Lenten dumplings with potatoes

Lenten dumplings with potatoes

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Ingredients for Cooking Lenten Dumplings with Potatoes


  1. Wheat flour 400 grams for dough and about 100 grams for rolling
  2. Purified water 180 milliliters
  3. Vegetable oil 1-2 tablespoons
  4. Salt 1 teaspoon (no slide)


  1. Potato 6 pieces (medium)
  2. Onions 3 pieces (medium)
  3. Vegetable oil 3 tablespoons
  4. Salt to taste
  5. Ground black pepper to taste
  6. Purified water approximately 2 liters

For cooking:

  1. Purified water as needed
  2. Laurel leaf to taste
  3. Black peppercorns to taste
  4. Allspice peas to taste
  5. Salt to taste
  • Main ingredients Potato, Onion, Flour
  • Serving 1 serving
  • World Cuisine


A stove, a kitchen scale, a kettle, a tablespoon - 2-3 pieces, a deep pan with a lid (capacity 3 liters) - 2 pieces, a slotted spoon, a smoothie for mashed potatoes, PE film, a kitchen knife, a cutting board, paper kitchen towels, a kitchen towel , deep bowl, frying pan, spatula, rolling pin, glass (diameter 5 centimeters), colander, cutting board - 2 pieces, portioned plate.

Cooking lean dumplings with potatoes:

Step 1: prepare the dough.

Of course, everyone knows how to cook dumplings with potatoes, and especially lean ones, but if you suddenly forgot, then this recipe will help to remember all the basics of this wonderful and simple dish. So, first we heat 180 milliliters of purified water in a small bowl, such as a teapot. Meanwhile, we sift 400 grams of wheat flour, preferably of the highest grade, into a deep bowl. Add salt to it and a couple of tablespoons of vegetable, preferably refined oil. After 3-4 minutes, pour boiling water from the kettle into the same bowl and begin to knead the dough with a tablespoon.

When the kitchen appliance stops helping, we continue this process on the countertop with clean hands, paying it 5-7 minutes.

As a result, it should turn out to be quite dense, but at the same time, a soft flour semi-finished product, we wrap it in plastic wrap and leave it on 40-60 minutes at room temperature.

Step 2: prepare the vegetables.

While the dough is infused, with the help of the most ordinary, but sharp kitchen knife, peel all the vegetables indicated in the recipe. Wash them thoroughly, dry them, put them on a cutting board in turn and grind them. We cut the potatoes into cubes from 2 to 3 centimeters in size, drop them into a deep pot and pour about two liters of purified water. The onion slicing form is the same as the previous ingredient, but smaller in size, about 1 centimeter.

Step 3: boil the potatoes.

Next, put a pot of potatoes on medium heat and cook it after boiling 15 minutes, occasionally using a slotted spoon, removing white foam from the surface of the bubbling liquid. After the right time, season the vegetable to taste with salt and stand on the stove for another 5-7 minutesuntil its slices are completely soft, i.e. ready.

Step 4: fry the onions.

We don’t lose a minute, at the same time as cooking potatoes, we are engaged in other important components of the filling. Turn on the adjacent burner on medium heat, put a frying pan on it and pour 3 tablespoons of vegetable oil into this dish. After a few minutes, dip the chopped onion into the preheated fat and fry it until tender, as well as a delicate golden crust, stirring occasionally with a wooden or silicone kitchen spatula. As soon as it is browned, we move the pan to the side and move on.

Step 5: prepare the filling.

When the potatoes are ready, using a kitchen towel, remove it from the stove and pour the vegetable broth into a separate clean dish. Knead soft pieces of tubers with a crush to a state of thick mashed potatoes without lumps.

Then we add fried onions to the resulting mass, to taste black ground pepper and, if necessary, a little decoction of potatoes. Again, loosen everything until smooth and get a tasty, lean filling, which is then covered with a lid and allowed to cool to a warm state.

Step 6: form lean dumplings with potatoes.

After a while, we check the dough, if it floats, that is, it becomes viscous, sprinkle it with a small amount of flour and knead a little to make it cooler. Then we roll it up with a sausage and divide it into 2 equal parts with our hands. We send one of them back to the bowl and cover with a kitchen towel so that it does not wind off. We move the second slice of the semi-finished product to the countertop, crushed with flour, using a rolling pin we roll it out into a layer 2 to 3 millimeters thick and squeeze the flat cakes with a glass about 5 centimeters in diameter.

We immediately remove the scraps under the towel, and put about one tablespoon of the potato filling in the middle of each pancake. Then we take the cake in the palm of our hand, fold it in half in the shape of a crescent and pinch the edges so that there are no cracks. Put the prepared dumpling on a chopping board sprinkled with flour and form the rest in the same way until the dough with the filling is finished.

Step 7: Cook Lenten Dumplings with Potatoes.

So we came to the almost final step, take a deep saucepan, pour purified water into it, the amount of which directly depends on the desired portion of flour products, and put on medium heat. After boiling, season the bubbling liquid to taste with salt, a bay leaf and two types of pepper peas: black and fragrant. Then very carefully lower the dumplings into the same pan and cook them, occasionally stirring with a slotted spoon 7-8 minutes. As soon as the flour products come up, turn off the stove and let them stand in boiling water for another minute. Then we throw the dumplings into a colander and leave in the sink for a couple of minutes, so that the glass has excess liquid. Then we distribute them in portions on plates and put on the table along with other lean delicacies.

Step 8: serve lean dumplings with potatoes.

Lenten dumplings with potatoes are served hot as a full-fledged second course for lunch or dinner. After cooking, they are packaged in portions on plates, optionally supplement each fried onion with onion, mushrooms, fresh chopped greens of dill, parsley, cilantro or green onion. As a bonus refreshing addition to such a simple meal, you can offer ketchup, tomato-based sauce, lean mayonnaise, vegetable salad, pickles or pickles. Cook with love and be healthy!
Enjoy your meal!

Recipe Tips:

- dumplings love water, so during their cooking it should be twice as much as flour products, that is, about 1: 3;

- very often, edible mushrooms of various types, fried until fully cooked, are put in the potato filling;

- during fasting there are days in which any fats cannot be used, in this case it is undesirable to put onions or you can extinguish it in a small amount of ordinary water until fully prepared and only then add to the filling. Also, if you adhere to strict rules, but want the dish to be more satisfying, you can eat dumplings as a soup along with the broth in which they were cooked;

- a set of spices is not essential, use any spices, as well as dried herbs, which season vegetable dishes.


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