#What to prepare for Christmas Eve. Lean dumplings with potatoes: a simple step-by-step recipe with photos

Lean dumplings with potatoes are another must-have dish on Christmas Eve, symbolic of their simplicity and nourishment. The potato filling in these dumplings emphasizes the essence of lean food on Christmas Eve — satiety and the harmonious taste of dishes without the use of meat or dairy products. Thanks to the delicate texture of the mashed potatoes, complemented by a fragrant onion dressing, these dumplings achieve a pleasant yet rich flavor.The secret to perfect potato dumplings lies in the right consistency of the dough and the balanced flavor of the filling. They remind us of the sincerity and simplicity of ancient traditions, allowing modern families to feel a connection to the past through a shared meal on Christmas Eve.In general, we concluded that making dumplings is a very meditative task, as during the process all negative thoughts are set aside, leaving a clear, pure, and tranquil mind.

For the filling:

First, we will prepare the choux pastry, as it needs to "rest" for about 30 minutes after kneading.

In a deep bowl, sift the flour. Add salt, oil, and pour in the boiling water. Start mixing with a spoon, as the mixture will be very hot. We also used a mixer with hook attachments for this stage, and then switched to hand kneading when the dough cooled slightly.

We knead the dough by hand until it becomes elastic. The indicator of readiness is that the dough does not stick to the hands, it is firm and elastic. With these proportions of flour, no additional flour should be needed for dusting. But in case the dough seems too thin, you can add a few tablespoons of flour.

After the dough is kneaded, we form it into a ball, wrap it in plastic wrap, and let it rest for 30 minutes. We placed it in a bowl and left it on the kitchen counter, not hiding it in the refrigerator. During this time, we will prepare the filling.

While preparing the dough, we put the potatoes to boil. We peel, cut them into large pieces, place them in a pot, add a small amount of salt and 2 small bay leaves.

Finely chop the onion and sauté it in oil until golden brown.

When the potatoes are cooked (about 20 minutes) - drain the water, remove the bay leaves, mash them with a potato masher, add black ground pepper, salt if needed, dried dill, and onion. Mix thoroughly. Transfer to a smaller container and let cool to room temperature.

When the dough has rested, we can continue working with it. Cut off a piece with a diameter of about 5-6 cm (something between a ping-pong ball and a tennis ball), roll it out to a thickness of about 2 mm, and then use a glass (or any other device, such as a culinary ring) to cut out circles.

Gently flatten the circle in your hand, place a small amount of filling, fold it in half, and carefully seal the edges. We can form a nice "top" on the dumpling.

Place on a floured board. The ready dumplings boil in boiling water for a few minutes (until they float). They can also be frozen and stored in the freezer for several months.Bon appétit!;)