Lenten dumplings - 3 cooking recipes

Perhaps the most important thing for all types of dumplings, without exception, is the filling. Because the dough for them can be very simple, mixed with water, flour and salt. But what’s inside is something you can really have a blast with. However, almost all popular recipes for Lenten dumplings are limited to potato filling in different variations. That is, mashed potatoes can be mixed with fried onions, mushrooms, carrots, and so on.

The puree is prepared in the simplest way: the potatoes are boiled until tender, then crushed with a masher or blender. The thickness can be changed by adding the same broth in which the vegetables were cooked. To make the filling more aromatic, you can add different spices, at least ground pepper. And be sure to add salt. In fact, already in this form, you can fill lean dumplings with potatoes, pinching them around the edges.

You can enrich its taste with onions, fried in oil in a frying pan until golden brown. The more golden the color, the tastier the dumplings will be. You just need to stir the onion into the puree.

The same applies to fried mushrooms - they can be added to potatoes. And to the carrots.

Instead of mashed potatoes, you can make any vegetable, for example, pumpkin. Dumplings with cabbage are very good. The most delicious ones are obtained if the cabbage is fried or simmered in a frying pan until tender, adding onions to it. You need to chop finely, the finer the better. To enhance or change the taste, you can add tomato paste or tomatoes. And here, as in the situation with onions: the more fried the cabbage is, the tastier it is.

The second most popular filling for Lenten dumplings after potatoes is cherry. Before processing, it must be pitted. It is important to remember that these berries produce abundant juice when cooked. Therefore, it is better not to roll out the dough for dumplings too thin. And you need to pinch them well so that the “seams” do not come apart during cooking.