Ingredients
Dough for dumplings with potatoes
Filling
For feed - at will
How to cook lean dumplings with potatoes
Potatoes clean from the peel. In the pan, bring water to a boil and post the input potatoes. Salt the water is not necessary! Cook potatoes until soft. Depending on the magnitude of potatoes, cooking time may vary.
I have small potatoes that have enough 15 minutes for cooking. Large potatoes are boiled longer.
Readiness potatoes check with a fork - it should easily enter the flesh.
From the finished potato merge water through a colander into separate dishes. 
We give potatoes a little cool and smear it with a potato.
Add salt and pepper to it. 
Finely cut the greens and mix with potatoes. Stuffing for dumplings is ready!
For the dough mix flour with salt, then start pouring hot water From under boiled potatoes.
Do not pour all the water at once. Need to focus on the test, how much water it has absorbed and whether it is necessary yet. This time it took about 400 g.
Carefully mix the dough, then wrap it in the film and give the test to relax at least 15 minutes. It is necessary for wheat gluten (it is gluten) has managed to wake well. Thanks to this, the dough will be easier to mix, and it will be more elastic.
Seveled dough again Mesia. Ready dough For dumplings should not stick to the hands, but it should not be clogged with flour, otherwise it will be difficult to roll.
We drink the table with flour and roll off the dough into a very subtle layer. You can not roll all the dough immediately, but only half or third. The remaining dough let him rest in the film until you sculpt the first batch of dumplings.
Using a round shape (for example, an ordinary glass), cut the circle from the dough. 
In the middle of each mug, lay out the filling - about 2 teaspoons. 
Extlive edges of circles. 
For a fork, pressed the edges of the dumplings, thereby fixing them. At the same time, patterns are obtained. In my opinion, this is the easiest and fast way sculpt dumplings. 
You can also use a special device for modeling dumplings, but it is more convenient for me to fix the dumplings manually. 
Elemental dumplings lay out on a dry cutting board and cover with a film so that the dumplings do not flood. Lepim the next game. You can roll up a lot of neighboring dumplings and freeze them. Freeze also on the board. When the dumplings are completely frozen, they can be folded into the package.
Cooking dumplings need in a large amount of water. We bring water to a boil, we sat down. One by one lower dumplings in boiling water. Mix so that the dumplings do not stick to the bottom of the pan and did not stick out.
We boil them on a big fire until they pop up. 
Then we catch the boar from the water to Svimovka and fed hot. Specially for dumplings can be caramelized onion and sour cream.
Onions cut half rings and fry with vegetable oil On low heat about 15-20 minutes. Constantly stirring. The bow must acquire a pleasant golden brown shade - this means that the sugar contained in it is caramelized.
Lay a little onions on each dumplings from above. Focus dumplings in sour cream and enjoy.
A simpler feed option - with good olive oil, unrefined.
In addition, boiled dumplings with potatoes can be slightly fasten on vegetable oil. It turns out very tasty! Of course, often there are fried dumplings, but sometimes you can afford.
Always preparing out lean test And it turns out delicious and low-fat. Various ingredients are used as a filling: potatoes, a cabbage with bow, meat, liver, cottage cheese, mushrooms and various berries.
Such "dumplings" can be in the post if the dough for the dumplings does not contain eggs and milk. Today we describe a few simple and interesting recipeswho delight their delicious taste and speed of preparation.
with cabbage and potatoes
Main components:
A glass of flour;
Boiled water - 100 grams;
Onions in the amount of two pieces;
Sour cabbage - 600 grams;
400 grams of potatoes;
Bunch of dill;
Salt, black pen;
Vegetable and olive oil - 50 grams;
Pinching sugar.
We knead the dough for a deep cup pour sway sifted flour and salt, carefully wash your hands to our lean pasta It became soft and elastic. Cover it with a napkin and leave half an hour.
And during this time, we will prepare a light and useful stuffing. Potatoes purify from the peel and cook in salt water until prepaid, then it is time in a puree mass and add some vegetable oil.
Pass onions on sunflower and olive oil. Part of the onion together with the sliced \u200b\u200bgreens and black pepper shift in the puree. Add to the remaining bows sauer cabbage, pepper and pinch of sugar - Masters 10 minutes.
Prepared dough on dumplings with potatoes Roll over in the reservoir and a glass squeeze small mugs that lay out the fillings. The edges need to be fuel well so that the stuffing when cooking does not fall out.
Dumplings send water to boiled and cook for 7 minutes. In a cup with ready-made "dumplings" you can add butter and chopped greens. Serve with sour cream, pickles or fresh vegetable salads - real jam!
Lean potato dumplings with mushroom sauce in a pot
Products for dumplings:
Flour - 350 grams;
Warm water - 150 ml;
Carrot;
Potatoes - 400 grams;
The head of the reptile bow;
Salt pepper.
For mushroom Sauce. required:
Polkylogram of champignons - mushrooms can be taken frozen marinated or fresh;
Two slices of garlic;
Black pepper, salt, kinza.
We prepare the dough for flour with salt, pour water and knead the steep dough - we leave warm under the napkin for 40 minutes.
Stuffing: Boiled potatoes to smoke in a puree, mix with vegetables and carrots passable on vegetable oil. To this mass add finely chopped dill and black pepper.
Prepared by lean dough is good to knead his hands, roll out a large leaf and make a mugs with a glass. On each circle, lay a potato carrot filling.
Making the chick-cubes onions slightly fry and sprink down the sliced \u200b\u200bmushrooms to it, slightly spit - nothing more than five minutes. Turn off the fire and squeeze garlic, after which it is closed with a lid.
Dumping boiled with a laurel sheet, spread them into clay pots, and fill on top mushroom gravy - We send in the oven for about seven minutes.
This is original I. spicy dish Perfect even for a festive table.
Dumplings - all favorite dish Russian cuisine S. huge number Filling options. Raw and delicious homemade dumplings will make a cozy any meal. We offer you a lean version of dumplings with potatoes. Ingredients for this dish will be found in any kitchen. And the modeling of dumplings with the whole family can become one of the pleasant traditions in your home!
Publication author
- Recipe author: Anna Bondar
- After cooking you get 45 pcs.
- Cooking time: 1 hour
Ingredients
- 500 gr potato
- 80 gr onion
- 15 grams plant vegetable
- 250 GR Flour wheat
- 1/2 C.L. salt
- 80 gr Water
- 1 tbsp. vegetable oil
Cooking method
Prepare products. Potatoes clean, cut and boil until prepared in salted water.
While potatoes are brewed, cut into a cube onions. Fry onions on oil until golden color. From the finished potato merge the decoction, leaving a piece for puree. To pull the potatoes in the puree. Add fried onions (part of it can be postponed for feed). Mix. At the request of adding vegetable oil, if oils from the frying onions are not enough.
In the bowl of sift flour. Make a deepening in flour, pour salt there, follow-up - water temperature and vegetable oil.
To knead the dough with hands or a hook-hook in a mixer (if the dough is liquid, add flour). Mix until the dough becomes homogeneous. There should be an elastic soft dough that will not stick to the hands.
Separate from the resulting dough 1 \\ 4, which remains a towel. Roll out the dough on the surface flour to the thickness of 3 mm.
Cutting or glass round glass cut blanks for dumplings. In the center of each billet, put a teaspoon (or less, depending on the cutting diameter) of the potato filling.
Fold the workpiece in half and take opposite edges. If the dough it turned out a tight, it can shrink after rolling and cutting blanks. Then before laying on the dumpfing, the billet from the dough can be rolled out to the rolling pin until the desired size.
Finished dumplings lay on flour board or pure towel. They can be frozen on the cutting board, then decompose on packages and store in freezer. Before serving the dumplings to boil in boiling salted water before the pop-up.
Before serving with vegetable oil, mix with pending onion roaster.
Lenten dumplings Ready with potatoes. Bon Appetit!
Hello, dear readers. My homemade is very loved by dumplings with potatoes, the eldest son even helps to cook them. It's no secret that dumplings purchased in the store or supermarket with potatoes in most cases - either not delicious or contain many different chemical additives. Therefore, this dish I always cook herself, especially since his children eat it.
Today's recipe is dedicated to all lovers of this culinary masterpiecewhich appetizerly and tasty looks both on everyday life and on a festive table.
Cooking process this dish simple enough, but requires certain skill and patience, and if you follow the submitted recipe with step-by-step photos And comments, success will not make himself wait long.
Base for dumplings is fresh dough On water and sunflower oil, so they may well diversify both lean and vegetarian menu. And filling from gentle potato mashed potatoessupplemented by pacasted to golden crust onions, perfectly combined with a flour base.
So, we proceed directly to the cooking process of lean dumplings with potatoes ...
Food value dishes per 100 grams.
BUY: 4/3/3.
Kcal: 158.
Gi: High.
AI: High.
Time for preparing: 45 min.
Number of portions: 50 pcs (1900 g).
Dish ingredients.
Fresh dough on water.
- Wheat flour - 640 g (4 st) + 3-4 tbsp.
- Water - 300 ml (1 st + 2-3 tbsp).
- Vegetable oil (sunflower) - 25 ml (2-3 tbsp).
- Salt - 8 g (1 tsp).
Filling.
- Potatoes - 800 g
- Onion - 100 g.
- Sunflower oil (for frying) - 20 ml (2 tbsp).
- Salt - 4 g (1/2 C.L).
- Spices are universal - 4 g (1/2 C.L).
Recipe of dish.
Prepare ingredients. Wheat flour sift. Potatoes and onions cleanse from the peel.
First of all, we prepare the dough, as it should lie in the refrigerator so that gluten is evenly distributed throughout its mass.
Wash out wheat flour (4 st) in deep container.
Warm water (1 Art + 2 Article) pour over flour.
Add salt to the bowl (1 kl) and sunflower oil (2-3 Ch.L).
Mix the dough. It should be smooth and not adhere to the hands, add more flour if necessary.
We remove it into the refrigerator for half an hour.
Meanwhile, you will prepare filling. Potatoes (800 g) put into a skeleton, pour boiling water, covering it completely water, cook for 15-20 minutes until soft (readiness to check for a fork if it is easily entered into a vegetable, you can turn off the plate).
If the tubers fill cold water, the time of cooking will increase, and the concentration of nutrients in the boiled potato will become less.
Onions cut into a small cube.
The frying pan set warmer, pour into it sunflower oil, after it warm up, add onions. Fry a vegetable, periodically stirring, about 5-7 minutes on medium heat. Ready onions remove from the stove and cool.
With boiled potatoes, we drain almost all the water (leave about 1 st branch in the saucepan).
We add to the vegetable salt (1/2 C.L) and spices (1/2 C.L). We smear the potatoes in a puree brush.
We put roasted onions into the sovereign, mix, cool. Stuffing is ready.
So, let's start the process of laying the laundry dumplings with potatoes. You can do this in two ways. Both are both equally. In order for the dough to become more supplied and elastic, it must be elevated again on the table with the addition of a small amount of flour (2-3 tbsp).
First: On the poverty table, we roll all the dough into the reservoir with a thickness of about 3 mm, then with the help of the neck of the cans, mugs or glasses squeeze round blanks (with a diameter of about 7 cm).
Second: From the test we form a sausage with a thickness of about 2-3 cm. We cut them into parts (about 2 cm each). We take all the pieces in the flour and roll over the circles with a thickness of 3 mm and a diameter of 7 cm.
On the middle of each pellet laying the potato stuffing.
Tightly cover the edges of the dumplings, forming a semicircle so that its contents will not fall out during cooking.
Lay out lenten dumplings With potatoes in salted boiling water. Immediately mix so as not to attack the bottom of the pan.
Cooking in an amount sufficient for one meal, the rest is removed in the freezer.
After boiling liquid, we continue the process for another 3-5 min. Finished dumplings get out of a pan with a noise.
We lay them on a plate, sprinkled with a fried onion or greens, add your favorite sauce and serve on the table.
I hope that you liked my recipe, and you will certainly share with me your impressions in the comments.
Bon Appetit!
