Dumplings with sour cabbage

Dumplings with sour cabbage. My grandmother's recipe. Delicious, just like in childhood

Hello, dear readers. Now I would like to offer a recipe for the most delicious dumplings with sauerkraut. A good dish for dinner, lunch, or fasting (as a lenten dish). It turns out delicious, satisfying, just like grandma’s. In fact, my grandmother often prepared such dumplings; everyone adored my grandmother’s dishes. Everything seemed simple, but it turned out deliciously, with love and tenderness. Grandmothers constantly try for their children and grandchildren, my grandmother is no exception. As a child, I often helped her make dumplings and learned from her experience. My grandmother cooked a lot of dumplings because the family was large.

I am happy to share my grandmother’s recipe with you. I hope you enjoy the recipe and make it for your own family.

Dumplings with sauerkraut. My grandmother's recipe with step-by-step photos
How to cook dumplings with sauerkraut
Dumplings with sauerkraut video
Lazy dumplings with cottage cheese video

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

Cabbage can be purchased at the market or in a store (we sell sauerkraut in buckets). I made sauerkraut at home myself.

Sauerkraut in a liter jar

Ingredients:

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

The ingredients for dumplings with sauerkraut are very simple and affordable. Anyone can cook if they have the desire.

How to cook dumplings with sauerkraut

I'm preparing the dough. Pour sifted flour into a bowl. I boil water, I measured out a glass of water (250 g). I pour it into a slightly larger cup. Add salt and vegetable oil and mix. I cook the dough in boiling water.

I make a funnel in the flour, pour in boiling water with salt and butter. I mix with a tablespoon.

This is how the dough looks, I knead with a spoon until it can be.

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 away from your hands. The dough should be soft and elastic because it contains vegetable oil. It is very comfortable to work with him.

I leave the dough to “rest”, meanwhile I fry the sauerkraut in vegetable oil. I pour a couple of tablespoons of vegetable oil into the frying pan and add the sauerkraut.

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

You can add dark ground pepper if you wish, but I don’t add it. I add sugar. I add sugar according to my own taste. After adding sugar, I stir the cabbage and taste it; if there is not enough sugar, add more. Because cabbage is sour. Grandma constantly added sugar, making the filling for dumplings sweet and sour.

Stir the cabbage while frying, otherwise it may burn. You can also cut the cabbage smaller before cooking it. 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 do this).

When I fermented cabbage, I cut it with a cabbage shredder. Everything turned out beautifully and neatly.

Place the fried cabbage in a bowl and let it cool.

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

From time to time I roll out the dough and squeeze out dumplings with a glass, but now I’m going to do it like my grandmother.

I sprinkle a little flour on the table, dip any piece on both sides into flour and roll it out with a rolling pin. This is how the workpieces are, uneven in some places, imperfect in some places. If you want impeccable ones, then it’s better to create with a glass.

I stretch the workpiece slightly and add a teaspoon of fried sauerkraut.

Now we are making dumplings. Do it in any convenient way. We pinch the edges carefully and painstakingly. Lightly compact the cabbage so that there is no air inside.

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

Now I do like my grandmother. She dusted the table with flour and laid dumplings on the table.

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

Boil dumplings with sauerkraut in salted water. For 2 liters of water, 1 teaspoon of salt. I put the dumplings in boiling water. Not all at once, but one at a time so that they don’t stick together.

I cook in several batches. After putting the first part of the dumplings in boiling water, I stir with a spoon, do this carefully so as not to destroy 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.

Place fried onions in a bowl. I spread the dumplings. I spread it out with a slotted spoon. I shake them in a bowl, as my grandmother did, so that the onions and vegetable oil cover all the dumplings moderately.

You don’t have to fry the onions, but pour melted butter over them. But it tastes even better with onions.

It is the fried onions that add some piquancy and zest. It's recklessly delicious. Everyone loves these dumplings, both children and adults. This hearty dish will feed the whole family without breaking the bank. Everyone will be happy!

This is what dumplings with sauerkraut look like on the inside. Nourishing, tasty, incomparable. This is a good dish for Lent. It’s also suitable for homemade lunch or dinner.

Dumplings with potatoes and cottage cheese according to grandma's recipe

Delicious warm or cold. If there are dumplings left over, you can put them in the refrigerator and reheat them later.

Prepare, try. Bon appetit! I hope you liked 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 make lazy cottage cheese dumplings. Simple, fast and delicious.

Lazy dumplings with cottage cheese video

Dumplings with sauerkraut: recipes

Such a common Ukrainian dish as dumplings with sauerkraut inside is a frequent guest in the diet of almost all nations. Products with such filling will not leave even the most phlegmatic gourmet. Unique dumplings with sauerkraut will become a real decoration for a formal or everyday table.

How to cook dumplings with sauerkraut

The process of preparing dumplings is divided into four main steps: making the dough, entrails, modeling, and heat treatment. The savory interior of cabbage for dumplings is prepared from the freshest or pickled vegetable. The dough is used unleavened, with water or milk (kefir). It can be prepared using the usual kneading method or brewed. The cooking time of the products depends on the ingredients inside. If raw meat or fish is used in the composition, then the heat treatment time can reach 10 minutes . For products with a ready-made interior, a couple of minutes after boiling will be enough.

Dough

Economical dumplings can be prepared using choux pastry. It is prepared without eggs or butter. Creating the dough is not difficult, and the mass holds its shape well during cooking and does not fall apart. Perfect for dumplings with sauerkraut and fresh cabbage inside:

Ingredients:

wheat flour – 2 tbsp;
boiling water – 1 tbsp;
salt – ½ tsp.

Manufacturing method:

Place flour and salt in a bowl.
Pour boiling water over the mixture and start stirring quickly with a spoon.
When it becomes difficult to stir, take out the device and start kneading the mass with your hands, by this point it will no longer be hot.
Knead the dough and form it into a ball.
Place it under an inverted bowl and let it sit for 15 minutes.

Another dough for dumplings with sauerkraut is traditional. It is used more often than other recipes to make this hearty Ukrainian dish:

Ingredients:

testicles – 1 pc.;
water – 1 tbsp.;
salt – ½ tsp;
wheat flour – 2.5 tbsp.

Manufacturing method:

Sift the flour into a large bowl and make a small well in the center.
Break the egg and sprinkle with salt.
Next, pour in the water and begin to gently rotate the spoon in a circle, thereby kneading the dough.
Evenly the process will achieve more effort.
At this point, remove the spoon and start kneading the dough with your hands.
Form a lump, cover with a bowl or cardboard towel, leave for half an hour.

Interior

The key to the success of a savory dish is the inside of dumplings with cabbage. If the freshest vegetable is used, it is first chopped, then fried in a frying pan with vegetable oil. The sauerkraut is lightly squeezed out of the brine and also fried. Carrots and onions are often added to the main ingredient. But there are also the most unique options for the insides, for example, they put it with cabbage:

mushrooms (fresh, salted, pickled);
meat;
fish (including canned food);
various vegetables;
tomato paste;
all kinds of greens;
spices and herbs.

Recipes for dumplings with sauerkraut

A huge number of recipes for dumplings with insides based on sauerkraut will satisfy the taste needs of everyone. Products can not only be boiled, but also cooked using a multicooker, including steaming. It is important to correctly adhere to the indicated proportions when making the dough. If you are new to cooking, then cook according to the instructions with the photo, then your dish will turn out as the creator intended. Experienced cooks can add recipes to suit their own tastes. You can serve the products with different sauces and additives, but it is important to keep in mind that they increase the total calorie content of the dish .

Dumplings with sauerkraut and minced meat

Time: 1 hour 30 minutes.
Number of servings: 8.
Calorie content of the dish: 204 kcal/100 g.
Purpose: basic.
Cuisine: Ukrainian.
Difficulty: medium.

Hearty dumplings with minced meat and sauerkraut can feed the whole family and guests. The recipe uses a traditional mixture of pork and beef. You can use any other minced meat, based on your preferences. In terms of taste, cabbage and meat mix well. For production, a version of choux pastry is used; it better holds the shape of products with such a “heavy” interior.

Ingredients:

water – 1.5 tbsp.;
wheat flour – 3 tbsp;
testicles – 1 pc.;
Sunflower oil – 2 tbsp. l.;
salt – ½ tsp.

minced meat – 400 g;
onions – 2 pcs.;
sauerkraut – 400 g;
Sunflower oil – 3 tbsp. l.;
spices - optional.

Manufacturing method:

First you need to create the filling. To do this, fry finely chopped onion in oil, add cabbage without brine, cover with a lid and simmer for about half an hour until the cabbage becomes soft.
Place the minced meat in a frying pan, fry lightly, season with salt and black pepper to taste.
Transfer the filling to a separate bowl to allow the mixture to cool quickly.
Boil water with salt, sift the flour, divide it into two parts.
Add boiling water to one half and stir with a spoon.
Afterwards, break the egg, stirring continuously, add the remaining flour and sunflower oil.
Knead the dough, form a ball, let it rest for 15 minutes before modeling.
Form dumplings into desired size.
Boil in salted water for 4 minutes after the products float out.

With lard

Time: 1 hour 30 minutes.
Number of servings: 6.
Calorie content of the dish: 275 kcal/100 g.
Purpose: basic.
Cuisine: Ukrainian.
Difficulty: medium.

Juicy dumplings with sauerkraut and lard will not leave anyone indifferent. You can add a special taste and smell to the dish using smoked lard. To make the inside even more fragrant, a clove of garlic is often placed in it . These dumplings are best served with sour cream sauce; garlic, a fatty fermented milk product and the freshest chopped herbs are also used to make it. Another dish is often served with a small amount of fried lard, in other words, with cracklings.

Ingredients:

dough – about 700 g;
lard – 250 g;
sauerkraut – 500 g;
onions – 2 pcs.;
Sunflower oil – 2 tbsp. l.;
spices - optional.

Manufacturing method:

Prepare traditional dough for dumplings according to the recipe indicated above.
Keep the lard in the freezer for a short time until it becomes hard.
Then cut into small cubes and place in a bowl. You can use a meat grinder with a large mesh.
Lightly fry the cabbage and finely chopped onion in oil, then cover with a lid, simmer for 20 minutes, and finally add spices to taste.
Cool the workpiece and send it to the lard.
Take the prepared dough and form dumplings.
Place the products in a saucepan with bubbling water, cook for 3 minutes after surfacing.

With potato

Time: 1 hour 30 minutes.
Number of servings: 6.
Calorie content of the dish: 164 kcal/100 g.
Purpose: basic.
Cuisine: Ukrainian.
Difficulty: medium.

You can vary the taste of dumplings with sauerkraut inside using regular mashed potatoes. These products perfectly complement each other in taste. You can eat potatoes that are left over, for example, from yesterday’s dinner, or cook the freshest ones. Dumplings turn out to be very tasty and satisfying; you can combine both sauerkraut and lightly fried fresh cabbage with potatoes.

Ingredients:

onions – 2 pcs.;
sauerkraut – 400 g;
potatoes – 4 pcs.;
dough – about 700 g;
Sunflower oil – 2 tbsp. l.;
spices - optional.

Video

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Dumplings with sauerkraut - 5 very tasty recipes

Hi all! Quite recently, at my work, an employee brought dumplings for lunch. I'll be honest, the inside surprised me a little. After all, I have never tried them with sauerkraut before. I understand that it can be eaten with cottage cheese and potatoes, but not with white cabbage. Naturally, when he heated them, the smell was appropriate. I even cringed slightly. That's why they treated me. Yes, it's quite tasty. You can vary your menu as such.

I absolutely prefer dumplings. But I like dumplings for their abundance. After all, it is not necessary to create them with ordinary interiors. You can wrap any berries in them. Pitted cherries are in great demand. The result is a sweet dish that kids like. They gobble them up on both cheeks.

It’s very easy to create dumplings with cabbage. Therefore, they can be a good breakfast, lunch or dinner. They can be served with malo, sour cream or any favorite sauce. Therefore, let’s better get down to business, otherwise I’m really hungry!

How to cook dumplings with sauerkraut and meat?

We are constantly making more of these right now. We cook some immediately, and freeze others. If necessary, remove and cook. But we no longer go to the store for such products. Well, you can’t buy something like that for money. After all, everything homemade always tastes better. But with store-bought ones you don’t know at all what they put inside.

Ingredients:

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

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.

Manufacturing:

1. Let's create the dough. To do this, sift the flour through a sieve into a large bowl. We make a depression in the middle. Pour salt into it and break the egg. Let's start kneading. First we use a spoon. Then it will be quite difficult to use it, so we will use our hands. Add water evenly. We should get an elastic and flexible mass. Wrap it in a bag and put it aside to rest.

2. Let's get to the inside. Wash the cabbage under running water and leave in a colander. This way we will get rid of excess acid and salt.

3. Cut the onion into small cubes and place in a frying pan with vegetable oil. Fry until transparent. Add cabbage and fry until done. Then we cool it.

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

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

5. Cut a piece of dough and roll it into a sausage. We divide it into similar small parts. Roll each into a narrow pancake. Place the filling on them and seal the edges. To prevent them from falling apart, you can blind them with a pigtail.

6. Place a pan of water on the stove and salt it. When it boils, drop one dumpling into it, stirring with a spoon. This way they will not stick to the bottom and to each other. Cook for 5 minutes.

A very tasty recipe for dumplings with cabbage and mushrooms

Honestly, I only ate it with mushrooms or cabbage. But for both this and that to work together, there was no such thing. And you? I am sure that most of them are like me. But the taste is indescribable. In addition, these can be completely called lean.

Ingredients:

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

Manufacturing:

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 flexible and elastic. 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. Mix them together.

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

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

4. Roll small pieces of dough out of a huge piece of dough. To do this, first cut off a piece and roll it into a sausage. Divide into small parts, roll each into a flat cake.

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

5. Place the filling on the juicy surface and seal the edges. Boil them in salted water for 3 – 5 minutes.

Dumplings with potatoes and sauerkraut in one interior

These are some of my favorites. I absolutely quite like cabbage and potatoes. It's a good combination. Well, the snack is good. That’s why these quite often appear on our table. They are easy to prepare, but the end result is simply amazing!

Ingredients:

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

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

Manufacturing:

1. To create the dough, we need to mix flour, salt, eggs and milk together. It comes out elastic and does not stick to your hands. We wrap it in film and put it aside.

2. Peel the potatoes and boil until tender. We make puree out of it.

3. Fry onions and cabbage in a frying pan with vegetable oil until cooked. Mix with crushed milk.

Beforehand, you can wash the cabbage under running water. This way we will get rid of excess salt and acid.

4. Make small juices from the dough. Place the filling on any one and seal the edges.

How to cook dumplings with sauerkraut and lard?

These are not lean dumplings, because we will add lard to them. You can take it with layers of meat. It will be even tastier this way. Also take the quantity according to your own taste. Maybe you need a little more than in the recipe or less.

Ingredients:

Sauerkraut – 500 gr.;
Onions – 1 pc.;
Chicken egg – 2 pcs.;
Flour – 3 cups;
Lard – 200 gr.;
Water – 1 glass;
Salt, pepper - to taste.

Manufacturing:

1. Add salt (1/2 teaspoon), eggs and water to the sifted flour. We knead a thick dough, which is still elastic and elastic. It doesn't have to stick to your hands. Cover it with a cup to prevent it from getting too windy.

When sifting, the flour is saturated with oxygen. This makes the products more airy, and the products work better with each other.

2. Pass the cabbage and lard through a meat grinder. Also, don't forget about onions. Mix everything well and add salt and pepper to taste. Just don’t overdo it with spices. You may even give up some altogether.

3. Cut off a portion of the dough and roll it into a sausage. Cut into small pieces and roll them into thin flat cakes. Place the filling on each one and seal the edges.

4. Place one dumpling at a time into boiling and salted water. Stir and when they float, cook for about 4 - 5 minutes.

Video on how to prepare filling for dumplings with cabbage and minced meat

I suggest you watch a video that I found on the Internet. In it, the creator knows and indicates how to prepare the dough for dumplings, as well as the filling. She's not ordinary. And with cabbage and homemade minced meat. It is enough to have only the necessary ingredients and you will get a simply wonderful dish.

I hope you like our recipes. Choose any one and amaze your loved ones with a delicious dinner. They will like it and will probably ask for more. But you can also create everything. This way you will literally know which one specifically appealed to you. And I say goodbye to you, see you soon!

Dumplings with sauerkraut

Posted 01/14/2017
Located by: Drug [offline]
Calorie content: Not specified
Production time: Not specified

As far as I can remember as a child, I always spent winter holidays in the village with my grandmother. It was an unforgettable time, because in the winter you could sled and ski to your heart's content, and, naturally, with the advent of the Christmas holidays, the time for nativity scenes, carols and generosity began. The day before Christmas was considered especially solemn, then in any house a dinner was prepared, consisting of 12 necessarily Lenten dishes, and as soon as the first star appeared in the sky, the family sat down at the table to first taste the savory gulai, and only then everything the rest.

I still support these traditions, and on Christmas Eve we gather as a large family around one table, laden with delicious dishes. Because this is the last day of fasting, the dishes on the table are only vegetarian - these are vegetable salads, cabbage rolls with mushrooms, pies with beans and fish, borscht with prunes and, of course, dumplings with various entrails. Dumplings with potatoes and mushrooms are very tasty.

By the way, I prepare the dough for dumplings according to my own favorite recipe, which contains sunflower oil, water, flour and a little salt. The dough comes out very elastic and flexible, it is very easy to make both dumplings and dumplings from it.

My favorite inside for dumplings is braised sauerkraut. For taste, I add sauteed onions to it, from time to time a little spice and even raisins. If you don't have time to cook, make lazy pumpkin dumplings.

Ready-made dumplings with sauerkraut, a step-by-step recipe with photos is already waiting for you below, you can serve with any sauce or simply pour over fried vegetables in vegetable oil.

Ingredients:

– for the test:

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

– for the inside:

– sauerkraut – 0.5 kg
– onion – 1 pc.
– oil (vegetable) – 3 tbsp.
– ground pepper, spices

– for watering:

– onion – 1-2 pcs.
– oil (vegetable) – 4 tbsp.

At first they are carried away by the dough, because after kneading it needs to be given time to rest.
Pour water heated to body temperature into a bowl.

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

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

Cover the bowl with the dough and let it absorb gluten.

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

In a frying pan heated with oil, sauté the onion until it becomes transparent and soft (we set aside some of the onion for serving dumplings). In my house, everyone just loves these steamed dumplings with strawberries.

We wash the sauerkraut, be sure to squeeze it thoroughly from the water and add it to the sautéed onions directly into the frying pan. Add spices to taste

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

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

Then put the filling in the middle of the flatbread.

and carefully pinch the edges, forming a dumpling.

Cook raw dumplings with sauerkraut in bubbling, lightly salted water, to which we add a couple of bay leaves.
After they float out, let them boil for another 1-2 minutes, and use a slotted spoon to remove them from the pan into a bowl. Pour the hot dumplings with sauerkraut, I hope you liked the step-by-step recipe with photos, with sautéed onions and place the dish on the table.

Bon appetit!