Dumplings with potatoes and cabbage

Ingredients

White cabbage – 1/2 pcs.

Potatoes – 4 pcs.

Wheat flour – 500 g (+ a little for rolling out the dough)

Chicken egg – 2 pcs.

Drink (fat content 3.2%) – 200 g

Vegetable oil – 3 tbsp.

Salt – 1 pinch (+ to taste for filling)

Sugar – 1 pinch

Dark pepper (ground) - to taste (for filling)

To submit:

Onions – 1 pc.

Sour cream - to taste

Greens - to taste

141 kcal
2 hours 30 minutes
2 hours 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Dumplings with potatoes and cabbage are delicious paired with sour cream, but I suggest trying this popular dish with a topping of fried onions and lard. But first things first.

Let's start manufacturing with the inside. This process will take approximately 1 hour.

Peel the potatoes, finely chop half a fork of cabbage.

I’ll immediately make a reservation that a given amount of ingredients makes a lot of dumplings, so you can safely reduce their quantity by half.

Boil the potatoes in salted water until tender, then mash them into a puree. First lightly fry the cabbage with 1 tbsp. vegetable oil, then add a little water and simmer for an hour or until fully cooked. At the end of stewing, season the cabbage with salt and pepper.

Mix mashed potatoes and stewed cabbage. If necessary, season again to taste and let the insides cool one hundred percent.

While the inside is cooling, prepare the dough for the dumplings. It is better to take the drink out of the refrigerator in advance so that it comes to room temperature. Mix flour with salt and a pinch of sugar. You don't have to add sugar at all.

Create a well in the flour and add the eggs and drink. Let's start kneading the dough by hand.

Once the flour and watery ingredients have merged, add 2 tbsp. vegetable oil and continue kneading the dough. It should turn out moderately cool (a little softer than dumplings) and not sticky.

The dough must be given time to “rest”, then it will become elastic and comfortable for rolling out.

Wrap the finished dough in film and leave at room temperature for 30 minutes. After this time, the difference will be obvious: the dough will become softer and more flexible.

It is more convenient to roll out the dough in parts. Lightly dust the board with flour and roll out the dough into a narrow layer. The inside of the potato and cabbage does not release juices, so the dough can be rolled out thinner (approximately 1-2 mm wide). Using a mold or a suitable glass, cut out circles from the dough.

Lay out the filling. I could fit 1 tbsp of entrails. with a slide for any dumpling.

We fasten the edges of the dough using any convenient method. I ended up with a pigtail seam.

You can boil the dumplings by putting a saucepan with water and a pinch of salt on the fire. While the water is boiling, prepare the lard and onion topping. To make it, heat a frying pan, finely chop the onion and lard and fry in a frying pan until golden brown, then reduce the heat slightly and simmer the mixture until the onion is soft. The whole process takes 5-7 minutes.

Place the dumplings with potatoes and cabbage in boiling water, mix them carefully so that they do not stick to the bottom of the pan. After surfacing, cook the dumplings for 5-7 minutes at a low simmer.

Remove the dumplings from the boiling water with a slotted spoon and place on plates. Serve immediately, sprinkled with herbs and fried onions with lard.

Dumplings with potatoes and sauerkraut

Almost everyone loves dumplings. And our family is no exception. Dumplings with potatoes are a classic, but they won’t surprise anyone anymore. One day I was visiting the small village of Gruzinov, in the Rostov region. Every weekend, all the ladies of the family gather in the kitchen and prepare Sunday dinner. I would like to share the recipe for these dumplings with you.

Ingredients for “Dumplings with Potatoes and Sauerkraut”:

Dough

Wheat flour / Flour (Cup 225 gr.) - 2.5 cups.
Milk (225 g glass) - 1/2 cup.
Water (225 g glass) - 1/3 cup.
Chicken egg - 1 piece
Salt - 1 tsp.
Vegetable oil - 1 tbsp. l.

Interior

Butter (in puree) - 10 g
Potatoes (Medium) – 5 pcs.
Sauerkraut – 250 g
Dark pepper - 1 pinch.
Onions (Large (2 for filling, 1 for serving)) - 3 pcs.
Vegetable oil (For frying) - 1 tbsp. l.

Production time: 60 minutes

Number of servings: 4

Nutritional and energy value:

Ready meals
kcal 2244.6 kcal	proteins 64.8 g	fat 40.9 g	carbohydrates 415.5 g
Portions
kcal 561.2 kcal	proteins 16.2 g	fat 10.2 g	carbohydrates 103.9 g
100 g dish
kcal 109.5 kcal	proteins 3.2 g	fat 2 g	carbohydrates 20.3 g

Recipe for “Dumplings with potatoes and sauerkraut”:

Here is my set of ingredients.
First, let's start cooking the potatoes.
When I just started cooking, one of my good friends (a good cook) taught me how to boil potatoes.
The main secret: cleaning. You need to peel dry potatoes with a dry knife. 2nd secret: you need to put peeled and washed potatoes in boiling water.
And the 3rd secret: add salt at the very end. Use a fork or knife to check the potatoes are ready and place them in a colander. Transfer to a bowl where we will prepare the puree. Add butter. Mash the potatoes and pepper them at the very end. Yes Yes. Pepper in the insides of dumplings is very tasty!

Preparing the dough for dumplings.
I am in love with the recipe presented on Povarenka. The dough is perfect and flexible. Parable! In fact, everything is incredibly simple - sift two glasses of flour into a bowl, create a depression and pour in the egg. In a glass, mix milk and water (room temperature), dissolve the salt. And start hanging out the dough. A little more flour could be useful. As experience shows, one medium egg takes two cups of flour, depending on humidity. Another tip - after kneading the dough, leave it to rest under the film.
Cut the onion into small cubes and fry in hot oil until transparent.

Cut the sauerkraut finely. This photo shows all the ingredients for the inside.

Mix. Let's taste it. I don’t recommend adding too much salt; the cabbage is still salty.

Our dough has “rested”. My little secret is that I grease my hands and the table with oil, after this the flour will not be useful and the dough will not clog, but at the same time it rolls out easily. Make circles with a glass))

We make dumplings as usual for you. I do it with a “comb”.

Here are my beauties!
I was cooking for future use.
Cook as usual: bring water to a boil, add salt.
Add the dumplings, and after boiling, cook for 10-12 minutes.
For beginners, when stirring dumplings (or dumplings), stir with the back of a spoon (semicircular).
This way the dough won't tear. Place a piece of butter and a spoonful of fried onion on a plate. Mmmmm. Bon appetit.

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Comments and reviews

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Reviews

April 30 Martynova Alina # (recipe creator)

April 10, 2018 Akira Shinrei #

March 20, 2018 Lena Mirny #

October 10, 2017 Bogatova Makpal #

October 10, 2017 Alina Martynova # (recipe creator)

October 9, 2017 mike_sv #

October 9, 2017 Alina Martynova # (recipe creator)

October 10, 2017 mike_sv #

36 months ago KatyaDoll #

October 9, 2017 Alina Martynova # (recipe creator)

36 months ago shevakovas #

36 months ago Olga Sokil #

36 months ago Alina Martynova # (recipe creator)

36 months ago Olga Sokil #

October 9, 2017 Alina Martynova # (recipe creator)

October 9, 2017 Olga Sokil #

Dumplings with potatoes and cabbage

Ingredients

Wheat flour 300 g
Water 100 g
Potatoes 2-3 pcs.
White cabbage 1.5 cups
Onions 1-2 pcs.
Pork lard 50-70 g
Garlic 2-3 cloves
Table salt to taste
Ground dark pepper to taste
Fresh herbs to taste
Vegetable oil for frying

Manufacturing

If you want to prepare a lean dish, we recommend that you exclude lard from the list of ingredients and replace it with vegetable (sunflower) oil for frying the onions.

Let's get started. We start with making the inside. Let's do the cabbage. We chop the piece with a fork and set aside the amount we need. We take an ordinary frying pan and put it on the stove. After waiting for the container to heat up, pour a little vegetable oil, after which we put the vegetable preparation into the container. After some time, add dark ground pepper. Simmer until the product is completely cooked, covering the pan with a lid.

Let's move on to the second ingredient of the interior. Using a sharp knife, carefully peel the potatoes, rinse them thoroughly under running water and place them in a suitable size pan. Fill with cool water, then place the container on the stove. Set the heat to moderate. As the liquid boils, add salt to taste and bring the vegetables until cooked. After this, pour the water into a separate container and separate the potato pieces into a puree, simultaneously adding a little water in which the product was boiled.

Now the dough. Pour flour onto a work surface, make a small depression in the center, add a little salt. Then pour in the indicated amount of warm water and begin kneading. Mix well. The result should be an elastic, tough dough. We transfer the workpiece into a large bowl and leave it for 30 minutes. Now it will be completely enough for our flour product to rest. After the designated period of time has passed, we return to work. Using a rolling pin, roll out the dough into one large layer, the thickness of which will be approximately 1 mm. Next, use a cookie cutter to cut out medium-sized circles.

Mix the stewed cabbage in a separate bowl with mashed potatoes and mix well. Take any rounded piece and place the filling in the center. Then we connect the edges of the dough. You can simply mold it firmly or decorate it beautifully with weaving. Here it’s up to who knows how and who knows how.

We peel the onions, rinse them under running water and cut them into small pieces. We do similar manipulations with lard.

Place a frying pan on the stove and set the flame to medium. When the container heats up, add lard cubes to the bottom, and a little later, the onion tenderloin. Fry until the onion is soft and transparent.

Cook the dumplings in water in batches for 7 minutes, adding a little salt to the liquid.

After the designated time has passed, using a slotted spoon we take out the finished products with potato and cabbage inside.

Place dumplings with potatoes and cabbage in a deep plate. Pour over the roast. We peel the garlic, rinse it under running water and pass it through a press, then sending the crushed mass to the main dish. We also wash the greens, shake them off to get rid of water, chop them finely and sprinkle them on top. You see, preparing the national Ukrainian dish with kasrtoshka and fresh cabbage at home turned out to be really not that difficult. We hope that our step-by-step recipe with photos contributed to successful cooking. Place on portioned plates and enjoy the tasty and fragrant dish with your household. We wish you bon appetit!

Homemade dumplings with potatoes and dumplings with cabbage

Dumplings made with your own hands at home are naturally even tastier than store-bought ones. But almost everyone doesn’t have enough time to make dumplings. Although it’s worth spending a little time making dumplings once and filling the freezer with them for a month in advance. After all, they can be stored for a very long time in the freezer. And how great it is to eat delicious homemade dumplings, especially when you are too lazy to cook - a few minutes and dinner for the whole family is ready!

I have already shared with you a recipe for very tasty homemade manti, now I would like to tell you a recipe for dumplings. Let's get started?

To make dough for homemade dumplings we will need:

1 kg flour;
1 teaspoon salt;
0.5 teaspoon of soda;
2 testicles;
boiled water.

For the potato insides:

potato;
milk;
50 g butter;
bulb onions.

For the cabbage inside:

fresh cabbage + sauerkraut;
onion;
vegetable oil.

How to create delicious dough for dumplings with potatoes or cabbage

1. Sift the flour into a large container.

2. Make a depression in the flour.

3. Break 2 eggs into this cavity, add soda and salt. Gradually add boiled water at room temperature. Knead the dough until stiff.

The amount of water depends on the flour (type, properties, etc.). Therefore, add as much water as necessary to make a stiff dough.

4. Cover our dough with a cup and leave it for half an hour.

5. While the dough is resting, prepare the filling.

How to cook dumplings with potatoes at home

1. Peel, wash the potatoes and set them to boil in salted water.

2. Peel, finely chop the onion and fry it in oil in a frying pan.

3. When the potatoes are cooked, drain the water.

4. Make mashed potatoes, add fried onions to it, mix everything again. Add half a glass of warm milk and butter. Mix everything and leave to cool.

The most delicious dumplings with cabbage

1. Finely chop the cabbage. Salt it and knead it with your hands.

2. Peel the onions. Pour oil into the frying pan and start frying the onion.

3. Add shredded fresh cabbage and sauerkraut here.

If you don’t have sauerkraut, then add grated carrots to the pan.

4. Simmer everything. When the cabbage is cooked, leave to cool.

How to make and how long to cook dumplings with potatoes or cabbage

We take out the dough and knead it well with our hands again. We cut our dough into pieces. Take one part and roll it into sausages. We cut each sausage into pieces and dip them in flour on both sides. Roll them out with a rolling pin into thin circles. Place the filling with a spoon or fork and pinch the sides of the dough.

If you don't have a rolling pin, you can use a bottle.

Pour water into the pan, add some salt and put it on the stove. When the water boils, start cooking your dumplings. Cook them for 7 minutes. The dumplings turn out very tasty and filling, and the dough is thin and tender!

It is important to lower the dumplings directly into boiling water.

I wrote down the proportions for kneading quite a huge amount of dough, because I usually make a lot of dumplings with different insides at once and store them in the freezer. If you also freeze them, then try to empty one freezer compartment and lay out the dumplings on its bottom so that they do not touch each other. You can slip them under a plastic bag or board. And after 10-15 minutes, when the dumplings are already frozen, you can put them in a bag and throw them in the freezer until you want to cook them.