We cook the lean dough for vareniki with potatoes

Dough for vareniki with potatoes can be different. But the real Ukrainian vareniki are always prepared from lean pastry and are delicious 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 mix dough for vareniki with potatoes and sour cabbage: pour boiled water into the deep cup, pour the sifted flour and salt, carefully knead it with our hands to make our lean dough 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 are peeled and cooked in salted water until cooked, then it is pounded into a puree-like mass and add a little vegetable oil.

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

The prepared dough for vareniki with potatoes is rolled into a layer and we squeeze out small cups on which we spread the fillings. The edges need to be tightened well, so that the filling does not fall out during cooking.

Vareniki is sent to boiled water and cook for 7 minutes. In a cup with ready-made "pel'meshki" 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;

- dill;

-salt pepper.

For mushroom sauce it will be required:

- 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 vegetables, onions and carrots, roasted in vegetable oil. To this mass, add finely chopped dill and black pepper.

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: chopped onions lightly fry and pour on the sliced mushrooms, lightly salted - stew not more than five minutes. Turn off the fire and squeeze out the garlic, then close the lid.

Vareniki boil with a laurel leaf, put them in clay pots, and pour the top with a mushroom sauce - we send it to the oven for about seven minutes.

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