Dumplings with sour cabbage and lard. How to cook dumplings with fresh or sauerkraut

06.08.2020

Dumplings with cabbage... Immediately remember the grandmother's village, mowed grass, a warm oven and a tasty fragrance, which comes from her. By right, dumplings can be considered a childhood taste.

Dumplings with cabbage fresh

Despite the centuries-old history, dumplings do not leave the owners from the tables. Now there are a lot of recipes for this beautiful dish. All sorts of fillings allow you to produce really taste fireworks. But nevertheless, the recipe for dumplings with cabbage is considered the most delicious. And it is not surprising. Warm gentle dough Melts in the mouth and stirred with fragrant thin cabbage ...

To prepare dumplings with cabbage we need something.

Ingredients:

flour;
kefir - 500 ml;
eggs - 1-2 pieces;
salt - pinch;
cabbage - 4 part of the whole head;
onion onion - 1 pc.;
vegetable oil.

Recipe cooking dumplings with cabbage:

Each distinguished mistress is simply obliged to be able to prepare dumplings with cabbage. Homemade molds of a young month or circle will delight children and submire the heart of every man. BUT beneficial features A test that is rich in amino acids and saturation of vitamins in vegetables will strengthen the health of the whole family.
To prepare the test, prepare all the products, and this flour is at least 500 gr., Kefir, salt eggs, and, of course, the tank for kneading the test.
In tanks for kneading, connect kefir preferably room temperatureThat the dough would get more lush, and eggs. Mainly on this number of kefir, enough and one eggs. The dough is slightly subsidized and everything is pretty with a wedge.
In the mixture, in a few, we introduce flour, a certain amount of flour is not possible how much will take. I wash everything first false, and then you can already be mounted with your hands right in the bowl or throw the dough on the table piled flour.
We knead the dough, homogeneous and elastic. It should not stick to the hands, but also it is necessary to trace that the more flour you spare, the dough will be denser and more dense.
The dough is covered with a towel so as not to dry.
A young seasonal cabbage (or what you have) thinly at a conventional knife or a special branch for cabbage.
The onions are finely littering a knife.
In vegetable oil, we reroach cabbage and onions, before getting a golden color. If the cabbage is young she spares fast enough. You can add a spoon if desired tomato paste.
The surface on which the blanks will be made, sprinkle with flour. Dough divide into parts and roll up with a thickness of 5 ml. Bank, glass, special molds, press the circles (blanks). Remains we connect to the rest of the test.
And to get a lush aerial dough I will share with you little secret. The remnants of the rolled dough are frozen back into the dough in the bowl, and with each kneading flour is reused and, therefore, the dough is becoming more densely and denser. And whatever it hurts, cover it with a wet towel and leave for 10-15 minutes. It will make a moisture with a towel and will not be so dry.
On round molds lay out a spoon of the filling. The edges of the mold slightly moisturize. To do this, there should be a plate with water at hand.
We connect the edges of the mold, form the crescent, and the ears of this month fasten with each other, samine them with water.
In the saucepan, we bring water to a boil, we put together and throw the ready-made dumplings in boiling water. As soon as dumplings from the cabbage will pop up to the surface, let me fight for another 2-3 minutes and take them out the noise.

Dumplings with cabbage are not only useful, but also satisfying and nutritious. So do not worry about your shape, but boldly experiment with fillings and cooking methods. Fresh dumplings with cabbage hot with sauce or sour cream!

Enjoy your appetite and be healthy!

Dumplings with sauerkraut

Dumplings with a cabbage sauceda is a very satisfying and economical dish, because you can quickly cook dumplings with cabbage for dinner, as well as stagnate in advance (perhaps the whole family) and freeze.

And, of course, you can experiment with a filling for the recipe for dumplings with a cabbage - try adding boiled mushrooms to the sauer cabbage, for example.

Ingredients:

cabbage quashen - 500 g,
flour - 400 g.
eggs - 2 pcs.,
onion - 1 pcs.,
carrots -1 pcs.,
butter,
vegetable oil,
salt to taste

Recipe for preparing dumplings with saima cabbage:

Let's start with the cooking of the filling: the sauer cabbage you need to put out a little (if the cabbage seems to you too acidic, it is necessary to rinse it) - for this we use the modern miracle pots - a slow cooker. So, I exhibit the "quenching" mode, we pour a little in the bowl of a multicooker vegetable oil and lay cabbage into it
We rub the carrots on a large grater and add to the cabbage, we send the crushed bow there. We close the lid and leave to steal for 20 minutes.
In the meantime, we will deal with a dough - in a saucepan or deep bowl mix the sifted flour, eggs, add salt and some water so much so that it turns out elastic dough.
You can also add a couple of spoons of vegetable oil into the dough.
Mix the dough carefully, wrap in food film And we put in the refrigerator for 15-20 minutes - "Rosen".
Then the dough rolling into the thick harness, and cut into pieces that are slightly collapsed in the flour.
Each piece rolled in a cake into several millimeters with a thickness and diameter of 8-9 centimeters.
Meanwhile, our cabbage has already worried.
On the pellet lay down a slide tablespoon of the filling.
We put a cake in half and connect its ends. Now they take a din edge of the dumplings first. And the one is different. It is necessary to defend it very carefully so that the dumplings are not revealed during cooking.
You can also make a decorative region, for example, this is the "rope"
Finished dumplings are laying on the trees treated with flour.
In a large saucepan, we bring water to boil, we put it up and pour some vegetable oil. Gently alternately omit in boiling water dumplings with cabbage, then we reduce the fire to a minimum and cook for 20-25 minutes.
Finished dumplings with a sauerkwoman noise removed on a large plate or a bowl, add pieces of butter and served hot to the table.

Dumplings with white cabbage

Ingredients for dough:

water - 150 ml;
salt - 0.5 h. spoons;
flour - 1.5-2 cups.

Ingredients for filling:

white cabbage - 300 g;
onion Average size - 1 pc.;
small carrots - 1 pc.;
salt - 1/4 h. spoons;
tomato sauce or ketchup - 1 tbsp. the spoon;
vegetable oil - 1 tbsp. the spoon;
bay leaf - half;
pepper black hammers - to taste.

How to cook filling for dumplings with cabbage:

Cabbage is finely bruised, squeeze the salt and overwhelm your hands. She will let juice and become softer.
In a deep pan or a scenery, cook the grip from the finely chopped on Luka. and grated carrots, when painting them in a preheated vegetable oil. Lay out the same cabbage mass, mix with a packed onion and carrots, cover the saucepan with a lid and extinguish its contents on a small fire under the lid.
When the cabbage softens a little, put the tomato sauce, pepper and bay leaf. Remove the lid and wait for the full evaporation of the liquid.

Dumplings with cabbage - Classic recipe

To begin with, we will understand how to make delicious dumplings with a cabbage according to the classic recipe. This is the main recipe, the filling consists exclusively from cabbage. But what cabist, sauced or fresh, you will use - this is the case of your taste personally.

For dough:

Flour - 5 glasses
Kefir - 1 cup
Salt - 1 tsp.
Soda - 1/2 C.L.

For filling:

Sauer cabbage - 400 gr.
Onions - 3 pcs.
Sunflower oil - 3 tbsp. l.
Pepper - 1/2 h. L.

Dough for dumplings with cabbage:

Dough for dumplings with cabbage will make on the kefir, we will have very gentle and delicious dumplings that will gladly try not only adults, but also children.
Let's wonder how to cook delicious dough on dumplings with cabbage.
We take a deep bowl and mix the salt, kefir and soda. Please note that kefir should not be cold, let it dial room temperature.
Gradually add flour and simultaneously interfere with a wooden spoon.
Table Sprinkle with sifted flour when the dough starts thick, then put it on the surface of the table and continue to knead.
Flour will take approximately 4 - 5 glasses, while continue to knead until the dough becomes well different from the hands. It will turn out quite steep and cut it you make sure it is uniform.
Now dough cut on a strip of a thickness of 2 centimeters and cut into the same cubes.

Filling for dumplings with cabbage:

As mentioned, the filling for dumplings will consist exclusively from the cabbage. We will only add onions - it will give dumplings unique aroma and strew taste. Before bookmarking, we fry a little on vegetable oil. This is a general description of our actions, and now more.
Clean, rinse under water and put onions finely.
On the vegetable oil, fry the bow to the characteristic golden color.
Summer cabbage grind the knife and add to the frying pan. Well fry, not forgetting to stir so that nothing has burned.
Put cabbage roasted in a plate, pepper and mix, leave a little bit.

How to cook dumplings with cabbage:

It was time to tell, ka quickly make dumplings with cabbage. In fact, everything is very simple, most importantly fasten the edges. We will do it manually, if you have difficulty with this, then you can use special device For bonding edges. So it turns out very quickly stick cabbage dumplings.
Previously, the resulting test cubes roll up with the help of a rope to get the same circles.
In the center of each circle, lay out the filling, leaving the distance to the edges so that you can consolidate them. Tightly fasten the edges, so that the dumplings do not reveal during cooking.

How to cook dumplings with cabbage:

Now when the dumplings are rusked them only to boil. How and how much time to cook dumplings with cabbage?
After boiling salted water, cabbage dumplings should be boiled for 5 minutes.

What to serve dumplings with cabbage

Feeding ready-made dumplings with cabbage should be hot, laid out on a plate with a piece of butter or water sour cream. Also before serving on the table, you can sprinkle to the remaining stroke for the filling, which turned out to be superfluous.

Options capping filling For Varenikov

We also offer to consider other options for the cabbage filling for dumplings. This diversified diet and if you get tired of the filling, adding to the cabbage another additional ingredient you will get a new, unique taste.

Dumplings with cabbage and mushrooms

To prepare dumplings with cabbage and mushrooms take the classic recipe for cabbage dumplings as a basis, but add more grams of 300 mushrooms to the filling. The champignons are perfectly suitable, put them in finely, and then fit well with the bow and mix with the cabbage. Filling is ready, boil dumplings in salted water until ready.

Dumplings with cabbage and meat

To prepare dumplings with cabbage and meat, we will need to add meat 200 grams to the main stuffing. It is best to suit low-fat pork, it needs to be cut through very thin straw and frying with a bow almost until willingness and mixed with cabbage. Then make dumplings and cook after boiling for 7-8 minutes.

Dumplings with cabbage and minced

Dumplings with cabbage and stuffing in their cooking almost do not differ from dumplings with meat, the only difference, we will need finished minced, Which also fried with onions and mix with cabbage. Cooking such dumplings should also be within 8 minutes after boiling.

Dumplings with cabbage and lard

Dumplings with cabbage and bass prepare very simple. Instead of vegetable oil, it is necessary to use fat for jaws. It takes no more than 100 grams. Cut into small cubes and lay out on the split frying pan, fry the fat to the state of the squat and when it will highlight the maximum of the fat, add the onions and continue to fry and stir until golden color. Then mix roast with cabbage - tasty stuff Ready!

Dumplings with cabbage (fresh) from custard test

A variant of the most primitive and inexpensive dumplings that are prepared from fresh cabbage. It is not difficult to make them, it turns out a lot and appetizing. Custard dough without eggs and even oil. Amazing anti-crisis recipe.

Ingredients:

2 cups of flour;
0.5 h. L. salts;
1 glass of boiling water.

In filling:

0.5 Kochan (small) cabbage;
1 bulb;
1 carrot;
oil and spices.

Cooking:

We are immediately prepare the filling, because it will be necessary to give vegetables to cool perfectly before modeling dumplings. We cut a bulk, we shift into a frying pan with oil and fry a little bit.
We add a grated carrot, and another minute of cabbage, which is permitted to manually permanently. Fry a little, then cover and shops until readiness. At the end of Solim, Perchym. To taste, the filling is allowed to add a little tomato paste or easily grated tomato.
While cabbage stew, prepare the dough. Easily pour into the bowl of flour and salt, pour boiling water and rapidly stir the spoon. As soon as it is difficult to do, we take out the cutlery and the moate of hand. By this time it will not be closer to burning. Motionally Mass Hands, send a lump under the tilted bowl and give a quarter of an hour.
Give the dough, cooled filling and sculpt the dumplings of the medium size.
I boil in boiling water a couple of minutes later boiling. Dumplings are served with cabbage with sour cream, butter. Allowed them to fasten the roasted onions.

Dumplings with cabbage sauced classic test

Reception ukrainian varenikov with sauerkraut. Products are prepared classic dough On water with an egg.

Ingredients:

1 egg;
1 cup of water;
0.5 h. L. salts;
2.5 cups of flour plus on the populated.

Filling:

5 spoons of oil;
700 grams of cabbage;
2 bulbs;
pepper.

Cooking:

Cleaning onions, cutting cubes. Fry with butter a couple of minutes.
Press the sauer cauldron and send to the pan, cover the lid and the pastry ten minutes. After that, he fry until golden colors, shift in a bowl and send the stuffing to cool.
Flour is sifted to a major bowl, in the center heating a small well.
We split the egg and add a salt, follow the water and begin to rotate the spoon, kneading the dough. Slowly it will require more effort. So it's time to remove a spoon and start to wash the mass with your hands. After that, cover and leave "relax" the dough for 30 minutes.
Give the dough and stuffing, sculpt the usual dumplings.
Cook in salted boiling water. Later, the floods of pretty 2 minutes and allowed to remove with the noise.
Lubricate the oil, feed burning or cold.

Dumplings with cabbage and meat minced meat

For meat dumplings with a cabbage is allowed to apply closer ready minced stuffing or twist it independently. Cabbage is taken quashen. But if someone is against her, then allowed to apply and fresh vegetable In the same number. The dough is made hard.

Ingredients:

1.5 glasses of water;
3 cups of flour;
1 egg;
salt;
2 spoons of oil.

For filling:

0.4 kg of meat minced meat;
2 bulbs;
0.4 kg cabbage;
spices at their discretion;
3 spoons of oil.

Cooking:

First of all, we prepare the filling. To do this, on the oil, they fry the cut onions, add a cabbage to it, cover and crazy about half an hour. Cabbage should become soft.
We add to the skillet chopped meat And slightly fry. Perchym and put other spices to taste. We send stuffing to cool down, shifting into a bowl.
Boil 1.5 glasses of water with salt. We sift the flour and we divide input. In half flour, add boiling water and stir the spoon. We gradually introduce a whipped egg and non-stop stirring. We add the remaining flour and as we have mixed with the prescription oil. Let the test lie down for about 15 minutes before the dumplings.
We pull out the stuffing, dough and form medium size dumplings.
We launch into salted boiling water and boil the float later four minutes.
Catching the noise, lubricate oil and serve with fresh sour cream.

Dumplings with cabbage and mushrooms

For such dumplings with cabbage we will apply conventional champignons. The filling is succulent and dishonled. Cabbage is used for filling fresh.

Ingredients:

0.6 kg of fresh dough;
0.5 kg cabbage;
0.25 kg of champignons;
1 Owka head;
2 spoons of tomato paste or ketchup;
salt with pepper;
40 ml of oil.

Cooking:

The head of the bow is cutting and sending into a frying pan. He fry a little, add a lackname cabbage and bring until readiness.
In another pan, we pour a little butter and also put on the stove.
We rinse champignons, cut into small cubes and fry until readiness. At the end, put the tomato, cover and slightly swept under the lid.
We connect cabbage with mushrooms, fill with salt, put all sorts of spices, hobble perfectly.
We prepare the dough for dumplings by any method, let him get sequished and allowed to start the modeling. We form medium-sized dumplings.
Throw in a saucepan with boiling water and boil three minutes. We take out the noise, lubricate the oil and water the sour cream. Eat, while burning.

Dumplings with cabbage and lard

The recipe for reckless appetizing dumplings with cabbage, which are prepared with smoked lard. Final, allowed to do with ordinary lard, but it turns out not at all such a dish. Dough for such dumplings is permitted to knead anyone. Cabbage is applied by sauer, but like the fresh kochan is allowed to fry.

Ingredients:

700 grams of test;
250 grams of smoked salary;
500 grams of cabbage;
100 grams of bows;
2 spoons of oil.

Cooking:

Salo needed to hold a little in the freezer, so that it became tough. After that, cut the product with small cubes and fold into the bowl. It is permitted to skip through the meat grinder, but in this case with a large grid.
On the oil fry the onions with a cabbage, cotton under the lid of about twenty minutes. After that, we cool and connect with sliced \u200b\u200blard. To taste, add garlic, greenery or tomato paste.
Give the dough and sculpt ordinary dumplings. No, not ordinary, and the dyes are fragrant.
Cook in boiling water about 3 minutes. Serve S. sour cream sauce. For its preparation mix the clove of garlic, sour cream and scarlet pepper, allowed to add crushed greenery. All stirring and sauce ready!

Dumplings with cabbage and liver

Ingredients:

¾ cup of milk;
¾ glasses of water;
½ h. L. salts;
1 egg;
flour.

Filling:

0.5 kg cabbage;
0.15 kg of bow;
1 spoon paste;
0.3 kg of liver;
0.05 kg of oil;
0.5 beam parsley.

Cooking:

Preparing the dough. To do this, mix the milk with water and egg, wept salt in liquid. Add flour. We fall asleep until the dough stops absorbing. Shot a lump, we remove to lie down in the package.
The liver is cut by cubes, flushing and cleaning from films in advance. If applied pork subproduct, it is welcome to soak slices for 30 minutes in milk. This technique will help get rid of sorrow.
Heat the oil, fry the chopped onion.
We add liver cubes, fry, then cover and tomorrow until ready, but no more than 15 minutes. Enjoy.
In another skillet, fry cabbage until soft. At the end, put tomato paste, salt, refuel all sorts of spices. Starting cool.
The cooled liver with a bow twist either crushing in the combine. We send to the cabbage. Add chopped parsley. Stir the filling.
We sculpt the dumplings, drunk by an ordinary method within 2 minutes later the flood.

Dumplings with cabbage and potatoes

To prepare such dumplings mashed potatoes. We prepare it intentionally either using the remnants later lunch / dinner. Cabbage is applied by sauer. We prepare the dough for any of the recipes, each will need about 700 grams.

Ingredients:

2 outer heads;
0.4 kg of sauerkraut;
0.4 kg puree;
dough;
butter.

Cooking:

Reflied bulbs clean, cut into cubes and fry.
Once the bow becomes transparent, add sauer cabbage to it. A little bit under the lid, then fry.
Add potato mashed potatoes. If it is fresh, then primitively stirred with cabbage. If the mashed potatoes were prepared before, then at first it is needed to be perfectly understood and only later add it to the stuffing. We all scrupulously stir and try to taste. If necessary, add spices.
We form dumplings and boil the ordinary method in water. Pretty 3 minutes.

Dumplings will be fragrant if you add a laurel leaf, pepper pepper during cooking into the water. Lovers can throw stars of carnations and coriander seeds.
If the dough for dumplings is prepared by non-custard, but ordinary, then the fluid should be ice. Later, the tough is also recommended to cool the dough.
Stuffing dictates the taste of dishes. It is not necessary to fear to add spices into it and other disjoint additions. Garlic, different kinds Pepper, roasted onions, spices and greens can change the dyed dish beyond recognition and please with new tastes.
Dough dried up and does not want to merge? It is permitted to lubricate the edges of the cakes with water or egg. And the rest of the dough is desirable to cover, so that it did not humble.
Dumplings need to be boiled in a wide, and not in a high pot. Water should be so much in order to float freely.
In order to make the product during cooking, they are not allowed to bring them to a boil on the maximum fire. And in order, the dumplings are not collapsed, later the fire is reduced and boiled with weak boil. But in no case we do not give products to quas in boiling water.

Nutritionists argue that successful combinations Products, even if they are rather calories, can not harm the figure. From a gastronomic point of view, dough and vegetables are just such a combination. Therefore, dumplings with a sauerkraut, whose recipe can be chosen to their taste is not only a delicious, but also a very useful dish.

Summer cabbage is a real storehouse of nutrients. In addition to the large content of vitamins (especially C), there is a fiber in it that has a beneficial effect on the work of the digestive tract. As for taste nuances, the combination of fresh thin dough And the acidic cabbage, roasted on the vegetable oil, will delight even the most picky consumer.

Dumplings with sauerkraut just complemented home sour cream, To serve which you can two ways - either pour hot dumplings, or put on the table in the sauce. If you are not afraid of a sharp smell, then in the sour cream you can finely chop garlic teeth. In addition, cabbage dumplings can be served:

with junk frying;
with a filling of melting;
from mushroom sauce etc.

And as alcoholic escort, the Kushana is perfect for Stark, honey (or berry) tincture.

In traditional Ukrainian dumplings, there is one secret: whatever the dough you are embarrassed, the taste of the dish will depend on 90% from the filling, which is put on a thin dough pellet. Therefore, it is especially important to properly prepare the "content" of the sauerkraut.

Ingredients:

500 g of sour cabbage;
2 large bulbs;
vegetable oil.

Cooking:

Finely shining onions.
Pour oil on the pan, warmly warm and lay onions.
Cabbage we reveal on the colander and slightly rinse with cold water.
We press the mass, finely rub and add to the bow.
Fry on slow fire until the fluid is completely evaporated.

Lovers of sharp, spicy stuffs can add ground pepper into vegetable and other spices to their taste.

Fast recipe for beloved dishes with photo

The recipe for fast dumplings requires some products that are almost always in the house, and a minimum of time.

Ingredients:

500 g roasted acidic cabbage;
3 tbsp. Wheat flour;
1 tbsp. filtered water;
2 tbsp. l. olive oil (can be replaced with sunflower);
salt salt (to taste).

Cooking:

Dumplings with potatoes and cabbage sauced: simple, but satisfying recipe

Favorite dumplings with potatoes will be even tastier if you add sauerkraut.

Ingredients:

3.5 tbsp. sifted wheat flour;
1 chicken egg;
1 tsp. salty salt;
6 medium potatoes;
400 g of acidic cabbage;
60 g homemade oil creamy;
2 bulbs;
olive oil for frying filling.

Cooking:

We mix the dough. I split the egg in the flour, add water and salt.
We make a steep dough, wrap the workpiece into the cellophane film and send it to a warm place for 20 minutes - to reach.
Potatoes are drunk in salted water.
Finely shining onions and on olive oil Fry it to a rosy.
We rinse the cabbage, add to the bow, the pastry 10 minutes.
We mix it with potatoes, and the mixture in the puree.
Add creamy oil.
Dough divide into small balls, from each form a sausage.
Cut the sausages to pieces and grow apart.
On each workpiece put the stuffing, screamet edges.
In boiling salted water we throw dumplings, but little by little so that they do not stick.
Cook around 5-7 minutes. Dish is ready.

Juicy dumplings with lard

The second association with Ukrainian cuisine is fat (first, of course, borsch). Add a favorite product in different dishes, including dumplings with acid cabbage. The dish is particularly juicy and nutritious.

Ingredients:

500 g of sour cabbage;
60 g of salted bass;
800 g of wheat flour;
1 tbsp. warm filtered water;
½ h. L. salts;
2 eggs.

Cooking:

Carefully press cabbage from juice.
In the meat grinder you twist the lard along with the cabbage.
Making dough. Flour is pouring into a bowl, we form a hole where we add water and break the eggs, we simulate.
We make a steep kneading and give the test a few minutes to approach.
We divide the workpiece from flour on a portion, each rolling into the sausage.
Cut pieces and form cakes from them.
We put the stuffing, fix the edges.
Cooking dumplings in sufficient water, not forgetting to add salt, about 5-7 minutes. Dish is ready.

Dumplings with cabbage have long ceased to be a regular dish. They are prepared even on holidays. There are several cooking options.

This is the easiest way to cook delicious and economically.

Required ingredients:

carrots and onions - in one thing;
fresh cabbage - about 400 grams;
salt to its taste, you can add other spices;
dough.

Cooking process:

Start with the preparation of onions and carrots. For this, the dens is cut into small pieces, and the carrot is rubbed. Now all this needs to be slightly frying and add a pre-sliced \u200b\u200bcabbage there.
At this stage, do not forget about salt and spices. Extinguish all mixed vegetables for about 15 minutes and wait until they are cooled.
Cut small mugs from the test, in which you need to put a small amount of filling and take the edges, so that they do not diverge. Please note that it is necessary to roll out the reservoir from the dough. Otherwise, when dumplings made from thick dough will be cooked, they will turn out solid and not attractive.
And the last stage - in the boiled water, lower finished goods, Wait until they flood to the surface, and give them about 4 minutes to reach full readiness.
When feeding with sour cream or butter.

With the addition of potato

This is a larger version of a familiar dish.

Required products:

potato mashed potatoes - 300 grams;
one bulb and one carrot;
approximately 400 grams of fresh cabbage;
slight salt;
dough.

Cooking process:

Dumplings with potatoes and cabbage can be called a dish cooked from all that was found at home. It is possible to use the ready-made puree, which remained in the refrigerator or cook fresh.
Cabbage is finely cut and stewed in a frying pan for 15 minutes together with a nipped onion and grated carrots.
In pre-prepared circles from the test, a small amount of potatoes and cabbage is superimposed. The dough is well fixed from all sides.
Raw dumplings are lowered in already boiling, salt water. After the float, you need to boil about 4-5 minutes.

With sauer cabbage

Dumplings with sauerkraut will necessarily like those who love salty dishes.

Required products:

one bulb;
cabbage quashen - approximately 300 grams;
salt to taste;
dough.

Cooking process:

To begin with, rinse well by sauerkravel and remove all the extra liquid from it.
Now mix cabbage with chopped onion and fry mixed vegetables in a frying pan for about five minutes.
Prepare circles from the dough and fill them with a cooled filling.
Lower the dumplings in boiling water and boil them about 10 minutes from the moment they lowered in the pan. Do not forget to add salt to water.

With cabbage and minced

Dumplings with cabbage and minced meat on this recipe are very satisfying. Some use this option even for a festive table.

Required products:

fresh cabbage - 150 grams;
ready mince or meat for it - approximately 250 grams;
bulb;
dough;
a bit of vegetable oil

Cooking process:

Dumplings with meat and cabbage are quite simple. If there is a ready-made mince, then while leave it if the meat, then grind.
Finely cut the cabbage and onions. Then fry vegetables on a small amount of vegetable oil, about 5-7 minutes.
Mix with minced meat with minced meat, salt.
Fill the filling with rolled mugs from the dough and lower the dumplings into boiling water for 10-12 minutes.

With mushrooms

Love not only to collect mushrooms, but there are them? Then this recipe for you.

Required products:

fresh purified mushrooms or champignons - 200 grams;
dough;
bulb;
cabbage - 200 grams;
some salt.

Cooking process:

We start with the preparation of vegetables: mushrooms, cabbage and onions cut into small pieces and fry a few minutes. But it is necessary to do it separately and only after all the vegetables are roasted - mix them.
Give the resulting mixture to cool down and fill it with a mug cut out of the dough. Fasten along the edges well.
In the water brought to a boil, add a salt and lay out raw dumplings. Prepare them about 10 minutes.

With roasted cabbage

An interesting recipe, where the cabbage does not steal, but frightened.

Required products:

bulbs and carrots;
dough;
some vegetable oil;
fresh cabbage - 200 grams.

Cooking process:

Heat the frying pan well and fry sliced \u200b\u200bonions on her, cabbage and grated carrots. This will take about 15 minutes.
In the cut out of the dough form for dumplings, put a filling from vegetables. It should be cold already. Cut the dumplings of any convenient form. Lower in salt boiled water and prepare about 10 minutes.

Cooking with the addition of Sala

Spicy and juicy dish.

Required products:

cabbage fresh or quashen - approximately 400 gamps;
a small piece of sala;
slight salt;
dough.

Cooking process:

If sauerkraut is used, then remove excess liquid from it.
Remove the sled skirt with a piece and twist it together with the cabbage through the meat grinder or using the kitchen process.
Make thin cakes from a round shape dough. Put on them for a small number of fillings, cool well and boil about 10 minutes after water boiling.

Dough for dumplings with cabbage: several options

Prepare a delicious dough for dumplings in several ways. Consider the most popular.

On water

Required products:

half a little soda spoon;
slight salt to taste;
about 500 grams of flour;
300 milliliters kefir;
two spoons of vegetable oil.

Cooking process:

Prepare a comfortable bowl. In it, mix the flour with soda and salt. Then they pour kefir there.
The resulting mass is prevented a little, add vegetable oil.
Emboss the bun for it that it does not stick. Leave a rest for 30 minutes.

How much cooking dumplings?

Time cooking this simple dish Directly depends on the test and the filling. So, for example, if you rolled thick pieces, then be prepared that cooking time will increase for a few minutes. Dumplings as a result can turn out hard.

If the dough is thin, then you will need four to twelve minutes, depending on what inside:

With filling from potatoes and cabbage dumplings will boil up to 5 minutes after you put them in the water and it boiled.
Seven minutes will need for dumplings with mushrooms, if they have not been roasted. And so it will be enough and 4 minutes.
With minced meat, meat and lady have to wait a little more - about 10 minutes. Again, if the meat was not subjected to pre-thermal processing. If you have fried it, then you can cut up to 6 minutes.
According to the classic recipe for dumplings with cabbage, regardless of whether you have a fresh cabbage or quashen, enough only five minutes from the start of boiling.

For dumplings, it is suitable for both purchased and cooked sauerkraut. If it already has a terrible carrot in its composition, then exclude it from this list. But sweetness, bright peas of carrots and tomato paste or sauce significantly improve the taste and appetizingly painted the pale stuffing.

The dough, mixed on milk, lean oil and egg, does not cause difficulties in the work. Quickly acquires the necessary plasticity, it is easily stretched, it does not break and combines with different filling, including sweet.

If desired, the amount of salla can be increased. The main thing is to choose fresh, too salty pre-rinse, separate the rigid skin, the main part is cut into cubes, replete to a crunch and flavor.

So, take required products For the preparation of dumplings with sauerkraut and lard.

In a frying pan, fry onions, carrots, and dried cubes.

We add sauer cabbage, tomato sauce, mix and under the lid of cars for 10-15 minutes. If there is not enough moisture, pour about 50-70 ml of water. Starting cool.

In parallel we knead the dough for dumplings. Flour Solim, we pour 2-3 tbsp. lean oil, Milk, drive the egg. Soft com transferred to the worktop and carefully smear to the plasticity, cover with a napkin and let's take a break for 10-15 minutes.

Before modeling dumplings with acid cabbage and lard, the filling must be cold, otherwise the dough will break.

We tear off or cut off a piece of dough, roll around round layers, spread the cabbage over the hill.

Top opposite edges flour base - We form a sembling semi. In this form, the semi-finished product can be frozen after hardening to shift in comfortable containers, bags.

I bore dumplings with sauerkraut and larger with the usual way: in salted boiling water, after the ascent on the surface of a minute after 3, we discard on the colander. Let's drink hot by sprinkling with pepper, mixture fried Luca With crispy crackers and greens. Bon Appetit!

Description

Dumplings with cabbage and lardthat we will cook today, somewhat different from classic recipe. Traditionally, dumplings were prepared during the Great Post. This dish is low-fat, does not contain meat, but at the same time very tasty and satisfying. We will defect a little from original recipe And we prepare dumplings with sauerkraut and slices of smoked saline. Even if you have never prepared this wonderful dish, we will tell you how to knead the dough on such dumplings and make a stuffing.

This dish is very easy to prepare at home. Let the process of modeling and not so fast, but the dumplings are worth it. The recipe highlight will become filling and acute sour cream sauce. You will learn about all the details below. There is presented step-by-step recipe Cooking dumplings with a photo that will help you quickly and easily understand all the intricacies of cooking delicious dumplings With cabbage and large.

Ingredients

(1 PC.)
(500-600 g)
(how much will the dough take)
(optional)
(optional)
(200 g)
(1 teeth)
(a few drops)

Steps of cooking

Before you begin creating a filling, you need to knead the dough. We mix the easiest dough for dumplings, add egg and milk or water in flour. We do not wash it too much, to a sticky state, and we ship into the refrigerator, sprinkled with flour. For the filling, we will need a piece of smoked sala. It we very finely cut on a cutting board and send a deep bowl.

Summer cabbage must first get rid of the excess fluid, and when it strokes enough, it is also very small pieces to nourish.

Add cabbage to a bowl with a deciding previously lard and mix to homogeneous mass.

Take the real dough from the refrigerator and we divide into several equal parts, to someone as convenient. Roll alternately every part and with a glass or can cut the same test circles. In the middle lay out the teaspoon of the filling.

Close up the dumplings is the most convenient, starting with the middle. Do not put too much stuffing, otherwise the dumplings can be reached in the cooking process.

All the blind dumplings suck flour and send cool to the freezer.

In addition to the usual sour cream, the most popular sauce to dumplings, you can also use a mixture of sour cream, garlic and tobasco sauce. Such sour cream will be pronounced and acute. Just what is needed to dumplings.

I bring salted water to a boil and lower the dumplings there. Cook for 5-7 minutes until readiness and apply to the table with sauces. Dumplings with sauerkraut ready.

Bon Appetit!