Wheat flour, salt, an egg … you can no longer continue, because on fasting days, dumplings prepared according to the classic recipe will not be enjoyed. Do not eat such a dish and a vegetarian. Try making dumplings from unleavened lean dough without eggs. Moreover, working with such a test is a pleasure: it is soft, elastic, completely non-sticky. And the cleanliness in the kitchen is guaranteed, since you do not need to sprinkle flour on the table.
Pick your recipe
You will need
- - wheat flour - 4 cups (240-250 ml each);
- - vegetable oil - 100 ml;
- - salt - 1 tsp;
- - water - 300 ml;
- - potatoes - 0.5 kg;
- - onion - 1 pc;
- - vegetable oil - 1 tbsp;
- - salt, pepper - to taste.
Instruction manual
1
First prepare the dumpling stuffing. Peel, chop and boil the potatoes, drain and mashed the tubers.
Add the diced onions toasted in the oil. Add salt to taste. And black pepper, which gives the dish a touch of piquancy.
Now set the stuffing aside and do the dough.
2
There are many options for preparing lean unleavened dough. A feature of the recipe for a lean dumpling test is that very hot water is used to prepare it. That is, the dough is not just lean, but choux. This allows you to use the dough immediately, you do not need to withstand the prescribed 30-60 minutes so that the flour is sufficiently saturated with liquid.
3
In a wide bowl, measure the indicated amount of wheat flour. Use ordinary general-purpose premium flour with a gluten content of at least 10. Put salt in the flour, mix and pour the vegetable oil. Pound flour with butter, getting butter crumbs. Now pour boiling water into this crumb and stir. Place a little dough with your hands and you can use it immediately.
If you are not going to cook the dumplings right away, then the chilled lean dough perfectly retains its qualities. It can be left to wait in the refrigerator or at room temperature.
4
Roll the dough into a circle or divide into several parts and roll into sausages, which are then cut into pieces and roll round cakes. Cut the squares from the dough circle or cut out circles with a tin. Put the filling in the center, close the edges and cook in boiling salted water. When the dumplings come up, you can remove them with a slotted spoon and cook the next batch.
Grease the prepared dumplings from lean dough with vegetable oil or stewed onion butter.