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Ukrainian dumplings, a flour dish made from dough with filling, have conquered the whole world! And every housewife has her own secret of delicious filling and soft fluffy dough.

Dumplings with potatoes and mushrooms are good because they can be included in the menu on fasting days, making it varied and nutritious. We suggest you prepare lean dumplings with mushrooms or potatoes. Recipes are given for fasting days when vegetable oil is allowed.

Dumpling dough

Ingredients: water - 0.2 l, salt - 1/2 teaspoon, flour - as much as kneaded.

Add salt to the water, whisking, add flour in small portions, knead the dough, let it rest for one hour, cover with a damp towel or cloth.

Fillings for dumplings

Sort the fresh champignons, rinse, finely chop and fry in vegetable oil. Peel the onion, chop and sauté in vegetable oil. Wash the potatoes, peel them, pour boiling water over them, boil until tender and rub them hot through a sieve. Add sauteed mushrooms and onions, stir, salt to taste.

Wash the potatoes, peel them, pour boiling water over them, add salt and boil until tender. Drain the broth and rub the hot potatoes through a sieve. Peel the onion, chop finely, sauté in vegetable oil. Mix mashed potatoes with sautéed onions, adding salt to taste. It is recommended to use potato broth for kneading dough.

How to cook dumplings with potatoes and mushrooms:

Divide the dough into several parts and roll sausages from each, which then need to be cut into pieces. Each piece is rolled out into a flat cake, with the filling placed in the middle. Then the edges of the cake are pulled together and pinched.

You can prepare dumplings in another way: roll out the dough into a flat pancake, cut out a mug with a notch, put the filling in the middle and pinch.

Boil dumplings in plenty of salted water. Bring the water to a boil and place the dumplings in boiling water, remembering to stir them so that the dumplings do not stick to the bottom of the pan. After the dumplings float to the surface, let them boil for another 3-5 minutes, and then remove with a slotted spoon or drain the water in a colander.

Ready dumplings can be poured with onions fried in vegetable oil and sprinkled with herbs. Serve hot.

Bon appetit!

Lenten dumplings with potatoes and mushrooms

Last weekend we made Lenten dumplings with potatoes and mushrooms, we made a lot, almost a hundred. Tasty, satisfying and somewhere in the third dozen even straight, not crooked. We ate it with pleasure! I made the dough in warm water with the addition of vegetable oil, stuffed with crushed potatoes with mushrooms and fried onions. The ingredients in the recipe are for this amount, so if you need more or less, adjust accordingly. Or stick to the recipe, and what’s left can be frozen and you’ll have a supply for a quick dinner or a second course for lunch.

Many who regularly fast already have an established recipe for Lenten dumplings with potatoes and mushrooms. But I’ll still add mine and hope you find it useful too.

Ingredients

To prepare the dough for Lenten dumplings you will need:

• wheat flour – 460 g + two handfuls for rolling;
• warm water – 250 ml;
• coarse salt – 0.5 tsp;
• sunflower oil – 1 tbsp. l.

Filling for dumplings with potatoes and mushrooms:

• fresh champignons – 200 g;
• potatoes – 10 pcs. medium size;
• onions – 3 large heads;
• black pepper – 0.5 tsp;
• salt - to taste;
• sunflower oil – 4 tbsp. l.

How to cook dumplings with potatoes and mushrooms. Lenten recipe

To save time, I divide the cooking into two stages: first I make the filling, and while it cools, I knead the dough. He also needs to rest, and if you do it in this order, everything will be done at the same time. I peel the potatoes and cut them into small pieces. I put it in boiling water, let it boil again and leave it to cook over low heat until soft.

The remaining ingredients need to be fried, then mixed with crushed potatoes. Finely chop the onion, cut the mushrooms into small pieces.

Pour the onion into well-heated oil. There will be a lot of it, a whole mountain, but as the onion softens, it will settle. Brown over low heat until golden spots appear. Choose the degree of roasting at your discretion - some, like us, like to fry more intensely, while others like it light.

I add mushrooms. I increase the heat to quickly evaporate the mushroom juice. I stir and fry for about five minutes.

I reduce the heat to minimum. I leave the mushrooms and onions to simmer until fully cooked.

I drain the broth from the potatoes. I mash it with a masher into a homogeneous puree without adding liquid. I put the mushrooms and fried onions into the potatoes and mix everything thoroughly.

I add salt to taste. Season with ground black pepper. Choose the amount of pepper to your taste; our filling for dumplings made of potatoes, mushrooms and fried onions was slightly spicy. Without covering, I leave to cool, stirring the potatoes periodically to prevent a skin from forming.

While the filling is cooling, I knead a soft, plastic dough. Pour a glass of warm water into a bowl. I add salt and dissolve it. If sediment has formed at the bottom, I filter it.

I add oil. Any refined vegetable will do, I added sunflower.

I sift the flour in parts. I don’t recommend adding it all at once, since the quality and content of gluten in flour varies, and how much of it will depend on this.

I add flour until it is possible to mix with a spoon. You should get a moist, loose lump.

Spray the remaining flour on the board in a thin layer. I spread the dough and knead until a soft, smooth ball forms. When pressed, it will spring back, feeling as soft as your earlobe. Don't add more flour. Excess will make it difficult to roll out the dough, and it will be difficult to make dumplings from it. I transfer the bun into a bowl and cover. I let it rest for half an hour.

I separate about a third and knead it into a flat cake. I sprinkle the board, dough and rolling pin with flour.

I begin to roll it out with a rolling pin from the middle to the edges, thinning the layer to a thickness of 0.5 cm. I turn the layer over several times, sprinkle it with flour, otherwise it will stick to the board.

I squeeze out the blanks with a glass. You can make the dumplings larger or smaller; I use a glass with a diameter of 8 cm as a cutout. I collect the scraps, immediately roll them into a ball and send them to a bowl to wait their turn.

On the side that is sprinkled with less flour, I place a teaspoon of filling. Or a little more, leaving the edges empty.

The most labor-intensive process lies ahead: we begin to make dumplings. Lifting and slightly stretching the edges, I connect them over the filling. I pinch tightly from edge to edge, leaving no empty spaces. It should look like a “skirt”, which can be left as is or twisted into a rope, tucking the dough up with your thumb. I place the finished dumplings on a board or plate thickly sprinkled with flour.

I take water into the pan and add some salt. As soon as it boils, I lower the dumplings one at a time, immediately stirring gently with a spoon. Make sure to do this so that they don’t stick to the bottom.

It is more convenient to cook dumplings in small portions of 20-25 pieces, without covering with a lid. At a gentle boil, they cook for 5-7 minutes from the moment they float to the surface. The dumplings will become more fluffy and the color of the dough will change slightly.

Using a slotted spoon, I take out a portion of ready-made dumplings, pour in vegetable oil, and immediately cover with a lid. I turn up the heat under the pan and add the next batch.

For those who do not fast, you can offer sour cream with dumplings. If you are preparing a lenten dish, then fry the onions in oil and sprinkle the dumplings before serving. Or mix with chopped herbs. It’s very tasty to fry lean dumplings with potatoes and mushrooms in oil; we usually do this if we haven’t eaten everything at once and need to be reheated. Try another very tasty Lenten dish - made from yeast dough with water. Bon appetit everyone! Your Plyushkin.

You can see how beautifully you can make dumplings in the video clip.

It's rare to meet a person who doesn't like dumplings. The wealth of various fillings with cabbage, cherries satisfies a wide variety of tastes and more. Remember Gogol's story, in which he endows this amazing product with the ability to move in space. His authority is so high that a person who lives in abundance is compared to the state of this ambitious boiled fat man when he is in sour cream. Thanks to its taste, it has earned such popularity. Dietary versions of this dish allow you to eat it in the short term. The recipe for delicious Lenten dumplings with potatoes and mushrooms is a clear confirmation of this. Fragrant ears with a hearty filling are good for dinner and lunch. Cooking them is not at all difficult.
Ingredients:
- 500 grams of sifted premium flour,
- a pinch of table salt,
- 200 milliliters of drinking water,
- 50 grams of vegetable oil,
- 5 potatoes,
- 2 onions,
- 200 grams of fresh mushrooms.

How to cook with photos step by step

Add table salt to the sifted wheat flour, gradually pour in purified water and oil. Mix the ingredients and knead a not very tight dough.




Form into a ball and place in a bag or wrap in cling film. Let it rest, and you can do the filling yourself.




Peel the potatoes and cook until soft. Drain, add salt and mash with a potato masher. If the mass is too dry, add 1-2 tablespoons of drained liquid.
Wash and cut the mushrooms into small pieces. Fry them in a frying pan for about 10 minutes.






Combine the mushroom mixture with the vegetable puree and stir. The filling is ready. Leave it to cool at room temperature.




Form a thin sausage from the dough mixture and cut into small oval pieces. Roll out the dumplings and place the filling in the middle of each.




Make dumplings and place in pre-salted water brought to a boil. Let it boil over medium heat and cook for 6-8 minutes.






Remove with a slotted spoon and serve hot. Invite your loved ones. Enjoy your meal! Be healthy!




Try another very tasty

From this amount of ingredients you can make about 50 fairly large lean dumplings with potatoes and mushrooms.

First of all, prepare the filling. Pour dried mushrooms into a saucepan and pour boiling water so that the water covers the mushrooms with a reserve. Boil the mushrooms over low heat for 30 minutes.

If desired, instead of dried wild mushrooms, you can use fresh champignons, which need to be cleaned with a brush, chopped and fried with onions.

Pour water over peeled and cut into large pieces potatoes, add a little salt and boil until soft.

When the mushrooms are almost ready, peel and chop the onion.

Heat a frying pan, add oil, add onion cubes and fry over low heat, stirring, until soft (about 10 minutes).

Finely chop the cooked mushrooms with a knife (the mushroom broth that remains can be used to make soups). Add them to the onions. Also add garlic cloves passed through a press or chopped with a knife into the pan (fresh garlic can be replaced with dried garlic or not used at all). Lightly season the contents of the pan with salt, pepper and dried dill.

Fry everything together over medium/high heat, stirring constantly, for 3-4 minutes until the mushrooms are lightly browned.

Mash the finished potatoes into a puree.

Add the contents of the pan to the potatoes. Mix. Add a little more salt and pepper if necessary.

Place the filling on a plate and let it cool completely.

Prepare the dough. Sift 400 g of flour into a bowl (it is better to put 50 g aside for now, since the quality of flour can vary greatly and in your case you may need a little less or more flour). Make a “well” in the center of the flour slide, pour boiling water (300 g), butter (2 tbsp.), and also add a pinch of salt.

Mix all the ingredients first with a spoon, and when the temperature of the dough becomes comfortable for work, start kneading it with your hands until a lump of dough forms. If the dough is too sticky, add the reserved flour.

Knead the dough on the workbench for about 6-7 minutes. The dough should be smooth, not sticky at all, but still soft to the touch. Wrap it in film (by this point the dough must have cooled, otherwise condensation will form) and leave it on the work table to rest for 15 minutes or until the filling has cooled.

Divide the dough into several parts (this will make it easier to roll out). Roll out each part to a thickness of a couple of millimeters and cut out circles of suitable diameter from the dough.

An excellent option for a Lenten table would be homemade Lenten dumplings with potatoes and mushrooms. The recipe for this dish offered below will help you understand the intricacies of its creation and proper serving.

How to cook Lenten dumplings with potatoes and mushrooms - recipe

Ingredients:

For the test:

• sifted wheat flour – 360 g;
• purified water – 180 ml;
• odorless vegetable oil – 40 ml;
• coarse salt – 2 pinches;

For filling:

• potato tubers – 520 g;
• fresh or – 225 g or 60 g, respectively;
• odorless – 55 ml;
• onion – 80 g;
• freshly ground black pepper - a pinch;
• green onions and dill - to taste;
• coarse salt - to taste.

Preparation

Since our food is lean, both the dough and the filling must be prepared without the use of animal products. For the dough, mix the sifted flour with vegetable oil and salted hot water and knead. First, knead with a spoon, and when this becomes difficult, continue and finish kneading with your hands, if necessary, adding a little more flour to ultimately obtain a non-sticky texture of a flour ball. Now we cover it with cling film and let it ripen and brew for about forty to fifty minutes.

We also set the potatoes to boil. To do this, we clean it, cut it into pieces, fill it with water and place it on the stove. Once the vegetable slices are soft, drain the water and mash the vegetable into a puree using a masher.

The most delicious, undoubtedly, are dumplings with potatoes and dried mushrooms. If you have any, great, soak them in advance to swell, and then boil for fifteen minutes. If dried mushrooms are not available, you can also use fresh champignons, available all year round. There is no need to boil them first, just rinse them and chop them fairly finely.

Now we heat the frying pan thoroughly, after pouring vegetable oil into it and laying out the prepared boiled dried or fresh mushrooms. Let them brown, stirring until the moisture evaporates, then add the diced onion, fry everything together until soft and golden brown, add some salt and put the fried mushroom and onion in the mashed potatoes. It turns out very tasty if you add chopped green onions, dill and ground pepper to the filling at this stage. Mix the filling thoroughly, and when the dough is ready, proceed to decorate the Lenten dumplings.

Roll out the dough to a flat layer, cut out round cakes with a glass, fill with filling, fold in half and seal carefully, pinching the edges.

Boil the dumplings in salted water for five minutes after boiling completely, then fish them out with a slotted spoon and serve with lean mayonnaise.

The already low calorie content of lean dumplings with potatoes and mushrooms can be further reduced, if necessary, by not using vegetable oil for the filling, by simply adding boiled mushrooms to the potatoes and adding green onions and herbs.

If the calorie content of the food is not important, then you can slightly diversify the serving of the dish by preparing fried dumplings with potatoes and mushrooms. To do this, after the products are boiled until cooked, let them drain from the water and put them in a frying pan, after frying a little chopped onion in vegetable oil and putting it on a plate. Brown the dumplings on both sides in onion oil and serve with the previously fried onion.