One of the most popular dishes that can easily decorate a seemingly monotonous Lenten menu is, of course, dumplings. Dumplings, beloved by most of us since childhood, are not at all difficult to prepare, but they are unusually tasty and satisfying. But the trouble is, most often dumplings are associated more with a modest menu than a lean one. We all love dumplings with cottage cheese and sour cream or dumplings with potatoes, in which pork fried with onions is added. Even the dough for dumplings seems to us to be exceptionally modest, cooked with eggs according to the Russian tradition, or mixed with yogurt or whey according to the Ukrainian tradition. And yet, there should be dumplings on the Lenten table! It is only necessary to exclude fast ingredients from the recipe and correctly combine the lean ingredients. Today we invite you to figure out and remember with us how to cook lean dumplings.

The tradition of making lean dumplings is deeply rooted in our history. Even our grandmothers knew and remembered very well how to convey to the test for lean dumplings that gentle softness and light porosity that distinguishes real Ukrainian dumplings from Russian ones. But all that was needed was to add a little soda and lemon juice to the unleavened dough. For Russian lenten dumplings, they prepared soft and plastic dough, such that it could be rolled out thinly, but it did not tear and did not spread in water and did not lose its shape. This was achieved by the correct proportions of flour and water and the addition of vegetable oil. And there have always been so many fillings for lean dumplings that you can even cook dumplings at least every day, for the entire time of Great Lent never repeat. Judge for yourself. Traditional dumplings with cherries or berries are good, whether they are frozen, soaked or steamed dried berries; delicious dumplings with potatoes and fried onions, buckwheat and pickles. 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 fragrant spices and seasonings, and you yourself will be surprised how many shades of taste and aroma can give you such an uncomplicated at first glance, fasting dish.

Today, "Culinary Eden" has carefully collected and recorded for you the most important tips and proven recipes for dough and toppings, which will surely help even inexperienced housewives and easily tell you how to cook lean dumplings.

1. In order for your dumplings to turn out really 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 varenyky are wrapped in soft, tender, fluffy dough. Such dumplings are more like small boiled pies. For such a test, you will need the highest grade flour, the finest grinding. However, be careful and do not buy too thin confectionery flour - dough for dumplings from such flour may not work, and during cooking, the dumplings will become sour in water and spread. The dough for Russian dumplings is more like dumplings dough, in which elasticity and elasticity are valued, which allows you to roll out the dough as thinly as possible without tearing, so that when boiled it does not spread and does not lose its shape. Such a dough is best kneaded on wheat flour of the second grade or a mixture of flour of the highest and second grade in equal proportions.

2. Let's try to make a lean dough for dumplings, similar in structure and taste to the traditional dough for Ukrainian dumplings. Mix three cups of flour with one teaspoon of soda and a pinch of salt, and then sift through a sieve. Mix one glass of cold water with one tablespoon of lemon juice. Pour flour into a deep bowl, make a well in the center of the hill and pour in water with lemon juice. Knead the dough and knead it until it stops sticking to your hands. Wrap your dough in cling film and refrigerate for one hour. Roll out the 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 hill, pour in 250 ml. warm water and three tablespoons of vegetable oil. Knead the dough with your hands until smooth, wrap with cling film and let rest at room temperature for 30 to 50 minutes. The finished dough should be smooth, elastic and at the same time strong enough. Such dough can be rolled out very, very thinly.

4. An excellent choux pastry for lean meats is also obtained elastic and durable. dumplings. It is not at all difficult to prepare it. Sift 2 ½ cups flour into a deep bowl. Make a hole in the center of the hill. Add a pinch of salt and 2 tbsp. tablespoons 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 carefully 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 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 dumplings dough. Lay out the finished dough on a floured rolling board or just on the countertop. Lightly dust the rolling pin with flour as well. Roll out Ukrainian and custard dough 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 blanks, Ukrainian dumplings should turn out the size of half a palm, like a small pie, but for Russian dumplings, cut out small blanks, like for dumplings. If you don’t have a glass with a neck diameter of a suitable size at hand, then simply roll long thick bundles from the dough, cut them across with a sharp knife into small pieces, and then roll each piece separately into a round cake. Place one or two teaspoons of the filling in the center of each blank, fold the blank 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 no less than 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 back to a boil, gently 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 lower 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 boiled for five minutes after surfacing, and dumplings with mushrooms will take about seven minutes to readiness. Be careful not to overcook your dumplings and don't stir the dumplings after the water has boiled again. Using a slotted spoon, transfer the finished dumplings from boiling water to warmed plates and serve immediately.

7. The most popular filling for lean dumplings can be safely called the filling of crushed potatoes with onions. It is not at all difficult to prepare it. Rinse thoroughly and clean 500 gr. potatoes. Cut the tubers into large pieces, put in a deep saucepan, cover with cool water, salt to taste, bring the water to a boil and boil the potatoes for 20 minutes until tender. Drain the water, leaving a little broth for puree. Pound the potatoes with a potato masher, potato 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 herbs, fried mushrooms, crushed anise or dill seeds to this filling.

8. An original and very tasty savory lean filling for sauerkraut and mushroom dumplings is obtained. Lightly squeeze two cups of sauerkraut from the brine, rinse, squeeze again, transfer to a small saucepan and fill with water so that it only slightly covers the cabbage. Bring the water to a boil, cover the pot with a lid, 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 gr. finely chopped champignons and fry all 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. Transfer the cabbage to the pan with the onions and mushrooms, add salt and black pepper to taste, stir and heat everything together for a couple of minutes. Let the filling cool down and start making dumplings.

9. Dumplings stuffed with buckwheat and pickles are tasty and satisfying. Preparing such a filling is not at all difficult. Pour one glass of buckwheat into a deep saucepan, pour three glasses of water and salt to taste. Bring to a boil over high heat, cover the pot with a lid, lower the heat and simmer the buckwheat until tender, about 30 minutes. Heat two tablespoons of vegetable oil in a frying pan, add one finely chopped onion and fry until golden brown. Peel and finely chop three pickled cucumbers. Transfer the prepared buckwheat porridge to a 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 the most beloved filling for dumplings by children is, of course, the filling with cherries. In early spring, it is most convenient to prepare such a filling from frozen cherries. In a small saucepan place 300 gr. frozen pitted cherries, add ½ cup sugar and bring to a boil, stirring. Mix one tablespoon of starch in two tablespoons of cold water and pour into the cherry. Mix everything thoroughly, heat over the lowest heat for a couple of minutes, remove from heat and cool. When you are making dumplings, put the cherry together with the thickened syrup in the center of the dough piece and pinch the edges of the dumpling as carefully as possible. Lean cherry dumplings can be served with any sweet syrup, sauce or jam of your choice.

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.

Who doesn't love eating dumplings? Their appetizing taste is familiar from childhood.

How to make this fragrant and tasty dish in the post - we will tell further.

Classic Lenten Dough Recipe

To make the dough, you need to pour flour with salt into the bowl. Mix everything and add water to it. After that, you should knead the dough, mixing the mixture with your hand.

Leave the mixture for twenty minutes, but for now we go about our business. After twenty minutes, the dough becomes airy and pleasant to the touch.

The dough can be stuffed with potatoes and mushrooms, as well as rice and mushrooms.

To make the dough more elastic, you can put it in the refrigerator for several hours, and then take it out and sculpt dumplings from it.

This is such an easy process! Having learned how to cook such a lean base, you can be sure that the dish will turn out well.

And now we go directly to cooking the dumplings themselves. Be patient and, of course, have a good mood!

Vareniki with potatoes for fasting

Everyone knows that potatoes are an indispensable ingredient in every dish. Lean dumplings with potatoes are no exception. They are especially good in the post. The dish comes out fragrant, satisfying and very tasty. Let's take a look at how to prepare this delicious dish.

For manufacturing, we take a set of products in the form:

• Wheat flour - 250 grams;
• Potatoes - 350 grams;
• Bulb onion - 2 pcs.;
• Dill - a bunch;
• Ground black pepper - 1/4 tsp;
• Salts - 1/2 tsp;
• Carrots - 200 grams;
• Olive oil - 20 milliliters;
• Vegetable oil - 30 milliliters.

The cooking process will take about 2 hours.

Calorie content - 202 kcal.

Consider the recipe with a photo step by step. To make, take a bowl and start preparing the dough. Pour flour, salt and water into it.

We take the package and send the dough there. We put the package in the refrigerator. The dough is left for forty minutes there in order to be easy to work with.

While doing the stuffing. In another bowl we rub vegetables in the form of onions and carrots. We send them to the pan and fry the mixture until a golden crust appears on the onion.

We clean the potatoes, boil, turn into mashed potatoes.

Once vegetables and potatoes are ready, transfer them to a bowl and mix. They are accompanied by dill, pepper, salt, olive oil (a little). Everything should be mixed gently.

We take out the dough and roll it out on the table, generously sprinkled with flour. Make circles with a small glass. We put the filling in the center of the resulting circles and form small pies, sealing the edges of the dough together.

If you wish, you can decorate the resulting dumplings beautifully. We send the resulting dish to hot water and cook until the dumplings float to the surface (about five minutes). You can serve them to the table with sour cream and dill.

Now we offer to see how the whole process takes place in the video:

Tandem with mushrooms - popular among the people

Mushrooms with potatoes have become a popular filling for many dishes, in particular, they are also used for dumplings. They are especially good in fasting, because the dish turns out to be nutritious, healthy and very satisfying.

To prepare lean dumplings with potatoes and mushrooms, take a set of products in the form of:

• 2 glasses with flour;
• 1 glass of water;
• Salt to taste;
• 250 g potatoes;
• 1 bulb;
• 2 tablespoons with vegetable oil;
• 50 g dried or 100-150 g fresh mushrooms;
• Black ground pepper to taste.

You will need to spend at least 1 hour 30 minutes on the culinary process.

There are approximately 193 kcal in 100 grams.

For manufacturing, we take the listed ingredients. Rinse, soak and boil dried mushrooms or just wash fresh ones, cut them. Next, clean, wash, finely chop the onion.

Fry the mushrooms with onions in a pan until a pleasant aroma. Then peel, wash and boil the potatoes. We make puree out of it. To the resulting mixture are added fried mushrooms with onions.

We mix everything. Cool down. While the filling is cooling, make the dough. To do this, you need a bowl into which water is poured and flour and salt are poured.

All should be mixed and left in the refrigerator for thirty minutes. During this time, the filling will have time to cool. After this time, we get it. Roll out the dough and make small circles.

Mugs can be made with a cookie cutter or with a glass. Add the filling to the mugs. We fix the ends and send the resulting dumplings to boiling water.

We cook for five minutes. The dish is ready. Serve with dill.

Lean lazy dumplings with potatoes

Lazy dumplings is a very tasty and simple dish, which can be prepared quickly. Perfect for fasting. For manufacturing, we take a set of products in the form:

• Potatoes - 7 pcs.;
• Flour - 7 tablespoons;
• Salt, ground black pepper.

Cooking will take 1 hour.

Calories per 100 grams - about 270.

Production takes place in this way: wash the potatoes, peel, cut into pieces and boil until tender. Drain the water, and chop the potatoes in a blender or three on a grater until porridge.

Salt, pepper and mix everything until smooth. We do not stop kneading, add flour in small portions and knead the air dough from potatoes. We make the dough into a tube, cut into small pieces and roll each piece with the dough in flour.

Throw dumplings into boiling water and cook for three to five minutes. We take out the prepared dumplings with a slotted spoon, sprinkle with herbs and serve with sour cream.

So, the dough for dumplings with potatoes can be prepared quite simply. But if you want to make the dish truly appetizing and unique, and not an ordinary flour product, you should look at the following tips and take them into your arsenal.

The dough cannot be made tight; when cooking, the finished products will simply open up and the filling will fall apart. Therefore, it should only be soft and stick a little to your hands when cooking.

Do not forget to sift the flour - this way it can be saturated with oxygen and it will become easier to combine with other ingredients.

Knead the dough for at least ten minutes to achieve the necessary elasticity.

It is always worth leaving the finished product after kneading for thirty minutes so that the mass can become more elastic.

The traditional dough for dumplings is made only from flour with the highest grade with the addition of eggs; if you use durum flour for cooking, it is possible not to add eggs.

To give better elasticity, it is possible to add a little vegetable oil - just a few drops per glass of flour.

For kneading, you can always use a bread machine in the course - it can make a good dough. It is possible to leave ready-made dough in the bread machine to give it airiness, since the equipment itself can maintain the required temperature for kneading.

We have selected a few more recipes for you. It's quick to make and tastes great.

How about lean kale cutlets? are their recipes.

Our website will help you properly prepare sauerkraut, as the necessary recipes and tips from knowledgeable housewives have already been collected for you.

Quick dumplings with potatoes can be made if you use a dumpling. Now they can be produced in different forms. There are types, both with large holes, and with small ones.

Do not make the filling the day before cooking. It will be stale and the dumplings will spoil faster.

If you put the dough in the refrigerator for a short time, you can get a fairly elastic mixture, which is pleasant to work with and sculpt dumplings.

Dear cooks and guests! I offer you a recipe for dumplings with potatoes and pickled mushrooms. I hope you enjoy this combination of ingredients. The dough does not contain eggs and dumplings can be considered lean food. For young housewives, I will show you how to make an openwork and strong edge for dumplings. Prehistory. I started getting interested in cooking when I was in elementary school. Once I went to the neighbors and saw how Aunt Tasya was making dumplings, ran home and started cooking ... I got something between a sole and rubber. Two years later, visiting a friend (Ukrainian) I was offered dumplings. I politely agreed, remembering that it was not tasty. When I took my first bite, I was delighted! And Aunt Lida, seeing my facial expression, said: “Bachish, yaki have mene varenyychki ?!” Indeed, the dumpling dough was amazingly tender and tasty. Of course I asked to learn how to make such yummy. And Aunt Lida patiently showed me everything and told me. I have not spoiled more varenikoa. Since then, feel free to ask for the recipe and learn! Today I will share my experience.

Vareniki is a delicious and hearty dish that everyone loves.

They can be cooked with a wide variety of fillings, so they never get bored.

Lean dumplings - the basic principles of cooking

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 cannot be consumed in fasting.

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

There are a lot of options for fillings 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 grated with sugar.

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

Recipe 1. Lean dumplings with lentils and mushrooms

Ingredients

Dough

300 g flour;

teaspoon of olive oil;

water - ¾ st.;

a pinch of salt.

Filling

green lentils - 100 g;

vegetable oil - Art. a spoon;

salt, parsley ground pepper;

champignons - 200 g;

bulb.

Cooking method

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

2. Sort 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 mushrooms and cut into slices. Put in a pan with onions and fry until all the water has evaporated. Mushrooms should be golden brown. Pour the sautéed mushrooms and onions into the lentils and toss to combine. Season with salt and finely chopped parsley.

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

4. Boil water in a wide saucepan. Add dumplings, stir and cook until they float. Take them out 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;

vegetable oil;

300 ml of water;

50 g of starch;

teaspoon of salt;

50 g of tomato paste;

six potato tubers;

ground black pepper;

three bulbs;

200 g of champignons;

50 ml soy sauce;

half a kilo of cabbage.

Cooking method

1. Peel the potatoes, rinse and boil until tender. Drain the broth into a separate bowl, salt and mash.

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

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

4. Make a separate fry from the onion, salt it and season with black pepper.

5. Tear off the sprigs from the dill and chop it with a knife.

6. Put mushrooms, dill and onion into mashed potatoes. Dilute it with a decoction of potatoes 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 off a piece of dough, roll it out on the table, sprinkling it with flour. Cut out circles with a glass. Put the filling in the center of each and close the edges tightly.

8. Pour water into the steamer. Put the dumplings on the grates 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 vegetable oil;

bulb.

Refueling

75 ml vegetable oil;

20 g chopped dill and parsley;

ground pepper;

bulb.

Cooking method

1. Peel and wash the potatoes and boil them. Drain the water into a separate container (we will still need it). Make mashed potatoes by pouring in a decoction that is not too liquid.

2. Peel the onion, rinse and chop finely. Sauté the onion in hot oil until golden brown. Pour it into the puree and stir.

3. Sift the flour in a bowl, make a well 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 off a piece of dough, roll it into a sausage and cut it into small balls. Roll each in flour and roll into a thin circle. Put the filling in the center and close the edges tightly.

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

spices and salt;

20 g of tomato paste;

40 g sugar.

Cooking method

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

2. Shred the cabbage into thin, short strips. In a cauldron, heat the oil and sauté the chopped onion in it until golden brown. Put cabbage on 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 five minutes. Pour the filling into a bowl and set aside.

3. Roll out the dough into a thin circle and cut into mugs with a glass. Place the stewed cabbage filling in the center and close the edges tightly. Lay the dumplings on a floured board.

4. Boil water in a wide bowl, salt and lay out 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 over any lean sauce.

Recipe 5. Lean dumplings with cherries

Ingredients

Dough

flour - 600 g;

10 g of sugar;

a glass of boiling water;

a pinch of salt.

Filling

half a kilogram of cherries;

100 g sugar.

80 g of sugar;

olive oil - 100 ml.

Cooking method

1. Sift the 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 elastic. Cover with a towel and leave it for a quarter of an hour.

2. Wash the cherries, dry them and remove the seeds. Drain the resulting juice, and sprinkle the berries with sugar.

3. Sprinkle the table with flour, cut off a piece of dough and roll it into a thin circle. Cut it into squares. Put three berries on each, fasten the two opposite ends and tightly close the edges so that you get a triangle.

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

Recipe 6. Lean dumplings with peas

Ingredients

flour - three glasses;

two cloves of garlic;

a pinch of soda;

peas - 300 g;

vegetable oil;

onions - three pcs.

Cooking method

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

2. We clean the onion. Three onions on a grater, and finely chop the rest. Fry the chopped onion in hot sunflower oil. We spread the grated and fried onions in pea puree 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 cookie cutter. Spread pea puree in the middle of each and close the edges tightly.

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

Recipe 7. Lean dumplings with spinach

Ingredients

Dough

flour - 300 g;

salt - teaspoon;

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 container and salt. Mix water with oil, 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 leave for an hour.

2. Rinse all the greens, dry and chop finely. Pour a spoonful of oil into the pan and put all the greens. Simmer over low heat until all liquid has evaporated. Put the finished stuffing 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 out the dough on it into a thin circle. Cut out circles with a glass and close the edges tightly.

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

Recipe 8. Lean dumplings with beans

Ingredients

Filling

white beans - 400 g;

vegetable oil;

salt - two teaspoons.

Dough

flour - three glasses;

vegetable oil - 50 ml;

water - a glass;

salt - 5 g.

Roasting

vegetable oil;

large bulb.

Cooking method

1. Pour flour into a wide bowl and salt. We mix water with oil. Gradually adding this mixture to the flour, knead a stiff dough. Wrap in cling film and put in the refrigerator.

2. Rinse the beans, pour in two liters of water and boil. Drain this water, pour the same amount of water again, and cook from the moment of boiling for half an hour over low heat. We recline the beans on a sieve, transfer to 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. In the center of each spread the mashed beans and pinch the edges tightly.

4. Boil water in a saucepan, salt and lay out 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 a wide dish and pour over the fried onions.

• Knead the dough for lean dumplings only on premium flour.
• By adding starch to the dough, you can roll it very thinly and it will not tear.
• 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 a bag and store in the freezer.
• The filling must be completely cooled, otherwise your dumplings will break apart during cooking.
• Vareniki must be boiled in a large amount of water. Lay in small portions so that they are not crowded 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 seasoned with ready-made dumplings.

Ingredients

Dough for dumplings with potatoes

Filling

For submission - optional

How to cook lean dumplings with potatoes

Peel potatoes. Bring water to a boil in a saucepan and add potatoes. Salt water is not necessary! Boil potatoes until soft. Depending on the size of the potatoes, the cooking time may vary.
I have small potatoes that take 15 minutes to boil. Large potatoes take longer to cook.

We check the readiness of the potatoes with a fork - it should easily enter the pulp.
Drain the water from the cooked potatoes through a colander into a separate bowl.

Let the potatoes cool slightly and mash them with a potato masher.
Add salt and pepper to it to taste.

Finely chop the greens and mix with potatoes. Filling for dumplings is ready!

For the dough, mix flour with salt, then start pouring hot water from under the boiled potatoes.
Do not pour in all the water at once. It is necessary to orient according to the test how much water it has absorbed and whether more is needed. This time I needed about 400 g of water.

We carefully knead the dough, then wrap it in a film and let the dough rest for at least 15 minutes. This is necessary so that the wheat gluten (aka gluten) has time to swell well. This will make the dough easier to knead and more elastic.

Knead the rested dough again. The finished dough for dumplings should not stick to your hands, but it should not be clogged with flour, otherwise it will be difficult to roll it out.

Dust the table with flour and roll out the dough into a very thin layer. You can not roll out all the dough at once, but only half or a third. Let the rest of the dough rest in cling film while you make the first batch of dumplings.

Using a round shape (for example, an ordinary glass), cut out circles from the dough.

Put the filling in the middle of each circle - about 2 teaspoons.

We blind the edges of the circles.

With a fork, press on the edges of the dumplings, thereby securing them. At the same time patterns are obtained. In my opinion, this is the easiest and fastest way to make dumplings.

You can also use a special device for making dumplings, but I find it more convenient to fix the dumplings by hand.

Put the molded dumplings on a dry cutting board and cover with a film so that the dumplings do not dry out. Let's make the next batch. You can stick a lot of dumplings for future use and freeze them. We also freeze on the board. When the dumplings are completely frozen, they can be folded into a bag.

You need to cook dumplings in a large amount of water. Bring water to a boil, add salt. Drop the dumplings one by one into the boiling water. Stir so that the dumplings do not stick to the bottom of the pan and do not stick together.
Cook them over high heat until they float to the top.

Then we catch the jams from the water with a slotted spoon and serve hot. Specially, caramelized onions and sour cream can be served with dumplings.

Cut the onion into half rings and fry with vegetable oil over low heat for about 15-20 minutes. We stir constantly. The onion should take on a nice golden brown color, which means that the sugar it contains has caramelized.
We spread a little onion on top of each dumpling. Dip dumplings in sour cream and enjoy.

A simpler serving option is with good olive oil, unrefined.

In addition, boiled dumplings with potatoes can be lightly fried in vegetable oil. It turns out very tasty! Of course, you should not eat fried dumplings often, but sometimes you can afford it.