The Lenten menu is monotonous, boring and of course meager. Diversifying it is quite labor-intensive and a little complicated. How to choose foods that you can eat and that will also form the basis of a satisfying meal unusual dish? I propose to “dilute” your boring Lenten dishes real dumplings, only unusual ones, but lean ones.
How to cook Lenten dumplings, what fillings to use during fasting and how not to break the fast, read on.
Recipes for Lenten dumplings
Almost everyone loves dumplings along with dumplings. Even modest ladies on a diet would sometimes happily taste a plate of delicious dumplings with cherries or cottage cheese. Most men prefer dumplings with cheese, potatoes and fried onions. There are also fans of dumplings with cabbage, mushrooms, pumpkin and even fish. However, not all of these types of dumplings can be classified as lean.
Even the dough for dumplings is prepared according to Russian tradition with eggs and butter, and in Ukrainian it is kneaded with yogurt or whey. And yet, I’ll tell you, dumplings for Lenten table be! You just need to show a little imagination, remove forbidden foods from the main familiar recipe and prepare real Lenten dumplings.
The tradition of preparing Lenten dumplings has its roots deep in the history of Russia. Even my grandmother knew and remembered perfectly how to make the dough for Lenten dumplings tender, soft and fluffy. But it is precisely this that distinguishes real Russian dumplings from Ukrainian ones. In Russian dumplings for porous air test add a little slaked soda in vinegar. That's the whole secret!
Knead the dough, roll it out, lay out the filling, and make half-moon dumplings with a pigtail edge.
By the way, there are a lot of fillings for Lenten dumplings; you can make dumplings every day and never repeat them. Of course, dumplings are only suitable for Lenten vegetable fillings, cereals, berries, and mushrooms. Cottage cheese, cheese, cracklings will not work.
How to cook Lenten dumplings?
You need to start making dumplings by preparing the dough.
Dough for Lenten dumplings I cook like this.
- About 1 tbsp. warm, almost hot water, dissolve 0.5 tsp. sugar and a pinch of salt.
- Pour water into a bowl or saucepan and add a little vegetable oil, then pour in a handful of flour. I can’t say how much flour is needed, it always goes away differently. I just put a bowl of sifted flour next to it and take a handful until I get the desired dough consistency.
- While the dough is still liquid, I pour 0.5 tsp into it. slaked soda in 1 tsp. vinegar, regular, 6%.
- Next you need to act a little faster, fill up required quantity flour and knead the dough.
- I prefer to work with soft, slightly sticky dough. This makes it more convenient for me and the dumplings come out more tender.
- Then I leave the dough in a bowl, sprinkle with flour and cover with a napkin. The dough should rest for about 20 minutes, but no more.
Sometimes you can prepare dumplings choux pastry. I won't say what it is better than the first option, but has the right to exist.
Choux pastry for dumplings
- Sift 2.5 tbsp into a deep bowl. flour. You need to make a depression in the center of the slide. Add a pinch of salt and 2 tbsp. l. vegetable oil. In a thin stream, pour 1 tbsp directly into this “crater” of flour. boiling water At the same time, stir with a spoon or spatula. I grind the flour with water so that the dough comes out as good as possible and all the flour is cooked evenly. The result is large lumps of brewed flour. Then I transfer the dough to a board sprinkled with flour and knead thoroughly with my hands until the lumps become soft dough. I roll the well-kneaded dough into a ball, cover with a hot bowl and a towel.
- This test needs to stand for almost an hour, then use it for its intended purpose.
Well, now about the fillings.
The most simple filling for Lenten dumplings - cherries.
So what if it’s snowing outside? Supermarkets always have any berries in the frozen section. Frozen cherries work great.
Frozen cherry filling
- Defrost the cherries and cover with sugar. I have 1.5 tbsp. cherries takes about 1 tbsp. Sahara. It's not sweet, believe me.
- So, put the cherries in a bowl, cover them with sugar and leave them alone for 15 minutes. Then drain the juice released from the cherries. It can be useful for jelly, compote, or simply added to porridge.
- The cherries are without juice, which means they are ready to stuff Lenten dumplings.
- It is better to lay out the cherries in 2-3 pieces. for each circle of dough.
Advice: you need to cook dumplings with cherries in salted water! Serve with jam or sprinkled with powdered sugar.
Another type of filling familiar to many.
Potato and onion filling
It couldn’t be tastier and simpler, but how satisfying!
- Boil the peeled potatoes, mash them with the remaining broth or add warm water.
- Fry separately in vegetable oil onion cubes. I recommend frying it until brown.
- Mix mashed potatoes with onions, salt and pepper. If desired, you can add dill.
- Make dumplings as usual.
I have a recipe for a rather unusual filling, made from cabbage and mushrooms.
Stuffed cabbage with pickled mushrooms
Of course, both fresh and dry mushrooms are suitable. At your discretion.
- It is better to grate the cabbage on a medium grater or use a special shredder.
- Pour on cast iron frying pan a little oil, add cabbage and simmer until done. If you need to add water. Chop the pickled mushrooms finely and add to the cabbage.
- Separately, fry the onions. Mix all ingredients, add salt to taste. Cool the finished filling and make dumplings with it. I recommend serving these dumplings with vegetable oil and sprinkled with herbs.
Rare recipes for fillings for Lenten dumplings
- buckwheat with fried onions and mushrooms
- buckwheat with pickles
- mashed potatoes with pickled cucumbers
- stewed carrots in vegetable oil
- steamed pumpkin with sugar
- eggplants with tomatoes fried in vegetable oil
- red sweet bell pepper baked in the oven
- zucchini grated on a fine grater and blanched in salted boiling water
Experiment, fasting is not a reason to starve. You can go through it with the taste of Lenten dumplings!
Hello dear readers. My family really loves dumplings with potatoes, my eldest son even helps prepare 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 prepare 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 an everyday and holiday table.
The process of preparing 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 can diversify both lean and vegetarian menu. And the filling is made of tender mashed potatoes, supplemented with sautéed until golden crust onions, goes well with a flour base.
So, let's move on directly to the process of preparing lean dumplings with potatoes...
Nutritional value of the dish per 100 grams.
BJU: 4 /3 /31.
Kcal: 158.
GI: high.
AI: high.
Cooking time: 45 min.
Number of 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.
- Onions - 100 g.
- Sunflower oil (for frying) - 20 ml (2 tbsp).
- Salt - 4 g (1/2 tsp).
- All-purpose spices - 4 g (1/2 tsp).
Recipe of dish.
Let's prepare the ingredients. Sift the wheat flour. Peel the potatoes and onions.
First of all, let's prepare the dough, since it must lie in the refrigerator so that the gluten is evenly distributed throughout its entire mass.
Pour wheat flour (4 tbsp) 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 the 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, prepare the filling. Place the potatoes (800 g) in a saucepan, pour boiling water over them, covering them completely with water, cook for 15-20 minutes until soft (check doneness with a fork; if it goes into the vegetable easily, you can turn off the stove).
If you pour the tubers cold water, then the cooking time will increase and the concentration useful substances There will be less in boiled potatoes.
Cut the onion into small cubes.
We set the frying pan to heat up, pour sunflower oil into it, after it has warmed up, add 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 almost all the water (leave about 1 tbsp of broth in the saucepan).
Add salt (1/2 tsp) and spices (1/2 tsp) to the vegetable. Mash the potatoes with a potato masher.
Place the fried onion in a saucepan, stir and cool. The filling is ready.
So, let's begin the process of making lean dumplings with potatoes. There are two ways to do this. They both start the same way. 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 dusted with flour, roll out all the dough into a layer about 3 mm thick, then use the neck of a jar, mug or glass to squeeze out round pieces (about 7 cm in diameter).
Second: We form sausages from the dough about 2-3 cm thick. Cut them into pieces (about 2 cm each). Dip all the pieces in flour and roll out into circles 3 mm thick and 7 cm in diameter.
Place potato filling in the middle of each flatbread.
We pinch the edges of the dumpling tightly, forming a semicircle so that its contents do not fall out during cooking.
You can leave it like this or give the edging the shape of a pigtail.
Place lean dumplings with potatoes in salted boiling water. Stir immediately to avoid sticking to the bottom of the pan.
We cook enough for one meal, and put the rest in the freezer.
After the liquid boils, continue the process for another 3-5 minutes. Remove the finished dumplings from the pan using a slotted spoon.
Place 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!
Dumplings - everyone favorite dish Russian cuisine with a huge amount filling options. Hearty and tasty homemade dumplings will make any meal cozy. We are offering to you Lenten option dumplings with potatoes. The ingredients for this dish can be found in any kitchen. And making dumplings with the whole family can become one of the pleasant traditions in your home!
Author of the publication
- Recipe author: Anna Bondar
- After cooking you will receive 45 pcs.
- Cooking time: 1 hour
Ingredients
- 500 g potatoes
- 80 g onion
- 15 g vegetable oil
- 250 gr wheat flour
- 1/2 tsp. salt
- 80 g water
- 1 tbsp. vegetable oil
Cooking method
Prepare food. Peel the potatoes, cut them and boil them in salted water until tender.
While the potatoes are cooking, dice the onion. Fry the onion in oil until golden brown. Drain the broth from the finished potatoes, leaving some for pureeing. Using a masher, mash the potatoes into a puree. Add the fried onion (some of it can be set aside for serving). Mix. If desired, add vegetable oil if there is not enough oil from frying the onions.
Sift flour into a bowl. Make a well in the flour, add salt, followed by water at room temperature and vegetable oil.
Knead the dough with your hands or with the hook attachment in a mixer (if the dough is runny, add flour). Knead until the dough becomes homogeneous. It should be elastic soft dough, which does not stick to your hands.
Separate 1/4 from the resulting dough, cover the rest with a towel. Roll out the dough on a floured surface to a thickness of 3mm.
Using a die cutter or a glass round glass, cut out the blanks for the dumplings. Place a teaspoon (or less, depending on the diameter of the hole) of potato filling in the center of each piece.
Fold the workpiece in half and pinch the opposite edges. If the dough is tight, it may shrink after rolling and cutting out the pieces. Then, before putting the filling on the dumpling, the dough piece can be rolled out with a rolling pin to the desired size.
Place the finished dumplings on a floured board or clean towel. They can be frozen on a cutting board, then put into bags and stored in freezer. Before serving, boil the dumplings in boiling salted water until they float.
Before serving, pour over vegetable oil and mix with the reserved onion frying.
Lenten dumplings ready with potatoes. Bon appetit!
Fasting is not a reason to deny yourself tasty and hearty dishes. One of these dishes is Lenten dumplings. Our ancestors had Lenten dumplings as a frequent guest during Lent. Berries, vegetables, and fruits were used as fillings for their preparation. Some types of dumplings were prepared from cereals and fresh herbs. Lenten dough was necessarily 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 - half a teaspoon
Filling ingredients:
- Mashed potatoes - 400 gr.
Dumplings with lean potatoes - recipe
Let's cook 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. After this, add some more flour. The dough is still liquid.
After adding the last portion of flour, knead the dough with your hands. Place the dough into a bowl. Cover with a towel and leave for 30 minutes. It is advisable not to neglect the proofing of the dough. After standing in a warm place, it will become more elastic and easier to roll out. By the way, this dough can also be used for cooking.
While the dough is proofing, you can have time to cook the mashed potatoes. Cut the peeled one into 3-4 parts. Place in a saucepan. Fill in hot water. Add some salt. Bring to a boil. Skim off any foam that has formed. Cover the pan with a lid and cook for another 15-20 minutes. Drain the water from the boiled potatoes. Mash the potatoes until pureed. Lightly sprinkle your work surface with flour. Since there was quite a lot of dough, it is best to roll it out in parts. Take a small portion of the dough and roll it out thin.
Using a glass or a pastry ring, cut out circles from the dough.
Place the filling – mashed potatoes – in the center of each circle.
Fold the dough circle with the filling in half. Pinch the edges with your fingers. You can make a pigtail along the edge of the dumpling by wrapping the edges of the dumpling in an overlapping “wave” or make notches with a fork.
Boil water in a saucepan. Salt it. Carefully lay out some of the dumplings. It is advisable not to put a lot of them in the pan at one time. So that they don't stick together. Stir them immediately. Brew Lenten dumplings with potatoes no more than 4-5 minutes.
Ready dumplings with potatoes must float to the surface. Carefully remove them with a slotted spoon. Place in a bowl. Sprinkle with chopped dill and pour over sour cream (it can be used during a non-strict fast) or sprinkle with onions fried in vegetable oil. You can fry finely grated carrots along with the onions, it will also turn out delicious. Enjoy your meal.
Dumplings with lean potatoes. Photo
One of the most popular dishes, which can easily decorate what seems so monotonous Lenten menu, these are, of course, dumplings. Dumplings, beloved by most of us since childhood, are not at all difficult to prepare, but are extremely tasty and satisfying. But the trouble is, most often dumplings are associated with a fast menu rather than a fast one. We all love dumplings with cottage cheese and sour cream or dumplings with potatoes, to which fried pork and onions are added. Even the dough for dumplings seems to us to be extremely savory, prepared with eggs according to the Russian tradition, or mixed with yogurt or whey according to the Ukrainian tradition. And yet, there will be dumplings on the Lenten table! You just need to exclude the quick ingredients from the recipe and combine the lean ingredients correctly. Today we invite you to figure out and remember with us how to prepare lean dumplings.
The tradition of preparing Lenten dumplings is deeply rooted in our history. 
Our grandmothers also knew and remembered perfectly how to convey to the dough for Lenten dumplings that delicate softness and slight porosity that distinguishes real Ukrainian dumplings from Russian ones. But all that needed to be added to unleavened dough a little soda and lemon juice. For Russian Lenten dumplings, they prepared soft and pliable dough, such that it could be rolled out very thinly, but it did not tear, did not spread in the water and did not lose its shape. We achieved this correct proportions flour and water and adding vegetable oil. And there have always been so many fillings for Lenten dumplings that you can even cook dumplings every day, throughout the entire period of Lent. 
will never happen again. Judge for yourself. good traditional dumplings with cherries or berries, whether frozen, soaked or steamed dried; delicious dumplings with potatoes and fried onions, buckwheat and pickled cucumber. And how many recipes for dumplings with mushrooms exist! Add here spicy vegetables and herbs, whether fresh, dried or frozen, do not forget to decorate the filling of your dumplings with aromatic spices and seasonings, and you yourself will be surprised how many shades of taste and aroma can give you such a seemingly simple Lenten dish.
Today “Culinary Eden” has carefully collected and recorded for you the most important tips and proven recipes for dough and fillings that will definitely help even inexperienced housewives and will easily tell you how to prepare lean dumplings.
1. In order for your dumplings to turn out truly tasty and beautiful, you should 
approach the preparation of the dough with all possible care and thoroughness. And the quality of the dough, first of all, depends on the quality of the flour. But before you go to the store for flour, you should decide on what culinary tradition you will cook your dumplings. The fact is that the dough for Ukrainian dumplings is noticeably different from the dough for Russian dumplings. Traditional Ukrainian dumplings are wrapped in soft, tender, fluffy dough. These dumplings are more like small boiled pies. For such a dough you will need premium flour, the finest grinding. However, be careful and do not buy pastry flour that is too fine - dough for dumplings from such flour may not work, and during cooking the dumplings will become soggy in the water and spread apart. The dough for Russian dumplings is more reminiscent dumpling dough, in which elasticity and resilience are valued, allowing the dough to be rolled out as thinly as possible without tearing, so that when boiled it does not spread and lose its shape. This dough is best kneaded wheat flour second grade or a mixture of premium and second grade flour in equal proportions.
2. Let's try to prepare lean dough for dumplings, similar in structure and taste to traditional dough for Ukrainian dumplings. Mix three cups of flour with one teaspoon of baking soda and a pinch of salt, and then sift through a sieve. One glass cold water mix with one tablespoon of lemon juice. Pour the flour into a heap into a deep bowl, make a well in the center of the heap and pour in water from lemon juice. Knead the dough and knead it until it stops sticking to your hands. Wrap your dough cling film and refrigerate for one hour. Roll out the finished dough not too thin.
3. For Russian dumplings we will prepare the dough differently. Sift 500 gr. flour along with a pinch of salt. Make a well in the center of the flour slide and pour in 250 ml. warm water and three tablespoons of vegetable oil. Knead the dough with your hands until smooth, wrap it in cling film and let it rest for a while. room temperature for 30 - 50 minutes. The finished dough should be smooth, elastic and at the same time quite strong. This dough can be rolled out very, very thin.
4. Elastic and durable makes an excellent choux pastry for Lenten 
dumplings. It's not at all difficult to prepare. Sift 2 ½ cups of flour into a deep bowl. Make a depression in the center of the slide. Add a pinch of salt and 2 tbsp. spoons of vegetable oil. And then, constantly stirring thoroughly with a spoon, pour one glass of boiling water into the flour. Rub and knead the dough very thoroughly so that all the flour is brewed evenly. As a result, you should get large crumbs of brewed flour. Transfer your dough to a floured rolling board and knead it with your hands until the dough is smooth and elastic. Roll the well-kneaded dough into a ball, cover with a hot bowl and leave for one hour at room temperature. Your lean choux pastry is ready!
5. Roll out the dough for dumplings in the same way as dumpling dough. Place on a floured rolling board or simply on the countertop. ready dough. Lightly dust the rolling pin with flour. Roll out Ukrainian and choux pastry to a thickness of about 2 - 3 millimeters, while Russian dough for dumplings can be rolled out to one millimeter. Using a glass, cut out blanks for your dumplings from the rolled out dough. Moreover, for Ukrainian dumplings, cut out large pieces; Ukrainian dumplings should be the size of half your palm, like a small pie, but for Russian dumplings, cut out small workpieces, as for dumplings. If you don’t have a glass with a neck diameter of a suitable size on hand, then simply roll the dough into long thick ropes and cut them crosswise sharp knife into small pieces, and then roll each piece separately into a round cake. Place one to two teaspoons of filling in the center of each piece, fold the piece in half and carefully pinch the edges.
6. Boiling dumplings is very, very simple. Pour water into a deep saucepan so that it covers the dumplings placed in it by at least ten to fifteen centimeters. Salt the water to taste and bring to a boil. Drop your dumplings into the boiling water one at a time. Bring the water to a boil again, carefully stirring the dumplings a couple of times. As soon as the water boils, reduce the heat to medium and cook the dumplings until they float, then reduce the heat a little more and cook the dumplings for five to seven minutes depending on the filling. So, dumplings with berries or potatoes are cooked for five minutes after surfacing, and dumplings with mushrooms will need about seven minutes until ready. Be careful not to overcook your dumplings, and do not stir the dumplings after the water has returned to a boil. Using a slotted spoon, transfer the finished dumplings from boiling water to heated plates and serve immediately.
7. The most popular filling for Lenten dumplings can be safely called the filling of crushed potatoes with onions. 
It's not at all difficult to prepare. Rinse and clean 500 g thoroughly. potatoes. Cut the tubers in large pieces, place in a deep saucepan, add cool water, salt to taste, bring the water to a boil and cook the potatoes for 20 minutes until tender. Drain the water, leaving a little broth for puree. Mash the potatoes using a press, masher or fork, adding a little potato broth to make a thick mashed potato. Heat one tablespoon of vegetable oil in a frying pan, add one chopped large onion and fry until golden brown. Mix mashed potatoes with fried onions, add salt and black pepper to taste. Your filling is ready! You can add any fresh ingredients to this filling. herbs, fried mushrooms, crushed anise or dill seeds.
8. Spicy is original and very tasty. lean filling for dumplings from sauerkraut and mushrooms. Lightly squeeze two glasses of sauerkraut from the brine, rinse, squeeze again, place in a small saucepan and add water so that it only slightly covers the cabbage. Bring the water to a boil, cover the pan, reduce the heat and simmer the cabbage for 20 minutes. Meanwhile, heat two tablespoons of vegetable oil in a frying pan, add one finely chopped onion and fry until transparent, then add 100 g. finely chopped champignons and fry everything together, stirring often, until golden brown. When the cabbage is ready, cool it slightly, squeeze out excess moisture and chop the cabbage with a sharp knife. Place the cabbage in a frying pan with the onions and mushrooms, add salt and black pepper to taste, stir and heat everything together for a couple of minutes. Cool the filling and start making dumplings.
9. Dumplings stuffed with buckwheat and pickled cucumbers are tasty and filling. 
Preparing this filling is not at all difficult. Pour one glass of buckwheat into a deep saucepan, add three glasses of water and add salt to taste. Bring to a boil over high heat, cover the pan, reduce heat and simmer the buckwheat until tender, 30 minutes. Heat two tablespoons of vegetable oil in a frying pan, add one finely chopped onion and fry until golden brown. Peel three pickled cucumbers and chop finely. Ready buckwheat porridge Place in a frying pan with onions, add chopped cucumbers, salt and black pepper to taste. Mix everything thoroughly and heat over low heat for two to three minutes. Cool the filling and invite your family to make dumplings.
10. The easiest to prepare and children’s favorite filling for dumplings is, of course, cherry filling. In early spring, it is most convenient to prepare such a filling from frozen cherries. Place 300 g in a small saucepan. frozen pitted cherries, add ½ cup sugar and, stirring, bring everything to a boil. Mix one tablespoon of starch in two tablespoons of cold water and pour into the cherries. Mix everything thoroughly, heat over low heat for a couple of minutes, remove from heat and cool. When you make dumplings, place the cherries along with the thickened syrup in the center of the dough piece and pinch the edges of the dumpling as carefully as possible. Lenten dumplings with cherries can be served with any sweet syrup, sauce or jam to your taste.
And on the pages of “Culinary Eden” you can always find even more useful tips, interesting ideas and proven recipes that will definitely tell you how to cook lean dumplings.
