Lenten dumplings with potatoes is a great opportunity to feed the family tasty and satisfying. Recipe for lenten dumplings with potatoes

Lenten dumplings with potatoes is a great opportunity to feed the family tasty and satisfying. Recipe for lenten dumplings with potatoes

Often it is in the post that you want something not just tasty, but also satisfying.

And here the dumplings with potatoes will be most welcome.

Lenten dumplings with potatoes - the basic principles of cooking

For ordinary dumplings, an egg is put in the dough, so many people think that this dish cannot be cooked in fasting. But the dough for dumplings can be kneaded without eggs, only on water, salt and flour.

Knead the dough out of the above ingredients and leave it to rest.

Potatoes for the filling are boiled and mashed in mashed potatoes. Dumplings can also be cooked from raw potatoes. In this case, it is finely rubbed, after which it is well lived. After that, finely chopped onions are added to the potatoes. Make onion fried and add it to mashed potatoes. In addition to onions, dried or fresh mushrooms, cabbage or other vegetables are added to the filling. The filling is completely cooled.

Rested dough is rolled and cut out the same circles with a special iron mold or glass. Put the stuffing on each one and form the dumplings.

Dumplings are dipped in boiling water, salted, and boiled for seven minutes.

You can make a separate onion fry and pour it over the finished dumplings. Shake well, so that the oil evenly distributes, and they do not stick together.

Recipe 1. Lenten dumplings with potatoes



350 g of flour;

7 g of iodized salt;

180 ml of filtered water;

sunflower oil - 60 g.


freshly ground black pepper;

onions - 3 heads;

potatoes - six pcs .;

sea ​​salt;

sunflower oil.

Method of preparation

1. Sift the flour in a wide bowl, and mix it with salt. Pour in sunflower oil and drinking water. Mix all with a spatula and knead the dough. When the dough begins to gather in a bowl, lay it on a table sprinkled with flour and knead, gradually adding flour for another five minutes. Then we wrap it in a film and cover it with a bowl. We leave it to rest for an hour. 2. Clean the potato tubers, wash, put in a saucepan, fill with filtered water, salt and set on fire. As soon as the water begins to boil, remove the foam, twist the fire and cook until soft for forty minutes.

3. Drain the potato broth. We knead the vegetable itself, adding a little broth until mashed potatoes have a homogeneous consistency.

4. Heat sunflower oil in a frying pan and fry peeled and chopped onion in it until golden brown. Put onion fried in mashed potatoes and mix. Stuffing pepper and salt.

5. Roll out the dough on floured table. Glass cut circles. For each put the stuffing and form a dumpling.

6. Dip dumplings in a wide pan of boiling water. Gently mix and cook, after they float, seven minutes on low flame. We take out the dumplings on a plate with a skimmer and pour over the sunflower oil.

Recipe 2. Lenten dumplings with potatoes and greens



450 liters of potato broth;

700 g of flour;

6 g of salt.


a bunch of fresh greens;

sea ​​salt;

600 g potatoes;

black pepper.

For filing

unrefined sunflower oil;


Method of preparation

1. Release the potato tubers from the peel. Put the pot of water on the fire, bring it to a boil and put the potatoes in the water. Do not salt the water! Boil the potatoes until soft. Readiness of the vegetable check with a fork. If she goes into the potato freely, he is ready. Put the potatoes in a colander. Broth pour into a separate dish

2. Slightly cool potatoes and mash them with tolkushkoy. Pepper and salt. A bunch of green rinse and shake off excess moisture. Chop the greens and add it to the filling. Stir and cool completely.

3. Mix flour with salt in a deep bowl. Then gradually pour in the hot potato broth and knead the elastic, soft dough. Knead the dough again. Powder the table with flour and roll out a portion of the dough into a thin layer. Round shape cut circles. Put in the middle of each filling and close up the edges. Put the dumplings on the board and cover with foil. 4. Place a deep pan with water on the stove, boil it and salt. Lower the dumplings one at a time and mix immediately so that they do not stick to the bottom. Boil over medium heat until they float. Take out the dumplings ready-made dumplings in a plate.

5. Chop the peeled onion into thin half-rings. Until golden brown fry the onions in oil. Place the onion frying on the dumplings and mix gently.

Recipe 3. Lenten dumplings with potatoes and onion-carrot roasting


40 ml of sunflower oil;

370 g of flour;

35 ml of olive oil;

400 g potatoes;

100 g carrots;

2 onions;

purified water - 150 ml;

sea ​​salt - 4 g.

Method of preparation

1. Flour the flour with salt in a deep bowl. Pour in warm water and knead the dough until it begins to peel off from the palm of your hand, but it will remain soft. Wrap the dough in film and leave it warm for an hour.

2. Boil peeled potatoes until soft, while not forgetting to salt the water. Drain the potato broth into a separate dish. Gradually pour it into the potatoes and mash it in a puree.

3. Peel the carrot and onion. Grind vegetables on a fine grater and fry them in olive oil until soft. Put two thirds of the fried in mashed potatoes, pepper and salt. You can add chopped greens. Add a little olive oil and mix well.

4. Flush the work surface with flour. On it, roll out a portion of the dough and cut cups out of it with a glass. On each put a cold filling and seal the edges.

5. Throw dumplings into boiling water one by one, salt, and cook for eight minutes. Take out the dumplings on a plate, pour the remaining roasted vegetables from above.

Recipe 4. Lenten dumplings with potatoes and pickled mushrooms


a pound of potatoes;

60 ml of sunflower oil;

200 g marinated mushrooms;

700 g of flour;

50 g fresh dill;

600 ml of potato broth.

Method of preparation

1. Peel the potatoes. Wash it and cut it into circles, five millimeters thick. Put in a saucepan and cover with filtered water. Do not add salt. 2. Drain the marinade and squeeze the mushrooms slightly.

3. Drain broth from the boiled potatoes in a bowl, where you will knead the dough. Salt and leave to cool. Crush potatoes in mashed potatoes, add pickled mushrooms and finely chopped dill. Taste and, if necessary, add some salt.

4. Pour oil and 30 ml of mushroom marinade into warm potato broth. Add the flour in parts and mix until stiff dough is made. Wrap it in a wrap and leave it to rest. It will stick slightly to the palms, but do not add a lot of flour, otherwise the dumplings will turn out to be rubber.

5. Cut a part from the dough, make a flagellum out of it and cut it into pieces. Roll each into flour and roll out. Place the stuffing in the center and close the edges of the dough.

6. Dip the dumplings in boiling water, mix gently and cook, about eight minutes. Transfer to a deep plate, sprinkle with oil and tuck in chopped dill.

Recipe 5. Lenten dumplings with “Bear's Ear” potatoes


a bunch of dill greens;

three glasses of flour;

iodized salt - 6 g;


a glass of filtered water;


sunflower oil - 100 ml;

four potatoes;

white cabbage - 400 g

Method of preparation

1. Mix flour and salt in deep dishes. Separately combine water with a spoon of butter. Gradually pour in the oil-water mixture into the flour, knead the dough and wrap it with a film so that it does not become chapped, and leave to rest.

2. Cabbage thin shred. Onion and carrot clean from the husk. Onion finely shred. Carrots three large. Clean the potatoes and boil until soft. Pour broth from it and knead it in puree.

3. Heat up the sunflower oil and put cabbage, onions and grated carrots in it. Stew all together, stirring, until the cabbage is soft. At the end add chopped dill. Combine mashed potatoes with stewed cabbage and mix. The filling is completely cooled.

4. Cut off some of the dough and roll it into a sausage. Cut into pieces. Everyone rolls down in flour and roll out in a circle. Put in the middle of the filling and close up tight edges. 5. Throw dumplings in boiling water, stir and boil for seven minutes. We take out their skimmer and fry on both sides until golden brown.

Recipe 6. Lenten vareniki with steamed potatoes, mushrooms and vegetables


starch - 50 g;

500 g of flour;

sunflower oil;

300 ml of filtered water;

60 g of tomato paste;

6 g of salt;

white cabbage - half a kilo;

6 potatoes;

freshly ground black pepper;

3 onions;

bunch of dill;

champignons - 200 g;

60 ml of soy sauce;

pinch of white dried mushrooms.

Method of preparation

1. Peeling potatoes, pour boiling water over it and boil until soft.

2. Cabbage thin shred, and fry for five minutes. Then we salt and we continue to extinguish, having covered a cover, 15 minutes. Dilute tomato paste with water to the consistency of sour cream and pour cabbage with it. Stir and simmer for some time.

3. Clean and cut the champignons into small pieces. Put them in hot oil and fry on high heat until light rosy appears. Then pour soy sauce. Stir and continue to simmer. Pickle a pinch of dry porcini mushrooms in a mortar to a state of powder and add it to the champignons. Stew for another couple of minutes and cool completely.

4. In a separate pan, fry the peeled and finely chopped onion until golden brown.

5. Pour broth from the finished potato. Salt and shake it puree. Add onion and mushroom stir fry and chopped dill. Pour broth and bring mashed potatoes to the desired consistency.

6. Knead dough out of water, flour, starch and salt. Roll it into the reservoir and cut out the cups with a glass. Put cabbage and potato stuffing in the middle of each. Form the dumpling. Put them on the steamer grill, pre-lubricating it with oil. When water boils in a double boiler, set the grill and cook, covered with a lid, for ten minutes.

7. Lubricate the finished dumplings with butter, put them in a deep plate and serve with onion roast.

Recipe 7. Lenten dumplings with potatoes and cabbage


a glass of warm water;

750 g of flour;

3 g of sea salt;

25 ml of sunflower oil.


vegetable oil - 50 ml;

150 g white cabbage;


onion head;

black pepper;

two cloves of garlic;

25 g of dill;

two potatoes;


Method of preparation

1. Boil the potatoes until soft, and mash them into puree.

2. Peel the carrot and finely rub it. Peeled garlic and onion finely crumble. Fry the vegetables until browned.

3. Chop the cabbage into thin strips, add it to the vegetables and continue to simmer on low heat until the cabbage is soft.

4. Combine mashed potatoes with braised cabbage and chopped dill. Salt and mix. Cool completely.

5. Knead the dough, roll it into a layer and cut the same circles with a special round shape. Put the stuffing and close the edges tightly.

6. Boil the dumplings until tender. Remove and drizzle with olive oil.

Lenten Dumplings with Potatoes - Tips and Tricks

  • You can knead the dough for lean dumplings on potato broth or soda.
  • If you are afraid that a dough without eggs may float, cook steamed dumplings.
  • Ready-made dumplings can be served with onion roasting.
  • For lean dumplings, make mashed potatoes on broth.
  • You can add fried mushrooms in puree. In this case, the dumplings will turn out not only tasty, but also fragrant.
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