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How to cook dumplings with sauerkraut. Lean dumplings with sauerkraut


Calorie content: Not specified
Cooking time: Not indicated

As far back as I can remember as a child, I always spent the winter holidays in the village with my grandmother. It was an unforgettable time, because in winter you could go sledging and skiing as much as you wanted, and, of course, with the onset of the Christmas holidays, the time for nativity scenes, carols and blessings began. The day before Christmas was considered especially festive, then in each house a dinner was prepared, consisting of twelve necessarily lenten dishes, and as soon as the first star appeared in the sky, the family sat down at the table to first taste delicious kuti, and then everything else.

I still support these traditions, and on Christmas Eve we gather as a large family at one table, laden with delicious dishes. Since this is the last day of fasting, then the dishes on the table are exclusively vegetarian - this is vegetable salads, cabbage rolls with mushrooms, pies with beans and fish, borscht with prunes and, of course, dumplings with different fillings... They are very tasty.

By the way, I prepare the dough for dumplings according to my favorite recipe, which includes sunflower oil, water, flour and a little salt. The dough turns out to be very elastic and pliable; it is very easy to sculpt both dumplings and dumplings from it.

My favorite filling for dumplings is sauerkraut stew. For taste, I add to it sautéed onions, sometimes a little spices and even raisins. If you don't have time to cook, cook it.

Ready-made dumplings with sauerkraut, step by step recipe with the photo is already waiting for you below, you can serve it with any sauce or just pour over the frying of vegetables in vegetable oil.



- for the test:

- wheat flour - 3 tbsp.
- water (warm) - 1 tbsp.
- salt (finely ground, sea or kitchen) - ½ tsp
- oil (vegetable, refined) - 2 tbsp.

- For filling:

- sauerkraut - 0.5 kg
- turnip onions - 1 pc.
- oil (vegetable) - 3 tbsp.
- ground pepper, spices

- for watering:

- turnip onions - 1-2 pcs.
- oil (vegetable) - 4 tablespoons

How to cook from a photo step by step





First, we do the dough, since after kneading it needs to be given time to rest.
Pour water warmed up to body temperature into a bowl.




Add salt and oil to it, mix the liquid base.




And now we pour the sifted flour into it, but not all at once, but in parts, while kneading the soft dough.






We cover the bowl with the dough and let it accumulate gluten.




Now we are preparing the filling, for this we first peel the onion from the husk, then chop it finely.




Saute the onion in a frying pan preheated with oil until it becomes transparent and soft (set aside part of the onion for serving dumplings). At my house, everyone just adores and such.






We wash the sauerkraut, be sure to squeeze it out of the liquid well and add it to the sautéed onion right in the pan. Add spices to taste




and simmer the cabbage for about 15-20 minutes over medium heat.




Now, in fact, we are making dumplings. There are many ways to do this. For example, you can divide the dough into several pieces, roll each into a long sausage, then cut it into pieces and roll each with a rolling pin to make small dumplings.




Then put the filling in the middle of the cake






and gently pinch the edges, while forming a dumpling.




Cook raw in boiling lightly salted water, to which we add a couple of bay leaves. After they come up, let them boil for another 1-2 minutes, and with the help of a slotted spoon we take them out of the pan into a bowl.
Pour hot dumplings with sauerkraut, a step-by-step recipe with a photo, I hope you liked it, sautéed onions and put the dish on the table.




Bon Appetit!

Prepare the required set of ingredients.

Cut the peeled onions into small cubes and place in a frying pan with vegetable oil.

Fry the onions over medium heat until soft (3-4 minutes), stirring occasionally.

When the onion is soft, put the sauerkraut squeezed from the brine to the onion. I used homemade sauerkraut.

Fry cabbage for 20-25 minutes over low heat, stirring constantly so that it does not burn. Salt and sugar must be added very carefully, as the cabbage already has its own flavor. Therefore, if the cabbage is very salty, you do not need to add salt. I always add sugar to such a filling for dumplings, it helps the cabbage to caramelize and gives it a beautiful golden color. Remove the fried sauerkraut from the heat, transfer to a bowl and let cool completely.

Very tasty, juicy filling from sauerkraut for dumplings is ready.

To make dumplings with sauerkraut, you need to knead the dough. Drive an egg into water at room temperature and add salt, mix well, then add sifted flour in parts, gradually kneading the dough. Knead the dough well, it should be firm. Cover the dough with a towel and leave to "rest" for 20-30 minutes.

Then divide the "rested" dough into several parts. On a table sprinkled with flour, roll each part of the dough into a sausage and cut into small pieces. Roll each piece into a flat cake, in the center of which put a small amount of sauerkraut filling and form a dumpling, well, holding the edges together. Form all the dumplings.

Place the dumplings in boiling salted water, stir gently so that the dumplings do not stick to the bottom of the pan and cook for about 5-7 minutes from the moment they emerge. While the dumplings are boiling, you can cook for serving fried onion... To do this, cut the peeled onions into cubes and fry in vegetable oil until golden brown (about 5 minutes), stirring occasionally. Throw the finished dumplings on a sieve to drain excess water, and then mix with fried onions and serve hot. The dumplings made with such a sauerkraut filling are very tasty, be sure to try it!

Hello everyone! Quite recently, a colleague at my place of work brought dumplings for lunch. To be honest, the filling surprised me a little. After all, I have never tried them with sauerkraut before. I know what to eat with, but not with white cabbage. Of course, when he warmed them up, the smell was appropriate. I even grimaced slightly. So they gave me a treat. Yes, it's delicious. You can diversify your menu like that.

In general, I prefer dumplings more. But I like dumplings for their variety. After all, it is not necessary to make them with a standard filling. You can wrap any berry in them. Pitted cherries are in great demand. It turns out a sweet dish that kids like. They gobble them up by both cheeks.

In general, dumplings with cabbage are very easy to make. Therefore, they can be a great breakfast, lunch or dinner. They can be served with a small, sour cream or any sauce you like. Therefore, let's better get down to business, otherwise we really wanted to eat!

Now we always do more of these right away. We cook part of it right away, and freeze the rest. We take out and cook as needed. But we no longer go to the store for such products. And you can't buy such. After all, everything homemade is always tastier. And in the purchased ones you don't know at all what they put inside.

Ingredients:

for the test:

  • Flour - 3 cups;
  • Chicken egg - 1 pc .;
  • Water - 1 glass;
  • Salt - 0.5 tsp;
  • Vegetable oil - 2 tbsp. l .;

For filling:

  • Sauerkraut - 250 gr.;
  • Minced meat - 300 gr.;
  • Onions - 1 pc.;
  • Ground coriander - 0.5 tsp;
  • Cilantro - 1 bunch;
  • Salt, pepper - to taste;
  • Vegetable oil - for frying.

Preparation:

1. Let's make the dough. To do this, sift flour through a sieve into a large bowl. We make a recess in the middle. Pour salt into it, break the egg. We begin to knead. First we use a spoon. Then it will be quite hard to use, so we will use our hands. Gradually add water. We should get an elastic and elastic mass. We wrap it in a bag and put it aside to rest.

2. Let's start stuffing. We wash the cabbage under running water and leave in a colander. So we get rid of excess acid and salt.

3. Cut the onion into small cubes and send it to the pan with vegetable oil. Fry it until transparent. Add cabbage and fry until tender. Then let it cool.

4. I have ready-made minced meat... It is made from pork and beef (1: 1). You can use any. We put it in a large cup. Add to it fried vegetables, cilantro, salt and pepper. Mix well.

Salt very carefully, as the cabbage already has enough of it.

5. Cut a piece from the dough and roll it into a sausage. we divide it into equal small parts. We roll each one into thin pancake... We put the filling on them and join the edges. So that they do not disperse, you can blind them with a pigtail.

6. Put a pot of water on the stove and salt it. When it boils, pour one dumpling into it, stirring with a spoon. This will prevent them from sticking to the bottom and to each other. Cook for 5 minutes.

Delicious recipe for dumplings with cabbage and mushrooms

To be honest, I ate only with mushrooms or only with cabbage. But so that both of them together - this was not the case. And you? I am sure that people like me are the majority. But it turns out incredible taste... In addition, these can be quite called lean.

Ingredients:

  • Flour - 3 cups;
  • Water - 1 glass;
  • Chicken egg - 1 pc .;
  • Sauerkraut - 250 gr.;
  • Mushrooms - 250 gr.;
  • Onions - 1 pc.;
  • Salt and pepper to taste.

Preparation:

1. Mix flour with an egg, a teaspoon of salt and water. The dough should not stick to your hands, but at the same time it is pliable and elastic. We wrap it in a bag and leave it alone for 30 minutes.

2. Squeeze the cabbage from the brine and grind it in a blender. We do the same with mushrooms. We mix them together.

You can take any mushrooms: Fresh, salted or pickled.

3. Chop the onion into small cubes. Fry it in a pan with vegetable oil until golden brown. Add it to vegetables. knead and taste. You can add pepper.

4. Roll small juices from a large piece of dough. To do this, cut off a piece first and roll it into a sausage. Divide into small parts, roll each into a cake.


Source: https://youtu.be/4VwL-msVVxQ

5. Put the filling on top and glue the edges. Boil them in salted water for 3 - 5 minutes.

Dumplings with potatoes and sauerkraut in one filling

These are some of my favorites. In general, I really like cabbage and potatoes. It turns out to be a great combination. And the appetizer is not bad. therefore, these are quite often on our table. It's easy to cook them, but the result is amazing!

Ingredients:

for the test:

  • Flour - 500 gr.;
  • Chicken egg - 2 pcs.;
  • Salt - 1 tsp;
  • Milk 0 100 ml .;

For filling:

  • Onions - 1 pc.;
  • Sauerkraut - 100 gr.;
  • Potatoes - 5 pcs.;
  • Salt and pepper to taste.

Preparation:

1. To make a dough, we need to mix together flour, salt, eggs and milk. It turns out to be elastic and not sticky to your hands. We wrap it in plastic and set it aside.

2. Peel and boil the potatoes until tender. We make mashed potatoes from it.

3. Fry onions and cabbage in a pan with vegetable oil until tender. We mix with the pounded.

The cabbage can be pre-rinsed under running water. This will get rid of excess salt and acid.

4. We make small juices from the dough. Put the filling on each one and join the edges.


Hello dear readers. Today I want to suggest a recipe delicious dumplings with sauerkraut... An excellent dish for dinner, for lunch, suitable for fasting (as lean dish). It turns out tasty, satisfying, like grandmother's. In fact, my grandmother often cooked such dumplings, everyone loved grandmother's dishes. It seems that everything is simple, but it turned out delicious, with love and tenderness. Grandmothers always try for children and grandchildren, my grandmother is no exception. As a child, I often helped her make dumplings, learned from experience. My grandmother cooked dumplings a lot, since the family was large.

I will gladly share my grandmother's recipe with you. I hope you enjoy the recipe and cook for your family.

Dumplings with sauerkraut. My grandmother's recipe with step by step photos

You can buy cabbage at the market or in the store (we sell sauerkraut in buckets). I fermented cabbage at home myself.

Ingredients:

  • 3-4 tbsp. flour (how much will the dough take)
  • 1 glass of water (boiling water)
  • 2 tbsp. l. vegetable oil (for dough)
  • 500 g sauerkraut
  • 2 large heads Luke
  • 1 tsp salt (for cooking dumplings)
  • A couple of pinches of freshly ground black pepper (optional)
  • Vegetable oil for frying cabbage and onions

The ingredients for sauerkraut dumplings are very simple and affordable. Everyone can cook, if there is a desire.

How to make sauerkraut dumplings

Making dough. I pour the sifted flour into a bowl. I boil water, I measured out a glass of water (250 grams). I pour it into a cup a little larger. I add salt and vegetable oil, I mix. I cook the dough in boiling water.

I make a funnel in flour, pour boiling water with salt and oil. I knead with a tablespoon.

This is what the dough looks like, I knead with a spoon until possible.

Next, I transfer the dough to the table. I knead it with my hands, constantly dusting the table with flour. The dough is ready when it comes off your hands. It should be soft and elastic dough, since it contains vegetable oil. It is very convenient to work with him.

I leave the dough to "rest", meanwhile I fry the sauerkraut in vegetable oil. Pour a couple of tablespoons of vegetable oil into the pan and spread the sauerkraut.

I squeeze the cabbage with my hands from the juice so that there is no pickle in the pan, we need to fry the cabbage, not boil it.

Black pepper can be added if desired, but I do not add. I add sugar. I add sugar to my taste. After adding sugar, stir the cabbage and taste it, if there is not enough sugar, add more. Since the cabbage is sour. My grandmother always added sugar, I make the filling for the dumplings sweet and sour.

Stir the cabbage while frying, otherwise it may burn. Also, before frying, the cabbage can be cut into smaller pieces. This is done after you have squeezed out the brine. Cut the cabbage with a sharp knife on a cutting board (but you don't have to).

When I fermented the cabbage, I cut it into a cabbage shredder. Everything turned out nicely and neatly.

Put the fried cabbage in a bowl, let it cool.

I divided the dough into parts, roll a "sausage" from each part and cut it with a knife into several centimeters. This is exactly what my grandmother did.

Sometimes I roll out the dough and squeeze out blanks for dumplings with a glass, but today I decided to do it like my grandmother.

I pour a little flour on the table, dip each piece into flour on both sides and roll it out with a rolling pin. Such, somewhere uneven, somewhere imperfect workpieces are obtained. If you want perfect ones, then it is better to do it with a glass.

I stretch the workpiece a little, spread a teaspoon of fried sauerkraut.

Now we make dumplings. Do it in any convenient way. We pinch the edges carefully and carefully. We tamp the cabbage a little so that there is no air inside.

Put the dumplings on the surface sprinkled with flour. You can take a cutting board and dust it with flour.

Today I am doing like my grandmother. She dust the table with flour and put the dumplings on the table.

Peel the onion, chop and fry until golden brown in a pan. Fried onions have a sweetish taste. You need a lot of onions, it tastes better. I peeled 2 large onions.

I boil dumplings with sauerkraut in salted water. For 2 liters of water, 1 teaspoon of salt. I dip the dumplings in boiling water. Not all at once, but one at a time so that they do not stick together.

I cook in several passes. After dipping the first part of the dumplings into boiling water, stir with a spoon, do it carefully so as not to damage the integrity of the dumplings. This is necessary so that the dumplings do not stick to the bottom of the pan.

After the dumplings float, I cook them over medium heat for 2-3 minutes.

I put the fried onions in a bowl. I spread the dumplings. I spread it with a slotted spoon. I shake them off in a bowl, as my grandmother did so that the onion with vegetable oil covered all the dumplings evenly.

You don't have to fry the onions, but drizzle with melted butter. But with onions it is much tastier.

It is fried onions that give a certain piquancy and zest. It's insanely delicious. We all love such dumplings, both children and adults. it hearty dish will allow you to feed the whole family at no extra cost. Everyone will be happy!

This is how sauerkraut dumplings look inside. Hearty, tasty, incomparable. it great dish in post. It is also suitable for a family lunch or dinner.

Delicious warm and cold. If the dumplings remain, they can be refrigerated and then reheated.

Cook, taste. Bon Appetit! I hope you enjoyed my grandmother's recipe. In my husband's family, dumplings with sauerkraut were dipped in sugar. No sugar was added to the cabbage. Each family has its own secrets and its own recipes.

Dumplings with sauerkraut video

I also cook lazy dumplings from cottage cheese. Simple, fast and tasty.

Lazy dumplings with cottage cheese video

Dumplings - a Ukrainian dish national cuisine, the appearance of which, humanity owes the Turks. After all, it was they who first prepared "dush-vara", dough products with meat filling... The Ukrainians liked this dish so much that they began to cook it more and more often. Having remade the dish in its own way, it was given the name "vara-niki". Over time, it was transformed into the usual "dumplings". Today, in every Slavic family, these dough products with the most various fillings, have become one of the most beloved and revered dishes. Dumplings with appetite are devoured not only by adults, but also by children who are very difficult to please. There are a lot of recipes for fillings for these products, but one of them stands out especially. Dumplings with sauerkraut are an unusually tasty and satisfying dish that will delight not only relatives at home-cooked meals, but also guests for festive table... The products used for it are simple and inexpensive, and the preparation time will take no more than two hours. But how many compliments will you hear from your loved ones who have tasted such original dumplings!

Taste Info Dumplings, dumplings

Ingredients

  • For filling:
  • Sauerkraut - 1 kg;
  • Onions - 270 g;
  • Tomato paste - 1 tablespoon;
  • Sunflower oil - 30 g.
  • For the test:
  • Water - 480 ml;
  • Salt - 2 tsp;
  • Wheat flour - 900-950 g.

Dough output: 1.3 kg.


How to make sauerkraut dumplings

First you need to prepare the filling for the dumplings. Send a frying pan with a thick bottom to the stove to warm up. Onion peel, wash, and then cut into medium to small cubes. Pour some vegetable oil into the pan and send the chopped onions there. Fry it until golden brown.

Put the sauerkraut in a colander, rinse under water and leave for a few minutes to drain the liquid. Add it to the onion and simmer over low heat for 25-30 minutes. Top up with vegetable oil or boiled water so that the cabbage does not burn.

TO stewed vegetables add a tablespoon tomato paste... Stir well, cover and simmer for about 20-30 minutes. The paste can be replaced tomato juice, it will need about 100 ml. Remove the finished sauerkraut filling from the heat and let cool.

Now you need to knead the dough for dumplings with sauerkraut. Pour boiled water at room temperature into a large, convenient bowl. Add salt and stir.

Gradually add the sifted flour to the liquid, continuously stirring the mass with a whisk or spoon.

When the dough is steep enough and the spoon is difficult to move, place it on a cutting board and knead with your hands. Add flour a little, as needed. Ready dough should be tight, elastic and not sticky to your hands.

Cut the dough into 4 pieces, be sure to cover with a towel and leave at room temperature for 10-15 minutes.

Sprinkle the work surface with flour. Take out one piece of dough and roll it out thinly with a rolling pin. Cut out the circles with a glass or any other convenient device.

Using a teaspoon, place the filling in the center of each circle. Do not put too much of it, as the dumplings will be difficult to mold.

Combine the two halves of the dumpling to make a crescent moon, and pinch the edges well. You can do this with your hands or special device... At this step, the workpiece can be frozen and used if necessary.

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Place a pot of water on the stove and add a little salt. When the liquid boils, put the required amount of dumplings in it and cook for 10 minutes, until they float to the surface.

Remove the finished dumplings from the water using a slotted spoon, and put on a plate.

Add a slice butter and stir. Homemade dumplings with sauerkraut are best consumed hot, after cooling they are no longer so tasty. Serve with sour cream, fried onions, or cracklings. Bon Appetit!

Earlier we offered a recipe for kefir.