We have known the taste of dumplings since childhood. There is hardly anyone who does not love this appetizing and satisfying dish. Today we will prepare lean dumplings with potatoes. There is nothing difficult about this, especially if you listen to the advice of experienced chefs and strictly follow the recipe.

To make the lean dough for dumplings with potatoes a success, as they say, take the following tips into account:

• If the dough is too tight, the dumplings may open during cooking and the filling may fall out. The ideal dough is soft and slightly sticky to your hands.
• The flour must be sifted, so it will be saturated with oxygen and will easily combine with the other components.
• To ensure the base reaches the desired elasticity, knead it for at least 10 minutes. For the same purpose, the finished dough should be left for half an hour.
• The classic base for dumplings is made from high-grade flour with eggs. You don’t have to add them if you use durum flour.
• The dough will be more elastic if you add a drop of refined vegetable oil to it.
• It is recommended to prepare the filling for dumplings immediately before mixing the base. “Yesterday’s” potatoes can spoil the taste of the dish.
• In order not to bother with sculpting blanks, use a dumpling maker.

On a note! You can quickly and without much hassle knead the base for dumplings in a bread maker.

This recipe can safely be classified as traditional. The dumplings turn out tender and incredibly tasty. And the aroma of the finished dish will quickly gather all your household members at the dinner table.

Compound:

• 0.7 kg of sifted flour;
• 1.5 tsp. table salt for dough;
• salt for filling to taste;
• 0.6 kg potatoes;
• sprigs of parsley and dill;
• 400 ml filtered water;
• freshly ground black pepper.

Advice! Boil potatoes without adding salt. It is recommended to pepper and salt it already prepared in the process of mashing potatoes.

Preparation:

On a note! If you get a lot of dumplings, do not cook the whole portion at once. Sprinkle the cutting board with sifted flour and place the workpiece on it in one layer so that they do not touch each other. Place the dumplings in the freezer.

Favorite dish with mushroom notes

Lenten dumplings with potatoes and mushrooms are tasty and filling. It is best to choose fresh champignons for their preparation.

Compound:

• 0.4 kg of sifted flour;
• 0.3 kg champignons;
• 0.3 kg of potatoes;
• 1 tbsp. warm filtered water;
• 1 tsp. salt for the dough and to taste for the filling;
• refined vegetable oil;

Preparation:

1. Let's start with the basics. Sift the flour and combine with salt.
2. Pour in warm water and 1 tbsp. l. vegetable oil, knead the dough for at least ten minutes. It should not stick to your hands.
3. Roll the base into a log, cover with a kitchen towel and leave for 30 minutes.
4. In the meantime, let's prepare the filling. Peel and rinse onions, mushrooms and potatoes.
5. Cut the potatoes into several parts and boil until tender. Then grind it into puree.
6. Chop the onion into small cubes, and the mushrooms into slices.
7. Fry the onion in vegetable oil and then add the mushrooms to it. Fry until all the liquid has evaporated from the champignons.
8. Combine mushrooms and onions with mashed potatoes, add salt to taste and mix.
9. Form the dough into a sausage and cut it into pieces.
10. Roll out each piece of base into a circle and place the filling in the middle.
11. We make the preparations and boil the dumplings. Ready!

Attention! The cooking time for dumplings depends on the size of the preparations. On average, they need to be cooked for five to six minutes after boiling.

Recipe for busy housewives

There is also a so-called lazy recipe for lean dumplings with potatoes. It will come to the rescue of busy housewives, because there is no need to bother with sculpting the blanks, which will significantly save cooking time.

Compound:

• 7 pcs. potatoes;
• 7 tbsp. l. sifted flour;
• salt;
• freshly ground black pepper.

Preparation:

An interesting twist on a classic dish

Dumplings can be prepared not only with boiled potatoes, but also with raw ones. Believe me, this dish will not disappoint you. You already know how to knead lean dough for dumplings with potatoes. You can use any of the above recipes as a basis.

Compound:

• 0.5 kg lean dough;
• 4-5 potatoes;
• 1 tbsp. l. refined vegetable oils;
• salt;
• freshly ground black pepper.

Preparation:

Prepare lean dumplings at home - simply and quickly: with potatoes, mushrooms, cabbage, carrots or cherries, plain or with filling!

Lenten dumplings with different fillings during Lent will help you diversify your table with a tasty and healthy dish. Today we invite you to prepare 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 preparing the dough for dumplings. Sift the flour, add water, salt, and knead into a stiff dough.

Now leave the dough for 10 minutes so that the gluten of the flour swells.

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

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

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

Peel the potatoes and boil in salted water.

Make mashed potatoes by adding roasted vegetables, pepper and salt. Cool the potato filling for dumplings, and you can make dumplings.

The dough turns out elastic, it can be rolled out thinly, and it does not boil over in boiling water. These dumplings may have little dough and a lot of filling.

Cook the dumplings for 5-7 minutes.

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

Recipe 2: Lenten 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 soda slaked with vinegar

For the mushroom filling:

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

Let's start preparing dumplings with mushrooms by kneading the dough. Combine the ingredients for the dough and knead thoroughly by hand or in a bread machine.

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

Roll out a thin layer.

Use a notch to cut out circles.

Place the mushroom filling in the center of the circles.

Let's seal the dumplings.

Cook the prepared dumplings with mushrooms in boiling and salted water for 7 minutes.

Lenten dumplings with mushroom filling are ready. Serve with fried onions, herbs or mushroom sauce.

Recipe 3: Lenten dumplings with sauerkraut

Dumplings with sauerkraut are a healthy and low-calorie dish recommended for dietary nutrition. No store-bought dumplings can compare in taste to homemade ones. Dumplings with sauerkraut are not at all like their counterparts with stewed cabbage. The stewed filling is hearty, homely, cozy, and the sauerkraut, on the contrary, “invigorates” and stimulates the appetite. These dumplings are more suitable as an appetizer than as a main dish, but, nevertheless, they deserve attention.

for 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.

First prepare the filling. Take the required amount of sauerkraut, rinse it from brine and let it boil, or simmer for 10-15 minutes in a frying pan. When the cabbage has cooled, squeeze out the remaining water.

Dissolve salt in water and gradually add flour. It is better to knead the dough into a thick one in a bowl right away, so that you don’t have to 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 quite thin.

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

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

Bring the opposite edges of the circle together.

And mold the dumpling into a crescent shape. To prevent the dough from sticking to your hands, periodically dip your fingers in the flour.

Make the dressing by frying diced onion in vegetable oil. Boil water, salt it and place the dumplings in boiling water. Immediately stir them gently in the pan 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. Immediately season them with onions and serve hot.

Recipe 4: Lenten potato dumplings (with photo)

Even on fasting days, you don’t want to give up tasty and satisfying food. I propose to prepare 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 dumplings. A very tasty option. The cooking process includes two stages - preparing the dough and filling. I described the step-by-step recipe with photos of delicious dumplings in detail for you.

• water 250 ml.,
• salt 1 tsp,
• sunflower oil 2 tbsp,
• 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 needs to cool. Peel the potato tubers, rinse and cut into small pieces. Place in a saucepan. Add hot water to speed up the cooking process and cook until tender, about 30-40 minutes.

In the meantime, you can prepare lean dough for dumplings. Pour boiled water at room temperature into a convenient deep container. Add vegetable oil and salt. Stir with a spoon until the salt dissolves.

Add sifted wheat flour in parts. Stir with a spoon until the dough thickens. Then place it on the board, adding the remaining flour and knead it into the dough. Mix until you get a thick, tight and homogeneous dough.

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

Drain the potato water. You can make pies using potato broth. Salt and pepper the potatoes. Grind with a masher 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 dry out.

If necessary, dust the board with flour and roll it out into a thin layer. Use a mold or glass to cut out round pieces.

Place potato filling in the center of each circle.

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

Or boil water, add salt and boil. Lower the dumplings and boil for 5-8 minutes after they float to the top.

Lenten dumplings with potatoes are ready. Serve immediately with fried onions. Bon appetit!

Recipe 5: Lenten lazy dumplings with mushrooms

What to cook quickly? You can make lazy dumplings with potatoes or, in other words, Italian potato gnocchi. The recipe is quite simple and very easy. These dumplings turn out delicious and can even be eaten during fasting; they are also dietary. In combination with mushrooms and fried onions, it’s absolutely bomb.

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

Boil the peeled potatoes in unsalted water until tender; when they boil, turn down the heat)

Meanwhile, cut the onion into half rings

and mushrooms into small pieces, I chose butter... you can take champignons.

When the potatoes are cooked, it will take about 15-20 minutes (depending on the size), drain the water, add salt and puree... it should be without lumps, leave it to cool a little.

Fry the onion in a small amount of vegetable oil until golden brown, then add the mushrooms and simmer a little more.

The potatoes have cooled down a little, but are still warm. Add flour in several stages, knead the dough first with a fork, then on the work surface with your hands. There is no need to knead for a long time, the dough has come together and is enough.

Wrap it in cling film for just a few minutes.

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

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

I will make a design using a fork, dipping it into flour and lightly pressing the dumpling. I place the dumplings on a board, which I have covered with film and lightly sprinkled with flour.

I salt the boiled water to taste, throw 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 floated to the surface, boiled... Cook over medium heat for 2-3 minutes and you're done! The main thing is not to overcook it. The dumplings increase slightly in size and become very tender.

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

Recipe 6: Lean momo dumplings with cabbage and carrots

• wheat flour - 3 tbsp;
• salt - 2 tbsp;
• 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 boiling water, but hot enough.

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

Transfer the dough into a pact and put it in the refrigerator. Let's start filling the momos. Grate the cabbage. It’s impossible to cut it so thinly with a knife, so three on a grater.

Three carrots on a coarse grater.

Finely chop the onion.

Combine all vegetables in a bowl.

Season the vegetables with salt and pepper and mix well. But under no circumstances should you crush it. Vegetables will give juice and making momos will be difficult.

While making the momo filling, the dough rested. Make a rope out of the dough and cut it into pieces. Roll each piece into a flat cake.

Spread the filling generously onto the flatbread.

Forming momos.

Place the momos on the grill rack.

Cook after the water boils for 20 minutes.

You can serve momos with sour cream.

Recipe 7: Lenten cherry dumplings (step by step)

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

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

Pre-wash the cherries, remove pits and dry. Combine warm water with vegetable oil and mix well. Add salt. Put on fire, bring to a boil and add half of the sifted flour. Stir quickly so that there are no lumps and stir until the dough begins to pull away from the walls of the pan.

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

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

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

Place the dumplings in boiling salted water and cook until done.

Then, using a slotted spoon, transfer to a dish, sprinkle with powdered sugar if desired, 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 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 onto the table and make a funnel in the center. Pour water into the funnel, add salt and vegetable oil. Gradually stir flour into liquid. Knead into a thick dough. The dough can be prepared in a bread machine, adding ingredients according to the instructions. Use the program: “Dumplings”. Wrap the finished dough in a plastic bag and let rest for 40-50 minutes.

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

Ingredients

Dough for dumplings with potatoes

Filling

For serving - optional

How to cook Lenten dumplings with potatoes

Peel the potatoes. Bring the water to a boil in a saucepan and add the potatoes. No need to salt the water! Cook the potatoes until soft. Depending on the size of the potatoes, the cooking time may vary.
I have small potatoes that will take 15 minutes to cook. Large potatoes take longer to cook.

We check the readiness of the potatoes using a fork - it should easily enter the pulp.
Drain the water from the finished 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 the potatoes. The filling for dumplings is ready!

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

Knead the dough thoroughly, then wrap it in 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 filled with flour, otherwise it will be difficult to roll 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 remaining dough rest in the film while you make the first batch of dumplings.

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

Place about 2 teaspoons of filling in the middle of each circle.

Blind the edges of the circles.

Using 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.

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

Dumplings need to be cooked in plenty of water. Bring the water to a boil, add some salt. Place the dumplings one at a time into boiling water. Stir so that the dumplings do not stick to the bottom of the pan and stick together.
Cook them over high heat until they float to the top.

Then remove the jam from the water with a slotted spoon and serve hot. You can especially serve the dumplings with caramelized onions and sour cream.

Cut the onion into half rings and fry with vegetable oil over low heat for about 15-20 minutes. Stir constantly. The onions should have a nice golden brown hue, which means the sugar in them has caramelized.
Place a little onion on top of each dumpling. Dip the dumplings in sour cream and enjoy.

A simpler serving option is with good unrefined olive oil.

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

Fasting is not at all a reason to deny yourself tasty and satisfying 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 first prepare 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 with 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

Vareniki are a well-loved dish of Russian cuisine with a huge number of filling options. Hearty and tasty homemade dumplings will make any meal cozy. We offer you a Lenten version of 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. You should get an elastic, soft dough that 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 bagged and stored in the 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!