Step-by-step recipe for making dumplings with cabbage. Cabbage filling for dumplings

Such a dish of Russian cuisine as homemade dumplings is known all over the world. A traditional hearty dish with fresh or stewed cabbage is easy to make yourself if you know the step-by-step recipe. Special secrets will help you knead the right dough, prepare a juicy filling and delight your guests.

How to cook dumplings with cabbage

If you want to always have delicious semi-finished products at home, then it is best not to buy them in the store, but to make them yourself. They will help you always be prepared for the unexpected arrival of guests or save you in a situation when you are too lazy to cook. Their sculpting is a labor-intensive process, but not as complicated as it might seem. The filling can be either pre-heat-treated or fresh. Remember a few secrets before you start making cabbage dumplings:

It is better to mix the filling with spices. Allspice, basil or cumin are suitable.
To make the dough elastic and stick well, you need to add a little vegetable oil to it.
If the finished products are placed in a plastic bag, closed and placed in the freezer, they will be good for 3 months.
The dish is best served with sour cream or fried onions and mushrooms.

Dough

The ideal dough should be soft, but dense, so that it does not fall apart during cooking and does not lose its “insides.” It is best to take high quality, light flour; be sure to sift it before starting cooking. Even if it is the first grade, it may contain foreign grains. The dough for dumplings with cabbage can be made with water, milk or kefir. It is worth considering that its calorie content and taste depend on this fact.

Filling

Filling the semi-finished product is one of the most important points, because the dish should turn out juicy, tasty, and aromatic. Any filling for cabbage dumplings is suitable. Be sure to use spices and seasonings, they add piquancy and help extend the shelf life of the product. The combination with cheese, meat, lard, and mushrooms helps add new colors to the culinary invention. You will be able to diversify the food that is familiar to your family. If you don’t know how to prepare cabbage for dumplings, you can simply boil, stew or ferment the main component.

Recipe for dumplings

The classic version of cooking this famous dish pleases with its simplicity. From ordinary products at home you can make a wonderful dish that is suitable for dinner or lunch. Surprise your family with your culinary skills. The recipe for dumplings with cabbage will help with this. Even a novice housewife without any special culinary skills can prepare such a homemade delicacy. You just need to remember the correct sequence of actions.

With potato

Time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 2100 kcal.
Cuisine: Russian.

This is the most delicious and satisfying option. Grandmothers love to cook it for their grandchildren, so everyone has known a reliable recipe for dumplings with potatoes and cabbage since childhood. The combination of these two products allows you not only to satisfy your hunger for a long time, but also to get gastronomic pleasure. Believe me, the dumplings will fly off the table at very high speed.

Ingredients:

sauerkraut – 400 g;
onion – 1 head;
potatoes – 4 pcs.;
eggs – 1 pc.;
flour – 2.5 cups;
water – 1 glass;
salt, pepper, vegetable oil as needed.

Cooking method:

Finely chop the onion, place in a hot frying pan and sauté.
Add sauerkraut, fry for about 2 minutes.
Boil the potatoes well, mash them into a puree, mix with the contents of the frying pan.
To make the dough, combine egg, water, salt and vegetable oil. Gradually add flour to the resulting mass. Don't knead too hard.
Roll out thin pancakes from the dough, cut out circles.
Fill each circle with filling and seal the edge.
Add salt to boiling water, add semi-finished products and cook for 5 minutes.
The finished dish can be seasoned with butter and served.

With fresh cabbage

Time: 1 hour.
Number of servings: 4 persons.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

This version of the famous Russian dish is significantly different from the previous one. The taste will be more delicate and not so sour. Dumplings with fresh cabbage will appeal to both young children and adults. The advantage of the dish is its long shelf life: you can boil the semi-finished product even after 2 months, it will still be tasty, aromatic and satisfying as soon as it is made.

Ingredients:

white cabbage – 500 g;
onion – 1 pc.;
carrot – 1 pc.;
flour – 500 g;
egg – 1 pc.;
water - glass;
sugar – 1 tsp;
vinegar – 2 tsp;
vegetable oil, salt, pepper.

Cooking method:

Sift the flour, break the egg in the middle, pour in the water, add salt and knead. Cover with a towel for 20 minutes.
Finely chop the cabbage, add vinegar and sugar, mash with your hands.
Chop the onion and grate the carrots. Place vegetables in a frying pan and simmer for 10 minutes.
Add cabbage to the total mass, cook for another 10 minutes.
Roll out the dough into thin pancakes, use a glass to make circles, fill them with filling.
To fry, chop the onion and sauté in oil for a few minutes.
Place the products in boiling salted water and cook for 5-6 minutes.

With minced meat

Time: 1 hour.
Number of servings: 2 persons.
Calorie content of the dish: 1800 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Ukrainian.
Difficulty of preparation: easy.

If you can't live without meat, then this aromatic dish is for you. It belongs to Ukrainian cuisine and turns out to be very satisfying. Dumplings with cabbage and minced meat can be served for lunch or dinner. For the filling, you can use any meat, but not lamb: pork, beef, poultry or combinations thereof - these options are perfect. The required list of products is extremely simple and is described below.

Ingredients:

wheat flour – 250 g;
water – half a glass;
meat – 200 g;
cabbage – 100 g;
onions – 2 pcs.;
vegetable oil, spices, salt as needed.

Cooking method:

Knead the dough. Cover with a napkin and let rest for 20 minutes.
Cut the meat into small pieces and grind in a meat grinder.
Add spices, chopped onion, ground black pepper to the minced meat.
Slice the cabbage thinly, add salt, and mash with your hands.
Place chopped vegetables in a greased frying pan and simmer for 15 minutes.
Mix the minced meat with the contents of the frying pan.
Roll out the dough into pancakes, use a cup to make circles, fill them with filling.
Cook for 5 minutes.

With lard

Time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 2500 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Ukrainian.
Difficulty of preparation: easy.

Although the cooking process is very labor-intensive, the dish is worth it. Fatty, hearty dumplings with sauerkraut and lard are best served with a spicy sauce made with sour cream and garlic, then the result will be simply licking your fingers! The presented step-by-step recipe will help you understand how to prepare this dish at home using simple ingredients. Believe me, it will become one of your favorites.

Ingredients:

flour – 500 g;
milk – 1 glass;
egg – 1 pc.;
sauerkraut – 300 g;
lard – 100 g;
sour cream - 1 jar;
garlic – 4 cloves;
spices, salt.

Cooking method:

To knead the dough, you need to sift the flour, make a depression inside the slide, pour the egg and milk into it. Knead everything slowly until the mass becomes dense.
Cut a piece of lard into small cubes.
Remove excess liquid from sauerkraut, add to lard and mix.
Roll out the dough into a sausage, cut into pieces.
Roll out the pieces into flat cakes and cut out shapes using a glass.
Place one spoon of cabbage filling into each circle, then seal.
When the salted water in the pan begins to boil, slowly lower the semi-finished product. Cook for 5 minutes.
For the sauce, mix sour cream with spices, add squeezed garlic.

With sauerkraut

Time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 200 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Ukrainian.
Difficulty of preparation: easy.

If you don’t know how to prepare this dish, then a step-by-step recipe with photos will come to the rescue. Dumplings with salted cabbage have an unusual sourness that will help whet your appetite even more. You won’t even notice how you’ll eat a whole pan of this homemade delicacy. This culinary masterpiece is perfect for lunch or dinner, especially in the cold season.

Ingredients:

flour – 350 g;
cabbage – 400 g;
onion – 1 pc.;
greens – 1 bunch;
egg – 1 pc.;
spices, salt, vegetable oil.

Cooking method:

Make a dough from flour, eggs and a glass of warm salted water.
Chop the onion, fry until golden brown.
To make stewed cabbage tasty, cook it over low heat with spices for 15 minutes.
Place a spoonful of filling into each mold.
Wait for the water to boil, carefully place the flour products into it. After 5 minutes, remove with a slotted spoon.

With mushrooms

Time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 2300 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Ukrainian.
Difficulty of preparation: easy.

If you are tired of dumplings and fried potatoes, then there is an excellent alternative to such popular simple homemade dishes. Delicious dumplings with cabbage and mushrooms are easy to make, and the result is pure pleasure. Such unusual content will diversify the usual menu. You can make the dish for lunch or dinner. It is very convenient that all the necessary products are available at any time of the year.

Ingredients:

fresh cabbage – 1 pc.;
mushrooms – 200 g;
white onion – 2 pcs.;
flour – 500 g;
egg – 1 pc.;
water – 200 g;
spices, salt, sunflower oil.

Cooking method:

Add water, egg and salt to a small amount of flour. Mix gently with a spoon, gradually adding the rest of the flour. Knead until a homogeneous mass is formed.
Sprinkle a board with flour, roll out a thin sheet of dough on it, and use a cup to make molds.
For the filling, chop the cabbage and place it in boiling salted water for 15 minutes.
Wash, peel and chop mushrooms and onions. Place all vegetables in a hot frying pan for 20 minutes.
Fill each circle with filling and seal.
Cook in salted water for 5-7 minutes.

Lazy

Time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 2600 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Ukrainian.
Difficulty of preparation: easy.

If you don’t want to spend hours making small products with filling, pay attention to this option. The recipe for lazy dumplings with cabbage comes from Ukrainian cuisine. The dish will be a salvation if you have unexpected guests or you are simply too lazy to cook dinner or lunch. In addition, they are suitable for breakfast. A hearty and healthy dish will charge you with energy and restore strength.

Ingredients:

flour – 500 g;
milk – 200 g;
egg – 1 pc.;
sauerkraut – 400 g;
onion – 1 pc.;
salt, pepper, sunflower oil.

Cooking method:

Wash the cabbage, chop it, boil in boiling water for 5-10 minutes.
Chop the onion and sauté. Mix the vegetables together.
Knead the dough as usual and roll it into a thin pancake with a rolling pin.
Using a cup, make molds and let them cook for 5 minutes.
Remove the pieces with a slotted spoon, add to the vegetables, and stir.
You can serve the dish with green onions.

On kefir

Time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 2400 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Ukrainian.
Difficulty of preparation: easy.

If you are tired of meat dishes, prepare this simple and satisfying dish for your family. Dumplings with cabbage on kefir on choux pastry will leave unique memories. They are particularly tender, light and airy. These cabbage dumplings will not give you a feeling of heaviness in your stomach, but will simply satisfy your hunger. It is better to fry the main ingredient of the filling. If you don't know how to stew cabbage in a frying pan, check out this recipe.

Ingredients:

flour - 3 cups;
kefir – 170 g;
sauerkraut – 500 g;
onion – 1 pc.;
soda – 1 tsp;
spices, salt, vegetable oil.

Cooking method:

Sift the flour and make a hole in the mound. Pour kefir into it, break the egg. Slowly start mixing. Knead until smooth. Cover with a towel for 20 minutes.
Chop the onion, put it in a frying pan, fry a little. Add the rest of the vegetables.
Roll out the dough into large and thin pancakes. Using a cup or glass, make molds of the required size for products with stewed cabbage.
Place the filling in them using a spoon and pinch.
Bring salted water to a boil, carefully move the flour products. Cook for 5 minutes.
The dish can be served with fried onions in oil.

With fried cabbage

Time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 2460 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

They cook quickly and turn out very tasty. If you want to remember your childhood and taste real home cooking, then dumplings with fried cabbage will be the best choice. In addition, the cost of such a dish is minimal: all products are always available at home. Please note that the dough is prepared in water. Without taking into account the satiety, it can be considered dietary.

Ingredients:

flour – 500 g;
water – 1 glass;
eggs – 1 pc.;
cabbage – 500 g;
onions – 2 pcs.;
spices, salt.

Cooking method:

Knead the dough from flour, eggs and water.
Chop the onion and simmer.
Add chopped cabbage to the pan and cook covered for 40 minutes.
Roll out the dough thinly, make circles into cups, and fill with filling.
Throw into boiling water, cook for 5 minutes.

Lenten

Time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 2200 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Ukrainian.
Difficulty of preparation: easy.

The recipe is suitable for those who are fasting or trying to lose weight. Dumplings with cabbage in water are not so greasy, but also very tasty. The main thing is not to overdo it and not to knead the dough too hard. The dish is suitable for a morning or evening meal. These dumplings with sauerkraut are not heavy, so you will satisfy your hunger and be active.

Ingredients:

flour – 2 cups;
water – 150 g;
sauerkraut – 500 g;
onions – 2 pcs.;
black pepper, salt, sunflower oil as needed.

Cooking method:

Knead the flour and water into an elastic dough.
Finely chop 1 onion and sauté over medium heat.
Drain the liquid from the cabbage, squeeze it a little and transfer it to the pan. Fry everything together for another 20 minutes, covered.
Roll out the dough and make shapes for future dumplings.
Fill each circle with filling and seal.
Boil water, add salt and add dumplings. Cook for 10 minutes.

How long to cook dumplings with cabbage

For the presented dish to be tasty, it must be prepared correctly. The final result will depend on how much time you spend cooking: if you overcook or undercook, the filling may spoil. The presented dish can be prepared in several ways. Which one to choose for yourself depends on the circumstances. Here are the most popular ones:

In a saucepan. Pour water into a bowl and add salt. When it boils, pour out the products. If they were made with fresh cabbage, then cook for about 7 minutes; if with sour or stewed cabbage, then 3 minutes is enough. To be sure, it is better to check with a fork.
In the microwave. The product must be placed in a plate, filled with water and cooked at high power for about 6 minutes.
In a slow cooker. The dish can be steamed in 10 minutes. If the filling has not been pre-heat-treated, then it is better to increase the cooking time for the dumplings slightly. To cook a semi-finished product in a multicooker, you need to add water and set the appropriate program for 5 minutes.

Video

Dumplings are a delicious dish of the Slavic people. It is considered traditional when cooked with potatoes. However, the tradition of cooking it with cabbage has been preserved. And not only with fresh, stewed or fried in a frying pan, but also with sauerkraut.

And I must say that this dish is delicious. Those who have ever tried it will most likely agree with me. And I know many of my friends who prefer a dish with this filling.

It is more satisfying, fuller in taste. And you can diversify this taste with additional fillers. And they can be completely different. That is, almost everything with which we prepare cabbage dishes is the same potatoes, meat, mushrooms, and lard.

To prepare a dish in this combination, it is best to prepare a stronger dough. Since the filling does not have such a soft texture as mashed potatoes, if you do not work with the dough in a special way, the products may burst during cooking and all the filling will end up at the bottom of the pan.

Therefore, today we will pay attention not only to the filling, but also to the dough. So that our products turn out both tasty and whole. We have already reviewed some dough recipes in the previous article. And today we will cook not only with the best of them, but we will also consider new options.

Dumplings with fresh cabbage on choux pastry (step-by-step recipe)

In the first recipe we will prepare dumplings with just cabbage. Moreover, you can take it the way you want. If you use fresh, it should be cut into thin short strips and lightly simmered until soft. If it is pickled, it will also need to be lightly fried.

This recipe gives a very good dough recipe. It is cooked in boiling water and without eggs. It turns out very dense, and even if rolled out quite thinly, it will not tear, and all products will remain intact. And it itself turns out very tasty, even without any filling.

For the test we will need (for about 80 pieces):

flour – 3 cups (480 g)
boiling water – 1 cup
vegetable oil – 1 tbsp. spoon
salt – 1 teaspoon

For filling:

cabbage – 700 gr
onion – 1 pc.
carrots – 1 piece (small)
salt - to taste
ground black pepper - to taste and desire
vegetable oil - for frying

To submit:

butter – 30 – 40 g
sour cream

Or you can fry the onion in a frying pan and serve the dish with it, then you may not need butter.

Before starting the actual process of sculpting our products, it is necessary to carry out two preparatory stages. One of them is kneading the dough, and the second is preparing the filling. Both of them take time, so it doesn't really matter which one you start with.

Preparing the filling

But, as a rule, I always start with the filling. This is due to the fact that in addition to the cooking process itself, it is necessary that it has time to cool completely. Or rather, this is how I proceed: I fry the filling and at the same time knead the dough. But this is just my experience, and you can act as you wish.

1. And so, let's start cooking. We will use fresh cabbage. You need to cut it not only thinly, but also into short strips.

If you cut it, as usual, thinly but long, then it will be difficult to wrap the filling in a small piece. Not only will the straw constantly protrude, but it may also tear its surface.

2. Cut the onion into half rings or cubes.

3. Grate small carrots on a medium grater.

4. Pour some oil into the frying pan. You can add no more than three tablespoons for now. Add onion and fry until transparent. Then add grated carrots and fry for three minutes.

5. Place the cabbage, stir and add salt to taste. You can add a little boiled water to prevent the vegetables from burning. Although, if you have a frying pan with a thick bottom, then this may not be necessary. It will be enough just to cover the dishes with a lid and reduce the heat. The vegetables will simmer in their own juice.

You can stew vegetables to a state that is more preferable for you. Some people like soft cabbage, others harder. Therefore, it is more correct to say in this case that it needs to be simmered until cooked.

If desired, 5 minutes before turning off the heat, you can add ground black pepper. And if you want, then sprinkle with spices. But it’s better to add them 10-15 minutes before they’re ready, so they have time to disperse and steam into the filling.

6. After turning off the heat, let it cool. First, let it sit covered for about 15 minutes, and then you can put it in a bowl and cool open.

Kneading choux pastry in water

1. Sift flour through a sieve. If you do this twice, it will be very good. During this action, the flour is saturated with oxygen and the dough turns out to be both more tender and stronger.

Sift immediately into the bowl in which you will knead.

2. Make a hole in the middle of the prepared product and pour a spoonful of oil into it. Shake it until combined with flour.

3. Boil water, pour it into a glass and stir salt in it until the crystals dissolve.

4. Holding a spoon in one hand, with the other hand begin to pour boiling water in a thin stream, while stirring the contents.

Don't worry about doing something wrong. The flour will not curdle, although it will look like it. The kneading will go as it should, without any difficulties or problems.

5. At first the mass will look like something unknown. But you keep stirring it with a spoon.

6. When the spoon no longer copes with its duties, continue kneading with your hands. The dough will be hot, so grab it not from the middle, but from the periphery, where it is barely warm.

7. Then place the resulting mass on the work surface of the table. There is no need to add flour anymore. The one that remains unused in the bowl will be enough.

Knead for at least 5 minutes, or even longer. We focus more not on time, but on the appearance of the finished product. And the dough should become completely homogeneous, without any unnecessary inclusions of flour or lumps. It became warm and pleasant to the touch. It's a pleasure to interact with him.

8. When you have achieved the desired state, form a large ball and place it under the bowl in which you kneaded it.

A special atmosphere of a kind of “bath” will be created under it, in which the dough will reach the desired condition. Leave for 30 - 40 minutes. During this time, do not lift the bowl, do not disturb the desired atmosphere.

Making dumplings

Our dough has steeped and the filling has cooled, it’s time to start the most important task - modeling.

1. Take the ball of dough out from under the bowl; it’s still warm and it’s very good. In this state it will be easy to form blanks and sculpt products. Once again, rinse it thoroughly on the table. Then cut off about 1/4 of the ball, we will work with it. Place the remaining portion back under the bowl.

2. Roll the sausage to about 2 cm in volume and cut it into 1.5 cm thick bars. First cut off 5 pieces. Let's try to make the first samples and see if we are happy with their size.

There is no longer any need to “torture” the table surface. The dough is dense, forms well, rolls out and does not stick at all to the table or rolling pin.

3. Roll out the bars on the work surface of the table. I roll out circles about 6 cm in size. I like finished products that are not very large.

The workpiece should not be very thin and not very thick. Some people make a mistake at this stage. They roll out thin in the middle and thick around the edges. As a result, the middle cannot withstand the load and breaks. The workpiece should be the same thickness over its entire area.

4. Place a little cabbage filling on one of the preparations. Lay it out quite tightly, but so that you can connect the edges without obstruction.

Today I am preparing dumplings with three different fillings, and therefore I will make each type in different ways. And here I will connect them in the form of a braid. To do this, you first need to connect the two edges together, and then, bending one edge, “braid” the pigtail.

This method will require more time from you than the usual one. But it is more reliable and durable. I chose it to show you different methods, and you can choose any one. The dough allows you to fasten the edges in any way without them coming apart. And after cooking, none of the products will tear and the filling will remain where we placed it.

5. Continue forming products from the remaining blanks. If the size suits you, then you can cut the sausage into the same cubes. If you can’t make small products, then slightly increase the size of the next batch. And you can look at the photo to see approximately what size they turn out to be.

6. Place the finished products in a row on a floured cutting board, or baking sheet, or tray. But you should definitely sprinkle flour on the surface of the display. While we are sculpting the entire batch, individual specimens will have to sit for quite a long time.

It takes approximately 1 hour to sculpt 80 products, depending on experience.

Shortly before the end of this creative process, put water on the fire. I usually set it when I start working on the last part of the test.

If possible, put the board filled with products in the cold. Either on the balcony in winter, or just in the refrigerator. Although, if you shape the products for about an hour, then nothing bad will happen to them during this time. You can only cover the finished products with a towel or napkin.

How to cook products

1. You need to cook the products in a large volume of water, and so that the pan is not too small. So in a three-liter pan it is better to cook no more than 30 pieces. Pour approximately 2 liters of water. If you lay out more than 30, then take a larger pan.

It shouldn't be cramped. This way the products will not stick together and will cook more evenly.

2. And so, the water should be allowed to boil, salt it to taste, but a little more than when cooking soup. Then drop the required number of pieces into the water one at a time. And then carefully mix with a slotted spoon, picking them up from the bottom. This is important to do so that none of them stick to the bottom.

3. The water will stop boiling by then. Therefore, the fire must be increased to maximum. It is important that the boiling process resumes as soon as possible.

4. After the water has boiled for the second time, you can time it. And you need to turn down the gas. We don’t need such seething that it splashes out of the pan. Just a normal gentle simmer. After some time, all the products will rise to the top.

5. And after 5 minutes after boiling, the finished goodies can be carefully removed from the pan using a slotted spoon. Take out two or three pieces at a time and make sure that the water drains through the holes. Place in a deep bowl.

Innings

1. Place butter in a bowl with prepared products and stir. To avoid breaking them, it is better to mix the contents by shaking, rotating the bowl, or tossing them up. You can do this correctly, which I specifically wrote down in the last article about dumplings with potatoes.

2. Place the finished product on a large flat plate or serving plate and place on the table. Put sour cream there. And quickly call the family to the table. You need to eat them while they are hot.

3. I decided to serve them with fried onions. To do this, I first fried it and cooled it slightly.

In this case, you can not add butter at all, or add very little to give it a special flavor. And add onions fried in oil. Also shake it, or stir it in a bowl, and then serve.

This is our recipe. Very detailed, with a description of each step and with lots of photos. I will not describe the following recipes so carefully. I will dwell only on the most key points. Therefore, read the first recipe along with them.

How to cook dumplings with sauerkraut and potatoes

In this option, you can use either fresh cabbage or sauerkraut. Whoever wishes. I will use . To be honest, our family really loves this dish in this particular version. And this is how my grandmother cooked them and my mother cooks them.

From this amount of ingredients you will get approximately 70 - 80 finished products, depending on the size you will sculpt them.

For the test we need:

flour - 3 cups
boiled water – 2/3 cup (180 ml)
egg – 1 piece (large), or 2 small
salt – 1 teaspoon without a slide

You can also add a tablespoon of vegetable oil if desired.

For filling:

sauerkraut – 300 gr
boiled potatoes – 300 gr

These products can be used in other proportions.

To submit:

butter – 30 – 40 g
sour cream

Or you can serve them with fried onions.

Preparation:

1. So that you have more recipes, I offer a dough recipe that is different from the first method. Sift flour into a deep bowl. Make a small hole in the middle and crack an egg or two into it. Depending on their size. Immediately add salt and mix, slowly grabbing flour from the edges.

2. We must have boiled water ready in advance. It should be either slightly warm or at room temperature. Pour half into the middle and continue stirring with a spoon. When the water and flour combine, add the rest.

If you want the dough to be more satisfying and slightly “lingering,” you can add vegetable oil along with the first portion of liquid.

3. Continue kneading first with a spoon, and then continue kneading with your hands. While the dough is loose and not lumpy, knead it in a bowl. If you have already kneaded it and there is quite a lot of flour left, you can add a couple of tablespoons of water.

At first it may seem like there is a lot of flour and not enough water. It always seems so, but when you pour the contents onto the work surface of the table and continue kneading there, then gradually all the flour combines into a single lump. The dough is of course tough and difficult to knead at first. But it is precisely from the tightly kneaded dough that dense samples are obtained that do not tear during cooking.

Continue kneading for at least 5 minutes, namely until all the flour is mixed in.

And until there are no white inclusions left in it. The dough itself will not yet have a completely smooth texture; it will be slightly porous and uneven. But it will sit, and it will become very easy to work with, because it will be smooth and elastic, like plasticine.

4. Wrap it in cling film, or put it in a bag, and leave it at room temperature for 30 - 40 minutes. Let it rest and infuse.

5. We will have double, and even triple filling. To prepare it we need to chop the onion. If you can cut it very thinly, then you can cut it into half rings, or quarter rings, or, as usual, into cubes.

6. Boil the potatoes in advance and cut them into very small cubes.

7. Try cabbage. If it has been fermented for a long time and has become very sour, then it is better to rinse it. Then let the water drain and squeeze further. But remember that if you don’t like the taste of cabbage, then the finished products will have nowhere to get it from. The tastier the filling, the tastier the finished product.

I also always cut cabbage into smaller pieces. , then you usually cut it into thin long strips. And this is its “taste” feature. But it’s difficult to “pack” such a filling into a dumpling. It is very long, and strives to break out, and at the same time tear the surface of the dough.

Therefore, it is better to cut it into pieces no longer than 1.5 cm.

8. In a frying pan with a small amount of oil, fry the onion until translucent. Then add the cabbage to it and simmer under the lid for about 15 minutes. There is absolutely no point in bringing it until it becomes soft. The need for this action is to ensure that the vegetables are saturated with each other’s juices and also “oiled.”

Give the filling time to cool completely. Then mix it with diced potatoes.

Now that both the dough and the filling are ready, let's start sculpting our products.

9. Cut off a small part of the dough, knead it if it has become airy.

Then form a sausage and cut it into small pieces. Roll out small cakes.

Place the filling on them and form small neat products using one of the known methods.

Let me remind you that today I will have them with three different fillings, and therefore I specially sculpt these in a different way, different from the previous ones.

10. Place the finished pieces on a cutting board sprinkled with flour.

11. Boil in a large saucepan and an equally large volume of water. Read the first recipe for details.

12. Place in a bowl with a slotted spoon, allowing the water to drain completely. Add butter and stir so that the products do not stick to each other.

You can use not butter, but onions fried in vegetable oil. It will also turn out very, very tasty.

Be sure to eat hot. Place sour cream on the table; it makes your favorite dish more delicious. The finished delicacies turned out in such a way that it is simply impossible to describe in words all their advantages. Delicious, simply incredible! It’s better to try cooking them and then you will understand what I’m talking about.

Delicious recipe stuffed with sauerkraut and mushrooms

It would seem, okay - cabbage, but what does mushrooms have to do with it?! So you know, their combination gives an unexpectedly wonderful result. I remember when I first experimented with such a filling, I was even pleasantly surprised.

And of course, again a new dough recipe. This time it will be in boiling water again, but now with eggs. It is denser than in the first recipe and a little more tasty. In general, all the recipes known to me have been published. There they are used for dumpling dough, which essentially does not contradict our topic today.

We will need:

flour – 3 cups (250 ml)
boiling water – 1 cup
egg – 1 pc.
vegetable oil – 1 tbsp. spoon
salt – 1 teaspoon

For filling:

cabbage – 300 g (fresh or pickled)
mushrooms – 400 g (frozen)
onion – 1 pc.
vegetable oil
salt to taste

To submit:

butter – 40 g
sour cream

Preparation:

1. Sift the flour into a bowl and crack one egg into the middle. Then add vegetable oil and shake with a fork.

2. Dissolve salt in a glass of boiling water. Pour it into the flour in a thin stream, stirring with a tablespoon. Then continue kneading with your hands.

Be careful not to burn yourself, the mixture turned out quite hot.

Knead, adding any flour that has accumulated around the edges. Then place the entire mass on the work surface of the table and continue kneading on it.

Knead until there are no flour or lumps left in the mixture. Place the formed lump under the bowl and leave to stand for 30 - 40 minutes.

The recipe description is described in detail in the first chapter of today's article. Here are just additional ingredients added. Therefore, if you encounter difficulties during kneading, then read the first recipe.

3. Prepare the filling. To do this, decide on the choice of mushrooms. I would recommend this combination to you

if the cabbage is fresh, then the mushrooms can be, or.
if the cabbage is sauerkraut, then the mushrooms can be fresh, such as champignons; or frozen.

I'll cook with sauerkraut and frozen wild mushrooms.

To do this, I defrost the mushrooms, but so that they can be cut into smaller pieces. There is no need to wait for them to “break down”.

4. Then chop the onion and fry it in oil.

Add chopped, still slightly frozen mushrooms to it.

Fry over low heat until all the liquid has evaporated from the pan and they begin to turn slightly golden.

5. In a separate frying pan, fry the sauerkraut, pre-cut into 1.5 cm strips, in oil. I described in detail why this is needed in the previous recipe.

6. Combine cabbage with mushrooms and stir. If necessary, salt, pepper and add spices. Let sit covered for 15 minutes. Stir again and transfer to a bowl to allow the filling to cool quickly.

7. Make small-sized products.

The dough is rolled out quite thin, but it is so strong that all the pieces remain intact and neat. Although the filling is translucent.

8. Boil the finished products in salted water. How to do this, as well as how to work with the test, is described and shown in the most detail in the previous descriptions, as well as in the video.

9. Serve with butter or sour cream.

As you can see in the photo, after cooking all the specimens remained intact and neat, did not boil over or fall apart. The dough is thin, there is a lot of filling, and all this is the key to the success of preparing a delicious dish.

Invite your family to the table soon and eat to your health. The dish is most delicious while it is hot.

Several ways to prepare your favorite dish with cabbage and meat filling

Although the meat filling is the main prerogative, dumplings are also prepared using the meat component.

And I want to tell you about some ways to do this.

To prepare the dough, you can use any of the recipes offered today, or use. But let's talk in more detail about the fillings.

You can use cabbage in any of the proposed recipes, either fresh or pickled. In order to decide which one appeals to you more, you need to try different methods. You can do it in advance:

fry in a pan with onions
Boil fresh vegetables in salted water
Grate fresh cabbage and pour boiling water over it
simmer over low heat

Here's how to prepare the meat for the filling:

You can use minced meat - meat, chicken, fish, or any other. It can be fried in advance with onions

or use it raw, just like we cook dumplings
the meat can be boiled in advance and then passed through a meat grinder
offal products are also used, such as chicken hearts or chicken liver
The dish is also prepared with lard. It is simply cut into pieces and used as is.
or fry until cracklings are obtained

In any of the proposed methods, meat is combined with cabbage.

To prepare a variety of fillings, you can use additional components:

carrot
fresh herbs
mushrooms
boiled potatoes

You can also bring it to readiness in several ways:

Boil as usual in a saucepan in boiling salted water
boil in meat broth in which the pulp was cooked for subsequent preparation of minced meat
steam

As you can see, there are quite a few ways. And in order to describe each of them, a whole article will be needed. But in general, when you have ideas for cooking and skill, then everything becomes clear here too.

But for greater clarity, you can also watch a video on this topic.

Video on how to cook dumplings with minced meat in Korean

This video explains how to cook dumplings with fresh minced meat, sauerkraut and onions. Garlic, cilantro and soy sauce are added for piquancy.

If you don't really like the seasonings suggested in the recipe, then simply don't use them. And in this case, you will get a regular recipe for a dish that many people cook according to.

To be honest, I don’t cook dumplings with meat. But everyone in our family loves them with cottage cheese, potatoes, and cabbage. We cook with this filling. But suddenly someone wants to cook them in this particular way, then these ideas may well be needed.

I hope you liked today's recipes and will continue to cook according to them. Today I cooked with three fillings at once, and we still couldn’t determine which of them turned out to be the most delicious. Although I ended up with more than 80 finished products, I ate them right away and there wasn’t a single one left. And this is precisely the highest praise for a cook.

Bon appetit!

Dumplings with cabbage are considered one of the traditional dishes of Ukrainian cuisine. There is no particular difficulty in preparing them. First, prepare a simple dough consisting of water, flour, eggs and salt. Sometimes milk, kefir, sour cream are added instead of water, or yogurt is used. These products improve the structure of the dough, making it softer and more tender.

One of the secrets of a good dough is that after kneading it should “rest” for at least half an hour. During this time, the gluten will swell and the dough will acquire the necessary plasticity.

For the filling, choose fresh (sauerkraut) cabbage, which is stewed with the addition of roots, such as onions and carrots. Various ingredients are often added to the filling. They not only improve the taste of the finished dumplings, but also make the dish more nutritious and satisfying. Thus, dumplings with cabbage and mushrooms or minced meat are very popular.

Making dumplings is an important stage. Here you can choose one of two options for forming products. In the first case, the dough is rolled out into a thin layer, then small circles are cut out using a mold. With this cooking method, all dumplings come out the same shape. In the second case, a small part of the dough is rolled into a rope, cut into pieces, which are rolled into circles. This way you can make dumplings faster. Place a spoonful of filling on each round piece of dough and seal the edges of the dough tightly.

Dumplings are boiled in water, salted and brought to a boil. Prepare the dish for 5-7 minutes after the liquid boils again, during which time all the dumplings should float to the surface of the water. The finished dish is traditionally served with sour cream or fried onions, which are sprinkled on dumplings.

Photo of dumplings with sauerkraut and minced meat

A wonderful option for lunch is juicy and filling dumplings with cabbage and meat filling. If desired, replace the sauerkraut with fresh cabbage. Add fried onions to already cooked dumplings or serve them with sour cream.

Ingredients:

Flour - 600 g;
Egg - 1 pc.;
Water - ½ cup;
Salt.

Sauerkraut - 500 g;
Minced meat - 500 g;
Onion - 2 pcs.;
Salt pepper.

Cooking method:

Knead a simple dough. Sift the flour, add the egg, water, salt. Cover the dough with a napkin and leave for half an hour.
We wash the sauerkraut and squeeze out the liquid. Peel the onion.
Grind cabbage and onion in a blender (meat grinder). Mix the ingredients with minced meat, salt and pepper. You can add any spices to your taste, fresh herbs.
Roll out the dough into a thin layer, cut out circles of the same size using a glass. Place the cabbage and meat filling in the center of the circle and seal the edges tightly.
Dip the dumplings into boiling water. Cook for 5 minutes after boiling. Serve with sour cream. If desired, sprinkle with herbs.

Interesting from the network

Photo of dumplings with potatoes and cabbage

Steamed, they turn out more tender and airy. With this cooking method, the products will not stick together and will not lose their shape. You can make dumplings either in a slow cooker, using a special bowl, or in a regular double boiler.

Ingredients:

Flour - 4 tbsp;
Water - 1 tbsp.;
Egg - 1 pc.;
Salt.

Cabbage - 400 g;
Potatoes - 4 pcs;
Onion - 2 pcs.;
Salt pepper.

Cooking method:

Sift the flour. Mix flour, water, eggs, salt into a dough, cover it with a towel, and leave to rise (30 minutes).
Peel the onion, chop finely, fry in oil.
Shred the cabbage and fry it in a frying pan.
Boil the peeled potatoes and puree them.
In a separate container, combine mashed potatoes, onions and cabbage, mix, add salt and pepper. Cool the filling.
Roll out the dough into a layer (0.6 mm), using a glass, cut out circles with a diameter of 8-9 cm. Place a spoonful of filling in the center, pinch the edges of the dumplings with a “pigtail”.
Pour water into the multi-cooker bowl and activate the “Steam” mode. Cook for 20 minutes. Dumplings can also be cooked in a regular steamer.
Serve traditionally with sour cream.

Photo of dumplings with fresh cabbage and mushrooms

An excellent replacement for boring dumplings is dumplings with cabbage and mushrooms. Fresh cabbage can be replaced with sauerkraut, we choose any mushrooms to taste, ordinary champignons are perfect. It is good to complement the filling with aromatic spices, for example, cumin, basil, and ground pepper.

Ingredients:

Flour - 4 tbsp;
Water - 1 tbsp.;
Egg - 1 pc.;
Salt.

Fresh cabbage - 600 g;
Mushrooms - 200 g;
Onion - 2 pcs.;
Salt pepper;
Oil for frying.

Cooking method:

Let's prepare the dough. Sift the flour, mix with salt, water, beat in the egg. Knead the stiff dough and leave for half an hour.
Wash the cabbage and chop finely. Pour water into a saucepan, bring to a boil, add salt, and add chopped cabbage. Cook for 15 minutes. Drain the liquid.
Peel the onion and chop into small cubes. Wash the mushrooms and cut into small pieces.
Fry the onion in oil for about 2 minutes, add the mushrooms, cook, stirring, for about 10 minutes.
Add cabbage to the onion-mushroom mixture, mix, salt and pepper. Fry for a few minutes until the liquid is completely removed from the filling.
Roll out the dough into a thin layer, cut out small circles using a glass.
Place a spoonful of filling in the center of each circle and seal the edges of the dough tightly.
Dip the finished products into boiling salted water. Cook for 5 minutes after the liquid boils again.
Serve the dish with sour cream.

Dumplings with cabbage made from kefir dough

Photo of dumplings with cabbage made from kefir dough

Many housewives know that if you add kefir to the dough, the dumplings turn out especially tender and tasty. We use sauerkraut with liver as a filling. If desired, replace kefir with any fermented milk product: yogurt, natural yogurt, whey. From this kefir dough you can make dumplings not only with cabbage - use any filling to your taste.

Ingredients:

Flour - 5 tbsp;
Kefir - 500 ml;
Egg - 1 pc.;
Salt - 1 tsp;
Soda - 1 tsp;
Sugar - 1 tsp.

Sauerkraut - 600 g;
Liver - 300 g;
Onion - 1 pc.;
Salt pepper.

For refueling:

Vegetable oil;
Onion - 3 pcs.;
Sour cream.

Cooking method:

Sift the flour into a separate bowl, add salt and soda. Mix well.
Beat the egg with sugar until light foam appears, pour into the flour mixture.
Heat the kefir a little and pour it into the dough. Mix the mass thoroughly, knead the elastic dough, which we leave for half an hour.
Wash the sauerkraut, cut the onion into small pieces. Fry the vegetables in oil for a few minutes. Add a little water and simmer with the lid closed until the liquid boils away.
We wash the liver, cut it into small pieces, and fry it in oil.
Combine all the filling ingredients, salt, pepper, mix.
We form dumplings from the finished dough.
Boil the products in salted water.
Cut the onion for the dressing into cubes and fry until golden brown.
Season the dumplings with fried onions and serve with sour cream.

Now you know how to cook dumplings with sauerkraut according to a recipe with a photo. Bon appetit!

Dumplings with cabbage, like with any other filling, are a favorite and familiar dish from childhood. There are probably no particular difficulties in preparing it, but some recommendations may come in handy. Experienced chefs will tell you how to deliciously cook dumplings with cabbage:
It is advisable to leave the finished dough for 30-45 minutes, so it will become more elastic and easier to work with.

It is not advisable to freeze dumplings made from. It is better to boil such products immediately.

Cool the filling to room temperature before shaping the dumplings.

can be used for dumplings, pasties, noodles. This dough is good for covering pots when cooking roasts.

If there is too much dumpling dough left, freeze it. It can be stored in the freezer for up to 10 days.

If during the modeling process the main part of the dough begins to dry out, then roll it into a ball, cover with a damp towel, and leave for 20 minutes.

You can add not only water to the dough, but also milk or water mixed with milk in equal proportions.

If you are preparing the filling with potatoes, it is better to bake the root vegetable in the oven rather than boil it. This way the dumplings will turn out tastier.

This dish has long been considered a favorite among the Slavic people, but few people know about the real country that is the ancestor of this dish. Many people think that it all started in Ukraine, because even in Gogol’s work there was Solokha, who knew and was excellent at cooking “varaniki,” which is what they were called before. Our step-by-step recipe with photos will tell you how to cook dumplings with cabbage, help you make dough for cabbage dumplings and reveal all the secrets of the delicious filling. Returning to the history of this dish, it is worth noting that it was in Turkish cuisine that the first mention appeared.

There this dish was called “dyush-vara”, which the Ukrainians liked so much that they improved the filling and simplified the dough a little and called it “varaniki”, and then a more well-known name appeared - dumplings.

More popular than cabbage dumplings are dumplings with potatoes or cherries, but about everything in order and today we will talk about the cabbage filling and consider almost all the options with the addition of meat, lard, mushrooms and other goodies that will improve the taste of dumplings.

— Cooking time: 1 hour 10 minutes.
— Number of servings: 6 servings
- Utensils you will need: saucepan

Calorie content of dumplings with cabbage

The calorie content and nutritional value of dumplings with cabbage are calculated per 100 grams. ready-made dish without additional addition of other ingredients to the filling.

Dumplings with cabbage - a classic recipe

First, let's figure out how to make delicious dumplings with cabbage according to the classic recipe. This is the basic recipe, the filling consists exclusively of cabbage. But what kind of cabbage, sauerkraut or fresh, you will use is a matter of personal taste.

INGREDIENTS

For the test:

Flour - 5 cups
Kefir - 1 glass
Salt - 1 tsp.
Soda - 1/2 tsp.

For filling:

Sauerkraut - 400 gr.
Onion - 3 pcs.
Sunflower oil - 3 tbsp. l.
Pepper - 1/2 tsp.

We will make the dough for dumplings with cabbage using kefir, we will get very tender and tasty dumplings that not only adults, but also children will be happy to try.

How to prepare dough for dumplings with cabbage

Let's take a closer look at how to prepare delicious dough for dumplings with cabbage.

Step 1

Take a deep bowl and mix salt, kefir and soda. Please note that kefir should not be cold; let it reach room temperature.

Step 2

Gradually add flour and stir at the same time with a wooden spoon.

Step 3

Sprinkle the table with sifted flour; when the dough begins to thicken, transfer it to the table surface and continue kneading.

Step 4

It will take approximately 4 - 5 cups of flour, and continue kneading until the dough begins to stick well to your hands. It will turn out quite steep and when you cut it you will make sure that it is homogeneous.

Step 5

Now cut the dough into strips 2 centimeters thick and cut into equal cubes.

Filling for cabbage dumplings

As stated, the filling for dumplings will consist exclusively of cabbage. We will only add onions - this will give the dumplings a unique aroma and enhance the taste. Before adding, we fry the filling a little in vegetable oil. This is a general description of our actions, but now in more detail.

Step 1

Peel, rinse under water and finely chop the onion.

Step 2

Fry the onion in vegetable oil until characteristic golden color.

Step 3

Chop the sauerkraut with a knife and add to the pan with the onions. Fry well, remembering to stir so that nothing burns.

Step 4

Transfer the fried cabbage to a plate, pepper and mix, leave to cool a little.

The time has come to tell you how to quickly make dumplings with cabbage. In fact, everything is very simple, the most important thing is to secure the edges. We will do this manually, if you have difficulty with this, you can use a special device for fastening the edges. This way you can make cabbage dumplings very quickly.

Step 1

Roll out the previously obtained dough cubes using a rolling pin to form identical circles.

Step 2

Place the filling in the center of each circle, leaving space to the edges so that you can seal them. We seal the edges tightly so that the dumplings do not open during cooking.

Now that the dumplings are stuck on, all that remains is to boil them. How and for how long to cook dumplings with cabbage? After boiling salted water, cabbage dumplings should be cooked for 5 minutes.

Prepared dumplings with cabbage should be served hot, placed on a plate with a piece of butter or sprinkled with sour cream. Also, before serving, you can sprinkle with the remaining fry for the filling, which turned out to be unnecessary.

Options for cabbage filling for dumplings

We also suggest considering other options for cabbage filling for dumplings. This will diversify your diet and if you get tired of the filling, then by adding an additional ingredient to the cabbage you will get a new, unique taste.

To prepare dumplings with cabbage and mushrooms, take the classic recipe for cabbage dumplings as a basis, but add another 300 grams of mushrooms to the filling. Champignons are perfect; chop them finely, then fry well with onions and mix with cabbage. The filling is ready, cook the dumplings in salted water until done.

To prepare dumplings with cabbage and meat, we will need to add 200 grams of meat to the main filling. Lean pork is best suited; it should be cut into very thin strips and fried with onions until almost cooked and mixed with cabbage. Then form the dumplings and cook after boiling for 7-8 minutes.

Dumplings with cabbage and minced meat are practically no different in preparation from dumplings with meat, the only difference is that we will need ready-made minced meat, which we will also fry with onions and mix with cabbage. These dumplings should also be cooked within 8 minutes after boiling.

Dumplings with cabbage and lard are very easy to prepare. Instead of vegetable oil, you need to use lard to fry the onions. We will need no more than 100 grams of it. Cut into small cubes and place in a split frying pan, fry the lard until it turns into cracklings and when it releases maximum fat, add the onion and continue to fry and stir until golden brown. Then mix the roast with cabbage - the delicious filling is ready!

Similar recipes:

Dumplings with cabbage: simple, and most importantly, delicious

Dumplings with cabbage are one of the most delicious varieties of this dish.
When the whole family is assembled, and on the table -
dumplings with cabbage, seasoned with fried onions and sprinkled with sour cream, the house is filled with peace and some inexplicable feeling of satiety.
This dish is very easy to prepare. As they say, simple but tasty. There are a great variety of dumpling options:
some with fresh cabbage, others with sauerkraut, others with stewed cabbage, and then, whatever additional ingredient is a new filling.

Dumpling dough with cabbage

The simplest dough can be prepared in water.

To do this, wheat flour should be sifted, mixed with salt, and a pinch of sugar added. Beat one egg into the flour mixture. Now let’s start kneading the dough; to do this, gradually add warm water and knead. The dough should be quite stiff. Cover it with cling film and leave to ripen. After half an hour, you can start making dumplings. By this time the dough will become soft and elastic.

With kefir, the dough turns out more voluminous and fluffy.

Instead of kefir, you can take any fermented milk product: yogurt, fermented baked milk, yogurt or sour cream diluted with water. Beat the egg, pour in kefir, previously slightly heated in the microwave, add salt. Mix sifted flour with soda. Make a small hole in the flour and pour in the liquid component, stirring constantly. Remove the dough from the bowl, sprinkle the surface of a wooden board with flour and knead the dough.

We offer another recipe for a miracle dough, using kefir.

It turns out similar to yeast. Pour half a liter of medium-fat kefir into a bowl, add salt and a pinch of sugar. Add flour by rain, stirring constantly. You need as much flour as the dough will take. When the dough is kneaded, roll out a layer of it, not very thin, and crush it evenly with soda. We fold the dough into an envelope and roll it out again into a layer, crush it again with soda and repeat the procedure again. We collect the dough into a ball and leave it to ripen for half an hour.

Dumplings with cabbage: recipe

Sift the flour, mix with salt, beat in one egg, mix. Add a glass of cold milk while kneading the dough. Cover the finished product with a towel and leave to rest.

In the meantime, let's start preparing the filling. Chop the cabbage finely, grate three carrots on a coarse grater, and cut the onion into half rings. Place all this in a frying pan heated with vegetable oil until cooked. Add salt and pepper to taste. Let the filling cool down and start making the dumplings. Cook the finished dumplings for about seven minutes in salted water. Serve on the table sprinkled with sour cream.

Let's prepare the dough in water.

To do this, sift the flour, beat in the egg, mix and gradually pour in warm boiled water, having previously dissolved a pinch of salt and sugar in it. We knead the dough and leave it to ripen for about thirty minutes, covering it with a towel. Let's start preparing the minced meat. Fill the finely chopped cabbage with a glass of boiling water and cover with a lid. After five minutes, drain the water. Add butter, egg, salt and pepper to the cooled cabbage. Roll out the dough, make dumplings, boil in salted water. Serve with sour cream.

Dumplings with sauerkraut: recipe

Both fresh cabbage and sauerkraut can be used as a filling for dumplings.
With the latter, the taste is brighter and richer.

To prepare the dough, take kefir, beat in an egg, add sunflower oil, a pinch of salt and a little soda. Mix all this thoroughly. Sift the flour and pour it into the kefir mixture, stirring thoroughly with a spoon. As soon as the dough is no longer sticky, knead with your hands until it has an elastic consistency. We collect the finished product into a ball, cover it with a damp cloth and let it rest for about thirty minutes. Squeeze the sauerkraut from the brine. Fry in a frying pan with vegetable oil and finely chopped onions. The process will take about twenty minutes. By this time the dough will be ready. Cut a piece from it, roll out the sausage, cut into small pieces of two centimeters, flatten them into circles in flour and roll out. Place a teaspoon of filling in each and seal the edges, finishing them with a braid. We use this technique not only to improve the appearance of the dish, but also to increase strength. Place a pan of water on the fire and add a pinch of salt. Carefully place the dumplings into boiling water and stir with a slotted spoon. About five minutes after the dumplings float, put them in a bowl. Serve with sour cream, mayonnaise, sprinkled with fresh dill.

Dumplings with sauerkraut (lean)

Combine the sifted flour with cold water, add a little salt, knead the dough and leave it on the table for about twenty minutes. Fry finely chopped onion in vegetable oil until transparent and add sauerkraut, after squeezing it out of the brine. Add a glass of water to the pan and simmer the cabbage for about forty minutes, covering the pan with a lid. Roll out the dough thinly and cut into circles using a glass. Fill each with the prepared filling, fold in half and seal. Cook the dumplings in boiling water until done. Before serving, pour over vegetable oil.

Dumplings with cabbage, mushrooms and greaves

Dumplings according to this recipe have an original taste.

The combination of fresh and sauerkraut, mushrooms and greaves creates an unsurpassed flavor combination. Pour dried porcini mushrooms or any other variety into two glasses of water and leave for an hour.

To prepare the dough, pour the sifted flour into a heap and make a depression. Beat an egg into it, pour in vegetable oil, add salt. Gradually adding water, knead the dough, cover it with a towel and leave to rise for about thirty minutes. Finely chop the mushrooms and boil in salted water, drain the broth, but do not pour it out. Make cracklings. To do this, cut the lard into small pieces and place in a frying pan. Fry with constant stirring until crispy cracklings are obtained.

Lightly fry finely chopped onion in lard, add fresh finely chopped cabbage. Pour in a little mushroom broth and simmer a little. Add sauerkraut and simmer covered for another fifteen minutes. Mix the prepared cabbage mixture with mushrooms. The filling is ready. Make dumplings and boil them in salted water. When serving, pour sour cream or sprinkle with cracklings.

Dumplings with sauerkraut and minced meat

Prepare the dough in water.

While it reaches under the towel, prepare the filling. Pass the beef and onions through a meat grinder. Add salt and pepper. Squeeze the sauerkraut from the brine and simmer with the onion over low heat under a closed lid for about thirty minutes, add the minced meat and continue to simmer until tender. Roll out the prepared dough, cut into circles with a glass, fill with filling and make dumplings. Pour water into a saucepan and add salt. Throw a bay leaf into boiling water and carefully lower the dumplings. After surfacing, cook for seven minutes. Place the finished dumplings in plates, pour sour cream or mayonnaise and sprinkle with herbs. Take care of the addition, as homemade dumplings will simply sweep the dumplings off the table.

Steamed dumplings with cabbage

To prepare steamed dumplings, dough made with whey and the addition of soda is perfect. Sift the flour, add salt and soda. Pour the whey into the glass and add a little water so that the glass is filled to the brim. Pour the whey into the flour, stirring thoroughly. When the dough does not stick to the spoon, you can switch to manual kneading. Cover the finished dough with cling film and place in the refrigerator for an hour.

At this time, finely chop the cabbage, grate the carrots on a medium grater, and finely chop the lek. Fry the onion in a frying pan until transparent, add cabbage and carrots. Simmer with the lid closed until the cabbage is soft. Finally add pepper and tomato paste. Make dumplings.

Pour water into the steamer. Grease each dumpling with vegetable oil and place on a wire rack. Close the lid and cook for fifteen minutes. Fry the onion in sunflower oil until golden brown. Place the finished dumplings in a bowl with butter, cover with a lid and shake several times. This will ensure that the oil is distributed evenly. When serving, sprinkle each serving with fried onions. Juicy and flavorful dumplings just jump into your mouth.

Dumplings with cabbage and potatoes

This filling option has an original taste. And the ingredients for preparing such a dish can be found in every housewife’s home. So this dish is not only tasty, but also economical. It can be prepared when there is practically nothing in the house. Sift the flour, make a hole, beat in the egg and add salt. Add water, knead the dough and leave to rest. Boil the potatoes and make mashed potatoes. Stew cabbage with onions and carrots. Mix the puree with stewed cabbage. The filling is ready. Make dumplings and boil them in salted water. We fry the onions and pour over the dumplings. And now another piece of black bread and a barrel pickled cucumber. Delicious enough to swallow your fingers.

Polish cousins of dumplings - “perogi”

Sometimes Russian tourists order this dish in a cafe, expecting pies to be brought to them. And here is such a decoy dish - an analogue of our dumplings. For perogs with cabbage, Poles use sauerkraut. It is first boiled in salted water to soften it. Then mixed with mushrooms and fried onions. The dough is prepared fresh. Add melted butter to the sifted flour and add some salt. Some recipes also add an egg. Gradually pouring water, traditionally knead the dough, place the filling in the rolled out circles and boil the resulting perogies in boiling water with a spoon of olive oil. Ready-made dumplings are served with butter and sour cream, sprinkled with finely chopped herbs.