Dumplings with fresh cabbage

Dumplings with fresh cabbage

A recipe for very tasty dumplings with fresh cabbage and lard. For the inside, white cabbage is used, fried with onions and carrots. The dough for dumplings is kneaded in water with the addition of an egg.

Homemade dumplings with cabbage are the most delicious, especially if you cook them with soul and love. There is nothing complicated in making it, but there are still a couple of secrets:

1. The filling must be prepared in advance so that it not only cools down, but also infuses. It's better to create this in the evening.
2. And you need to knead the dough correctly so that the dumplings hold their shape perfectly and do not fall apart when you throw them into a pan of boiling water.

Follow the proportions and technology, and your dough will be perfect, elastic, will not stick to your hands, and the dumplings will turn out excellent! Not just these - any, for example, with potatoes and mushrooms.

Total production time: 90 minutes
Production time: 40 minutes
Yield: 1 kg
Calories: 163.43

Ingredients

• white cabbage – 500 g
• large onion – 1 pc. (130 g)
• carrots – 1 pc. (60 g)
• salt – 2/3 tsp. or to taste
• sugar – 0.5 tsp.
• dark ground pepper - 2-3 chips.
• vegetable oil – 2-3 tbsp. l.

• wheat flour – 400 g
• chicken egg – 1 pc.
• water – 150 ml
• vegetable oil – 1 tbsp. l.
• salt – 0.5 tsp.

• lard (salted) – 50 g
• onions – 1 pc.

Manufacturing

Chop the cabbage and add salt, knead with your hands. Heat a couple of tablespoons of vegetable oil in a large, deep frying pan, add the cabbage and fry, stirring frequently, until softened - about 10 minutes, covered, over medium-low heat.

Grate the peeled carrots on a large grater, add to the cabbage, stir and continue to simmer for another 10 minutes, covered.

Peel the onion and finely dice. Place in the pan with the vegetables, simmer for another 10 minutes, stirring, covered.

Add sugar and ground dark pepper, adjust the amount of salt to taste. Simmer for another 5-7 minutes until the cabbage is completely cooked. It should be soft and slightly caramelized. Let the filling cool (it would be great to prepare it in advance, the night before, so that it sits in the refrigerator - for some reason, dumplings from such cabbage always turn out especially tasty).

Knead the dough for dumplings. To do this, sift the flour in a heap (on the table or in a large bowl). Make a hole in the center. Mix salt, water, egg and oil separately and crush with a fork. Pour the resulting mixture into the well in the flour.

Stir gently at first with a spoon, as if collecting the flour from the sides to the center. When the dough starts to clump, start kneading with your hands. To create a good dough for dumplings, work on it for at least 10-15 minutes, trying to apply some effort during kneading. As a result, the bun should be quite tight. Then cover the dough with a towel and leave for 30-40 minutes. During this period of time, it will “rest” and become very obedient and flexible; it will be easy to work with.

Dust your work surface with a small amount of flour. Roll out the dough to a thickness of 4-5 mm, cut out circles with a glass or using a special cutter.

To make dumplings easier to sculpt, lightly roll out any circle with a rolling pin, making sure that the edges are thinner than the center (then the sides of the dumplings will not be very thick and hard).

Place the filling on the blanks and mold the edges of the dough so that the dumplings come out in the shape of a crescent.

If you wish, you can additionally walk along the edge and create a curly tuck in the form of a “braid”.

Prepare the roast. To do this, cut the lard and onion into small cubes. First fry the lard in a frying pan so that the cracklings dry out and the fat is rendered. And then add the onion and saute it until soft and lightly browned. This type of frying is a classic way to season dumplings with cabbage in Ukrainian cuisine. All that remains is to cook the dumplings and generously coat them with frying mixture so that they do not stick together. They need to be boiled in bubbling, salted water for about 2 minutes after they float out.

Serve dumplings with fried lard and onions, adding a spoonful of good homemade sour cream to the dish. Delicious!

Note - 3 necessary tips

1. The dish may be lean. In this case, knead the dough for dumplings without adding an egg (the ingredients will be the same, but take 350 grams of flour and add more if necessary). And cook the frying not in lard, but in vegetable oil.
2. Dumplings can be frozen. To do this, place the products on a special tray or on a board sprinkled with flour, so that they lie in one row, without touching each other. Place in the freezer. After 1-2 hours, when the dumplings are frozen, pack them into bags for the most compact storage (to prevent them from sticking, generously sprinkle with flour).
3. If the ready-made dumplings, boiled in salted water, have cooled down, you can fry them in a frying pan - heat a little vegetable oil or melt a spoonful of lard, and then brown the dumplings on all sides until golden brown. Prepared in this way, they will taste like pasties with vegetable insides. Serve with sour cream.

Dumplings with cabbage – 13 delicious homemade recipes

Choose one of the recipes with photos of dumplings with cabbage in this section. Pay attention to the preparation time of the dish, the possibility of selecting replacement goods, calculating calorie content and determining the number of servings. Read more...

1. Main
2. Best selections
3. 2nd hot dishes
4. Vareniki
5. Dumplings with cabbage

• Pies
• Dishes with cabbage
• Bakery
• Meat and meat products
• 2nd hot dishes
• Yeast pies
• Flour
• Cabbage with meat
• Pies with cabbage
• Dishes with white cabbage
• Dishes with onions
• Korean cuisine
• Meat with onions
• Cabbage with onions
• Vegetarianism
• Asian cuisine
• Testicles
• 2nd of meat
• Recipes without butter and margarine
• Unsweetened baked goods

Take the time to make dumplings with cabbage

It would seem that the recipes for dumplings with cabbage are not particularly different. In fact, there are several dough options for them - cool, mixed with water, broth, milk, kefir, or hot, otherwise called custard. The filling can be prepared using several methods. For example, from sauerkraut or stewed cabbage, or even knead minced cabbage. Moreover, there are several options for heat treatment - in water, steamed, in a slow cooker or even in the microwave.

Prepare two sets of ingredients. One for kneading the dough, the second for the inside. The following products are added to the dough:

water (or milk, drink, broth);

flour (wheat, rye);

sugar (optional);

For the inside, cabbage should be prepared using one of the following methods:

stew the freshest one with carrots and onions;

If it is very sour, you can add raw cabbage to sauerkraut;

prepare minced cabbage by chopping it very finely and mixing with water and spices.

The 5 most commonly used ingredients in cabbage dumpling recipes:

You can prepare the filling for dumplings with cabbage in advance. Usually the dough is kneaded first, and while it is standing, they work on the inside. So the process of cooking dumplings looks like this.

1. Knead the dough, cover it and leave for about half an hour.
2. Prepare the cabbage.
3. Cut the dough into small slices, approximately the size of a walnut.
4. Roll them into flat cakes, put cabbage in the middle, connect and carefully seal the edges.
5. Place the dumplings in salted boiling water and cook for about 4 minutes.

The finished dumplings are poured with vegetable oil and fried onions, sprinkled with finely chopped garlic and herbs.

5 of the fastest recipes for dumplings with cabbage:

Try these helpful tips if you want to get tasty, tender, shaggy dumplings with cabbage:

• constantly sift the flour to saturate it with air;
• during the kneading process, stretch and fold the dough, this will improve its structure by accelerating the development of gluten;
• knead the elastic dough, otherwise it will be difficult to form the edges.

Dumplings with cabbage

Cabbage is one of the most valuable vegetables. It contains a huge amount of vitamins and essential microelements, but it does not have a high calorie content. Despite its nutritional value, cabbage is absolutely cheap and available at any time of the year, because it is perfectly stored and is often prepared for the winter using a variety of methods. It is logical that in different countries there are a lot of dishes that are prepared on the basis of cabbage. Namely, almost all Slavic peoples honor dumplings with cabbage. This dish belongs to Ukrainian cuisine, but it is prepared not only in Ukraine.

Individual manufacturing

Dumplings with cabbage are tasty, filling and healthy. Well, they look delicious if you just cook them correctly. To do this, you don’t necessarily have to be a professional cook and have a lot of experience, but you still can’t do without some knowledge.

• The dough for dumplings must be soft and elastic. Hard dough will spoil the taste of the dish, and fragile dough will break during boiling. Therefore, the issue of making dough for dumplings with cabbage should be taken seriously. Pay attention to what temperature it is recommended to use the ingredients for it. Sift the flour. Knead the dough thoroughly with your hands and be sure to give it time to “rest.” Keep in mind that with the addition of vegetable oil, the dough becomes more flexible and less likely to break.
• When making the inside, pay attention to different seasonings, because the taste of the finished dish will largely depend on them.
• Boil dumplings only in boiling water. With all this, you need a wide pan so that the products have plenty of space in it. Otherwise, they will stick together and look unattractive.
• Be sure to brush the finished dumplings with butter or roll in sour cream. Thanks to this, they will not only become tastier, but also retain a nice appearance. Otherwise, you are unlikely to be able to prevent them from sticking together.
• Dumplings with cabbage can be frozen and used within 3 months.

There are a huge number of recipes for making dumplings with cabbage. Both the dough and the inside can be different. Therefore, some subtleties of preparing a dish may depend on a specific recipe.

Dumplings with fresh cabbage

• white cabbage – 0.5 kg;
• onions – 0.2 kg;
• carrots – 100 g;
• water - how much will it take;
• flour – 0.5 kg;
• testicle – 1 pc.;
• table vinegar (9 percent) – 10 ml;
• sugar – 5 g;
• salt, pepper - to taste;
• vegetable oil - how much will be needed.

• Wash the cabbage and remove the wilted leaves. Finely chop with a fork.
• Pour a small amount of water over the cabbage and simmer, covered, for 10 minutes after boiling. Drain in a colander and allow excess water to drain.
• Peel and finely chop the onion, divide it into two approximately uniform parts.
• Scrub the carrots, wash them and grate them using a fine grater.
• Heat the oil in a frying pan and put one part of the onion in it. When the onion turns golden, add carrots to it.
• Fry the vegetables together for 5 minutes, then add the cabbage and continue cooking for another 10 minutes.
• Add salt, pepper, vinegar, sugar. Stir. After a few minutes, remove from heat.
• Heat a new batch of oil in a frying pan and fry the remaining onion in it.
• Sift the flour and mix it with a pinch of salt.
• Boil a glass of water and cool. The colder the water, the better.
• Make a hole in the flour and break an egg into it. Pour in ice water here. Mix everything with a spoon.
• Add 40 ml of oil, stir again.
• Transfer the dough to a floured board and knead it with your hands until you obtain an elastic mass that does not stick to your hands.
• Roll the dough into a ball, cover with cling film and set aside. The dough must rest for at least 20 minutes.
• Separate a large piece from the dough, roll it out and, using a cup, cut from the resulting layer about 2 mm wide into circles 7-8 cm in diameter.
• Place the filling on any piece, sealing the edges well. For better adhesion, the edges of the dough can be moistened with water or egg white.
• Boil water, salt it, add aromatic pepper and bay leaf if desired.
• Place the dumplings in boiling water and wait for them to float out. After 3 minutes, remove the dumplings with a slotted spoon.
• Add a spoonful of fried onion with butter to the dumplings and stir.
• In the same way, form and boil the remaining dumplings.

Dumplings prepared according to this recipe will be delicious on their own, but if desired, you can serve them with mayonnaise or sour cream.

Dumplings with sauerkraut in a slow cooker

• flour – 0.5 kg;
• water – 150 ml;
• chicken egg – 2 pcs.;
• sauerkraut – 0.5 kg;
• onions – 0.2 kg;
• carrots – 100 g;
• tomato paste – 30 ml;
• salt, pepper - to taste;
• vegetable oil - how much will be needed.

• Mix the sifted flour with half a teaspoon of salt. Add two eggs to it and pour in cool water.
• Knead the dough and cover it with film and set it aside for a while.
• Rinse and squeeze the sauerkraut as needed.
• Peel and finely chop the onion, fry it in a sufficient amount of vegetable oil.
• Mix half the onion with sauerkraut.
• Finely grate the carrots. Mix it with the remaining onions. Fry the vegetables together for 5 minutes. Then add tomato paste and simmer the carrots and onions in the tomato for 5 minutes.
• Roll out the dough and cut into 7-8 cm squares. Place a spoonful of the insides in the center of each piece. Pin the edges of the squares together to create triangles. Connect the ends of the triangle along the fold strip to each other and also blind.
• Grease the multicooker grid with oil and place several dumplings on it. Pour water into the multicooker bowl. Start the machine in steaming mode for 10 minutes.
• Place the dumplings in a bowl with the fried vegetables, stir, remove and place on a plate.
• Steam the next batch of dumplings, roll them in the frying pan, and transfer them to the first batch. Prepare other dumplings in the same way.

Dumplings should be served hot, topped with sour cream or mushroom sauce. In general, they will also be tasty when cool.

Lenten dumplings with cabbage and mushrooms

• flour – 0.5 kg;
• cabbage – 0.5 kg;
• mushrooms – 0.2 kg;
• carrots – 100 g;
• onion – 100 g;
• water - how much will it take;
• salt, pepper - to taste.

• Sift the flour and mix with half a teaspoon of salt.
• Boil a glass of water and pour it into a container with flour. Knead the dough. If desired, you can add a couple of tablespoons of vegetable oil to it.
• Chop the cabbage, grate the carrots, finely chop the onion.
• Cut the mushrooms into thin slices.
• Place vegetables and mushrooms in a saucepan with a thick bottom, add salt, pepper, and a glass of water. Simmer until done.
• Roll out the dough, cut into circles. Add the filling and form dumplings.
• Boil the dumplings in boiling water.

You can serve ready-made dumplings during Lent with mushroom sauce or Lenten mayonnaise. If you are not fasting, then the best addition to them would be sour cream.

Dumplings with sauerkraut and lard in milk

• flour – 0.5 kg;
• milk – 0.2 l;
• chicken egg – 1 pc.;
• lard – 100 g;
• sauerkraut – 0.3 kg;
• sour cream – 0.2 l;
• garlic – 4 cloves;
• salt, spices - to taste.

• Knead the dough from flour, salt, eggs and milk.
• Crush the garlic and mix with sour cream.
• Finely chop the lard and mix with sauerkraut.
• Roll out the dough, cut out cups. Stuff with cabbage and lard, seal the ends.
• Boil the dumplings in salted bubbling water.

It is best to serve dumplings made according to this recipe with sour cream and garlic sauce. If desired, the dish can be decorated with fresh herbs or pickled gherkins.

Dumplings with cabbage can be very different, because cabbage mixes well with almost all products: meat, lard, potatoes, mushrooms. Based on the general principles of making cabbage dumplings, you can create new recipes yourself, varying the composition of the inside.

Dumplings with cabbage at home - tasty and satisfying

Dumplings with cabbage are a dish that can be prepared not only on an ordinary day, but also during Lent. They turn out very juicy and quite filling. They are easy to prepare; the cabbage can be fried ahead of time, so as not to waste time on this function later. It is best to serve ready-made dumplings with sour cream or a glass of milk, but they also mix well with any hot drinks, such as tea or coffee.

The dough should be kneaded in water. This recipe for making it is considered traditional, therefore it is suitable not only for making dumplings, but also dumplings. When frying cabbage, you can add tomato paste, so the finished inside will have a beautiful and catchy color. But, this procedure is not necessary. If you are used to frying it without adding tomato paste, there is nothing terrible about it. It’s just that the color of the cabbage in this case will not be striking.

Ingredients:

• Cabbage - ¼ fork.
• Water – 1 tbsp.
• Salt – 1 pinch in the dough and ¼ tsp. into the filling.
• Flour – 3 tbsp.
• Vegetable oil – 2 tbsp. l.
• Tomato paste – 0.5 tbsp. l.

How to cook:

1. Pour water into a bowl. It can be either room temperature or slightly warm. Add a pinch of salt and stir well until it dissolves.

2. Add premium flour.

3. Knead the dough. Perform this function freely. Leave the dough aside for now to form gluten. 15 minutes will be enough for this. Just cover the top of the bowl with film.

4. On a cutting board, chop the cabbage.

5. Place it in a frying pan, add salt, tomato paste, and vegetable oil. Simmer the cabbage until it becomes soft. Turn the heat to medium and cover the pan with a lid.

6. Divide the finished dough into equal pieces.

7. Flatten each one with your hand and place the cabbage filling in the center.

8. Make a dumpling.

9. Bring water to a boil in a ladle or saucepan. You can add almost a pinch of salt to it. Place the dumplings and immediately stir them carefully with a slotted spoon so that they do not stick to the bottom of the container. Cook them for 6-8 minutes.

10. Place the dumplings with cabbage on a plate and serve them to the table.