The late dumplings

The Late Dumplings

An excellent versatile dish that can be served as a snack or garnish - lean dumplings. Delicious dumplings we will cook and serve with refueling: from mushrooms and greens. An excellent variant of the second dish for those who fast or prefer vegetarian cuisine. And all the rest (and me, including) dumplings just remind the childhood: my grandmother-khokhlushka often cooked such a dish when there was a dough for vareniki. True, they were not exactly lean: all this delicacy was flavored with sour cream and butter)))


For an unbroken test:

  • 2 cups of wheat flour;
  • 0,5 glasses of water;
  • 0.5 teaspoon of salt.

For the first refueling:

  • 400 grams of fresh champignons;
  • 2 heads of onions;
  • salt - to taste;
  • vegetable oil for roasting.

For the second refueling:

  • 3 euces of garlic;
  • one bunch of fresh dill and parsley;
  • salt to taste;
  • cold pressed vegetable oil.

Late dumplings. Step-by-step recipe

  1. From flour, water and salt, mix the unleavened dough. We remove it in a bag and let it lie down: literally, 15-20 minutes.
  2. Ready, fairly steep dough (like dumplings or dumplings), divide into two parts.
  3. Each part is rolled into a thin layer - no more than 2 millimeters thick.
  4. A cup (or special mold) cut out circles.
  5. We begin to make dumplings (or pacifiers, as they are also called). Fold each piece in half, fix it in the middle. Then we turn the "ears" up and again connect them (in more detail, how to make dumplings correctly, you can look at the video under the recipe).
  6. We boil the lean dumplings in salt water: literally, 3-4 minutes. We take it out and water it with vegetable oil.

While our dumplings cook, we prepare refueling.

  1. Heads onions are cut into half rings, and champignons are cut or shredded with thin plates.
  2. Mushrooms with onions are shipped in a frying pan with preheated vegetable oil and fry. Solim and pepper to taste.
  3. In the bowl of the blender we spread all the ingredients for the second dressing: garlic, greens, 5-6 tablespoons of cold pressed vegetable oil, 2 tablespoons of water. Spices, salt and pepper to taste. Well grind the blender.
  4. Finished dumplings put on a serving plate and watered with any sauce (you can also mix two sauces in one plate - also very tasty).

Test for lean dumplings can be done more, cleaned in the refrigerator and extracted as needed. Sauces and dressings can also be used any - to your taste. Recipes for a variety of sauces you can always look on our website "I love cooking".

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