Vareniki are a traditional Ukrainian dish. There is still a tradition, especially in villages, of making a lot of dumplings once a week. It's both budget-friendly and very tasty. They are definitely on the menu on Sunday. And students who come for the weekend take them to the dormitories, where they all eat them. And what kind of fillings are not prepared for them...
Today I want to offer a filling of sauerkraut and potatoes. These dumplings can be prepared either lean or non-lenten. You can fry in either vegetable oil or butter. This also applies to frying. It can be made with vegetable oil, or with lard or bacon. Dumplings according to this recipe turn out very tasty! The dough is plastic and does not stick to your hands. The photo shows that no flour was required when rolling and sculpting the dumplings.
To prepare dumplings with sauerkraut and potatoes, we will need the products indicated in the list.
Peel the potatoes, wash them, cut them into slices and send them to cook until tender.
Mash the potatoes in any way convenient for you.
Finely chop the onion and fry it in vegetable oil until golden brown.
Boil the sauerkraut for 30 minutes, cool and squeeze out the water. To prevent the cabbage from sticking out from the prepared dumplings, cut it with scissors.
Place the chopped cabbage in a frying pan with sautéed onions.
Combine cabbage and onions with mashed potatoes. Mix thoroughly. The filling is ready.
Let's start preparing the dough. I want to say that the dough turns out soft and elastic and does not stick to the table or hands. You can work with it without adding flour to the work surface. Sift flour into a bowl, pour in vegetable oil.
Stir with a fork until combined with flour. Immediately add boiling water and stir quickly.
Then knead the dough with your hand. Adjust the amount of flour yourself, since flour is different in different regions. The dough should not be very soft and not very tight. Let the dough rest for half an hour. Cover with a towel.
Roll out the dough on the countertop and cut out circles. Place the filling on each one.
We make dumplings. We either boil the finished dumplings with sauerkraut and potatoes immediately in salted boiling water, or put them in the freezer for future use.
Cut the lard into cubes.
Fry until slightly golden brown.
Cut the onion into half rings and fry until golden brown in the fat from frying the lard.
Pour the finished dumplings with cracklings and onions.
Bon appetit!
You can replace the frying with sour cream, or you can combine them. Whatever you prefer.
Dumplings with potatoes and cabbage are delicious combined with sour cream, but I suggest trying this popular dish with a topping of fried onions and lard. But first things first.
Let's start cooking with the filling. This process will take approximately 1 hour.
Peel the potatoes, finely chop half the head of cabbage.
I’ll say right away that this amount of ingredients makes a lot of dumplings, so you can safely reduce their quantity by half.
Boil the potatoes in salted water until tender, then mash them into a puree. First fry the cabbage a little with 1 tbsp. vegetable oil, then add a little water and simmer for an hour or until fully cooked. At the end of stewing, season the cabbage with salt and pepper.
Mix mashed potatoes and stewed cabbage. If necessary, season again to taste and let the filling cool completely.
While the filling is cooling, prepare the dough for the dumplings. It is advisable to remove the kefir from the refrigerator in advance so that it comes to room temperature. Mix flour with salt and a pinch of sugar. You don't have to add sugar at all.
Make a well in the flour and add eggs and kefir. Let's start kneading the dough by hand.
Once the flour and liquid ingredients have combined, add 2 tbsp. vegetable oil and continue kneading the dough. It should turn out moderately stiff (a little softer than dumplings) and not sticky.
The dough must be given time to “rest”, then it will become elastic and convenient for rolling out.
Wrap the finished dough in film and leave at room temperature for 30 minutes. After this time, the difference will be obvious: the dough will become softer and more pliable.
It is more convenient to roll out the dough in parts. Lightly dust the board with flour and roll out the dough into a thin layer. The potato and cabbage filling does not release juices, so the dough can be rolled out thinner (about 1-2 mm thick). Using a cookie cutter or a suitable glass, cut out circles from the dough.
Lay out the filling. I fit 1 tbsp of filling. with a slide for each dumpling.
We fasten the edges of the dough in any convenient way. I ended up with a pigtail seam.
You can boil the dumplings by putting a pan of water and a pinch of salt on the fire. While the water is boiling, prepare the lard and onion topping. To prepare it, heat a frying pan, finely chop the onion and lard and fry in a frying pan until golden brown, then reduce the heat a little and simmer the mixture until the onion is soft. The whole process takes 5-7 minutes.
Place the dumplings with potatoes and cabbage in boiling water, stir them carefully so that they do not stick to the bottom of the pan. Cook the dumplings after floating for 5-7 minutes at a low boil.
Remove the dumplings from the boiling water with a slotted spoon and place on plates. Serve immediately, sprinkled with herbs and fried onions with lard.
And of course, with a spoonful of sour cream!
Bon appetit!
Vareniki – traditional dish of Slavic cuisine.
You can fill the dough in different ways, but dumplings with potatoes and cabbage remain one of the most favorite options for a hearty and tasty dish.
It should be served hot, flavored with onion, sour cream, mushroom or butter filling.
Serving options with mayonnaise and ketchup are also occasionally found, but traditional Slavic sauces are still good for dumplings with potatoes and cabbage.
Dumplings with potatoes and cabbage - general cooking principles
There is nothing complicated about making dumplings with potatoes and cabbage. Dumpling dough and simple filling – that’s all you need. Dough You can just buy it, although it’s cheaper and easier to prepare it yourself. You will need water, salt, egg and flour. Sift the flour, make a hole in the center of the flour mound, carefully crack the egg into it, then pour in water, add salt and replace the dough.
Instead of water, dumpling dough can be made with potato broth or kefir. You will get an original, soft dough. The dough must be given time to rest after kneading so that it acquires a pleasant elasticity.
Remains prepare the filling and arrange the dumplings correctly. To make the filling, boil the potatoes and mash them with almost no water to make the filling dense. Fried onions are usually added to the potato base - it’s tastier.
Cabbage can be used fresh or pickled. Fresh meat should be washed, finely chopped and stewed in oil and water. Before stewing, pickled meat is squeezed out of the brine and, if desired, washed with cold water. Along with cabbage, you can stew grated carrots and finely chopped onions. If desired, add bay leaf and grated bell pepper.
Mix potatoes seasoned with onions with cabbage, add salt, pepper if desired and stir. The basic filling is ready.
There are two ways to cut the dough for dumplings.
1. Roll out the dough layer no more than two millimeters thick. Using a mug, cut out identical circles, fill each with filling and carefully seal.
2. Form half the dough into a thin long bar 3-4 cm in diameter. Cut the “sausage” into pieces no more than one and a half to two centimeters thick. Dip each piece in flour, giving it a round shape, and roll out.
When forming a dumpling, you need carefully seal the edges of the product so that the filling does not fall out during cooking. For cooking, you will need a large saucepan filled by half or two-thirds with water (the dumplings should not be crowded in it). After boiling, place the dumplings in water and stir with a slotted spoon. After boiling again, cook for five minutes.
Dumplings with potatoes and cabbage “Homemade”
The simplest recipe for dumplings with potatoes and cabbage. The highlight of the recipe is the dough prepared with potato broth. There is no need to put an egg in the dough.
Ingredients:
A glass of potato broth (two hundred milliliters);
Two and a half glasses of flour (same volume);
A tablespoon of vegetable oil;
A little salt;
Five to six medium potatoes;
A third of a large head of fresh cabbage (about half a kilo);
Two onions;
Sunflower oil for frying pan.
Cooking method:
Boil the potatoes until fully cooked.
Pour a glass of broth into a separate bowl and cool.
Mash the potatoes.
Chop the onion.
Heat the oil thoroughly and fry the onion.
Mix mashed potatoes and fried onions.
Finely chop the cabbage.
Pour more oil into the same frying pan, add cabbage, fry for ten minutes.
Pour half a glass of water or broth into the frying pan, cover with a lid, reduce heat and simmer the cabbage until tender for another twenty minutes.
Knead the dough from potato broth, salt, and flour until it becomes elastic. Leave to rest for fifteen to twenty minutes.
Roll out the dough in any way.
Add the filling, form dumplings and boil.
Place hot dumplings with potatoes and cabbage in plates and serve with butter, store-bought or country-made sour cream, pepper and melted butter.
Dumplings with potatoes, cabbage and mushrooms
An incomparable surprise duet in one plate - a simple and effective option for lunch or dinner at the same time. Kefir-based dough turns out soft, juicy, and very tasty.
Ingredients:
Half a kilo of flour;
Two hundred milliliters of kefir;
Three chicken eggs (one for dough);
A pinch of soda;
A teaspoon of soda;
Five potatoes;
Four hundred grams of sauerkraut;
Three to five tablespoons of vegetable oil;
Two onions;
Three hundred grams of champignons or wild mushrooms.
Cooking method:
Knead the dough from kefir, flour, one egg, soda and salt.
Boil the potatoes and mash them for the filling.
Boil the remaining two eggs, cool and chop finely.
Wash the cabbage, chop finely (if necessary), fry in vegetable oil.
Pour a quarter glass of water into the cabbage and simmer.
Chop the mushrooms and fry in a separate frying pan in vegetable oil.
Chop the onions and fry them.
Prepare two fillings. First: potatoes, onions and mushrooms.
Second: onion and chopped egg.
Roll out the dough and prepare dumplings with two types of filling.
Boil and serve with sour cream and garlic sauce or melted butter.
Dumplings with potatoes, cabbage and lard
The original recipe for making such dumplings with potatoes and cabbage is usually kept secret. The result is an incredibly tasty, original, satisfying dish that does not cause stomach discomfort. It is better to serve these dumplings with sour cream or butter.
Ingredients:
Two kilograms of ready-made dumpling dough;
Four hundred grams of fresh pork (layers of fat and meat);
A kilogram of sauerkraut;
A kilogram of fresh potatoes;
Half a glass of flour;
A little salt.
Cooking method:
Grind the pork and lard in a meat grinder.
Twist the washed cabbage.
Heat a frying pan, add the twisted lard and fry it until done.
Boil and mash the potatoes.
Squeeze excess brine from cabbage.
Mix the fried lard along with the rendered fat, cabbage and potatoes.
Roll out the dough and cut circles out of it.
Place the filling in the middle of each circle and form a dumpling with a grooved edge. To do this, use your fingers to make side tucks-waves.
Boil some of the dumplings and serve with butter or sour cream.
Freeze the remaining products.
Dumplings with potatoes, cabbage and cracklings
A very satisfying version of dumplings with potatoes and cabbage, served with fried crispy cracklings.
Ingredients:
Three glasses of flour;
Glass of water;
A pinch of salt;
Egg;
Four medium onions;
Six potatoes;
Vegetable oil (three tablespoons);
Four hundred grams of fresh cabbage;
150 grams of pork lard without skin and meat streaks;
Salt, pepper, herbs as desired.
Cooking method:
Make an elastic dough from water, salt, flour and eggs.
Chop two onions and fry in hot oil until golden brown.
Boil the potatoes and mash.
Mix mashed potatoes and fried onions, add salt, pepper if desired and season with a piece of butter.
Chop the cabbage thinner and smaller, fry until tender in the same frying pan where the onions were fried.
Mix potatoes with cabbage.
Roll out the dough and form dumplings.
Put water for cooking dumplings.
Cut the lard into small cubes and place in a dry, hot frying pan.
While the lard is heating, cut the remaining onions into half rings or cubes.
Throw dumplings into boiling water.
Fry the onions in the rendered lard, without throwing away the frying.
Place the prepared dumplings with potatoes and cabbage on plates and pour over melted lard, onions and cracklings.
Dumplings with potatoes and cabbage with mushroom sauce
The rich taste of this version of dumplings will definitely be remembered by everyone who has tried this hearty, multifaceted dish.
Ingredients:
A glass of warm water;
Half a teaspoon of medium-ground salt;
Five potatoes;
Four medium onions;
Medium carrot;
Half a kilo of fresh cabbage;
Half a glass of olive oil;
Some fresh greens;
Half a kilo of fresh champignons;
A little pepper and salt;
Three cloves of garlic.
Cooking method:
Mix flour, salt and water into a soft dough and leave to rest for an hour.
Place the potatoes in salted water and boil.
Finely chop two onions.
Grate the carrots finely.
Heat the oil and fry the onion in it.
When the onion is slightly browned, add the carrots to it.
Mash the potatoes into a puree.
Chop and fry the cabbage until tender.
Mix mashed potatoes, cabbage, carrots and onions.
Chop the greens.
Salt and pepper the filling, mix with herbs.
Form dumplings from the dough and filling.
Chop the mushrooms.
Chop two more onions.
First fry the onion in a preheated frying pan.
After ten minutes, add the mushrooms and fry until tender.
Salt, add spices to taste, chopped garlic.
Set the mushroom topping aside.
Boil the dumplings and place on plates.
Serve, topped with mushroom fry.
Dumplings with potatoes and cabbage “Lazy”
The original recipe for dumplings with potatoes and cabbage will surprise you with its unusual tomato sauce.
Ingredients:
Seven hundred grams of white flour;
Egg;
230 ml water;
Spoon of vegetable oil into the dough;
Half a kilo of potatoes;
Half a kilo of sauerkraut;
Two large onions;
Medium carrot;
Vegetable oil for the frying pan;
A tablespoon of natural tomato paste;
A little salt, a mixture of peppers.
Cooking method:
Knead the dough from flour, water, vegetable oil and eggs.
Finely chop one onion and fry in oil until golden.
Rinse the cabbage quickly under cold water, place in a colander or squeeze by hand.
Add the cabbage to the fried onions and cook until done.
Boil the potatoes and mash them.
Mix cabbage and potatoes, add salt and pepper.
Cut the dough into large rectangles measuring fifteen by ten cm.
Place the filling inside each strip and form long “dumplings”, similar to narrow pies.
Place water for dumplings.
Grate the carrots.
Finely chop the remaining onions.
Fry carrots and onions in oil.
After about five minutes, add tomato paste, a quarter glass of water and simmer under the lid for ten minutes.
Boil dumplings in boiling water.
When serving, pour in tomato-vegetable sauce.
Dumplings with potatoes and sauerkraut
A simple version of quick dumplings made from potatoes and sauerkraut.
Ingredients:
An ordinary glass of boiled chilled water;
One egg;
Two and a half glasses of white flour;
One and a half glasses of sauerkraut;
Five potatoes;
One medium onion.
Cooking method:
Knead the dough with water, eggs, flour and a pinch of salt.
Squeeze the sauerkraut from the brine.
Set the potatoes to boil.
Chop the onion as finely as possible.
Heat a frying pan and fry cabbage and onions in it.
Mash the potatoes and mix with the fried cabbage.
Form dumplings.
Boil them and serve with sour cream or melted butter.
Dumplings with potatoes, cabbage and onion sauce “Ukrainian”
Dumplings are considered by many to be a Ukrainian traditional dish. In Ukraine, the dish is often served with onions fried in unrefined sunflower oil. Onion sauce is the calling card of dumplings with potatoes and cabbage in Ukrainian.
Ingredients:
Four glasses of white flour;
One egg;
An ordinary glass of water;
Two carrots;
Half a kilo of fresh cabbage;
Half a kilo of potatoes;
A third of a glass of tomato paste;
Three onions;
Partial glass of sunflower oil;
A little salt to taste.
Cooking method:
Knead the dough from water, flour, eggs and salt.
Boil and mash the potatoes.
Finely chop the cabbage and fry in vegetable oil.
Five minutes before the end of frying, add tomato paste and simmer until tender over low heat.
Grate the carrots.
Chop one onion.
Separately fry the onions and carrots.
Prepare the filling from mashed potatoes, cabbage, onions and carrots. Add salt and mix.
Form dumplings.
While they are cooking, prepare the onion gravy.
Heat half a glass of oil.
Chop the remaining two onions into garlic or into rings and fry.
Place the dumplings on a common platter.
Pour in the onion gravy, stir and serve.
Dumplings with potatoes and cabbage - tricks and useful tips
If there are more prepared dumplings than planned for cooking, the leftovers should be laid out on a board sprinkled with flour and frozen in the freezer. After 12 hours, when the dumplings are frozen, remove them from the board, put them in bags and store them in the freezer.
If the edges of the dough do not pinch well, it means there is too much flour in the dough. To make the edges stick better, they need to be moistened with water.
While part of the dough is being rolled out, the other must be placed in plastic so that the dough does not lose elasticity.
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 mix. 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 have long ceased to be a common dish. They are prepared even on holidays. There are several options for preparing the food.
This is the easiest way to cook deliciously and economically.
Required ingredients:
- carrots and onions - one piece each;
- fresh cabbage – about 400 grams;
- salt to your taste, you can add other spices;
- dough.
Cooking process:
- Start by preparing the onions and carrots. To do this, the onion is cut into small pieces and the carrot is grated. Now all this needs to be lightly fried and pre-chopped cabbage added there.
- At this stage, do not forget about salt and spices. Simmer all the mixed vegetables for about 15 minutes and wait until they cool.
- Cut small circles from the dough into which you need to place a small amount of filling and pinch the edges so that they do not diverge. Please note that you need to roll out the dough layer thinly. Otherwise, when dumplings made from thick dough are cooked, they will turn out hard and unattractive.
- And the last stage - lower the finished products into boiling water, wait until they float to the surface, and let them cook for about 4 minutes until they are fully cooked.
- When serving, top with sour cream or butter.
With added potatoes
This is a heartier version of a familiar dish.
Required Products:
- mashed potatoes – 300 grams;
- one onion and one carrot;
- approximately 400 grams of fresh cabbage;
- a little salt;
- dough.
Cooking process:
- Dumplings with potatoes and cabbage can be called a dish prepared from everything that was found at home. It is quite possible to use ready-made puree that is left in the refrigerator or prepare fresh one.
- The cabbage is finely chopped and stewed in a frying pan for 15 minutes along with chopped onions and grated carrots.
- A small amount of potatoes and cabbage is placed into pre-prepared dough circles. The dough is well fixed on all sides.
- Raw dumplings are dipped into already boiled, salty water. After surfacing, they need to be cooked for about 4-5 minutes.
With sauerkraut
Dumplings with sauerkraut will definitely appeal to those who love salty dishes.
Required Products:
- one onion;
- sauerkraut – approximately 300 grams;
- salt to taste;
- dough.
Cooking process:
- First, rinse the sauerkraut well and remove all excess liquid.
- Now mix the cabbage with chopped onion and fry the mixed vegetables in a frying pan for about five minutes.
- Prepare dough circles and fill them with cooled filling.
- Place the dumplings in boiling water and cook them for about 10 minutes from the moment they are placed in the pan. Don't forget to add salt to the water.
With cabbage and minced meat
Dumplings with cabbage and minced meat according to this recipe are very satisfying. Some even use this option for the holiday table.
Required Products:
- fresh cabbage – 150 grams;
- ready-made minced meat or meat for it - approximately 250 grams;
- bulb;
- dough;
- a little vegetable oil
Cooking process:
- Dumplings with meat and cabbage are quite simple to prepare. If you have ready-made minced meat, then leave it for now; if it’s meat, then chop it.
- Finely chop the cabbage and onion. Then fry the vegetables in a small amount of vegetable oil for about 5-7 minutes.
- Mix the resulting frying with minced meat and add salt.
- Fill the rolled out dough circles with the filling and place the dumplings in boiling water for 10-12 minutes.
With mushrooms
Do you like not only picking mushrooms, but also eating them? Then this recipe is for you.
Required Products:
- fresh peeled mushrooms or champignons – 200 grams;
- dough;
- bulb;
- cabbage – 200 grams;
- a little salt.
Cooking process:
- We start by preparing the vegetables: cut the mushrooms, cabbage and onions into small pieces and fry for a few minutes. But this needs to be done separately and only after all the vegetables are fried - mix them.
- Let the resulting mixture cool and fill the cut out dough mugs with it. Tape well around the edges.
- Add salt to boiling water and add raw dumplings. Cook them for about 10 minutes.
With fried cabbage
An interesting recipe where cabbage is not stewed, but fried.
Required Products:
- onion and carrot;
- dough;
- a little vegetable oil;
- fresh cabbage – 200 grams.
Cooking process:
- Heat a frying pan well and fry chopped onions, cabbage and grated carrots. This will take about 15 minutes.
- Place the vegetable filling in the dumpling mold cut out from the dough. She should be cold by now. Make dumplings of any convenient shape. Place in salted boiling water and cook for about 10 minutes.
Cooking with added lard
A spicy and juicy dish.
Required Products:
- fresh or pickled cabbage – approximately 400 g;
- a small piece of lard;
- a little salt;
- dough.
Cooking process:
- If using sauerkraut, remove excess liquid from it.
- Remove the skin from a piece of lard and grind it together with the cabbage through a meat grinder or using a food processor.
- Make thin round shaped dough cakes. Place a small amount of filling on them, cover them well and cook for about 10 minutes after the water boils.
Dough for dumplings with cabbage: several options
There are several ways to prepare delicious dough for dumplings. Let's look at the most popular ones.
On the water
Required Products:
- half a small spoon of soda;
- a little salt to taste;
- about 500 grams of flour;
- 300 milliliters of kefir;
- two tablespoons of vegetable oil.
Cooking process:
- Prepare a convenient bowl. Mix flour with soda and salt in it. Then pour kefir there.
- Stir the resulting mass a little, add vegetable oil.
- Knead the bun so that it does not stick. Leave to rest for 30 minutes.
How long to cook dumplings?
The cooking time for this simple dish directly depends on the dough and filling. So, for example, if you roll out thick pieces, then be prepared that the cooking time will increase by several minutes. As a result, the dumplings may turn out tough.
If the dough is thin, then it will take from four to twelve minutes, depending on what’s inside:
- Filled with potatoes and cabbage, the dumplings will cook for up to 5 minutes after you place them in the water and it comes to a boil.
- Seven minutes will be needed for dumplings with mushrooms, if they have not been fried beforehand. And 4 minutes will be enough.
- With minced meat, meat and lard you will have to wait a little longer - about 10 minutes. Again, if the meat has not been pre-cooked. If you fried it, then the time can be reduced to 6 minutes.
- According to the classic recipe for dumplings with cabbage, no matter whether your cabbage is fresh or sauerkraut, only five minutes from the start of boiling will be enough.
