Fasting, when animal products are forbidden, is the time to expand your diet and become more familiar with the vegan diet. Dumplings are not only with meat, contrary to the delusion of the majority. In fact, there is a huge variety of options for lean dumplings toppings.
To make lean dumplings dough, simply replace the egg with liquid. In this case, a liquid should be understood as water or a mixture of water with vegetable oil. Replacement occurs at the rate of 1 egg is equal to 50 ml of liquid.
The liquid can be cold, and the dough will take at least 30 minutes to proof. Alternatively, the flour can be steeped in hot liquid. In this case, you can start working with the dough right away. The dough thus turns out to be soft and elastic.
As a filling, you can use a mixture of sauerkraut and mushrooms, traditional for Ural dumplings. Take one part mushroom and two parts sauerkraut. In this case, dried mushrooms should first be soaked in cold water, and then the required amount should be measured. Simmer cabbage and sliced mushrooms for 10-15 minutes.
Beans are also a popular filling for lean dumplings. You can use chickpeas, beans, lentils. Cook the beans and mince them along with the raw onions. Season with salt and black pepper.
Pelmeni is a traditional dish of many nations and there are many types of this dish. Even in different regions of Russia, dumplings are prepared in different ways.
This is an old Russian dish. Mushrooms and porridge are used for the filling. You can add sauerkraut to this mixture. First, prepare the filling. Simmer 200 grams of sliced mushrooms and 1 cup sauerkraut, then add 1 cup cooked rice. Season with salt and pepper to taste. To prepare the dough for kundyums, take 4 tablespoons of vegetable oil and pour 170 ml of boiling water into this oil, stir and add 2.5 cups of wheat flour in one fell swoop. The dough can be used to cut the same. Roll out the dough on the table and cut out the circles. Form dumplings. Place the dumplings on a baking sheet and bake at 160 degrees for 15-20 minutes. During this time, the kundyums will brown. Transfer the kundyums to an earthen pot or a deep mold, pour in 0.5 liters of vegetable, mushroom broth or pure water, put bay leaf, peppercorns, allspice and salt to taste. Cook in the oven at 160 degrees for another 20 minutes.
Use raw potatoes and raw onions to fill these oriental dumplings. Cut the peeled raw potatoes and the peeled raw onions into small cubes. Stir, salt, pepper and add freshly ground cumin (aka cumin). Zira is the philosophy of oriental cuisine, not just fragrant seeds. It is this spice that gives the dish a unique bright taste. Manty can also be prepared with raw pumpkin and raw onion filling. Grate the pumpkin on a coarse grater and mix with the finely diced onion. Add salt, pepper and cumin. Manti is steamed using a double boiler or a special multi-tiered pan.
In Arab countries, they eat, in the way of preparation, similar to the old Russian kundyums. Rice or bulgur, boiled until half cooked and mixed with vegetables: onions, carrots, eggplants and bell peppers, would be appropriate as a filling. Shish barak has not only delicious taste, but also impressive size. Blind large dumplings, then overlap the opposite ends. Put the resulting spiky products on a baking sheet, bake at 180 degrees for 15 minutes. A distinctive feature of Arabian dumplings is the use of sesame paste - tahini in the cooking process. Dissolve 2 tablespoons of pasta in 1 glass of water and pour over the baked dumplings. Continue cooking for another 20 minutes at 220 degrees.
Use tofu or minced soybeans to make lean dumplings. An alternative to minced meat for dumplings can also be seitan - boiled wheat protein.
