The great fast continues. And if you are looking for delicious lean recipes, we suggest preparing delicious vareniki with potatoes. For you, two options for this dish.
Lenten dumplings with potatoes, onions and mushrooms - recipe
Ingredients:
For the test:
- wheat flour - 340 g;
- water filtered - 175 ml;
- vegetable oil without flavor - 35 ml;
- salt;
For filling:
- potato tubers - 480 g;
- dried or fresh mushrooms - 55 or 220 g respectively;
- vegetable oil without flavor - 45 ml;
- bulb - 1 piece;
- a pinch of ground black pepper;
- salt.
Preparation
First, prepare a dough for lean dumplings. In a large bowl we sift the flour, and pour hot, salted water and vegetable oil. Well we mix the dough first with a spoon, and then on the table with your hands, trying not to stick to its texture. We cover the flour bowl with food film and leave to insist and mature for forty to fifty minutes.
During this time we prepare the filling for lean dumplings. Potato tubers cleaned, fill it with water and put it to boil. On readiness, merge the broth and knead the slices of the vegetable to mash state with a tolstalk. Undoubtedly, a tasty dish will be if you cook it with potatoes and dried mushrooms. They must first be soaked in water for a few hours, and then boiled for about twenty to thirty minutes. If you do not have any, then the usual and affordable mushrooms are also suitable all year round.
Soaked and boiled dried or washed fresh mushrooms cut into small pieces and fry in a skillet with vegetable oil without fragrance for a few minutes, and then add the chopped onion and fry all together until the softness of the vegetable, salt in the process mass and pepper.
Now connect the mashed potatoes and mushroom mass with the onion and mix. We try the filling for taste and, if necessary, add salt.
The ripe dough is rolled until a thin layer is obtained and we cut out round billets using a glass with the help of a glass, which in turn is filled with filling, folded in half, and we carefully cut the edges with dumplings.
We boil the billets in boiling, to taste salted water for five to seven minutes, and then remove by noise on the plate and serve to the table. You can fill the dish with fry from vegetable oil with onions or serve separately lean mayonnaise .
How to make lean dumplings with potatoes and sauerkraut?
Ingredients:
For the test:
- wheat flour - 340 g;
- water filtered - 175 ml;
- vegetable oil without flavor - 35 ml;
- salt;
For filling:
- potato tubers - 480 g;
- sauerkraut - 1.5 cups;
- vegetable oil without flavor - 45 ml;
- onion bulb -1 pc .;
- a pinch of ground black pepper;
- salt;
For toasting:
- vegetable oil without flavor - 75 ml;
- large bulb - 1 pc.
Preparation
The process of preparing a lean dough for vareniki, we described in detail in the previous recipe. In this case, it is prepared in a similar way. It is enough to mix all the components necessary for it and knead it to the desired texture and density.
For the time that the dough is infused, prepare the filling. In this case, it will include a potato and cabbage base. To do this, we clean the potato tubers, cut into several parts, boil in salted water to taste softly vegetable slices. After that, the liquid is drained, and the potatoes are ground by a tolty until the mashed potatoes are obtained.
The bulb is cleaned, shredded finely and put into a frying pan heated with vegetable oil. Sour cabbage if necessary (if the product is excessively acidic), rinse, squeeze well and spread to a little fried onions. We cover the container with a lid and weaken the contents
Mix the prepared cabbage with the mashed potatoes, roll out the dough and cut out the round billets, which we fill with the stuffing. We decorate the dumplings, turning the billets in half and tearing the edges, and boil for five minutes in boiling water, after having salted it to taste.
For serving, fry the peeled and chopped onion in vegetable oil and fill the dumplings with the dumplings in a bowl.