for a quarter of an hour.

2. Wash the cherries, dry them 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 two opposite ends and seal the edges tightly so that you get a triangle.

4. Boil water, salt and boil the dumplings for five minutes. Take them out with a slotted spoon in a bowl, pour vegetable oil and sprinkle with sugar.

Recipe 6. Lean dumplings with peas

Ingredients

flour - three glasses;

two cloves of garlic;

a pinch of baking soda;

peas - 300 g;

lean oil;

onions - 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. Put the boiled peas in a blender bowl and grind them into a homogeneous mass.

2. Peel the onion. Three onion on a grater, and finely chop the rest. Fry chopped onions in hot sunflower oil. We spread the grated and fried onions in pea mash and mix.

3. Sift the flour into a bowl, salt, and gradually pouring in water, knead the elastic dough. We roll it into a thin layer and cut out circles with a mold. Put the pea puree in the middle of each and seal 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 over 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, green onions, dill and parsley - 400 g;

ground pepper and salt;

vegetable oil - 20 ml.

Cooking method

1. Sift flour into a wide bowl and season with salt. Mix water with butter, and gradually pouring this mixture into flour, knead an elastic dough. The dough will still be sticky, but you don't need to knead it any further. Just cover with a plate and set aside for an hour.

2. Rinse all greens, dry and chop finely. Pour a spoonful of oil into the pan and add all the greens. Simmer over low heat until all the 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 out circles with a glass and seal the edges tightly.

4. Boil water in a saucepan, add salt and add the dumplings. Cook for about five minutes from the moment it floats. Serve them with lean mayonnaise.

Recipe 8. Lean dumplings with beans

Ingredients

Filling

white beans- 400 g;

lean oil;

salt - two teaspoons.

Dough

flour - three glasses;

vegetable oil - 50 ml;

water - a glass;

salt - 5 g.

Frying

vegetable oil;

large onion.

Cooking method

1. Pour flour into a wide bowl and salt. Mix water with oil. Gradually adding this mixture to the flour, knead the hard dough. We wrap it in food wrap and put it in the refrigerator.

2. Rinse the beans, add two liters of water and boil. We drain this water, again fill in the same amount of water, and cook from the moment of boiling for half an hour on low heat. Put the beans on a sieve, put them in a bowl and puree with a blender. Pour a little oil into the puree, mix and cool.

3. Roll out the dough. Cut out circles with a glass. Put mashed beans in the center of each and pinch the edges tightly.

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

  • Knead the dough for lean dumplings only on flour top grade.
  • By adding starch to the dough, you can roll it out very thinly, and it will not tear.
  • Homemade lean dumplings can be frozen for future use. To do this, place them on a floured board and put them in the freezer for half an hour. Then transfer the frozen dumplings to a bag and store in the freezer.
  • The filling must be completely cooled, otherwise your dumplings will crack during cooking.
  • Boil dumplings in plenty of water. Place in small portions so that they are not cramped in the pan.
  • If you cook dumplings with berries, then the juice of these berries can be used to make a sauce, which is subsequently used to season the finished dumplings.

News of show business.

Make lean dumplings at home - simply and quickly: with potatoes, mushrooms, cabbage, carrots or cherries, lazy or stuffed!

Lean dumplings with different fillings during Great Lent, they will help you diversify your table with delicious and healthy dish... Today we offer you to cook lean dumplings with potatoes.

For the test:

  • Flour - 0.5 kg
  • Water - 250 ml
  • Vegetable oil - 2 tbsp. spoons
  • Salt to taste

For filling:

  • Potatoes - 0.5 kg
  • Carrots - 1 medium
  • Onions - 2 medium
  • Vegetable oil - for frying
  • Dill (optional) - to taste
  • Ground black pepper - to taste
  • Salt to taste

Let's start by making dough for dumplings. Sift flour, add water, salt, and knead hard dough.

Now leave the dough for 10 minutes for the flour gluten to swell.

After 10 minutes, knead the dough for literally half a minute, add vegetable oil and knead further until all the butter is absorbed into the dough and it starts to stick a little to the surface again.

Cover the dough and leave for about an hour, during which we will prepare the filling for the dumplings.

Chop the onion finely, grate the carrots on a coarse grater. Fry the vegetables in vegetable oil and set aside a small part of the frying for further dressing of the finished dumplings.

Peel and boil the potatoes in salted water.

Make mashed potatoes by adding vegetable fry, pepper and salt. Cool the potato filling for the dumplings, and you can sculpt the dumplings.

The dough turns out to be elastic, it can be rolled out thinly, and it does not boil in boiling water. In such dumplings, there may be little dough and a lot of filling.

Boil dumplings for 5-7 minutes.

Add the remaining vegetable frying (fried onions) to the prepared dumplings with potatoes. Bon Appetit!

Recipe 2: lean dumplings with mushrooms (step by step photos)

Ingredients for the dough:

  • 0.5 kg flour
  • 350 ml milk
  • 0.75 tbsp salt
  • 0.5 tsp vinegar slaked soda

For the mushroom filling:

  • 0.5 kg of boiled mushrooms
  • 2 onions
  • sunflower oil
  • salt and pepper for the filling to taste

Let's start the preparation of dumplings with mushrooms by kneading the dough. Place the ingredients for the dough together and knead thoroughly by hand or in a bread maker.

Let's prepare the filling. Boil the mushrooms, chop, fry together with chopped onions in sunflower oil. Season with salt and pepper to taste.

Roll out a thin layer.

Cut out the circles with a notch.

Place the mushroom filling in the center of the circles.

Let's stick the dumplings.

Cook ready-made dumplings with mushrooms in boiling and salted water for about 7 minutes.

Lean dumplings with mushroom filling ready. We serve with fried onions, herbs or mushroom gravy.

Recipe 3: lean dumplings with sauerkraut

Dumplings with sauerkraut - healthy and low-calorie dish recommended for diet food... None of the purchased dumplings taste like homemade ones. Dumplings with sauerkraut are not at all like their counterparts with stewed cabbage. Stewed filling- nourishing, homemade, cozy, and sauerkraut, on the contrary - "invigorates", whet the appetite. Such dumplings are more suitable for the role of an appetizer than a main course, but, nevertheless, they deserve attention.

for the test:

  • water - 100 ml
  • salt - 0.5 tsp.
  • flour - 1 tbsp.

For filling:

  • sauerkraut - 150 g

for refueling:

  • vegetable oil - 30g
  • onions - 1-2 pcs.

Prepare the filling first. Take the required amount of sauerkraut, rinse it from the brine and put it to boil, or simmer for 10-15 minutes in a skillet. When the cabbage has cooled, squeeze out any remaining water.

Dissolve salt in water and gradually add flour. It is better to immediately knead the dough thick in a bowl, so that you do not mix it with your hands for a long time. Therefore, if a glass of flour is not enough, add a little more. When the dough stops taking flour, transfer it to the table and knead it into a tight, smooth lump.

Roll out the dough thinly enough.

And cut out circles of the desired size from it. Filling of sauerkraut coarse, so it is better to make the dough circles larger, so that the dumplings are easier to sculpt.

Stretch each circle in the center and put a teaspoon of the filling on it.

Bring the opposite edges of the circle together.

And blind the dumpling with a crescent moon. To prevent the dough from sticking to your hands, periodically dip your fingers into the flour.

For the dressing, sauté the diced onions in oil. Boil water, salt it and dip the dumplings in boiling water. Stir them immediately in a saucepan to prevent the dough from sticking to the bottom. Take enough water so that the dumplings float freely. After boiling, boil the dumplings for 3-4 minutes, pour a glass of cold water into the pan and remove the finished dumplings with a slotted spoon. Season them immediately with onions and serve hot.

Recipe 4: potato lean dumplings (with photo)

Even in fast days I don't want to give up tasty and satisfying food. I suggest making lean dumplings with potatoes, which will be appreciated by all lovers of this dish. It will take a lot of time to prepare them, but the end result will delight you and your family. If you are not fasting, serve hot dumplings with sour cream or other suitable sauce... Otherwise, fry the chopped onion in vegetable oil and serve with the dumplings. Highly tasty option... The cooking process includes two stages - preparing the dough and filling. Step by step recipe with a photo of delicious dumplings, I described in detail for you.

  • water 250 ml.,
  • salt 1 tsp,
  • sunflower oil 2 tablespoons,
  • wheat flour 450-500 gr.
  • potatoes 600-700 gr.,
  • salt to taste
  • ground black pepper to taste.

First of all, you need to prepare the potato filling, as it should cool down. Peel potatoes, rinse and cut into small pieces. Send to the pan. Fill in hot water to speed up the cooking process and cook until tender, about 30-40 minutes.

Until then, you can cook lean dough for dumplings. Pour into a convenient deep container boiled water room temperature... Add vegetable oil and salt. Stir with a spoon to dissolve the salt.

Sprinkle the sifted wheat flour in portions. Stir with a spoon until the dough thickens. Then put on the board, adding the remaining flour, and stir it into the dough. Stir until the dough is firm, tight and smooth.

Cover with a cloth and rest at room temperature for 20-30 minutes.

Drain the potato broth. You can make pies with potato broth. Season the potatoes with salt and pepper. Grind with a crush and leave to cool.

For convenience, divide the dough into four parts and work with each separately. Keep the balls of dough under a cloth so that they do not get chapped.

If necessary, dust the board with flour and roll it into a thin layer. Cut out round blanks with a mold or glass.

Place the potato filling in the center of each circle.

Lift the edges and pinch tightly so that they do not creep out during the boiling process. At this step, the workpieces can be transferred to a dusty board and frozen in the freezer.

Alternatively, boil water, salt and boil. Dip the dumplings and boil for 5-8 minutes after they float up.

Lean dumplings with potatoes are ready. Serve immediately with fried onions. Bon Appetit!

Recipe 5: lean lazy dumplings with mushrooms

What to cook quickly? Can be done lazy dumplings with potatoes or in another way Italian potato gnocchi. The recipe is quite simple and very easy. Such dumplings are delicious and can even be consumed in fasting, they are also dietary. Combined with mushrooms and fried onions, it's a bomb.

  • Potatoes - 540 g
  • Flour - 150 g
  • Salt - 1 tsp
  • Mushrooms - 200 g
  • Onions - 2 pieces

Boil the peeled potatoes in not salted water until tender, as it boils - we reduce the heat)

Meanwhile, cut the onion into half rings.

and for small pieces of mushrooms, I chose butter ... you can take mushrooms.

When the potatoes are boiled, this is about 15-20 minutes (depending on the size, drain the water, salt and puree ... it should be free of lumps, leave it to cool a little.

In a small amount of vegetable oil, fry the onion until golden brown, then add the mushrooms and keep it on fire for a little more.

The potatoes are a little cold, but still warm. Add flour in several stages, knead the dough first with a fork, then on the work surface with your hands. It is unnecessary to knead for a long time, the dough is gathered and enough.

Let's wrap it in food wrap for just a few minutes.

The dough is rested, we divide it into several parts for convenience.

We will form a sausage from each piece and cut into identical pieces ... They can be given absolutely any shape (triangle, square, ball)

I will draw with a fork, dipping it in flour and lightly pressing down on the dumpling. I put the dumplings on a board, which I covered with foil and lightly sprinkled with flour

Salt the boiled water to taste, toss in the potato gnocchi ... stir with a spoon so that the dumplings don't stick to the bottom ... By the way, you can even freeze the gnocchi, and then immediately boil them without defrosting, of course.

Potato dumplings have surfaced, boiled ... Cook over medium heat for 2-3 minutes and you're done! The main thing is not to digest. Dumplings grow slightly in size and become very tender

Can be served with fried onions or herbs and vegetable oil. Well, I serve with mushrooms and fried onions. Bon Appetit!

Recipe 6: lean momo dumplings with cabbage and carrots

  • wheat flour - 3 tbsp.;
  • salt - 2 tablespoons;
  • water - 1.5 tbsp.;
  • white cabbage - 300 gr.;
  • carrots - 1 pc.;
  • onion - 1 pc .;
  • ground black pepper - 0.5 tsp

Sift flour into a bowl.

Add 1 tbsp. l. salt and mix everything.

Pour in hot water... Not steep boiling water, but hot enough.

Knead the dough. Knead the dough for 5-7 minutes, until smooth.

Transfer the dough to a pact and put it in the refrigerator. Let's get to the stuffing for the momo. Grate cabbage. With a knife, so thinly, it is impossible to cut, so three on a grater.

Three carrots on a coarse grater.

Finely chop the onion.

Combine all the vegetables in a bowl.

Season vegetables with salt, pepper and mix well. But, in no case, do not crush. Vegetables will give juice and it will be difficult to sculpt momo.

While making the filling for the momo, the dough rested. We make a tourniquet from the dough, cut it into pieces. Roll each piece into a cake.

On a cake, generously, lay out the filling.

Shaping the momo.

We spread the momo on the grill for the mantle cooker.

Cook after boiling water for 20 minutes.

You can serve momo with sour cream.

Recipe 7: lean cherry dumplings (step by step)

I also suggest you try making lean dumplings with cherries. The dough in them is incomparable!

  • water - 200 ml
  • vegetable oil - 50 ml
  • salt - ½ tsp
  • sugar - 1 tsp
  • flour - 340-400 g
  • cherries for filling - 500-700 g
  • filling sugar - to taste
  • icing sugar - to taste

Wash the cherries beforehand, peel and dry. Warm water combine with vegetable oil and mix well. Add salt. Put on fire, bring to a boil and add half the sifted flour. Stir quickly so that there are no lumps and stir until the dough begins to lag behind the sides of the pan.

Pour the rest of the flour on the table in parts and gradually knead to a homogeneous dough. You may need less or more flour depending on the quality.

Roll it into a thin layer and cut out circles with a glass.

Put a few cherries on each circle of dough, sprinkle with sugar and form dumplings.

Put the dumplings in boiling salted water and cook until tender.

Then, using a slotted spoon, transfer to a dish, season as desired icing sugar and serve.

Lenten dumplings with cherries are ready! Bon Appetit!

Bonus: how to make lean dough for dumplings

Here is one of the recipes for a soft, elastic and very tasty lean dough for dumplings. To prepare it, you need a minimum of ingredients and effort, and the taste is quite decent.

  • 500 gr. flour
  • 260 ml. warm boiled water
  • 3 tbsp vegetable oil
  • a pinch of salt

Pour flour on the table and make a funnel in the center. Pour water into a funnel, add salt and vegetable oil. Stir the flour into the liquid gradually. Knead dense dough... The dough can be prepared in a bread maker by placing the products according to the instructions. Use the program: "Pelmeni". Wrap up ready dough in a plastic bag and rest for 40-50 minutes.

The dough can be used for dumplings with sweet and savory filling as well as for dumplings. The dough turns out to be plastic, rolls out well and does not break during cooking.

They are always prepared from lean dough and are tasty and low-fat. Various ingredients are used as a filling: potatoes, cabbage with onions, meat, liver, cottage cheese, mushrooms and various berries.

Such "dumplings" can be eaten during the fast, if the dough for dumplings with a small potato does not contain eggs and milk. Today we will describe a few simple and interesting recipes, which will delight you with their delicious taste and speed of preparation.

with cabbage and potatoes

Main components:

A glass of flour;

Boiled water - 100 grams;

Onions in the amount of two pieces;

Sauerkraut - 600 grams;

400 grams of potatoes;

A bunch of dill;

Salt, black pepper;

Vegetable and olive oil - 50 grams;

A pinch of sugar.

Knead the dough into a deep cup, pour in the sifted flour and salt, knead thoroughly with your hands so that our lean dough becomes soft and elastic. Cover it with a napkin and leave it for half an hour.

During this time, we will prepare a light and healthy filling. Peel the potatoes and cook in salted water until tender, then crush them into a puree mass and add a little vegetable oil.

Saute the onions in sunflower and olive oil... Part of the onion, along with chopped herbs and black pepper, shift into mashed potatoes. Add to the remaining onion sauerkraut, pepper and a pinch of sugar - simmer for 10 minutes.

Roll the prepared dough for dumplings with potatoes into a layer and squeeze out small circles with a glass, on which we spread the fillings. The edges must be well sealed so that the filling does not fall out during cooking.

We put the dumplings in boiled water and cook for 7 minutes. In a cup with ready-made "dumplings" you can add butter and shredded greens. Serve with sour cream, pickles or fresh vegetable salads- real jam!

Lean potato dumplings with mushroom sauce in a pot

Products for dumplings:

Flour - 350 grams;

Warm water - 150 ml;

Carrot;

Potatoes - 400 grams;

Onion head;

Salt pepper.

For mushroom sauce would need:

Half a kilogram of champignons - mushrooms can be taken frozen, pickled or fresh;

Two cloves of garlic;

Black pepper, salt, cilantro.

Prepare the dough for flour, salt it, fill it with water and knead the tough dough - leave it warm under a napkin for 40 minutes.

Filling: mash boiled potatoes in mashed potatoes, mix with vegetables sautéed in vegetable oil - onions and carrots. Add finely chopped dill and black pepper to this mass.

Knead the prepared lean dough well with your hands, roll out a large sheet and use a glass to make circles. Put the potato-carrot filling on each circle.

We make the onion, chopped into cubes, lightly fry and add the chopped mushrooms to it, lightly add salt - simmer for no more than five minutes. Turn off the heat and squeeze out the garlic, then close the lid.

Boil the dumplings with bay leaves, put them in clay pots, and fill them with mushroom gravy on top - put them in the oven for about seven minutes.

This is original and spicy dish perfect even for a festive table.