Meatless vareniks with potatoes

Постные вареники с картошкой

Continues great post. And if you are in search of tasty meatless recipes, we offer you to prepare delicious dumplings with potatoes. For you two versions of this dish.

Meatless dumplings with potatoes, onions and mushrooms — recipe

Ingredients:

For the dough:

  • wheat flour – 340 g;
  • filtered water – 175 ml;
  • vegetable oil without fragrance 35 ml;
  • salt;

For the filling:

  • potato tubers – 480 g;
  • dried or fresh mushrooms – 55 or 220 g, respectively;
  • vegetable oil without fragrance 45 ml;
  • onion – 1 PC.;
  • pinch of ground black pepper;
  • Sol.

Cooking

To start prepare the dough for vegetable dumplings. In a wide bowl sift flour, and pour hot, salted to taste water and vegetable oil. Well-kneaded dough first with a spoon, and then on the table, trying not sticky texture. Flour ball covered with cling film and leave to infuse and Mature for forty or fifty minutes.

During this time, prepare the filling for vegetable dumplings. Potato tubers clean, pour some water and bring to the boil. When ready pour out the broth and mash the vegetable slices to a state of mashed potatoes with a pestle. Undoubtedly, the dish will be tastier if you cook it with potatoes and dried mushrooms. They must be soaked in water for a few hours, and then boil for about twenty to thirty minutes. If those of you have not, is perfect and familiar and accessible year-round mushrooms.

Soaked and boiled dried or washed fresh mushrooms cut small and fry in a skillet with vegetable oil without the smell for a few minutes and then add chopped onions and fry together until soft vegetable, salted in the process mass, and pepper.

Now, combine mashed potatoes and mushroom a lot and mix with onion. Try filling the taste and if necessary podsalvage.

Ripe roll out the dough to obtain a thin sheet and cut out using round glass blanks that, in turn, fill with stuffing, fold in half and pinch the edges carefully, making varenika.

Boil the blank in boiling, salted to taste water for five to seven minutes, and then extracted using a skimmer on a plate and served to the table. You can fill the dish with fried vegetable oil with onion or submit separately Lenten mayonnaise.

How to make vegetable dumplings with potatoes and sauerkraut?

Ingredients:

For the dough:

  • wheat flour – 340 g;
  • filtered water – 175 ml;
  • vegetable oil without fragrance 35 ml;
  • salt;

For the filling:

  • potato tubers – 480 g;
  • cabbage – 1.5 cups;
  • vegetable oil without fragrance 45 ml;
  • onion onion -1 PC.;
  • pinch of ground black pepper;
  • salt;

For frying:

  • vegetable oil without fragrance 75 ml;
  • large onion onion – 1 PC.

Cooking

The process of making lean dough for dumplings we described in detail in the previous recipe. In this case it is prepared in a similar way. You need to mix all the necessary ingredients for it and knead until the desired texture and density.

For a time, until the dough will insist, prepare the filling. In this case it will include the potato and cabbage base. To do this, peel the tubers, cut into several pieces, boil in salted to taste water until soft veggie slices. After that the liquid is drained off, the potatoes and grate with a pestle to a pulp.

Onion peel, finely shinkuem and filled with heated vegetable oil pan. Sauerkraut if necessary (if the product is excessively acid) wash, squeeze this well and spread it slightly fried the onions. Cover the pot with a lid and tormented the contentsПостные вареники с картошкой over moderate heat until tender cabbage. If desired, you can spice up the mass a little sugar and to taste with salt and pepper.

Ready mix cabbage with mashed potatoes, roll out the dough and cut out round pieces and fill with the stuffing. Prepare the dumplings, rolling the billet in half and Saipov edge, and boil for five minutes in boiling water, previously salted it to taste.

For feeding fry peeled and chopped onion in vegetable oil and season received the fried dumplings in the bowl.

 

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