An excellent option for a lean table would be homemade lean dumplings with potatoes and mushrooms. The recipe for this dish below will help you understand the intricacies of its creation and proper serving.
How to cook lean dumplings with potatoes and mushrooms - recipe
Ingredients:
For 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;
- bulb bulb - 80 g;
- freshly ground black pepper - a pinch;
- green onion and dill - to taste;
- coarse salt - to taste.
Cooking
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 it becomes difficult, continue and finish kneading with your hands, adding a little more flour if necessary, to end up with a non-sticky texture of a flour lump. Now we cover it with cling film and let it ripen and brew for forty to fifty minutes.
Let's also boil the potatoes. To do this, we clean it, cut it into pieces, fill it with water and place it on the stove. Upon reaching the vegetable slices of softness, drain the water, and knead the vegetable in mashed potatoes with a crush.
The most delicious, no doubt, are dumplings with potatoes and dried mushrooms. If you have any - great, soak them in advance to swell, and then boil for fifteen minutes. In the absence of dried mushrooms, you can take fresh, affordable all year round, Champignon. They do not need to be pre-boiled, but it is enough just to rinse and chop finely enough.
Now we warm the pan thoroughly, after pouring vegetable oil into it and lay out the prepared boiled dried or fresh mushrooms. Let them brown, stirring until the moisture evaporates, after which we add the onion chopped into cubes, fry everything together until soft and golden brown, add some salt and spread the fried mushrooms with onions in mashed potatoes. It turns out very tasty if you add chopped green onion, dill and ground pepper to the filling at this stage. We mix the filling thoroughly, and when the dough is ready, we proceed to the design of lean dumplings.
We roll out the dough to a flat layer, cut out round cakes with a glass, fill with stuffing, fold in half and seal carefully, pinching the edges.
Boil the dumplings in salted water for five minutes after boiling completely, after which we catch them on a plate 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, without using vegetable oil for the filling, by adding simply boiled mushrooms to the potatoes and supplementing it green onions and greenery.
If the calorie content of the dish is not important, then you can somewhat 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 pan, after frying a little chopped onion in vegetable oil in it and putting it on a plate. We brown the dumplings on both sides in the “onion” butter and serve with the previously fried onion.
Lean dumplings with potatoes and mushrooms
5 (100%) 1 voteLast weekend we made meatless dumplings with potatoes and mushrooms, we made a lot, almost a hundred. Delicious, satisfying, and somewhere in the third decade, even smooth, not crooked. Ate with pleasure! I made the dough in warm water with the addition vegetable oil, stuffing of crushed potatoes with mushrooms and fried onions. In the recipe, the ingredients are indicated for this amount, so if you need more or less, adjust in the appropriate proportions. Or stick to the recipe, and what remains can be frozen and you will have a supply for quick dinner, second course for dinner.
Many who fast regularly already have a well-established recipe for lean dumplings with potatoes and mushrooms. But I'll still add my own and I hope it will be useful to you too.
Ingredients
To prepare the dough for lean 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.
Stuffing for dumplings with potatoes and mushrooms:
- fresh champignons - 200 g;
- potatoes - 10 pcs. medium size;
- onion - 3 large heads;
- black pepper - 0.5 tsp;
- salt - to taste;
- sunflower oil - 4 tbsp. l.
How to cook dumplings with potatoes and mushrooms. Lean 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 lie down, and if done in this sequence, everything will be in time at the same time. Peel potatoes, cut into small pieces. I put it in boiling water, let it boil again and leave it to cook on a quiet fire until soft.
The remaining ingredients must 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 - someone, like us, likes to fry harder, and someone likes light.
I add mushrooms. I increase the heat to quickly evaporate the mushroom juice. Stir, fry for five minutes.
I turn the heat down to minimum. I leave the mushrooms with onions to languish until fully cooked.
I drain the broth from the potatoes. Mash with a masher into a smooth puree without adding liquid. I shift mushrooms with fried onions into potatoes, mix everything thoroughly.
I add to taste. I season it with black ground pepper. Choose the amount of pepper to your taste, our filling for dumplings from potatoes, mushrooms and fried onions was slightly spicy. Without covering, leave to cool, periodically stirring the potatoes so that a crust does not form.
While the filling is cooling, knead a soft plastic dough. Pour a glass of warm water into a bowl. I add salt and dissolve. If there is a sediment at the bottom, I filter it.
I add oil. Any refined vegetable will do, I added sunflower.
I sift the flour in batches. I don’t advise adding everything at once, since the quality and content of gluten in flour varies, and how much it will be needed depends on it.
I add flour until it is possible to mix with a spoon. You should get a moist, loose lump.
Sprinkle the remaining flour on the board in a thin layer. I spread the dough, knead until a soft, smooth bun is formed. When pressed, it will spring back, feeling as soft as an earlobe. Don't add more flour. Excess will make it difficult to roll out the dough, it will be difficult to sculpt dumplings from it. I transfer the gingerbread man to a bowl, cover. I let you lie down for half an hour.
I separate about a third, knead into a cake. I sprinkle the board, dough and rolling pin with flour.
I begin to roll 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, sprinkling with flour, otherwise it will stick to the board.
I squeeze blanks with a glass. You can make dumplings larger or smaller, I use a glass with a diameter of 8 cm as a cutting. I collect the scraps, immediately roll them into a ball and send them to a bowl to wait my turn.
On the side that is less floured, spread a teaspoon of the filling. Or a little more, leaving the edges blank.
The most time-consuming process is ahead: we begin to sculpt dumplings. Raising 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 with a tourniquet, turning the dough up with your thumb. I put the finished dumplings on a board or plate, thickly sprinkled with flour.
I collect water in a saucepan, add salt. As soon as it boils, I lower the dumplings one at a time, immediately gently mixing with a spoon. Be sure to do this so that it does not stick to the bottom.
It is more convenient to cook dumplings in small portions of 20-25 pieces, without covering with a lid. With a quiet boil, they are cooked for 5-7 minutes from the moment they float to the surface. The dumplings will become more magnificent, the color of the dough will change a little.
I take out a portion of ready-made dumplings with a slotted spoon, pour vegetable oil over, immediately cover with a lid. Under the pan, I make the fire stronger, I lay the next batch.
For those who do not fast, sour cream can be offered for dumplings. If you are preparing Lenten dish, then over-fry the onion in oil and sprinkle over the dumplings before serving. Or mix with chopped herbs. It is 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 warm it up. Try another very tasty lenten dish - from yeast dough on the water. Bon appetit everyone! Your Plushkin.
You can see how beautifully to make dumplings in the video clip
Hello dear readers!
Great Lent is now underway, for believers this is a time of renunciation of evil thoughts and food of animal origin. If everyone must cope with the first task on their own, then the second often lies on the fragile female shoulders, on which the family menu depends daily. Therefore, I want to make life a little easier for every housewife who is constantly faced with the question of what to cook today or what to feed her family and I offer you a recipe for lean dumplings with mushrooms. This dish is not only very tasty and fragrant, but also satisfying - after eating it, you will not want to eat for a long time.
The main merit in this belongs to the stuffing of mushrooms. It is in them that a high content of easily digestible proteins is concentrated and useful substances, which saturate the body with energy, but at the same time do not provoke the deposition of fat reserves in the cells. Therefore, this product can be safely called dietary and low-calorie. Also, this vegetable raw material contains a large amount of dietary fiber, which helps to satisfy hunger and at the same time speed up the metabolism.
A less useful and dietary, but no less satisfying component of dumplings is dough - an invariable component of this dish. I try to cook it myself, especially since this process does not take much time and effort.
And now let's move on to the creation of this lean dish ...
PS: By the way, mushroom dumplings can be included in your diet not only for those who are fasting - it is also an indispensable food for vegetarians and other people who want to diversify their menu and saturate their body with delicious and healthy food.
For test:
For filling:
2 cups of flour
0.5 teaspoon salt
2 tbsp. spoons vegetable oil
1 cup boiling water
champignons - about 600 g
2 onions
vegetable oil for frying
Description
For this recipe, you need nothing at all - champignons, onions, flour and a little work and time, and the result is SO yummy! Of course, everyone has different tastes, but for me it’s just like that - with a capital letter and an exclamation mark (I would put them as many as 5, but I was too shy ...). In my family, these are dumplings No. 1. Try it, and suddenly you will like them too!
COOKING:
Sift flour into a bowl, add salt and mix. Make a hole in the center of the flour slide, add vegetable oil and boiling water.
Stir. The result should be flour lumps of different calibers.
Let cool slightly until the dough is no longer scalding hot and knead well until a smooth dough is obtained. First, knead in a bowl, and when the lumps gather into a single mass, put it on the table and remember well, rub it to a pleasant smooth consistency. If it sticks, dust the desktop with flour, but, as a rule, flour is either not required at all, or literally 1 tablespoon, because. the dough is not sticky.
Cover bowl with dough and let rest for 15-20 minutes. For the filling, finely chop the mushrooms and onions. Heat a little vegetable oil in a frying pan and fry the chopped onion first until transparent, then add the chopped mushrooms and fry everything together until the mushrooms are cooked and the minced meat is dry.
In the process of frying, the mushrooms will give juice, fry until the juice has completely evaporated, if desired, you can even a little longer so that the mushrooms are slightly fried. Salt to taste. Remove skillet from heat and let cool completely (until room temperature). Well, then you need to make dumplings. This can be done in different ways. This time I just rolled out the dough, cut it, laid out the filling and blinded the edges.
Boil dumplings in lightly salted water. They cook very quickly (literally 3-5 minutes), because. the filling inside is already ready and you just need to bring the dough to readiness.
Remove the finished dumplings with a slotted spoon, put in a bowl and be sure to grease with vegetable or butter so they don't stick together. Personally, I do it this way: I add a little oil to a bowl of dumplings, cover the bowl with a plate and shake well, but gently, so that the oil is evenly distributed throughout the volume. Personally, I love boiled dumplings and fry them. To do this, in a frying pan, I first fry the onion until golden, then spread the dumplings to the onion and, with gentle stirring, fry until golden brown, but you can do without frying.
Very tasty with sour cream, but you can just like that.
Enjoy your meal!
Hello dear readers!
Today I will share with you the recipe for making another flour product, this time I will introduce dumplings. In my opinion, this is one of the most versatile and multifaceted dishes in the world of culinary arts. It is worth changing the filling, and the taste and aroma of the product changes radically, from salty to sweet, from meat to vegetable, and so on.
Since Great Lent is in full swing now, and many people are trying to adhere to this Christian tradition, I want to bring to your attention a Lenten version of dumplings with potatoes and mushrooms.
Despite the fact that there are no products of animal origin in this dish, it is not inferior to them in terms of the degree of cell saturation with protein and useful substances.
Below is step by step recipe preparing this wonderful dish…
Nutritional value of the dish per 100 gr.
BJU: 4/3/28.
Kcal: 151.
GI: high.
AI: high.
Time for preparing: 45 min.
Servings: 50 pieces (1900 g).
Dish ingredients.
Fresh dough on the water.
- Wheat flour - 640 g (4 tbsp) + 3-4 tbsp for dusting.
- Water - 300 ml (1 tbsp + 2-3 tbsp).
- Vegetable oil (sunflower) - 25 ml (2-3 tablespoons).
- Salt - 8 g (1 tsp).
Filling.
- Potato - 500 g.
- Champignon mushrooms - 300 g.
- Onion - 100 g.
- Sunflower oil (for frying) - 20 ml (2 tablespoons).
- Salt - 4 g (1/2 tsp).
- Spices universal - 4 g (1/2 tsp).
Recipe of dish.
Let's prepare the ingredients. Peel potatoes and onions.
Since it is winter now, I use frozen mushrooms (champignons), but they are suitable for any degree of processing - fresh, salted and even dry. fresh mushrooms must be washed and cleaned of dirt, salted rinse with water from brine, dry - soak in hot water before swelling.
Not only artificially grown mushrooms are also suitable, but also forest ones, they are healthier and more aromatic.
Let's prepare the dough first. Sifting wheat flour(4 tbsp) in a deep container.
Add warm water to it (1 tbsp + 2 tbsp).
Pour salt (1 tsp) into a bowl and pour sunflower oil(2-3 tsp).
Knead the dough, cool and smooth (if necessary, add flour).
We put it in the refrigerator for 20-30 minutes.
Now let's prepare the filling. Pour boiling water over the potatoes (500 g) to the edge of the vegetables, cook for 15-20 minutes until soft (we check the readiness with a fork, if it easily enters the vegetable, you can turn off the stove).
Onion cut into small cubes.
Fry it in a hot frying pan with butter until golden brown for 5-7 minutes.
Finely chop the mushrooms and fry in a dry frying pan until all moisture is gone from them.
The potatoes are cooked, drain the water from it, leaving 1/2 cup of the broth in a saucepan.
Sprinkle the vegetable with salt (1/2 tsp) and spices (1/2 tsp). We turn the potatoes into mashed potatoes by mashing them with a potato masher.
Add fried onion to it.
We also send fried chopped mushrooms there. Mix all the ingredients and the filling is ready.
We begin the process of sculpting dumplings.
Either we roll out the dough in one layer with a thickness of 2-3 mm and then, using something round, cut out juices from it with a diameter of 7-8 mm, or we divide the flour base into parts so that when rolling each we get the same circles (with a diameter of 7- 8 cm and 2-3 mm thick).
Put 1 tsp of filling in the middle of each cake.
We form a dumpling, tightly connecting the opposite edges of the dough together.
