Dumplings with Lentils
by Editorial Staff
The classic filling for dumplings is minced meat, but you can make dumplings with other fillings, such as lentils. Dumplings with lentils are very tasty. This is a great option for those who don’t eat meat!
Servings: 4
Cook: 50 minutes
Ingredients
For the dough:
- Flour – 250 g
- Water – 150 ml
- Salt – 1/3 teaspoon
- Sunflower oil – 2 tbsp
For filling:
- Brown (or green) lentils – 1 glass
- Bulb onions – 1 pc.
- Water – 3 glasses
- Sunflower oil for frying – 2 tbsp
- Salt to taste
- Ground black pepper – to taste
Directions
- Rinse the lentils, pour cold water in a saucepan and place on the stove over high heat. When the water comes to a boil, reduce heat and cook the lentils until tender, about 30 minutes.
- While the lentils are cooking, make your dumplings choux pastry. This is a very good dough, also suitable for dumplings.
Boil water, salt it. - Sift the flour into a bowl.
- Pour sunflower oil into the flour.
- Pouring salted boiling water into flour and butter, knead the dough.
- Gather the kneaded dough into a ball, wrap it in a bag or foil and leave to rest for 15-20 minutes.
- When the lentils are cooked, drain off the rest of the water.
- Mash the lentils themselves in mashed potatoes.
- Finely chop the onion and fry.
Add fried onions, salt and black pepper to taste to the lentil puree.
- Stir. The filling for the lentil dumplings is ready.
- Roll out the “rested” dumplings dough into a thin layer. The dough is very plastic, easy to roll out with minimal dusting with flour. With a round mold, cut out round blanks for future dumplings.
- Spread the lentil filling on the dough circles, forming small balls with your hand.
- Make dumplings in the usual way.
- Now the dumplings can be boiled or frozen for future use.
- Cook the lentil dumplings for 3 minutes after boiling the water again.
- Serve the lentil dumplings with sour cream or butter.
Bon Appetit!
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