Dumplings, homemade vegetarian dumplings. What can be healthier, tastier and more appetizing than homemade vegetarian dumplings, made with your own hands, with a positive mood.
There are many recipes for homemade vegetarian dumplings with different fillings.
So please follow our column and we will reveal to you all the secrets of vegetarian dumplings with step by step instructions for their preparation.
Today we want to offer you a very detailed recipe for making delicious vegetarian dumplings with lentils.
Lentils are a legume crop, not only perfectly satisfies hunger, but is also considered a leader in terms of nutrients. Only, unlike beans, peas and beans, lentils are not an irritant to the digestive system.
100 grams of lentils contain:
Protein – 24 mg;
Fats – 1,5 mg;
Carbohydrates – 46 mg;
As well as essential vitamins B1, B2, B6, B9, E, PP, C and such indispensable microelements for the body as iron, magnesium, iodine, potassium, calcium, manganese, copper, phosphorus, zinc and the rare selenium. The fiber contained in lentils, helps the intestines to work actively, removes toxins from the body. And thiamine, together with magnesium and iron, improves the digestive organs, heart and nervous system.
How to cook delicious vegetarian dumplings at home
Even for a novice hostess, the preparation of vegetarian dumplings will not be difficult, if you follow the step-by-step instructions that we present to you.
At the beginning of making vegetarian dumplings, let’s prepare the stuffing.
Ingredients for the stuffing:
Lentils – 200 grams;
Carrots – 100 grams;
Ghee” oil – 70 grams;
Water – 400 grams;
Sea salt – ½ teaspoon;
Bay leaf – 1 piece;
Dried greens (parsley, dill, oregano) – ½ teaspoon;
Spice “Hmeli suneli” – ½ teaspoon;
Black pepper (ground) – to taste.
Preparation of stuffing:
Lentils are washed until clean, add water, bay leaf, salt and put it to boil.
Peel and grate carrots, add oil “Ghee” and stew in a pan at medium temperature.
When the lentils become soft, add the carrots and spices and cook until the water has evaporated. Since there are different varieties of lentils, you may need a little more water than indicated in the above ingredients. If the water has evaporated and the lentils are still stiff, a little more water should be added.
How can you tell if the lentils are ready for stuffing? If you stir it with a spoon, it will start to lose its whole shape, turning into a mashed potato. This flavorful purée will be the filling for the veggie dumplings.
While the stuffing cools, we begin to prepare the dough.
Ingredients for the dough:
Wheat flour – 300 grams;
Sunflower oil (mustard, corn, olive – your choice) – 3 tablespoons;
Salt – ½ teaspoon;
Purified water – 120 milliliters.
Preparation of the dough:
Pour warm (room temperature) water into a container, add salt, oil and stir gently. Then, gradually (not all at once) pour in flour and stir the mass with a spoon or spatula. When the dough is thick, spread it on a lightly floured table and, adding more flour, continue to knead with your hands until it becomes homogeneous and elastic.
Since every kind of flour behaves differently, the amount of water can be increased slightly. But, the dough should not be too liquid (spread out on the table) and should not be too steep (crumble into fragments).
The ready dough should not be sticky to your hands, it should be pliable and pleasant to mold.
Making vegetarian dumplings with lentils
Cut off a piece of the main mass of the dough, with the main mass covered by a container that was used to make the dough.
From the cut piece, on a flourless table, roll out a roll one centimetre thick. Cut the roll into small pieces, about 1 centimeter long. These pieces, at the point of cutting, on both sides, dip neatly in flour and roll out with a rolling pin thin circles with a diameter of (about) 4 centimeters.
In the center of the circle, we put the filling with a teaspoon, fold the circle in half, at the beginning, fasten the edges in the middle, and then from the middle continue to fasten on the edges. The shape turns out a half-moon. Then connect both edges together and fasten them.
Place ready vegetarian dumplings on a wooden or glass chopping board, liberally sprinkled with flour.
Continue the process until all the dough is used up.
The above ingredients should make 65 dumplings.
Vegetarian dumplings with lentils: cooking method
Pour 1 liter of water into a pot, put 1 bay leaf, 2 peas of allspice, 4 tablespoons of sunflower (mustard, corn, olive – your choice) oil, lightly salt it, and put it on the boil. When the water is boiling, we put fifteen (one large portion) of dumplings in it, gently stir them with a spoon, as in the beginning, they will lie on the bottom of the pan. When the vegetarian dumplings rise to the surface of the boiling water, cook them for another five minutes at medium temperature of the burner.
Place the remaining dumplings in the freezer until completely frozen. Then put them into a food bag and store in the freezer. Cook frozen dumplings according to the above principle.
Have a nice meal, friends!
