Homemade dumplings amaze with their amazing taste and pleasant texture, melting and aromatic filling. Soft dough prepared with kefir has good elasticity, so it does not tear when modeling. Fried cabbage with kmin and vegetables turns out incredibly tasty and piquant, and a piece of lard gives the dish incredible juiciness, tenderness and nutrition!
Ingredients for soft dough:
- wheat flour – 290 g;
- kefir – 130 g;
- egg (small) – 1 piece;
- olive oil – 10 g;
- sugar – 2 g;
- salt – 4 g;
- baking powder - on the tip of the knife.
Ingredients for cabbage filling:
- white cabbage – 500 g;
- pork lard – 60 g;
- onion (onion) - 100 g;
- kmin – pinch;
- carrots – 100 g;
- salt, sugar, ground black pepper - to taste;
- sunflower oil – 60 g.
Making flavorful dumplings
Rinse the white cabbage with water, remove the top leaves, cut in half and chop finely.
Wash and peel the carrots and onions thoroughly. Coarsely grate the root vegetable and cut the onion into medium cubes.
Pour a little oil into a heated frying pan, throw in the prepared vegetables, and fry over medium heat. When the products acquire a brownish-golden hue, you can add water (30 g each), but do not cover the equipment with a lid. The cabbage should be slightly crispy, not completely soft.
While the fried cabbage is cooling, mix 2/3 of the flour and all the dry ingredients for the dough in a bowl.
Throw the washed egg into the flour, after making sure it is fresh.
Pour in kefir and olive oil, knead the dough, gradually adding the remaining flour.
The resulting lump (weighing about 450 g) should come off the table and hands, be plastic and pliable. If you press it with your finger, the notch will slowly align. Place the dough in a bowl, cover with a towel (cling film) and leave for 30 minutes.
Squeeze the fried cabbage a little and put it in a blender container. Remove the skin from the lard, cut into slices and add to the vegetables. Grind the components.
The cabbage mass will be about 240 grams. The filling should not be pasty, because it tastes better when you get small pieces.
Roll out the dough into a thin layer, lightly dusting the board with flour. Use a small glass to squeeze out mugs.
Place aromatic filling on each circle.
Make a dumpling, slightly stretching the edges of the dough circle. You should get 45-50 finished products, weighing about 700 g. Place them on a tray, sprinkled with flour. Place in the freezer for several hours.
Boil salted water in a saucepan, throw in dumplings with lard and cabbage, stir gently. Cook over moderate heat until boiling and white foam appears. Finished products will float on the surface.
Place the dumplings on a plate and sprinkle with pepper. Delicious served with cracklings, sour cream or a piece of butter.
Secrets of making dumplings with lard
- While modeling, be sure to cover the dough with a towel to prevent it from drying out.
- Cabbage can be stewed in the usual way, but the taste and aroma will not be as appetizing and bright. Vegetables should be thoroughly squeezed out, otherwise the filling will be too liquid.
- Olive oil with pronounced bitterness should be replaced with vegetable oil.
- When kneading the dough, it is better to control the amount of flour, which may depend on the quality of the eggs and the thickness of the kefir.
Nutritionists say that successful combinations of foods, even if they are quite high in calories, cannot harm your figure. From a gastronomic point of view, dough and vegetables are just such a combination. Therefore, dumplings with sauerkraut, the recipe for which you can choose to suit your taste, is not only tasty, but also a very healthy dish.
Sauerkraut is a real storehouse of nutrients. In addition to the high content of vitamins (especially C), it contains fiber, which has a beneficial effect on the functioning of the digestive tract. As for the flavor nuances, the combination of unleavened thin dough and sour cabbage fried in vegetable oil will delight even the most picky eater.
Dumplings with sauerkraut are simply ideally complemented with homemade sour cream, which can be served in two ways - either pour over hot dumplings, or put on the table in a gravy boat. If you are not afraid of a strong smell, then you can finely chop a clove of garlic into the sour cream. In addition, cabbage dumplings can be served:
- with fried onions;
- with baked milk gravy;
- with mushroom sauce, etc.
And as an alcoholic accompaniment to food, starka, honey (or berry) tincture is perfect.
Traditional Ukrainian dumplings have one secret: no matter what kind of dough you knead, the taste of the dish will depend 90% on the filling that you put on a thin piece of dough. Therefore, it is especially important to properly prepare the “contents” of sauerkraut.
Ingredients:
- 500 g sauerkraut;
- 2 large onions;
- vegetable oil.
Preparation:
- Finely chop the onion.
- Pour oil into a frying pan, heat well and add onions.
- Place the cabbage in a colander and rinse lightly with cold water.
- Squeeze out the mass, chop finely and add to the onion.
- Fry over low heat until the liquid has completely evaporated.
Fans of hot, piquant fillings can add ground pepper and other spices to the vegetable to suit their taste.
A quick recipe for your favorite dish with photos
A recipe for quick dumplings requires a few ingredients that you almost always have in the house, and a minimum of time.
Ingredients:
- 500 g fried sauerkraut;
- 3 tbsp. wheat flour;
- 1 tbsp. filtered water;
- 2 tbsp. l. olive oil (can be replaced with sunflower oil);
- table salt (to taste).
Preparation:
Dumplings with potatoes and sauerkraut: a simple but satisfying recipe
Your favorite dumplings with potatoes will become even tastier if you add sauerkraut to them.
Ingredients:
- 3.5 tbsp. sifted wheat flour;
- 1 chicken egg;
- 1 tsp. table salt;
- 6 medium potatoes;
- 400 g sauerkraut;
- 60 g homemade butter;
- 2 onions;
- olive oil for frying the filling.
Preparation:
- Mix the dough. Break the egg into the flour, add water and salt.
- We make a stiff dough, wrap the dough in cellophane film and send it to a warm place for 20 minutes - walk.
- Boil potatoes in salted water.
- Finely chop the onion and fry it in olive oil until golden brown.
- Wash the cabbage, add to the onion, simmer for 10 minutes.
- Mix it with potatoes and mash the mixture into a puree.
- Add butter.
- Divide the dough into small balls and form each into a sausage.
- Cut the sausages into pieces and level them.
- Place the filling on each piece and seal the edges.
- Add the dumplings into boiling salted water, but little by little so that they don’t stick together.
- Cook for about 5-7 minutes. The dish is ready.
Juicy dumplings with lard
The second association with Ukrainian cuisine is lard (the first, of course, is borscht). You can add your favorite product to various dishes, including dumplings with sauerkraut. The dish turns out to be especially juicy and nutritious.
Ingredients:
- 500 g sauerkraut;
- 60 g salted lard;
- 800 g wheat flour;
- 1 tbsp. warm filtered water;
- ½ tsp. salt;
- 2 eggs.
Preparation:
- Carefully squeeze the cabbage from the juice.
- Grind the lard and cabbage in a meat grinder.
- Let's make the dough. Pour the flour into a bowl, form a hole, add water and break the eggs, add some salt.
- Make a steep knead and let the dough rise for a few minutes.
- Divide the flour mixture into portions and roll each into a sausage.
- Cut the pieces and form them into flat cakes.
- Add the filling and secure the edges.
- Cook the dumplings in enough water, not forgetting to add salt, for about 5-7 minutes. The dish is ready.
Dumplings with cabbage - general cooking principles
If fresh cabbage is used for the filling, then the vegetable is chopped and fried with butter in a frying pan. The sauerkraut is lightly squeezed out of the brine and also fried. Onions and carrots are often added. But this is the simplest filling option. You can make everything much more interesting.
What can you add to the filling:
Meat products;
Fish products, including canned food;
Fresh, pickled, salted mushrooms;
Various vegetables;
Tomato paste;
All kinds of herbs and spices.
The dough is used fresh with water or milk. It can be kneaded in the usual way or custard. Cooking time depends on the filling. If raw meat is used for the additive, it can take up to ten minutes. For products with ready-made filling, a few minutes after boiling are enough.
Dumplings with cabbage (fresh) from choux pastry
A variant of the simplest and cheapest dumplings, which are prepared from fresh cabbage. They are easy to make, they turn out a lot and are delicious. Choux pastry without eggs or even butter. Cool anti-crisis recipe.
Ingredients
2 cups of flour;
0.5 tsp. salt;
1 cup boiling water.
For the filling:
0.5 heads of (small) cabbage;
1 onion;
1 carrot;
Oil and spices.
Preparation
1. Prepare the filling right away, since you will need to let the vegetables cool well before making the dumplings. Cut the onion, put it in a frying pan with oil and fry a little.
2. Add the grated carrots, and after another minute the cabbage, which can be chopped by hand or grated. Fry a little, then cover and simmer until done. At the end, add salt and pepper. To taste, you can add a little tomato paste or just grated tomato to the filling.
3. While the cabbage is stewing, prepare the dough. Just pour flour and salt into a bowl, pour in boiling water and quickly stir with a spoon. As soon as it becomes difficult to do this, take out the cutlery and knead the mass with your hands. By this point it will no longer be hot. Carefully knead the mass with your hands, place the lump under an inverted bowl and let it lie for a quarter of an hour.
4. Take out the dough, cooled filling and make medium-sized dumplings.
5. Boil in boiling water for a couple of minutes after boiling. Dumplings are served with cabbage, sour cream and butter. You can season them with fried onions.
Dumplings with sauerkraut from classic dough
Recipe for Ukrainian dumplings with sauerkraut. Products are prepared from the classic dough in water with egg.
Ingredients
1 glass of water;
0.5 tsp. salt;
2.5 cups flour plus for dusting.
Filling:
5 tablespoons of oil;
700 grams of cabbage;
2 onions;
Preparation
1. Peel the onion and cut into cubes. Fry with oil for a couple of minutes.
2. Squeeze the sauerkraut and place it in a frying pan, cover with a lid and simmer for ten minutes. Then fry until golden brown, transfer to a bowl and let the filling cool.
3. Sift the flour into a large bowl and make a small hole in the center.
4. Break the egg and add salt, then pour in water and begin to gently rotate in a circle with a spoon, kneading the dough. Gradually it will require more effort. This means it’s time to remove the spoon and start kneading the mixture with your hands. Then cover and leave the dough to rest for half an hour.
5. Take out the dough and filling, make ordinary dumplings.
6. Cook in salted boiling water. After surfacing, two minutes is enough and you can remove it using a slotted spoon.
7. Grease with oil and serve hot or cold.
Dumplings with cabbage and minced meat
For meat dumplings with cabbage, you can use ready-made minced meat or twist it yourself. The cabbage is taken sauerkraut. But if someone is against it, then you can use fresh vegetables in the same quantity. The dough is made choux.
Ingredients
1.5 glasses of water;
3 cups flour;
2 tablespoons of oil.
For filling:
0.4 kg minced meat;
2 onions;
0.4 kg cabbage;
Spices at your discretion;
3 tablespoons of oil.
Preparation
1. First of all, prepare the filling. To do this, fry chopped onion in oil, add cabbage to it, cover and simmer for about half an hour. The cabbage should become soft.
2. Add minced meat to the frying pan and lightly fry. Pepper and add other spices to taste. Let the filling cool by transferring it to a bowl.
3. Boil 1.5 cups of water with salt. Sift the flour and divide in half. Add boiling water to half the flour and stir with a spoon. Gradually add the beaten egg and stir continuously. Add the remaining flour and pour in the recipe oil as you knead. Let the dough rest for about fifteen minutes before making the dumplings.
4. Take out the filling, dough and form medium-sized dumplings.
5. Place in salted boiling water and boil for four minutes after surfacing.
6. Catch it with a slotted spoon, grease it with oil and serve with fresh sour cream.
Dumplings with cabbage and mushrooms
For these cabbage dumplings we will use ordinary champignons. The filling turns out juicy and aromatic. Fresh cabbage is used for the filling.
Ingredients
0.6 kg unleavened dough;
0.5 kg cabbage;
0.25 kg champignons;
1 onion;
2 tablespoons of tomato paste or ketchup;
Salt and pepper;
40 ml oil.
Preparation
1. Chop the onion and place it in a frying pan. Fry a little, add shredded cabbage and cook until done.
2. Pour a little oil into another frying pan and also place it on the stove.
3. Wash the champignons, cut into small cubes and fry until tender. At the end, add the tomato, cover and simmer a little under the lid.
4. Combine cabbage with mushrooms, season with salt, add any spices, stir well.
5. Prepare the dough for dumplings in any way, let it rest and you can start modeling. Form medium-sized dumplings.
6. Place in a pan of boiling water and boil for three minutes. Remove with a slotted spoon, grease with oil and pour over sour cream. We eat while it's hot.
Dumplings with cabbage and lard
A recipe for incredibly delicious dumplings with cabbage, which are prepared with smoked lard. Of course, you can make it with regular lard, but the result will be a completely different dish. You can knead any kind of dough for such dumplings. The cabbage used is sauerkraut, but you can similarly fry a fresh head of cabbage.
Ingredients
700 grams of dough;
250 grams of smoked lard;
500 grams of cabbage;
100 grams of onion;
2 tablespoons of oil.
Preparation
1. The lard needs to be kept in the freezer for a while until it becomes hard. Then cut the product into small cubes and put it in a bowl. You can pass it through a meat grinder, but in this case with a large mesh.
2. Fry the onion and cabbage in oil, simmer under the lid for about twenty minutes. Then cool and combine with chopped lard. You can add garlic, herbs or tomato paste to the filling to taste.
3. Take out the dough and make ordinary dumplings. No, not ordinary ones, but very aromatic ones.
4. Cook in boiling water for about three minutes. Serve with sour cream sauce. To prepare it, mix a clove of garlic, sour cream and red pepper, you can add chopped herbs. Stir everything and the sauce is ready!
Dumplings with cabbage and liver
To prepare the filling, you can use chicken, beef or pork liver. Fresh cabbage is used. We will prepare the dough using a mixture of milk and water.
Ingredients
¾ glass of milk;
¾ glass of water;
½ tsp. salt;
Filling:
0.5 kg cabbage;
0.15 kg of onion;
1 spoon of pasta;
0.3 kg of liver;
0.05 kg butter;
0.5 bunch of parsley.
Preparation
1. Prepare the dough. To do this, mix milk with water and egg, dilute salt in the liquid. Add flour. Pour until the dough stops absorbing. Roll it into a ball and put it in a bag to rest.
2. Cut the liver into cubes, after washing and removing films. If you use pork offal, it is advisable to soak the pieces in milk for half an hour. This technique will help get rid of bitterness.
3. Heat the oil and fry the chopped onion.
4. Add liver cubes, fry, then cover and simmer until tender, but no more than 15 minutes. Let cool.
5. In another frying pan, fry the cabbage until soft. At the end, add tomato paste, salt, and season with any spices. Let the filling cool.
6. Twist the cooled liver with onions or chop them in a food processor. We send it to the cabbage. Add chopped parsley. Stir the filling.
7. Make dumplings and boil them in the usual way for two minutes after surfacing.
Dumplings with cabbage and potatoes
To prepare these dumplings you will need mashed potatoes. We prepare it specially or use leftovers after lunch/dinner. Sauerkraut is used. We prepare the dough according to any of the recipes; in total you will need about 700 grams.
Ingredients
2 onions;
0.4 kg of sauerkraut;
0.4 kg puree;
Preparation
1. Peel the onions, cut into cubes and fry.
2. As soon as the onion becomes transparent, add sauerkraut to it. Simmer a little under the lid, then fry.
3. Add mashed potatoes. If it is fresh, then just stir it with the cabbage. If the puree was prepared earlier, then first you need to knead it well and only then add it to the filling. Mix everything thoroughly and taste it. Add spices if necessary.
4. Form dumplings and cook in water as usual. Three minutes is enough.
Dumplings with cabbage - useful tips and tricks
Dumplings will be more flavorful if you add bay leaves and peppercorns to the water during cooking. Fans can throw in clove stars and coriander seeds.
If the dough for dumplings is prepared not using the choux method, but in the usual way, then the liquid should be ice-cold. After kneading using the choux method, it is also recommended to cool the dough.
The filling dictates the taste of the dish. There is no need to be afraid to add spices and other aromatic additions to it. Garlic, different types of peppers, fried onions, spices and herbs can change a boring dish beyond recognition and delight you with new tastes.
Is the dough dry and doesn't want to come together? You can brush the edges of the cakes with water or egg. It is advisable to cover the rest of the dough so that it does not dry out.
Dumplings should be boiled in a wide pan, not a tall one. There should be enough water so that the products float freely.
To prevent the products from becoming sour during cooking, you need to bring them to a boil over maximum heat. To prevent the dumplings from falling apart, after boiling, turn down the heat and cook at a low simmer. But under no circumstances do we allow the products to ferment in boiling water.
Baking soda 1 pinch
Table salt for dough, 1 pinch + for filling, to taste
Wheat flour 600 g
Carrots 100 g
Onions 3 pcs.
Tomato paste 3 tbsp. l.
Ground black pepper to taste
Vegetable oil 3 tbsp. l.
Smoked lard 40 gPreparation
To prepare dumplings with fresh cabbage and lard at home, you first need to knead unleavened dough. Let's reveal a little secret that the proposed idea of a yeast-free dough preparation is universal, which can be used for dumplings and dumplings. First, you need to pour kefir into the container, sift the flour there, on top of which you need to pour soda. The ingredients should be thoroughly mixed and a loose dough for dumplings should be kneaded. Be prepared for the fact that you may need a little more than the specified amount of flour, so keep this ingredient in stock just in case. When finished, the dough base should be very soft, tender and elastic. For now, the finished dough can be covered with a kitchen napkin or a thin towel so that it does not become airy and covered with a hard crust from interaction with oxygen.
Next, you need to grate the carrots on a medium-sized grater. Then you need to fry the raw cabbage in a frying pan with the addition of sunflower oil for about 5-7 minutes, then add the grated carrots. Vegetables should be salted and seasoned with spices to taste. You also need to add tomato paste to the saucepan, and then continue to simmer the ingredients over low heat for about 20 minutes.
The finished hot filling should be placed in a separate plate and then cooled.
In the meantime, you need to prepare a special device for making dumplings and a rolling pin. The metal mold should be sprinkled with wheat flour.
Then you need to cut off a small piece from the dough, which is enough for one layer from below. After this, you need to slowly roll out the dough with a rolling pin into a thin layer.
You need to carefully place the cabbage filling into each cell so that the dough does not tear and can be easily covered with a second layer of dough. After this, another layer of dough should be rolled out in the same way, which will play the role of a “lid”. From above, along the perimeter of the entire form, you need to walk with a rolling pin, applying force, and then carefully push each instance of the dumpling out of the cell with your hands.
Semi-finished dough products must be placed at a short distance from each other on a cutting board on which flour has previously been poured.
Next, you need to chop the lard into small squares, and the onion can be cut larger - into half rings. Then, in a frying container, first fry the smoked bacon until slightly golden, and then add the onion there. The ingredients must be fried until they have an appetizing golden hue.
Without wasting time on the fire, you need to put a pan of water. When the liquid boils, carefully place the semi-finished products into boiling salted water and boil them until fully cooked. Dumplings can also be placed in a steamer and steamed.
Place the finished delicacy on a plate with a slotted spoon, and then pour onions fried in bacon on top. The dish can be served hot, and then you can invite your family for a tasting. The delicacy is perfectly complemented by sour cream and ground black pepper. Delicious homemade dumplings with cabbage and lard are ready. As you can see, the recipe is very simple! Bon appetit!
Both store-bought and home-made sauerkraut is suitable for dumplings. If it already contains grated carrots, then exclude it from this list. But the sweetness and bright colors of carrots and tomato paste or sauce significantly improve the taste and appetizingly color the pale filling.
The dough, kneaded with milk, vegetable oil and egg, does not cause any difficulties in working. It quickly acquires the necessary plasticity, stretches easily, does not tear and is combined with different fillings, including sweet ones.
If desired, the amount of lard can be increased. The main thing is to choose something fresh, rinse anything too salty first, separate the hard skin, cut the main part into cubes, and simmer until crisp and fragrant.
So, let's take the necessary ingredients to prepare dumplings with sauerkraut and lard.
In a frying pan, fry onions, carrots, drown lard cubes.
Add sauerkraut, tomato sauce, mix and simmer under the lid for 10-15 minutes. If there is not enough moisture, add about 50-70 ml of water. Let the filling cool.
At the same time, knead the dough for dumplings. Salt the flour, pour in 2-3 tbsp. vegetable oil, milk, beat in an egg. We transfer the soft lump to the countertop and thoroughly knead until plastic, cover with a napkin and let rest for 10-15 minutes.
Before making dumplings with sauerkraut and lard, the filling must be cooled, otherwise the dough will tear.
Tear off or cut off a piece of dough, roll out round layers, and place a mound of cabbage on top.
We fasten the opposite edges of the flour base - we form something like a crescent. In this form, the semi-finished product can be frozen and, after hardening, transferred into convenient containers and bags.
Boil dumplings with sauerkraut and lard in the usual way: in salted boiling water, after floating to the surface, after 3 minutes, discard in a colander. Serve hot, sprinkled with pepper, a mixture of fried onions, crispy cracklings and herbs. Bon appetit!
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