We cook lean dough for dumplings with potatoes

Dough for vareniki with potatoes can be different. But the real Ukrainian vareniki are always prepared from lean dough and they turn out to be tasty and low-fat. Various ingredients are used as a filling: potatoes, cabbage with onions, meat, liver, cottage cheese, mushrooms and various berries.

Such "pelmenki" can be eaten in fasting, if the dough for dumplings with potato does not contain eggs and milk. Today we will describe a few simple and interesting recipes that will please your delicious taste and speed of cooking.

Dumplings with cabbage and potatoes

Main components:

- a glass of flour;

- boiled water - 100 grams;

- onions in number of two pieces;

- Sour cabbage - 600 grams;

- 400 grams of potatoes;

- a bunch of dill;

- salt, black pepper;

- vegetable and olive oil - 50 grams;

- a pinch of sugar.

We knead the dough for vareniki with potatoes andsauerkraut: pour boiled water into a deep cup, pour the sifted flour and salt, carefully knead it with our hands so that our lean dough becomes soft and elastic. Cover it with a napkin and leave for half an hour.

And during this time we will prepare an easy and useful stuffing. Potatoes peeled and cooked in salted water until cooked, then it is pounded into a puree-like mass and add a little vegetable oil.

We pass the onion on sunflower and olive oil. A portion of the onion, along with chopped herbs and black pepper, is shifted in mashed potatoes. To the remaining onions, add sauerkraut, pepper and a pinch of sugar - stew for 10 minutes.

Prepared batter for dumplings with potatoesroll out into a layer and squeeze out a small circle of mugs, on which we spread the fillings. The edges need to be tightened well, so that the filling does not fall out during cooking.

Dumplings are sent to boiled water and cook 7minutes. In a cup with ready-made "pelmets" you can add butter and chopped greens. Serve with sour cream, pickles or fresh vegetable salads - lick your fingers!

Lenten potato dumplings with mushroom sauce in a pot

Products for dumplings:

- flour - 350 grams;

- Warm water - 150 ml;

- carrot;

- potatoes - 400 grams;

- head of onions;

- fennel;

-salt pepper.

For mushroom sauce you will need:

- half a kilogram of champignons - mushrooms can be taken frozen, pickled or fresh;

- two cloves of garlic;

- bow;

- black pepper, salt, coriander.

We prepare the dough for vareniki with potatoes: flour salt, pour water and mix the steep dough - leave in a warm under the napkin for 40 minutes.

Filling: cook boiled potatoes in mashed potatoes, mix with vegetable vegetables - onion and carrots, passaged on vegetable oil. Add finely chopped dill and black pepper to this mass.

Prepared lean dough well kneaded hands, roll out a large sheet and use a glass to make mugs. For each circle we spread the potato-carrot stuffing.

Make the mushroom sauce: Sliced ​​onions lightly fry and pour on the sliced ​​mushrooms, lightly salted - stew for no more than five minutes. Turn off the fire and squeeze out the garlic, then close the lid.

Dumplings are boiled with a laurel leaf, we spread them in clay pots, and we fill the top with a mushroom sauce - we send it to the oven for seven minutes.

This original and spicy dish perfectly fits even to the festive table.

</ p>