The classic dough for dumplings is lean; eggs and dairy products are not added to it in order to maintain the required texture: not too dense, but not loose, easily boiled dough, capable of holding any filling and at the same time complementing its taste. Despite the fact that the dough is lean, it still has different variations of recipes, which we will devote this material to.

Lenten dough for dumplings with potatoes

As we wrote earlier, it doesn't really matter which filling you decide to use for the dough, but they require special attention because pureed filling doesn't hold well in an overly soft dough. Since these dumplings are prepared specifically with potatoes, the potato broth itself will be used as a liquid in the dough.

Ingredients:

  • flour - 320 g;
  • potato broth - 190 ml;
  • vegetable oil - 35 ml.

Preparation

If you are not completely sure of the quality of the flour you are using, then sift it first to get rid of any large particles. Add a pinch of salt to the sifted flour and mix everything together. It is better to take the broth warm, as it will allow the gluten threads to swell, which in turn will provide a fairly dense, but not rubbery dough. After the broth, add oil. After mixing, the dough is left to rest while preparing the filling, and only then proceed to rolling and shaping.

Lenten choux pastry for dumplings

This dough is called choux because during its preparation the flour is poured not with plain water, but with boiling water. In this case, the flour itself instantly absorbs moisture and swells, as a result the dough is pliable and easy to work with, while retaining its shape well.

Ingredients:

  • flour - 220 g;
  • vegetable oil - 45 ml;
  • boiling water - 230 ml.

Preparation

After sifting the flour, mix it with a pinch of salt and pour in boiling water. After boiling water, add vegetable oil, then mix all the ingredients with a wooden spatula until you get lumps of different sizes. At this stage the dough is left to cool until it becomes comfortable to work with. Then all the lumps are collected together and kneaded thoroughly.

Lenten dough for dumplings with cabbage - recipe

If you like, then prepare the dough according to this recipe, adding yeast to it. During steaming, the dough will increase significantly in volume and become much lighter.

Ingredients:

  • water - 275 ml;
  • olive oil - 45 ml;
  • fresh yeast - 20 g;
  • flour – 215 g;
  • sugar - 5 g.

Preparation

Heat the water until warm and dissolve sugar in it. Dissolve the yeast in the sweetened solution and leave to activate (until a foamy head appears on the surface). Next, pour the yeast solution into 100 g of flour and leave the dough to rise for an hour. Place the risen dough on a table generously sprinkled with flour, sprinkle flour on top. Next, start kneading, adding flour to the dough if it is sticky. The amount of flour may vary depending on its moisture content, so this process should be guided by the “as much as it takes” principle. The finished dough is left to proof again for another hour.

If you decide to use this lean dough for dumplings with cherries, cottage cheese or any other sweet fillings, then increase the amount of sugar in the recipe.

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The Lenten menu is monotonous, boring and of course meager. Diversifying it is quite labor-intensive and a little complicated. How to choose foods that you can eat and that will at the same time become the basis of a hearty, unusual dish? I propose to “dilute” your boring Lenten dishes with real dumplings, only unusual ones, but Lenten ones.

How to prepare Lenten dumplings, what fillings to use during fasting and how not to break the fast, read on.

Recipes for Lenten dumplings

Almost everyone loves dumplings along with dumplings. Even modest ladies on a diet would sometimes happily taste a plate of delicious dumplings with cherries or cottage cheese. Most men prefer dumplings with cheese, potatoes and fried onions. There are also fans of dumplings with cabbage, mushrooms, pumpkin and even fish. However, not all of these types of dumplings can be classified as lean.

Even the dough for dumplings is prepared according to the Russian tradition with eggs and butter, and according to the Ukrainian tradition it is kneaded with yogurt or whey. And yet, I tell you, there will be dumplings on the Lenten table! You just need to show a little imagination, remove forbidden foods from the main familiar recipe and prepare real Lenten dumplings.

The tradition of preparing Lenten dumplings has its roots deep in the history of Russia. Even my grandmother knew and remembered perfectly how to make the dough for Lenten dumplings tender, soft and fluffy. But it is precisely this that distinguishes real Russian dumplings from Ukrainian ones. In Russian dumplings for porous airy dough, add a little slaked soda in vinegar. That's the whole secret!

Knead the dough, roll it out, lay out the filling, and make half-moon dumplings with a pigtail edge.

By the way, there are a lot of fillings for Lenten dumplings; you can make dumplings every day and never repeat them. Of course, only vegetable, cereal, berry, and mushroom fillings are suitable for Lenten dumplings. Cottage cheese, cheese, cracklings will not work.

How to cook Lenten dumplings?

You need to start making dumplings by preparing the dough.

Dough for Lenten dumplings I cook like this.

  1. About 1 tbsp. warm, almost hot water, dissolve 0.5 tsp. sugar and a pinch of salt.
  2. I pour water into a bowl or saucepan, pour in a little vegetable oil, then pour in flour by the handful. I can’t say how much flour is needed, it always goes away differently. I just place a bowl of sifted flour next to it and take a handful until I get the desired dough consistency.
  3. While the dough is still liquid, I pour 0.5 tsp into it. slaked soda in 1 tsp. vinegar, regular, 6%.
  4. Next, you need to act a little faster, add the required amount of flour and knead the dough.
  5. I prefer to work with soft, slightly sticky dough. This makes it more convenient for me and the dumplings come out more tender.
  6. Then I leave the dough in a bowl, sprinkle with flour and cover with a napkin. The dough should rest for about 20 minutes, but no more.

Sometimes, you can prepare choux pastry for dumplings. I won’t say that it is better than the first option, but it has the right to exist.

Choux pastry for dumplings

  1. Sift 2.5 tbsp into a deep bowl. flour. You need to make a depression in the center of the slide. Add a pinch of salt and 2 tbsp. l. vegetable oil. In a thin stream, pour 1 tbsp directly into this “crater” of flour. boiling water At the same time, stir with a spoon or spatula. I grind the flour with water so that the dough comes out as good as possible and all the flour is cooked evenly. The result is large lumps of brewed flour. Then I transfer the dough to a board sprinkled with flour and knead thoroughly with my hands until the lumps become soft dough. I roll the well-kneaded dough into a ball, cover with a hot bowl and a towel.
  2. This test needs to stand for almost an hour, then use it for its intended purpose.

Well, now about the fillings.

The simplest filling for Lenten dumplings is cherry.

So what if it’s snowing outside? Supermarkets always have any berries in the frozen section. Frozen cherries work great.

Frozen cherry filling

  1. Defrost the cherries and cover with sugar. I have 1.5 tbsp. cherries takes about 1 tbsp. Sahara. It's not sweet, believe me.
  2. So, put the cherries in a bowl, cover them with sugar and leave them alone for 15 minutes. Then drain the juice released from the cherries. It can be useful for jelly, compote, or simply added to porridge.
  3. The cherries are without juice, which means they are ready to stuff Lenten dumplings.
  4. It is better to arrange cherries in 2-3 pieces. for each circle of dough.

Advice: you need to cook dumplings with cherries in salted water! Serve with jam or sprinkled with powdered sugar.

Another type of filling familiar to many.

Potato and onion filling

It couldn’t be tastier and simpler, but how satisfying!

  1. Boil the peeled potatoes, mash them with the remaining broth or add warm water.
  2. Separately, fry the onion cubes in vegetable oil. I recommend frying it until brown.
  3. Mix mashed potatoes with onions, salt and pepper. If desired, you can add dill.
  4. Make dumplings as usual.

I have a recipe for a rather unusual filling, made from cabbage and mushrooms.

Stuffed cabbage with pickled mushrooms

Of course, both fresh and dry mushrooms are suitable. At your discretion.

  1. It is better to grate the cabbage on a medium grater or use a special shredder.
  2. Pour a little oil into a cast iron frying pan, add cabbage and simmer until done. If you need to add water. Chop the pickled mushrooms finely and add to the cabbage.
  3. Separately, fry the onions. Mix all ingredients, add salt to taste. Cool the finished filling and make dumplings with it. I recommend serving these dumplings with vegetable oil and sprinkled with herbs.

Rare recipes for fillings for Lenten dumplings

  • buckwheat with fried onions and mushrooms
  • buckwheat with pickles
  • mashed potatoes with pickled cucumbers
  • stewed carrots in vegetable oil
  • steamed pumpkin with sugar
  • eggplants with tomatoes fried in vegetable oil
  • red sweet bell pepper baked in the oven
  • zucchini grated on a fine grater and blanched in salted boiling water

Experiment, fasting is not a reason to starve. You can go through it with the taste of Lenten dumplings!

Historical reference. Dumplings are a dish made from dough with various fillings; they can be made from meat and fish, or from vegetables or their various compositions and always with spices. Different peoples have their own “dumplings” and call them differently:

  • among the Chinese people it is jiaozi;
  • Italians have ravioli and tortellini;
  • Jews make kreplach;
  • in Vietnam it’s dem sum;
  • among the Japanese it is gyoza;
  • in the Caucasus - this is khinkali and poses;
  • in Uzbekistan - chuchvara.

What all these dishes have in common is that they have different fillings, but always wrapped in lean, yeast-free dough. Siberians, for example, prepare their dumplings from bear meat and the meat of various game and wild animals of this region of Russia.

The main thing when making dumplings is a thin dough shell. This is understandable - when dumplings appeared (in those ancient times), it was much easier to get meat than flour, and as a result, there was more filling in dumplings than the dough shell itself. The size of the dumplings is also clear - it was created so that you can eat one thing at a time.

According to historians, dumplings have Chinese roots. Since the Middle Ages, they have spread throughout China and in countries neighboring China, for example, Mongolia. There is also another version of the appearance of dumplings in several countries at once (independent of each other). The peak of popularity of dumplings occurred in the 10th-13th centuries among nomadic peoples. Their diet consisted almost entirely of meat, and due to the convenience of long-term storage when frozen, dumplings quickly took root in the kitchens of the Middle Ages.

The word “dumpling” itself, according to Dahl, comes from a combination of two Permyak words: 1) “pel” - which means ear and 2) “nyan” - which means bread.

And the first mentions of Russian dumplings can be found on the territory of modern Perm and the Urals. Later in the 16th and 17th centuries, during the development of Siberia, all of Russia became familiar with this dish.

The basic recipe for dumpling dough without eggs is a mixture of flour, water and salt.

And all the others are simply derivatives of this recipe:

  • you can replace water with kefir;
  • you can replace water with milk;
  • You can add vegetable oil to the preparation;
  • You can add butter to the mixture
  • Unleavened dumpling dough can be custard.

All recipes are good, but every cook uses his own - proven and convenient.

The dough for dumplings is unleavened. For everything to work out, he needs to be simultaneously:

  • Cool (but at the same time soft);
  • Plastic;
  • Keep in shape;
  • Thin and easy to roll out;
  • It's good to mold.

To prevent the dumplings from falling apart when cooking, and to prevent the dough from cracking when freezing, you must follow some rules:

  • The liquid component in the mixture should be warm;
  • The flour must be sifted;
  • The mixture begins to be kneaded with a fork or spoon, and finished with your hands. For a well-kneaded dough, 15-20 minutes are enough;
  • When the dough is kneaded, it is allowed to “rest” for about thirty minutes;
  • Pinch the dough after half an hour or press it with your finger. If the dough “holds” its shape, feel free to start rolling out dumplings.

Recipe No. 1 Dough for dumplings without eggs

For the recipe you need:

  1. flour 500 grams;
  2. water 220 ml;
  3. salt ½ teaspoon.
  • We start by dissolving the salt in warm water in a deep container.
  • Sift the flour into the same container and begin making the mixture first with a fork (or spoon) in a circular motion.
  • When all the flour is used, it will become difficult to stir with a fork. Continue kneading the dough with your hands. To do this, put it out of the container onto the table. The table is sprinkled with flour.
  • There comes a point in working with the dough when it stops sticking to your hands and the table.
  • The correct dough is obtained - cool to the touch, homogeneous in appearance.
  • Next, you need to put the dough in a bag and do not touch it for half an hour.
  • After 30 minutes, the dough for making dumplings without eggs is ready.

One of the most popular dishes that can easily decorate a seemingly monotonous Lenten menu is, of course, dumplings. Dumplings, beloved by most of us since childhood, are not at all difficult to prepare, but are extremely tasty and satisfying. But the trouble is, most often dumplings are associated with a fast menu rather than a fast one. We all love dumplings with cottage cheese and sour cream or dumplings with potatoes, to which fried pork and onions are added. Even the dough for dumplings seems to us to be extremely savory, prepared with eggs according to the Russian tradition, or mixed with yogurt or whey according to the Ukrainian tradition. And yet, there will be dumplings on the Lenten table! You just need to exclude the quick ingredients from the recipe and combine the lean ingredients correctly. Today we invite you to figure out and remember with us how to prepare lean dumplings.

The tradition of preparing Lenten dumplings is deeply rooted in our history. Our grandmothers also knew and remembered perfectly how to convey to the dough for Lenten dumplings that delicate softness and slight porosity that distinguishes real Ukrainian dumplings from Russian ones. But all you had to do was add a little soda and lemon juice to the unleavened dough. For Russian Lenten dumplings, they prepared a dough that was soft and pliable, so that it could be rolled out very thinly, but it did not tear, did not spread in the water and did not lose its shape. This was achieved by using the correct proportions of flour and water and adding vegetable oil. And there have always been so many fillings for Lenten dumplings that you can even cook dumplings every day, throughout the entire period of Lent. will never happen again. Judge for yourself. Traditional dumplings with cherries or berries are good, be they frozen, soaked or steamed dried berries; Dumplings with potatoes and fried onions, buckwheat and pickled cucumber are delicious. And how many recipes for dumplings with mushrooms exist! Add here spicy vegetables and herbs, whether fresh, dried or frozen, do not forget to decorate the filling of your dumplings with aromatic spices and seasonings, and you yourself will be surprised how many shades of taste and aroma can give you such a seemingly simple Lenten dish.

Today, “Culinary Eden” has carefully collected and recorded for you the most important tips and proven recipes for dough and fillings, which will definitely help even inexperienced housewives and will easily tell you how to prepare Lenten dumplings.

1. In order for your dumplings to turn out truly tasty and beautiful, you should approach the preparation of the dough with all possible care and thoroughness. And the quality of the dough, first of all, depends on the quality of the flour. But before you go to the store for flour, you should decide on what culinary tradition you will use to prepare your dumplings. The fact is that the dough for Ukrainian dumplings is noticeably different from the dough for Russian dumplings. Traditional Ukrainian dumplings are wrapped in soft, tender, fluffy dough. These dumplings are more like small boiled pies. For such a dough you will need premium flour, the finest grinding. However, be careful and do not buy pastry flour that is too fine - dough for dumplings from such flour may not work, and during cooking the dumplings will become soggy in the water and spread apart. The dough for Russian dumplings is more reminiscent of dumpling dough, which values ​​elasticity and firmness, allowing the dough to be rolled out as thinly as possible without breaking, so that when boiled it does not spread and lose its shape. This dough is best kneaded with second-grade wheat flour or a mixture of premium and second-grade flour in equal proportions.

2. Let's try to prepare lean dough for dumplings, similar in structure and taste to traditional dough for Ukrainian dumplings. Mix three cups of flour with one teaspoon of baking soda and a pinch of salt, and then sift through a sieve. Mix one glass of cold water with one tablespoon of lemon juice. Pour the flour into a heap into a deep bowl, make a well in the center of the heap and pour in water and lemon juice. Knead the dough and knead it until it stops sticking to your hands. Wrap your dough in cling film and refrigerate for one hour. Roll out the finished dough not too thin.

3. For Russian dumplings we will prepare the dough differently. Sift 500 gr. flour along with a pinch of salt. Make a well in the center of the flour slide and pour in 250 ml. warm water and three tablespoons of vegetable oil. Knead the dough with your hands until smooth, wrap in cling film and let rest at room temperature for 30 - 50 minutes. The finished dough should be smooth, elastic and at the same time quite strong. This dough can be rolled out very, very thin.

4. Elastic and durable makes an excellent choux pastry for Lenten dumplings. It's not at all difficult to prepare. Sift 2 ½ cups of flour into a deep bowl. Make a depression in the center of the slide. Add a pinch of salt and 2 tbsp. spoons of vegetable oil. And then, constantly stirring thoroughly with a spoon, pour one glass of boiling water into the flour. Rub and knead the dough very thoroughly so that all the flour is brewed evenly. As a result, you should get large crumbs of brewed flour. Transfer your dough to a floured rolling board and knead it with your hands until the dough is smooth and elastic. Roll the well-kneaded dough into a ball, cover with a hot bowl and leave for one hour at room temperature. Your lean choux pastry is ready!

5. Roll out the dough for dumplings in the same way as dumpling dough. Place the finished dough on a floured rolling board or simply on the countertop. Lightly dust the rolling pin with flour. Roll out Ukrainian and choux pastry to a thickness of about 2 - 3 millimeters, while Russian dough for dumplings can be rolled out to one millimeter. Using a glass, cut out blanks for your dumplings from the rolled out dough. Moreover, for Ukrainian dumplings, cut out large pieces, Ukrainian dumplings should be the size of half a palm, like a small pie, but for Russian dumplings, cut out small pieces, like for dumplings. If you don’t have a glass with a neck diameter of a suitable size on hand, then simply roll out long thick ropes of dough, cut them crosswise with a sharp knife into small pieces, and then roll each piece separately into a round cake. Place one to two teaspoons of filling in the center of each piece, fold the piece in half and carefully pinch the edges.

6. Boiling dumplings is very, very simple. Pour water into a deep saucepan so that it covers the dumplings placed in it by at least ten to fifteen centimeters. Salt the water to taste and bring to a boil. Drop your dumplings into the boiling water one at a time. Bring the water to a boil again, carefully stirring the dumplings a couple of times. As soon as the water boils, reduce the heat to medium and cook the dumplings until they float, then reduce the heat a little more and cook the dumplings for five to seven minutes depending on the filling. So, dumplings with berries or potatoes are cooked for five minutes after surfacing, and dumplings with mushrooms will take about seven minutes until ready. Be careful not to overcook your dumplings, and do not stir the dumplings after the water has returned to a boil. Using a slotted spoon, transfer the finished dumplings from boiling water to heated plates and serve immediately.

7. The most popular filling for Lenten dumplings can be safely called the filling of crushed potatoes with onions. It's not at all difficult to prepare. Rinse and clean 500 g thoroughly. potatoes. Cut the tubers into large pieces, place in a deep saucepan, cover with cool water, salt to taste, bring the water to a boil and cook the potatoes for 20 minutes until tender. Drain the water, leaving a little broth for puree. Mash the potatoes using a press, masher or fork, adding a little potato broth to make a thick mashed potato. Heat one tablespoon of vegetable oil in a frying pan, add one chopped large onion and fry until golden brown. Mix mashed potatoes with fried onions, add salt and black pepper to taste. Your filling is ready! You can add any fresh herbs, fried mushrooms, crushed anise seeds or dill to this filling.

8. The spicy lean filling for dumplings made from sauerkraut and mushrooms is original and very tasty. Lightly squeeze two glasses of sauerkraut from the brine, rinse, squeeze again, place in a small saucepan and add water so that it only slightly covers the cabbage. Bring the water to a boil, cover the pan, reduce the heat and simmer the cabbage for 20 minutes. Meanwhile, heat two tablespoons of vegetable oil in a frying pan, add one finely chopped onion and fry until transparent, then add 100 g. finely chopped champignons and fry everything together, stirring often, until golden brown. When the cabbage is ready, cool it slightly, squeeze out excess moisture and chop the cabbage with a sharp knife. Place the cabbage in a frying pan with the onions and mushrooms, add salt and black pepper to taste, stir and heat everything together for a couple of minutes. Cool the filling and start making dumplings.

9. Dumplings stuffed with buckwheat and pickled cucumbers are tasty and filling. Preparing this filling is not at all difficult. Pour one glass of buckwheat into a deep saucepan, add three glasses of water and add salt to taste. Bring to a boil over high heat, cover the pan, reduce heat and simmer the buckwheat until tender, 30 minutes. Heat two tablespoons of vegetable oil in a frying pan, add one finely chopped onion and fry until golden brown. Peel three pickled cucumbers and chop finely. Place the finished buckwheat porridge in a frying pan with onions, add chopped cucumbers, salt and black pepper to taste. Mix everything thoroughly and heat over low heat for two to three minutes. Cool the filling and invite your family to make dumplings.

10. The easiest to prepare and children’s favorite filling for dumplings is, of course, cherry filling. In early spring, it is most convenient to prepare such a filling from frozen cherries. Place 300 g in a small saucepan. frozen pitted cherries, add ½ cup sugar and, stirring, bring everything to a boil. Mix one tablespoon of starch in two tablespoons of cold water and pour into the cherries. Mix everything thoroughly, heat over low heat for a couple of minutes, remove from heat and cool. When you make dumplings, place the cherries along with the thickened syrup in the center of the dough piece and pinch the edges of the dumpling as carefully as possible. Lenten dumplings with cherries can be served with any sweet syrup, sauce or jam to your taste.

And on the pages of “Culinary Eden” you can always find even more useful tips, interesting ideas and proven recipes that will definitely tell you how to cook Lenten dumplings.

Many people mistakenly perceive Lent as a period of strict restrictions, including in their favorite dishes. But there is no need to give up your favorite dishes, such as dumplings: just exclude the non-lenten ones and add lean ingredients.

We offer you recipes for Lenten dumplings that will help diversify your menu during Lent.

Lenten dough for dumplings

Regular dough

You will need:

  • 2 cups of flour,
  • 1 melts of cold water,
  • 0.5 tsp. salt.

In a large bowl, sift the flour, add salt and stir in the bowl. Make a well in the center and, gradually adding salted water, knead the dough until smooth.

Add salted water little by little to the flour

Cover the dough with a towel or napkin and leave for 30 minutes.

Choux pastry

Ingredients:

  • 2 cups of flour,
  • 1 glass of boiling water,
  • 2 tbsp. l. vegetable oil,
  • 0.5 tsp. salt.

Mix the sifted flour and salt, make a well in the center, pour vegetable oil into it, and gradually, stirring with a spoon, add boiling water. Let the resulting mass cool slightly, and then knead the dough until smooth. Cover it with a towel and let it stand for 20-30 minutes.

Starch dough

You will need:

  • 1 cup flour,
  • half a cup of starch,
  • half a glass of cold water,
  • 1 tbsp. l. vegetable oil,
  • a pinch of salt.

Mix flour, starch and salt in a large bowl. Make a well in the center and pour oil into it, then gradually water. Knead the dough well, wrap in cling film and refrigerate for 30 minutes. Divide the dough into portions. Roll out a sheet 3-5 mm thick from each.

Roll out the dough to a thickness of 3-5 mm

Using a mold, squeeze circles with a diameter of 5-7 cm out of it. Place 1 teaspoon of filling in the center of the circle, seal the edges and place in a wide saucepan with salted boiling water. Stir gently, and when the dumplings float to the top, remove.

Lenten fillings for dumplings

Bean and mushroom filling

You will need:

  • 1 cup beans
  • 300 grams of fresh champignons,
  • 1 onion,
  • vegetable oil,
  • salt and pepper to taste.

Soak the beans the night before. Boil until tender and puree in a blender. Finely chop the onion and fry in oil until golden brown, add finely chopped mushrooms and simmer over low heat. Grind thoroughly with bean puree, salt and pepper.

Potato and cumin filling

Dumplings with potatoes or spinach go well with lecho made from peppers and tomatoes.

You will need:

  • 600 grams of potatoes,
  • a third of an onion
  • a pinch of cumin,
  • sunflower oil,
  • salt.

Boil the potatoes and make mashed potatoes. Cut the onion into cubes and sauté in vegetable oil, add cumin. Mix and mash into mashed potatoes.

Spinach and tofu filling

You will need:

  • 400 grams frozen spinach,
  • 250 grams of tofu cheese,
  • 1 medium onion,
  • vegetable oil,
  • a bunch of fresh dill,
  • pepper and salt to taste.

Finely chop the onion and fry in oil until golden brown, add half-thawed and chopped spinach.

Fry the onion in oil until golden brown

Simmer for 10-15 minutes over low heat. Let cool. Mash the tofu cheese, add finely chopped dill and spinach with onions. Stir, add salt and pepper.

Carrot and raisin filling

You will need:

  • 3 carrots,
  • 100 grams of large raisins,
  • 3 tablespoons vegetable oil,
  • a bunch of fresh dill,
  • pepper and salt to taste.

Grate the carrots on a medium grater and simmer in oil until tender. Wash the raisins, pour over boiling water, cut into very small strips, mix with carrots. Add nutmeg and salt to taste.

Salmon and pineapple filling

For this filling you will need the following ingredients:

You will need:

  • 400 grams of salmon fillet,
  • 1 fresh pineapple (or 200 grams canned),
  • freshly ground white pepper,
  • a pinch of dried basil,
  • 2 tablespoons olive or sunflower oil,
  • salt.

Remove the bones from the salmon fillet and chop very finely. Peel fresh pineapple and finely chop the pulp (approximately 200 grams). Mix with minced fish, add salt, pepper, basil and oil. Mix thoroughly.

Apple and zest filling

You will need:

  • 600 grams of apples,
  • 1 teaspoon lemon juice,
  • zest of half a lemon,
  • 1 packet of vanilla sugar,
  • 1 teaspoon cinnamon,
  • 1 tablespoon sugar,
  • 2 tablespoons honey,
  • 1 tablespoon of vegetable oil.

Peel and core the apples and grate them on a coarse grater. Mix honey with lemon juice, zest, cinnamon and vanilla sugar.

Peel and core apples

Heat the oil in a saucepan, add the apples and pour in the honey sauce. Stirring constantly, simmer over low heat for 3-5 minutes. Let cool.

Cherry and cinnamon filling

You will need:

  • 400 grams of frozen pitted cherries,
  • 1 tablespoon starch,
  • 2 tablespoons sugar,
  • 1 packet of vanilla sugar,
  • 1 teaspoon cinnamon.

Sprinkle the cherries with sugar, vanilla sugar, and cinnamon, place over low heat and bring the mixture to a boil. Pour in the starch diluted in water, stir, boil again and cool.

Prepare vegetable frying for dumplings. It is based on vegetable oil, chopped onions and garlic. If desired, add grated carrots, celery, tomatoes, and fresh herbs.

If you don't have time to fuss with dough, make lazy lean dumplings. They will save time and diversify the menu. Take the ingredients for the lean dough, mix them with any filling, form into balls and boil.