Lenten dumplings with potatoes and mushrooms

6 servings

90 minutes

Lenten dumplings with potatoes and mushrooms are a true classic of Russian cuisine that combines the simplicity and comfort of home dining. The origins of this dish date back centuries when lenten meals played an important role in traditional nutrition. The delicate dough, made without eggs, envelops a fragrant filling of potato-mushroom puree with golden onions and fresh dill. The dumplings are soft, hearty, and have a rich, slightly earthy flavor due to the white mushrooms. They can be served with vegetable oil, herbs, or a light vegetable sauce, making them a versatile dish for both everyday and festive tables. Ideal for fasting but also great simply for enjoying traditional cuisine.

Energy value per serving

• Calories: 385.1
• Proteins: 11g
• Fats: 7.3g
• Carbohydrates: 71.1g

Ingredients

• Wheat flour: 400 g
• Water: 180 ml
• Vegetable oil: 30 ml
• Potato: 600 g
• White mushrooms: 400 g
• Onion: 1 head
• Dill: 20 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare all the ingredients.

2. Pour 30 ml of oil into the water, add salt and stir until the salt dissolves.

   Required ingredients:

   • Vegetable oil: 30 ml
   • Salt:  to taste

3. Pour water into the flour and knead a stiff dough.

   Required ingredients:

   • Water: 180 ml
   • Wheat flour: 400 g

4. Place the dough in a bag and leave it for 40-60 minutes. During this time, knead the dough twice.

5. Boil the potatoes in salted water until cooked.

   Required ingredients:

   • Potato: 600 g
   • Salt:  to taste

6. Chop the onion and mushrooms finely.

   Required ingredients:

   • White mushrooms: 400 g
   • Onion: 1 head

7. Heat vegetable oil in a pan and fry the onion until golden.

   Required ingredients:

   • Vegetable oil: 30 ml
   • Onion: 1 head

8. Add mushrooms to the onion and fry for another 5-7 minutes.

   Required ingredients:

   • White mushrooms: 400 g

9. Peel the potatoes and mash them into puree.

   Required ingredients:

   • Potato: 600 g

10. Mix the puree with mushrooms and onions, add finely chopped dill, and season with salt and pepper to taste.

    Required ingredients:

    • Dill: 20 g
    • Salt:  to taste
    • Ground black pepper:  to taste

11. Roll the dough into a thin layer and cut out circles of the same size. They can be covered with plastic wrap to prevent drying out.

12. Place filling in the center of the round dough with a spoon and tightly seal the edges. This way, make all the dumplings.

13. Put the dumplings in boiling salted water and cook for 3 minutes after they float.

    Required ingredients:

    • Salt:  to taste

14. Serve the lean dumplings garnished with chopped dill.

    Required ingredients:

    • Dill: 20 g