How to prepare dough for Lenten dumplings. Lenten dumplings – cook at least every day! Various filling options for Lenten dumplings: sweet and salty

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 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 you had to do was add a little soda and lemon juice to the unleavened dough. For Russian Lenten dumplings, they prepared a dough that was soft and pliable, so 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. This was achieved by using the correct proportions of 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. Traditional dumplings with cherries or berries are good, be they frozen, soaked or steamed dried berries; Dumplings with potatoes and fried onions, buckwheat and pickled cucumber are delicious. 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, which will definitely help even inexperienced housewives and will easily tell you how to prepare Lenten 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 use to prepare 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 of dumpling dough, which values ​​elasticity and firmness, allowing the dough to be rolled out as thinly as possible without breaking, so that when boiled it does not spread and lose its shape. This dough is best kneaded with second-grade wheat flour 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. Mix one glass of cold water with one tablespoon of lemon juice. Pour a heap of flour into a deep bowl, make a well in the center of the heap and pour in water and 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 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 in cling film and let rest at 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 the finished dough on a floured rolling board or simply on the countertop. 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 a palm, like a small pie, but for Russian dumplings, cut out small pieces, like for dumplings. If you don’t have a glass with a neck diameter of a suitable size on hand, then simply roll out long thick ropes of dough, cut them crosswise with a 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 into large pieces, place in a deep saucepan, cover with 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 herbs, fried mushrooms, crushed anise seeds or dill to this filling.

8. The spicy lean filling for dumplings made from sauerkraut and mushrooms is original and very tasty. 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. Place the prepared buckwheat porridge 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 Lenten dumplings.

The classic dough for dumplings is lean; eggs and dairy products are not added to it in order to maintain the required texture: not too dense, but not loose, easily boiled dough, capable of holding any filling and at the same time complementing its taste. Despite the fact that the dough is lean, it still has different variations of recipes, which we will devote this material to.

Lenten dough for dumplings with potatoes

As we wrote earlier, it doesn't really matter which filling you decide to use for the dough, but they require special attention because pureed filling doesn't hold well in an overly soft dough. Since these dumplings are prepared specifically with potatoes, the potato broth itself will be used as a liquid in the dough.

Ingredients:

• flour - 320 g;
• potato broth - 190 ml;
• vegetable oil - 35 ml.

Preparation

If you are not entirely sure of the quality of the flour you are using, then sift it first to get rid of any large particles. Add a pinch of salt to the sifted flour and mix everything together. It is better to take the broth warm, as it will allow the gluten threads to swell, which in turn will provide a fairly dense, but not rubbery dough. After the broth, add oil. After mixing, the dough is left to rest while preparing the filling, and only then proceed to rolling and shaping.

Lenten choux pastry for dumplings

This dough is called choux because during its preparation the flour is poured not with plain water, but with boiling water. In this case, the flour itself instantly absorbs moisture and swells, as a result the dough is pliable and easy to work with, while retaining its shape well.

Ingredients:

• flour - 220 g;
• vegetable oil - 45 ml;
• boiling water - 230 ml.

Preparation

After sifting the flour, mix it with a pinch of salt and pour in boiling water. After boiling water, add vegetable oil, then mix all the ingredients with a wooden spatula until you get lumps of different sizes. At this stage the dough is left to cool until it becomes comfortable to work with. Then all the lumps are collected together and kneaded thoroughly.

Lenten dough for dumplings with cabbage - recipe

If you like, then prepare the dough according to this recipe, adding yeast to it. During steaming, the dough will increase significantly in volume and become much lighter.

Ingredients:

• water - 275 ml;
• olive oil - 45 ml;
• fresh yeast - 20 g;
• flour – 215 g;
• sugar - 5 g.

Preparation

Heat the water until warm and dissolve sugar in it. Dissolve the yeast in the sweetened solution and leave to activate (until a foamy head appears on the surface). Next, pour the yeast solution into 100 g of flour and leave the dough to rise for an hour. Place the risen dough on a table generously sprinkled with flour, sprinkle flour on top. Next, start kneading, adding flour to the dough if it is sticky. The amount of flour may vary depending on its moisture content, so this process should be guided by the “as much as it takes” principle. The finished dough is left to proof again for another hour.

If you decide to use this lean dough for dumplings with cherries, cottage cheese or any other sweet fillings, then increase the amount of sugar in the recipe.

During Lent, I really want to diversify my diet with something tasty, such as dumplings with potatoes, cabbage or mushrooms. But if it doesn’t cost anything to come up with a lean filling, then you’ll have to think about the dough, because it should also be lean and not contain eggs, kefir, or sour cream.

I would like to offer a version of soft lean dough for dumplings. It is soft, does not fall apart when cooked, tastes very pleasant, and overall is a bit like dough for Chinese wonton dumplings.

To prepare, prepare the ingredients according to the list. The amount of flour and water may differ slightly from that indicated, since flour absorbs moisture differently, depending on its storage, production method and type of wheat.

Heat the water to 40 degrees. Mix with salt and oil.

Then sift the flour and starch into a bowl.

Start kneading the dough. First with a fork.

Then, when the flour and liquid are combined, start kneading with your hands. If the dough sticks to your hands, add a little more flour until you reach the desired consistency.

Knead the dough with your hands until its consistency becomes smooth and elastic. Then cover with a slightly damp towel and leave to sit on the counter for 15 minutes.

Dumplings are one of the boiled dough dishes with various fillings. They are usually prepared with meat filling, but meatless dumplings are stuffed with fish, vegetables or spice mixtures.

Many nations have their own dumplings. The Chinese have jiaozi, the Europeans have kreplach, the Italians have tortellini and ravioli, the Caucasians have khinkali, manti, pasties, poses, the Uzbeks have samsa and chuchvara. Despite the fact that they have different names, sizes, shapes and fillings, they are all relatives.

What these dishes have in common is the way the filling is wrapped. The most important thing about dumplings is the rather thin dough shell. There is a historical explanation for this. The popularity of dumplings was quite high in those places where it was much easier to get meat than eggs and flour.

And in our time, dumplings are considered the “pearl” of home cooking. Therefore, every housewife simply must be able to cook them for her family and guests.

So, lean dumplings turn out to be quite tasty, for example, with To do this, boil 1 cup of dried mushrooms or 300 grams of champignons. Pass them through a meat grinder once. Fry with salt and pepper along with one large finely chopped onion until golden brown over low heat. Cool.

Knead the dough from three glasses of flour and water, adding a little salt. Let it sit for about 20 minutes, covered with a bowl. Make lean dumplings with minced mushrooms in the way you like best.

Place the peeled onion and bay leaf into a pan of water. Boil and wait until the onion floats. Then cook the dumplings in this water for about 7 minutes after they “float”.

Place the finished dumplings on a large deep dish and season with vinegar, vegetable oil and mustard. Sprinkle pepper and chopped herbs on top.

In the same way, you can prepare sauerkraut, which should first be stewed with bay leaf, parsley or dill and pepper. During Lent, this is an excellent hearty and healthy dish.

If you love seafood and fish, then you will probably like fish dumplings, the recipe for which is quite easy. The dough is prepared in the same way as in the previous recipe. And as a filling, take 1 kilogram of fish, the fillet of which (without bones and skin) is passed through a meat grinder. Add lightly fried one large onion and egg. Pepper and salt.

Mix the mixture thoroughly and form dumplings.

Also for dumplings, as an option, you can prepare a special one. During the brewing process, the starch in the flour turns into a paste, and this radically changes the structure, properties, and quality of the dough. Since paste holds much more water than flour, the dough turns out soft, molds and rolls out very well.

To prepare lean dumplings from choux pastry, you will need 2 cups of flour with a small heap, vegetable oil (2 tablespoons), half a teaspoon of salt and a glass of boiling water.

Sift the flour and mix it with salt. Make a hole in the very center and add oil and boiling water there. After you stir it, you should get floury, peculiar lumps of different sizes.

When the dough has cooled slightly, stir it thoroughly until it has a uniformly smooth consistency. First, knead in a bowl, and then, when all the lumps come together, put the mixture on the table and continue kneading the dough in the same way until it becomes homogeneous and fairly smooth.

To prevent the dough from sticking to the table, sprinkle it with flour first.

Place the finished dough back into the bowl and cover with either a lid or plate to rest for about 20 minutes.

After that, prepare dumplings with the filling you like best.

Making delicious Lenten dumplings is not difficult at all. You can use vegetables or mushrooms as a filling. I suggest having lunch with Lenten dumplings with mushrooms and potatoes. Homemade dumplings with potato and mushroom mince are very tasty, tender and nutritious.

For filling, products are taken from the list.

Our recipe involves the use of lean ingredients, so you will have to knead the dough without eggs. However, we will only benefit. very elastic and pliable to work with.

Pre-sifted flour is poured into a deep bowl. Approximately 100 g of the main portion should be left for kneading and dusting.

First add half a glass of boiling water to the flour, and then the rest of the warm water. Don't forget to add salt.

Elastic dough is kneaded.

The dough is “hidden” in a bag, and then in the freezer for 15 minutes, or in the refrigerator for 1 hour.

It turns out incredibly elastic and tender.

Potatoes must be boiled in salted water and mashed into a puree.

You need to cook it with mushrooms, and for variety, with carrots and onions. we have on our website. I will use the option prepared for the winter. Add the puree with minced mushrooms. Add salt to taste and stir.

The chilled lean dough is divided into several parts.

The pieces are rolled into flagella.

The flagella are cut into balls and rolled out into circles. Flour goes to the “dust”.

Potato and mushroom minced meat is placed in the middle of each circle.

The circles are molded into crescents. The edges of the crescents meet in the shape of classic dumplings.

Dumplings are boiled in salted water until they float. Caught with a slotted spoon on a plate.

Lenten dumplings with mushrooms and potatoes are ready! Our miniature beauties are served for lunch at the dietary table.