Cabbage dumplings from fresh cabbage recipe. Meat and cabbage dumplings "Family tradition
Dumplings stuffed with fresh cabbage
Dough:
Filling: 350 g fresh cabbage, 1 onion, 50 g butter, ground black pepper, salt.
Making the stuffing: finely chop the cabbage, salt, carefully grind with your hands until the juice is released and leave for 30 minutes. Then strain the juice, add chopped onion, softened butter, pepper and salt. Thoroughly mix the mass.
Preparing the dough: Sift the flour onto a cutting board, collect it in a slide and make a funnel-shaped recess in it. Egg mixed with warm water and salt and beat a little, then gradually pour into the recess. Knead the dough until it is smooth and no longer sticky to your hands. Cover the dough with a towel and leave to proof for 30 minutes.
Make a tourniquet from the dough, which is cut into pieces. Roll each piece into a round thin circle with a diameter of 5-6 cm. Put 1 teaspoon of the filling in the middle of each circle, connect the edges of the dough and pinch. Put the molded dumplings in a single layer on a board dusted with flour and put in the refrigerator for 40 minutes.
Dip dumplings one by one into boiling salted water, mix gently so that the dumplings do not stick to the bottom, and cook over low heat. When the dumplings float to the top, cook them for another 3-4 minutes.
Serve at the table of your choice: with melted natural butter, fitomayonnaise or finely chopped greens.
Dumplings stuffed with fresh cabbage and mushrooms (1)
Dough: 3 cups flour, 2 eggs (1 egg for the dough, 1 egg for greasing the dough), 1 cup water, salt.
Filling: 400 g fresh mushrooms, 300 g fresh cabbage, 1 large onion, vegetable oil, sour cream, ground black pepper, salt.
Making the stuffing: Rinse the mushrooms, boil until tender, cool and finely chop. Finely chop the cabbage, stew with butter and cool, combine with mushrooms, sour cream, chopped onions, add pepper and salt to the mixture. Mix the mass thoroughly and chop again with two knives crosswise so that the filling is homogeneous.
Preparing the dough: Pour the flour onto the board in a slide, make a depression in the middle, pour 1 egg, salted water into it. Knead the dough until it begins to lag behind your hands, then cover it with a cloth and leave to proof for half an hour.
Roll out the dough into a layer 1-1.5 mm thick and grease with an egg. Cut out circles with a glass, spread the filling on them (1 teaspoon), pinch the edges, connect the opposite ends. Put dumplings before cooking on a board dusted with flour, and put in the refrigerator for 40 minutes.
Cook dumplings for 8-10 minutes in large numbers salted water (for 1 kg of dumplings - 4 liters of water and 20 g of salt). Ready dumplings should float to the surface.
Serve at the table of your choice: with melted butter or phytomayonnaise mixed with green cheese.
Dumplings stuffed with fresh cabbage and mushrooms (2)
Dough: 3 cups flour, 2 eggs, 1 cup water, 1 tablespoon vegetable oil, salt to taste.
Filling: 500 g fresh white cabbage, 15 g white dried mushrooms, 1 onion, 50 g vegetable oil, ground black pepper, salt.
Making the stuffing: Lightly dry the porcini mushrooms in the oven and grind into a powder. Finely chop the onion. Finely chop the cabbage, fry in oil with onions, sprinkle mushroom powder and warm up. Pepper the filling, salt, mix thoroughly and cool.
Preparing the dough: Pour the flour onto a cutting board, collect in a slide and make a crater in it. Mix the eggs with warm water and salt and beat a little, then gradually pour into the recess. Knead the dough until it stops sticking to your hands. Add vegetable oil at the end of the kneading, cover the dough with a clean towel and leave to proof for 30 minutes.
Roll out the dough into a thin layer and cut it into squares with a side of 4-6 cm, put 1 teaspoon of filling in the middle of each square and pinch the edges.
Dip dumplings one by one into boiling salted water, mix gently and cook over low heat. When the dumplings float to the surface, cook them for another 3-5 minutes and remove them from the broth with a slotted spoon.
Dumplings stuffed with sauerkraut
Dough: 2 cups flour, 1 cup water, 2 eggs, salt to taste.
Filling: 400 g sauerkraut, 300 g onion, 100-120 g vegetable oil, ground black pepper, sugar, salt.
Making the stuffing: sauté chopped onion golden color, add chopped sauerkraut to it, add a little water, salt and simmer, stirring occasionally, until tender. At the end, add sugar and pepper. Mix the mass thoroughly.
Preparing the dough: Pour the flour onto the board in a pile, make a well in the middle, mix the eggs and salted water, beat the mixture lightly and pour into the well. Knead the dough until it begins to lag behind your hands, then cover it with a cloth and leave to proof for half an hour.
Roll out the dough into a thin layer, cut circles with a glass, put 1 teaspoon of the filling in the middle of each, pinch the edges, connect the opposite ends.
Cook dumplings in boiling salted water. When they float to the surface, cook dumplings for another 3-4 minutes, then remove from the broth with a slotted spoon.
Dumplings stuffed with sauerkraut and tomato
Dough: 5 cups flour, 2 cups water, salt to taste.
Filling: 1 kg sauerkraut, 2 onions, 2 tablespoons tomato puree, 1 tablespoon sugar, 0.5 tablespoon flour, 1 cup water, 3 tablespoons pork fat, ground white pepper, salt.
Making the stuffing: squeeze the cabbage, put it in a saucepan, pour hot water and simmer first without a lid to evaporate the pungent smell. Then add fat, cover the pan with a lid and simmer for 30-40 minutes. Chop the onion, lightly brown, mix with the tomato and add to the cabbage along with salt, sugar and pepper. Simmer the mixture for another 5-10 minutes. In a dry frying pan, bring the flour to a light yellow color. When the cabbage is ready, put the toasted flour into the pan, mix everything thoroughly and boil.
Preparing the dough: Sift the flour on a cutting board, collect it in a slide and make a funnel-shaped recess in it, into which pour lightly salted water. Knead the dough until it becomes homogeneous, shiny and no longer sticky to your hands. Cover the dough with a towel and leave to proof for 30 minutes.
Serve at the table to choose from: with phytomayonnaise or not fat sour cream.
Dumplings stuffed with sauerkraut and walnuts
Dough: 5 cups flour, 1.5 cups water, 2 eggs, salt to taste.
Filling: 500 g sauerkraut, 4 tablespoons sunflower unrefined oil, 2 hard-boiled eggs, ½ cup walnuts, to taste salt, sugar, red ground pepper.
Making the stuffing: squeeze the cabbage, pour vegetable oil into the pan and put the cabbage there, season with red ground pepper, close the lid and simmer. When the cabbage becomes almost soft, remove it from the stove, cool and pass through a meat grinder along with boiled eggs and nuts. Mix the resulting mass, sprinkling with sugar and salt.
Preparing the dough: Sift the flour onto a cutting board, collect it in a slide and make a funnel-shaped recess in it. Mix the eggs with warm water and salt and beat a little, then gradually pour into the crater. Knead the dough until it stops sticking to your hands. Cover the dough with a towel and leave to proof for 30 minutes.
Roll out the finished dough into a layer 1 mm thick and cut it into squares with a side of 4-6 cm. Put 1 teaspoon of the filling in the middle of each square, connect the edges of the dough and pinch. Lay the dumplings in a single layer on a board dusted with flour and keep in the refrigerator until cooking.
Dip the dumplings in boiling salted water, cook at a low boil until they float. Cook them for another 3-4 minutes and remove with a slotted spoon to a dish.
Serve to the table to choose from: with melted butter, or low-fat sour cream, or fitomayonnaise, or with grated cheese durum varieties.
Dumplings stuffed with sauerkraut and rice
Dough: 2 cups flour, 1 egg, 1 cup water, salt to taste.
Filling: 500 g sauerkraut, 1 glass of water, half a glass of rice, 2 tablespoons of unrefined sunflower oil, ground white pepper, salt to taste.
Making the stuffing: Squeeze sauerkraut and put in a saucepan, add washed rice, oil, mix everything, salt, pepper, pour 1 glass of water. Bring the mixture to a boil, reduce heat and simmer until tender.
Preparing the dough:
Roll the dough into several thin long bundles, each of which is cut into pieces the size of Walnut. Roll each piece into a round thin circle with a diameter of 5-6 cm and put 1 teaspoon of filling on it. Grease the edges of the product with egg yolk and pinch.
Dip the dumplings one by one into boiling salted water (for 1 kg of dumplings - 4 liters of water and 1 tablespoon of salt), cook at a low boil. When the dumplings float to the surface, cook them for another 3-5 minutes, then remove them with a slotted spoon to a dish.
Serve at the table of your choice: with melted butter, or low-fat sour cream, or phytomayonnaise, or grated hard cheese.
Dumplings stuffed with sauerkraut and mushrooms
Dough: 5 cups flour, 1 egg, 2 cups water, salt to taste.
Filling: 800 g sauerkraut, 40 g dried mushrooms, 1 onion, vegetable oil, ground black pepper, salt.
Making the stuffing: Soak the mushrooms in cold water for 3-4 hours, then boil in the same water until tender, strain and finely chop. Squeeze the cabbage, chop and simmer in a small amount water from vegetable oil, from time to time pouring mushroom broth. Peel the onion, finely chop and fry until soft. Mix cabbage with mushrooms, onions, salt and pepper.
Preparing the dough: Gather the flour on a cutting board and make a funnel-shaped depression in it. Place the egg in warm salted water and beat a little, then slowly pour into the well. Knead the dough until it stops sticking to your hands. Cover the dough with a towel and leave to proof for 30 minutes.
Divide the dough into 2-3 koloboks, roll each of them into a thin (1.5-2 mm thick) long ribbon 5-6 cm wide. Slightly retreating from the edge of the ribbon, spread out the filling every 3-4 cm and 1 teaspoon cover it with the second strip of dough. Press the dough lightly with your hands and cut out dumplings with a notch.
Dip the products in boiling salted water (for 1 kg of dumplings - 4 liters of water and 1 tablespoon of salt), cook at a low boil. When the dumplings float to the surface, cook them for another 3-5 minutes, then remove them with a slotted spoon to a dish.
Serve at the table of your choice: with melted butter or finely chopped greens.
Dumplings stuffed with tomatoes and cheese
Dough: 3 cups flour, 1 cup water, 2 eggs, salt to taste.
Filling: 500 g of tomatoes, 500 g of hard cheese, 1 bunch of basil, ground black pepper, salt.
Making the stuffing: Remove skin and seeds from tomatoes and chop finely. Grate cheese, combine with tomatoes, add chopped basil, pepper and salt. Thoroughly mix the mass.
Preparing the dough: Sift the flour on a cutting board, collect it in a slide and make a funnel-shaped recess in it, into which pour lightly salted water and eggs. Knead the dough until it stops sticking to your hands. Cover the dough with a towel and leave to proof for 30 minutes.
Roll out the dough into a thin layer, cut out circles with a glass, put 1 teaspoon of the filling in the middle of each, pinch the edges, connect the opposite ends.
Quickly lower the products one by one into boiling salted water, mix gently so that they do not stick to the bottom, and cook over low heat. When the dumplings float, cook them for another 3-4 minutes and remove them with a slotted spoon to a dish.
Serve with phytomayonnaise.
Nettle dumplings
Dough:
Filling: 100 g of young nettles, 2 onions, 2 tablespoons of melted butter, salt.
Making the stuffing: wash and chop the nettle. Peel the onion, finely chop and fry in melted butter until soft. Combine onion with nettle and salt.
Preparing the dough: Sift the flour onto a cutting board, collect it in a slide and make a funnel-shaped recess in it. Mix the eggs with warm water and salt, beat a little, then gradually pour the mixture into the recess. Knead the dough until it becomes homogeneous, shiny and no longer sticky to your hands. Cover the dough with a towel and leave to proof for 30 minutes.
Roll the dough into several bundles, each of which is cut into medium-sized pieces. Roll each piece into a round thin circle with a diameter of 5-6 cm and put 1 teaspoon of filling on it. Grease the edges of the product with egg yolk and pinch.
Dip dumplings in boiling salted water (for 1 kg of dumplings - 4 liters of water and 1 tablespoon of salt), cook at a low boil. When the dumplings float to the surface, cook them for another 3-5 minutes, then remove them with a slotted spoon to a dish.
Serve to the table to choose from: with melted butter or phytomayonnaise.
Dumplings with soy stuffing
Dough:
Filling: 0.5 cup dried soybeans, 2 onions, 3 tablespoons vegetable oil, 1 garlic clove, 1 teaspoon ground nutmeg, salt.
Making the stuffing: soybeans, clean cold water and leave overnight. Put them in a saucepan, pour the same water in which they were soaked, cover with a lid and cook at a low boil until soft (about 4 hours). Cool and grind the beans with a food processor. Add chopped onion to soybeans, fried in vegetable oil until light golden brown, garlic mashed into gruel. Salt, pepper, add nutmeg and mix thoroughly.
Preparing the dough: Pour flour into a container, pour boiling water over it and mix quickly. Then add vegetable oil, salt and knead the dough.
Roll out the dough into a layer 1-2 mm thick, cut circles with a diameter of about 6 cm with a glass, put 1 teaspoon of the filling in the middle of each and make semi-circular dumplings.
Boil dumplings in salted water for 5 minutes.
Serve at the table with your choice: thick sour cream, soy sauce or phyto mayonnaise.
Dumplings stuffed with green onions
Dough: 3 cups flour, 3 eggs, half cup water, salt to taste.
Filling: 500-600 g green onions, 5-6 hard-boiled eggs, 2 tablespoons butter, salt.
Making the stuffing:green onion rinse, dry, finely chop together with the heads and fry in butter. Add chopped eggs to it, salt the mixture and mix thoroughly.
Preparing the dough: Sift the flour on a cutting board, collect it in a slide and make a funnel-shaped recess in it, into which pour the eggs and lightly salted water. Knead the dough until it stops sticking to your hands. Cover the dough with a towel and leave to proof for 30 minutes.
Boil dumplings for 5-6 minutes in salted water. Serve at the table with your choice: with melted butter or with fat sour cream.
Dumplings stuffed with sorrel
Dough:
Filling: 300 g of sorrel, 1 tablespoon of sugar, 2 tablespoons of butter, salt.
Making the stuffing: soak the sorrel for 10 minutes, then rinse, finely chop, sauté in butter, sprinkle with sugar, salt, mix.
Preparing the dough: sift the flour on a cutting board, collect in a slide and make a crater in it. Mix the egg with warm water and salt and beat a little, then gradually pour into the recess. Knead the dough until it is smooth and no longer sticky to your hands. Cover the dough with a towel and leave to proof for 30 minutes.
Roll out the dough into a thin layer, cut out circles with a glass, put 1 teaspoon of the filling in the middle of each, grease the edges of the products with an egg and pinch.
Dip dumplings in boiling salted water (on.
1 kg dumplings - 4 liters of water and 1 tablespoon of salt), cook at a low boil. When the dumplings float to the surface, cook them for another 3-5 minutes, then remove them with a slotted spoon to a dish.
Serve with low fat sour cream.
Dumplings stuffed with dried mushrooms
Dough: 2.5 cups flour, 1 egg, 1.5 cups water, salt to taste.
Filling: 40 g dried mushroom caps, 1 onion, 2 tablespoons melted butter, salt.
Making the stuffing: soak dried mushrooms in a small amount of cold water for 3-4 hours, then boil them in the same water until cooked and strain. Peel the onion, finely chop, fry and, together with the mushrooms, pass through a meat grinder. Salt the mass and warm it up.
Preparing the dough: Pour the flour onto the board in a pile, make a well in the middle, mix the egg and salted water, beat and pour into the well. Knead the dough until it begins to lag behind your hands, then cover it with a cloth and leave to proof for half an hour.
Make several bundles from the dough, each of which is cut into medium-sized pieces. Roll each piece into a round thin circle with a diameter of 5-6 cm and put 1 teaspoon of filling on it. Grease the edges of the product with egg yolk and pinch.
Dip dumplings in boiling salted water (for 1 kg of dumplings - 4 liters of water and 1 tablespoon of salt), cook at a low boil. When the dumplings float to the surface, cook them for another 3-5 minutes, then remove them with a slotted spoon to a dish.
Serve at the table of your choice: with melted high-quality butter (made from pasteurized cream), full-fat sour cream, natural apple cider vinegar, green cheese.
Dumplings stuffed with dried mushrooms and eggs
Dough: 3 cups flour, 2 eggs, 1 cup water, salt to taste.
Filling: 300 g of mushrooms, 2 onions, 2 hard-boiled eggs, 2 tablespoons of vegetable oil, ground black pepper, salt.
Seasoning Ingredients: 3 tablespoons flour, 1 cup 3.2% fat milk, 1 bunch dill or parsley leaves (no stalks)
Making the stuffing: fry mushrooms and onions in butter, cool, add finely chopped eggs, pepper and salt. Thoroughly mix the mass.
Seasoning: pour hot milk in a thin stream into the flour dried in a pan to a light golden hue, stirring until a homogeneous mass is obtained, cool. Add chopped herbs to seasoning.
Preparing the dough: Pour the flour on a cutting board in a slide, make a crater in the middle, mix the eggs and salted water, beat and carefully pour into the recess. Knead the dough until it begins to lag behind your hands, then cover it with a cloth and leave to proof for half an hour.
Roll the dough into a sausage, cut into pieces. Roll each piece into a round thin circle with a diameter of 5-6 cm and put 1 teaspoon of filling on it. Pinch the edges of the product.
Dip dumplings in boiling salted water, cook at a low boil. When the dumplings float to the surface, cook them for another 3-5 minutes, then remove them with a slotted spoon to a dish.
Serve with seasoning.
Dumplings stuffed with dried mushrooms and rice
Dough: 2 cups flour, 1 cup water, 4 tablespoons vegetable oil, salt to taste.
Filling: 20 dried porcini mushrooms, 1 cup boiled rice, 4 tablespoons vegetable oil, 1 onion, 1 hard-boiled egg, salt.
Decoction: 3 glasses mushroom broth, 3 bay leaves, 5 black peppercorns, 3 garlic cloves, 1 cup sour cream, salt.
Making the stuffing: Soak the mushrooms in cold water for 3-4 hours, then boil in the same water until tender, strain and finely chop. Peel the onion, finely chop, combine with mushrooms and fry in oil, then cool, add boiled rice and finely chopped egg. Salt and mix thoroughly.
Preparing the dough: pour hot water into vegetable oil, add flour, quickly knead the dough and knead it with your hands.
Cool the dough, roll out the boards without dusting with flour into a layer 1 mm thick, cut into squares 5 x 5 cm, put 1 teaspoon of the filling on each and make dumplings.
Grease a baking sheet with vegetable oil, put dumplings on it, put in the oven for 15 minutes, then arrange them in portions. clay pots, pour hot mushroom broth, if desired, salt, add pepper, Bay leaf, garlic crushed in a garlic maker and put back in the oven for 15 minutes.
Dumplings stuffed with dried mushrooms and beans
Dough: 3 cups flour, 2 eggs, 1 cup chilled water, salt to taste.
Filling: 100 g dried mushrooms, 200 g beans, 2 tablespoons of lard, 2 onions, ground red pepper, salt.
Making the stuffing: soak the beans overnight to swell, then boil until tender, rub through a sieve or mince. Peel the onion, finely chop and fry lard until golden. Soak the mushrooms in cold water for 3-4 hours, then boil in the same water until tender, strain and finely chop. Mix beans, mushrooms, onion, pepper and salt, heat for 1-2 minutes in a pan, cool the filling.
Preparing the dough: Sift flour on a board, collect it in a slide and make a funnel-shaped recess in it, into which pour lightly salted water, eggs. Knead the dough until it stops sticking to your hands. Cover the dough with a towel and leave to proof for 30 minutes.
Roll out the dough with a thickness of 1-1.5 mm and cut into squares 5 x 5 cm. Put 1 teaspoon of filling in the middle of the squares, pinch the products.
Dip the prepared dumplings in salted boiling water, cook until they float to the surface, then remove with a slotted spoon, pour over melted butter, shake slightly so that they are covered with fat and do not stick together when served.
Dumplings stuffed with fresh mushrooms
Dough: 2 cups flour, 1 cup water, 4 tablespoons vegetable oil, salt to taste.
Filling: 500 g fresh mushrooms, 1 onion, 1 tablespoon unrefined vegetable oil, salt.
Making the stuffing: finely chop the mushrooms, put in a preheated dry frying pan and simmer in own juice until the juice boils away. Then salt, add vegetable oil, finely chopped onion, fry the mixture and cool.
Preparing the dough: pour into vegetable oil boiling water, add flour, quickly knead the dough and knead it with your hands.
Cool the dough, roll it into a layer 1-2 mm thick, cut into 5 x 5 cm squares, put 1 teaspoon of filling on each of them and make dumplings.
Boil dumplings in salted water for 5 minutes.
Serve to the table to choose from: with thick sour cream (42% fat) or finely chopped dill.
Dumplings stuffed with fresh mushrooms and buckwheat
Dough: 3 cups flour, 2 eggs, 1 tablespoon vegetable oil, 1 cup water, salt to taste.
Filling: 500 g of fresh mushrooms, 150 g of buckwheat, 1 cup of boiling water, 1 onion, 2 tablespoons of butter, half a glass of milk, ground black pepper, salt.
Seasoning Ingredients:
Making the stuffing: Rinse buckwheat, place in a saucepan, pour boiling water, salt, add 1 tablespoon of oil, mix and put in the oven. Ready crumbly porridge cool down. Boil the mushrooms until tender, pass through a meat grinder, fry in oil, pepper and salt. Peel the onion, finely chop and fry separately until soft. Combine porridge with mushrooms, onions, milk and mix thoroughly.
Seasoning:
Preparing the dough: Pour the flour onto the board in a pile, make a well in the middle, mix the eggs with salted water, beat lightly and pour into the well. Knead the dough until it begins to lag behind your hands, then cover it with a napkin and leave to proof for half an hour.
Roll the dough into several thin bundles, each of which is cut into medium-sized pieces. Roll each piece into a round thin circle with a diameter of 5-6 cm and put 1 teaspoon of filling on it. Grease the edges of the product with egg yolk and pinch.
Dip dumplings in boiling salted water (for 1 kg of dumplings - 4 liters of water and 1 tablespoon of salt), cook at a low boil. When the dumplings float to the surface, cook them for another 3-5 minutes, then remove them with a slotted spoon to a dish.
Serve with seasoning.
Dumplings stuffed with mushrooms, baked in an omelette
Dough: 2 cups flour, 1 egg, 1 cup water, salt to taste.
Filling: 400 g of fresh mushrooms, 2 onions, 0.5 cups of thin sour cream, 1 tablespoon of oil, ground black pepper, salt.
Omelet Ingredients: 1 egg, 2 tablespoons milk, salt.
Making the stuffing: Boil the mushrooms and finely chop them, then fry them with finely chopped onion, season with salt, pepper, sour cream and mix thoroughly.
Preparing the dough: Sift the flour on a cutting board, collect it in a slide and make a funnel-shaped recess in it, into which pour lightly salted water and an egg. Knead the dough until it stops sticking to your hands. Cover the dough with a towel and leave to proof for 30 minutes.
Roll out the dough into a layer no more than 2 mm thick, cut circles with a glass, put 1 teaspoon of filling in the middle of each, pinch the edges, connect the opposite ends.
Put the prepared dumplings in a deep frying pan with melted butter, fry, pour the beaten mixture of eggs with milk and salt, bake in the oven.
Serve without removing from the pan.
Hearty dumplings
Dough: 2 cups flour, 0.5 cups milk, 0.5 cups water, 1 teaspoon vegetable oil, 1 egg, salt to taste.
Filling: 300 g fresh porcini mushrooms, 1/3 cup rice, 120 g spinach, 1 tablespoon milk, 2 onions, 2 tablespoons grated cheese, 2 tablespoons of vegetable oil, 1 hard-boiled egg, 1 tablespoon of chopped parsley (without cuttings), 1 tablespoon of flour, ground black pepper, salt.
Making the stuffing: finely chop the spinach, salt and stew in a small amount of milk until soft. Pass mushrooms through a meat grinder. Finely chop the onion and fry in vegetable oil. Pour rice with hot salted water, boil until tender. Grate the cheese. Combine mushrooms, spinach, onion, rice, cheese, egg, parsley, flour, pepper, salt and mix thoroughly.
Preparing the dough: Sift the flour on a cutting board, collect it in a slide and make a funnel-shaped recess in it, into which pour a mixture of eggs, milk and lightly salted water. Knead the dough until it stops sticking to your hands, add vegetable oil at the end and leave for 40 minutes at room temperature.
Roll out the dough thinly, cut into small pieces. Roll each piece into a round thin circle with a diameter of 5-6 cm and put 1 teaspoon of filling on it. Grease the edges of the product with egg yolk and pinch.
Dip dumplings in boiling salted water (for 1 kg of dumplings - 4 liters of water and 1 tablespoon of salt), cook at a low boil. When the dumplings float to the surface, cook them for another 3-5 minutes, then remove them with a slotted spoon to a dish.
Serve with melted butter.
Dumplings with salted mushrooms
Dough: 4 cups flour, 1.5 cups water, salt to taste.
Filling: 500 g salted mushrooms, 2 onions, 100 g sour cream.
Seasoning Ingredients: 3 tablespoons flour, 1 cup cream 22% fat.
Making the stuffing: Rinse salted mushrooms, pass through a meat grinder along with onions, season with sour cream and mix the mass thoroughly.
Seasoning: pour the cream heated in a water bath into the flour dried in a pan to a light golden hue, stirring until a homogeneous mass is obtained, cool.
Preparing the dough: pour warm salted water into the sifted flour and knead elastic dough. Cover with a towel and let rise for 30 minutes.
Roll out the dough in the form of a ribbon 5-6 cm wide and 1.5-2 mm thick. Brush the edge of the rolled out dough with egg. On a strip greased with an egg, every 3-4 cm, spread the filling with a teaspoon, then lift the edge of the strip and cover the minced meat with it, then cut the dumplings with a mold.
Dip the products prepared for cooking in boiling salted water (for 1 kg of dumplings - 4 liters of water and 1 tablespoon of salt), cook at a low boil until the dumplings float to the surface. Then cook them for another 3-5 minutes until fully prepared.
Serve with seasoning.
Dumplings stuffed with salted mushrooms and sauerkraut
Dough: 3 cups flour, 2 eggs, 1 tablespoon vegetable oil, 1 cup water, salt to taste.
Filling: 250 g salted mushrooms, 250 g sauerkraut,
2 onions, vegetable oil, ground black pepper, sugar.
Making the stuffing: Rinse salted mushrooms, pass through a meat grinder along with onions, chop sauerkraut. Combine mushrooms, onions and cabbage, season with vegetable oil, pepper and sugar to taste, mix thoroughly.
Preparing the dough: Sift the flour on a cutting board, collect it in a slide and make a funnel-shaped recess in it, into which pour the mixture of eggs and lightly salted water. Knead the dough until it stops sticking to your hands, add vegetable oil at the end and leave for 40 minutes at room temperature for proofing.
Roll out the dough into a layer 1 mm thick, cut it into squares with a side of 4-6 cm. Put 1 teaspoon of filling in the middle of each square, pinch the edges of the dough and connect the opposite ends. Lay the dumplings in a single layer on a board dusted with flour and put in the refrigerator before cooking.
Dip dumplings in boiling salted water (for 1 kg of dumplings - 4 liters of water and 1 tablespoon of salt), cook at a low boil. When the dumplings float to the surface, cook them for another 3-5 minutes, then remove them with a slotted spoon to a dish.
Serve with melted butter or phytomayonnaise.
Dumplings stuffed with cottage cheese and green onions
Dough: 4 cups flour, 1.5 cups water, 1 egg, salt to taste.
Filling: 500 g cottage cheese, 1 egg, 250 g green onions, salt.
Making the stuffing: rub the cottage cheese through a sieve, add the egg, finely chopped green onion, salt and mix the mass thoroughly.
Preparing the dough: Sift the flour on a cutting board, collect it in a slide and make a funnel-shaped recess in it, into which pour lightly salted water and an egg. Knead the dough until it stops sticking to your hands. Cover the dough with a towel and leave to proof for 30 minutes.
Roll out the dough into a layer 1 mm thick, cut out circles with a glass, put the filling in the middle of each and pinch the edges.
Dip the dumplings one by one in boiling salted water, mix gently so that they do not stick to the bottom, and cook over low heat until they float, then keep them for another 3-4 minutes over low heat until cooked.
Serve with melted butter.
Dumplings stuffed with cottage cheese and buckwheat
Dough: 2.5 cups flour, 2 eggs, 1 cup water, salt to taste.
Filling: 150 g cottage cheese, 160 g buckwheat, 1 cup hot water, 3 tablespoons butter, 1 raw egg yolk, 1 teaspoon sugar, salt.
Making the stuffing: Rinse buckwheat, place in a saucepan, pour boiling water, salt, add 1 tablespoon of oil, mix and put in the oven. Ready crumbly porridge to cool. Rub cottage cheese through a sieve, add to it 2 tablespoons of softened butter, egg yolk, sugar, stir and combine with buckwheat porridge.
Preparing the dough: Pour the flour onto the board in a slide, make a deepening in the middle, mix the eggs and salted water, beat the mixture lightly and pour into the crater. Knead the dough until it begins to lag behind your hands, then cover it with a cloth and leave to proof for half an hour.
Roll out the dough into a thin layer, cut circles with a glass, put the filling in the middle of each of them, pinch the edges, connect the opposite ends. For a better connection, the edges of the products can be slightly moistened with water or smeared with an egg (then the dumplings will not fall apart during cooking).
Dip the dumplings in boiling salted water (for 1 kg of dumplings - 4 liters of water and 1 tablespoon of salt), cook at a low boil until the products float to the surface, then cook them for another 3-5 minutes until fully cooked.
Serve with melted butter.
Pelmeni with cabbage and meat is another variety of a surprisingly tasty and beloved dish. It is noteworthy that it is with these dumplings that nutritionists advise, if not to replace, then at least “dilute” meat options this type of dish, emphasizing that these cabbage meat dumplings are less fatty, and therefore less "heavy" for the stomach.
Dumplings with meat and cabbage
You will need:
For the test
Egg - 1 pc.
Flour - 3 cups
Boiled water (cold) - 1 cup
Salt - 1 tsp with a slide
For minced meat
Meat pulp (optional: beef, pork, lamb) - 250 g
Cabbage (stewed in oil with the addition of water) - 250 g
Onion - 1 bulb
Salt, pepper - to taste
Water - 1/3 cup
Cooking method:
Dough
You can cook by hand, or you can use a food processor if it has a dough kneading function. Also, fine dough for dumplings and not only you can cook (just don't be surprised) in. On own experience I know how much this device makes life easier.
If you are used to making dough with your own hands, then sift the flour onto a cutting board. In the center of the resulting hill, make a deep hole, into which then carefully pour water, previously mixed with egg and salt. Gradually mixing the contents of the well with flour, knead a stiff dough.
When the dough stops sticking to your hands and becomes quite elastic and elastic, put it in plastic bag and refrigerate for half an hour (or more).
Ground meat
Simmer shredded cabbage in a little vegetable oil and water until soft. Salt and pepper it to your liking. It is not necessary to cook the cabbage until fully cooked, because it will still reach the desired condition when cooking dumplings, although there will be nothing wrong with stewing the cabbage until fully cooked.
After that, cut the meat into small pieces, which then need to be ground in a meat grinder along with cabbage and onions. Salt and pepper the mince. Pour in water, it will affect education delicious broth in the dumpling itself. Mix everything thoroughly.
Modeling and cooking dumplings
By and large, there is no difference what kind of dumplings you blind - round or square. The main thing is that they do not boil soft and do not fall apart during cooking. Depending on whether the dumplings are large or small, you need to choose the cooking time. But usually the whole process takes no more than 8-10 minutes.
On the table, dumplings with cabbage and meat are served with sour cream, which can be seasoned with finely chopped herbs.
Bon appetit!
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Traditionally, for minced meat, we took a mixture of pork and beef. Grandmother kept livestock for a long time, big family had to be fed. And they usually cooked from what they themselves grew. Let's prepare meat part minced meat: salt, pepper, add a couple of tablespoons of water to make the minced meat softer and “brine”.
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Without a garden, my parents could not imagine family life. And because vegetables were always on the table. Cabbage was added to dumplings not only because it was customary in Udmurtia, but also because of economy - a lot of heads of cabbage were kept underground, unprecedented for us children. And our grandparents constantly talked about the benefits of vegetables. Cut the cabbage for the filling into small cubes. Press lightly to soften the cabbage and release the juice. Previously, cabbage was chopped in a trough, and it was very juicy and tasty.
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Roll out the dough into a layer, adding flour if necessary. We had a fairly clear division of labor in our family. Papa always rolled juicy dough, he did it very deftly and quickly. Now we are rolling out small juices, and he made them the size of the entire table, and he always turned them out even, of the same thickness in the middle and along the edges, moderately floury.
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From a large layer, cut out circles with a glass. One of the children cut out our circles, and we were proud that we were entrusted with such an important and responsible stage in turn: we had to quickly and accurately cut out about 100 even circles.
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Boil dumplings in salted water with the addition of bay leaf. And here, too, dad had his own trick. Dip dumplings in boiling water, let them boil, and when they “boil”, pour in half a glass of cold water. Bring it to a boil again, then add water again. We repeat the “infusion” three times, let it boil and take out the dumplings with a slotted spoon. And then we triumph at the table, if along with the dumplings there is a bay leaf in the plate - good luck awaits this lucky person, good news. Bon appetit! And thanks for listening to my family story! :)
Knedliks, Italian ravioli, Shanghai xiao long bao, Indian modak - each country has its own unique cooking tradition delicious dumplings going far into the past. By the way, the widespread opinion that this dish has Russian origin, erroneously. The recipe came to our kitchen from China. They have been prepared there for over 2000 years. Later dumpling recipe adopted by the Mongol-Tatars, who introduced our culture to this delicious and satisfying dish. Well, okay, Russians have never been ashamed to learn something new from a number of kitchen masterpieces. In this article, we will talk about dumplings that were invented by the chefs of our countries - these are dumplings with cabbage, which are notable for their noticeable ease of preparation and unusual taste.
Magic dough for dumplings. secrets
For cooking delicious dough we will need:
Wheat flour - 0.5 kg;
Milk - 250 ml;
Chicken egg - 2 pcs.;
Vegetable oil - 20 ml. (1 tablespoon);
Salt - 1/4 tsp
The dough preparation process
If you want to cook real ones with cabbage, we still recommend using eggs. Although, for example, eggs are not used in the classic recipe for this dish.
So, pour flour on the table in a slide. Make a well in the center, add salt and vegetable oil (necessary to give the dough elasticity and softness).
Take a small container and beat the eggs there, add the milk, which must first be heated. Some housewives use plain water room temperature. Why add milk then? It will make our dough more tender, rich and tasty.
So, add the resulting mixture to the flour recess and knead the dough. For novice hostesses who decide to treat their family with delicious dumplings, it is better to knead in a large bowl, otherwise the kitchen will have to for a long time launder. When the dough stops sticking to the palms and bowl, it can be transferred to a table sprinkled with flour. The dough should be elastic and without any cracks.
If it still sticks to your palms, add more flour, just a little, so that the dough does not turn out too tough. After complete kneading, coat your hands with vegetable oil and knead it again.
There are situations when the dough, despite all the efforts, still turned out to be quite steep. What to do in such a situation? The answer is simple, add little by little vegetable oil until it reaches the desired consistency.
Then wrap ready dough for about 40 minutes and put it in the refrigerator. This moment is very important for modeling. If the dough does not rest, then the gluten will not swell, therefore, the dumplings will mold very poorly and fall apart during cooking. So, our dough is ready! Now you can start preparing the filling.
Dumplings with cabbage
The recipe for this dish is quite simple. To prepare it, we need:
- (described in detail above);
Cabbage - a small head of cabbage;
Bow - 2 pcs.;
Carrots - 2 pcs.;
Sauerkraut - 100 gr. (for an amateur);
For submission:
Sour cream.
Cooking process
First, finely chop the onion and coarse grater rub carrots. Fry the onion in a pan until golden brown, add carrots, then cabbage, mix. Pepper and salt to taste. Mix again. Fry for about 5 minutes, add sauerkraut (this product will add some sourness to the dish, however, if you do not like this innovation, you can not add) and a pinch of sugar. You need to fry for another 10 minutes, stirring. Everything, the filling is ready.
We take the finished dough. We roll out a thin layer from it, cut out circles with a glass, lay out the filling and form our dumplings from cabbage. Boil for 10 minutes in salted water or meat and bone broth, which can be flavored with onion, parsley, pepper and lavrushka. Bon appetit!
How to cook dumplings with sauerkraut, lard and mushrooms?
In dumplings from which it is quite simple, you can add both lard and mushrooms. In general, about everything in order.
So to prepare this delicious dish we will need:
Sauerkraut - 1 kg;
Bow - 2 pcs.;
Mushrooms - 200 gr.;
Lard 1.5 tbsp;
Lavrushka;
Ground pepper.
Cooking process
First, fry the finely chopped onion in a frying pan. Put the sauerkraut, onion, lard, pepper, mushrooms into a small saucepan, fill with water. Close the lid and simmer until cabbage leaves won't get soft. At this time, boil the eggs and chop them finely. When the cabbage with mushrooms has cooled down, add them and mix our minced meat well. We roll out the dough thinly, spread the filling and form dumplings.
Cook for 10 minutes, season with bacon. These are dumplings with cabbage and lard. Bon appetit!
Is it possible to mix minced meat with cabbage for dumpling filling?
Dumplings with minced meat and cabbage turn out just great if the filling is prepared according to the traditional Chinese recipe. For this we need:
Chinese cabbage - head of cabbage;
Ground beef - 500 gr.;
Dry white wine - 1 tablespoon;
ground pepper;
Soy sauce;
Cooking process
So, for starters, pour boiling water for a few minutes. So the inflorescences will become soft. Next, chop the cabbage and mix it with ground beef, pour wine and soy sauce to taste. After that, sprinkle the mixture with grated ginger and salt. We roll out the dough, cut out circles, lay out the filling, form dumplings. The most interesting is ahead. Dumplings will be very tasty if they are fried in a pan or baked in the oven. You can serve this dish with herbs or your favorite sauce.
Bon appetit!
As you can see, cabbage dumplings are prepared in different ways, the main thing is that this dish is cooked with soul and love.
Many housewives daily face the problem of what to cook for dinner. AND great option for a hearty homemade meal there will be dough products, for example, dumplings. Most people cook them classic recipe- from meat. But in fact, the filling for such a dish can be very different, including vegetables. Let's talk about how dumplings with sauerkraut are prepared, we will consider proven recipes.
Dumplings with cabbage and minced meat
To prepare such a delicious dish, you need to prepare two hundred grams, four hundred grams of pork, one large onion, a little salt and black pepper. For the dough, you will need 1.3 cups of flour, one medium egg and a third of a teaspoon of salt.
Sift the flour into a fairly large bowl. Separately, combine the egg with half a glass of cold water and salt, mix. Pour this mixture into flour while stirring constantly. Knead a smooth homogeneous dough. Cover it and send it to the refrigerator for thirty to forty minutes.
Wash the meat, pat dry and chop large pieces. Peel the onion and chop into quarters. Chop the cabbage finer. Pass the pork, onion and cabbage through the meat grinder. Salt and pepper the resulting mixture, pour fifty milliliters of water into it. Mix well minced meat.
Roll out the dough in a thin layer, fashion dumplings. Cook them in boiling salted water for seven minutes. Lay out ready meal for noise. Serve dumplings with butter, sour cream or vinegar.
Crack an egg into cold water and stir. Pour half of the sifted flour into the resulting liquid, mix with a spoon. Gradually add the rest of the flour and salt, knead the dough. Roll it into a ball, send it to a bowl for half an hour.
Squeeze the cabbage, and cut the fat into small pieces. Turn these ingredients in a meat grinder and mix well.
Roll out the dough thinner, fashion dumplings. Boil them in boiling salted water for five minutes. Put the dumplings on a plate, season with butter and serve.
Alternative treatment sauerkraut
Dumplings with cabbage great dish for dinner, which you can easily cook on your own. And many of the components that are used to prepare such food have different medicines and actively used by specialists traditional medicine.
Treating Asthma with Garlic, Onion and Cabbage. So traditional medicine experts quite often use sauerkraut in their recipes. Such a product is advised to use for. With such a disease, it is worth eating half a kilogram of sauerkraut mixed with twenty grams of onion and five grams of garlic every day.
Children's umbilical hernia - treatment folk remedies . Healers advise using sauerkraut to treat umbilical hernia in babies. In this case, you need to moisten a piece of gauze in cabbage brine and apply it to the problem area. Sliced circles should be placed on top raw potatoes. The whole structure must be secured with a bandage. Remove the compress after two to three hours. Repeat this procedure for one month.
Strengthening the potency of folk remedies. Traditional medicine experts say that sauerkraut- this is a good cure for violations of potency. In this case, you just need to eat it, mixing it with vegetable oil. Take such a product in the amount of three hundred grams per day.
Sauerkraut for hemorrhoids. Sauerkraut is useful for patients with hemorrhoids. With such a delicate illness, healers advise taking cabbage pickle one glass once or twice a day. Such a remedy will be especially useful for patients suffering from hemorrhoids, which are accompanied by constipation and bleeding.
Sauerkraut and Flatulence. The sauerkraut brine is quite good. You just need to take it inside one hundred milliliters three times a day.
Rinsing oral cavity with inflammation. Traditional medicine experts say that such a pickle is also useful for patients suffering from inflammatory lesions of the throat or oral cavity. It must be diluted with warm water, adhering to a 1: 1 ratio. With the resulting remedy, you simply need to gargle your throat and mouth.
Cabbage juice as medicine cholelithiasis . Healers claim that sauerkraut can be a good cure for gallstone disease. To achieve the desired therapeutic effect use juice obtained from such a product. It should be taken orally in the amount of half to one glass three times a day. It is best to drink such a medicine a quarter of an hour to twenty minutes before a meal. The duration of such therapy is one and a half to two months.
Even with cholelithiasis, you can combine one hundred milliliters of cabbage brine with the same amount of fresh tomato juice. Take this drink three times a day for two to three months.
Prevention of atherosclerosis with folk remedies. Traditional medicine experts also advise taking cabbage pickle to eliminate and prevent atherosclerosis. It is best to drink such a drink in half a glass to one glass three times a day. Take it twenty minutes before a meal. Also systematically include sauerkraut in your diet - by itself or in the form of salads.
The same mode of eating sauerkraut will help eliminate and prevent constipation.
Dumplings with sauerkraut will be a great find for every family. And sauerkraut itself is a good medicine for many pathological conditions.
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