home Drugs Dumplings with fried cabbage. Dumplings with cabbage: simple, and most importantly, delicious. The best cooking recipes

Dumplings with fried cabbage. Dumplings with cabbage: simple, and most importantly, delicious. The best cooking recipes

It's Lent now, so I suggest you make delicious dumplings with cabbage. The dough turns out thin and tender, and the filling is juicy and aromatic. By the way, in addition to cabbage, you can use potatoes or mushrooms as a filling, and for sweet dumplings or strawberries. The dough for this recipe can be prepared in advance and stored in the freezer.

The dough for dumplings with cabbage turns out very soft and elastic, does not require flour when rolling and does not stick to the work surface. Dumplings with cabbage can be boiled immediately after cooking or frozen and stored in the freezer. So, let me tell you in detail how to make dumplings with cabbage so that they turn out tasty and beautiful.

Ingredients for the dough:

3 cups wheat flour (250 ml volume)
1 tbsp. l. sunflower oil
1 tbsp. l. potato starch
0.5 tsp. fine salt
250 ml water + 3 tbsp. l.

For filling:

How to cook dumplings with cabbage:

Let's prepare the filling. Remove the contaminated top leaves from the cabbage. Cut the head of cabbage into pieces and cut out the stalk. Finely chop the cabbage with a knife or shredder.

Pour vegetable oil into a deep frying pan. Add shredded cabbage to it. Stirring, fry it over low heat until soft. When the cabbage turns golden brown, add salt and spices. For piquancy, add a spoonful of apple cider vinegar.

Stir and after a minute remove the pan with cabbage from the heat.

Now that the filling for dumplings with cabbage is ready and has cooled to room temperature, let’s prepare the dough.

Dough for dumplings with cabbage:

In a separate bowl, mix a tablespoon of potato starch and three tablespoons of cold water.

Mix the mixture thoroughly so that the starch dissolves in the water without lumps. Bring 250 ml of water to a boil. Pour boiling water into the starch mixture in a thin stream, constantly stirring the ingredients.

The result will be a thick, translucent jelly. Leave it for a while to cool to room temperature. We will stir it periodically with a spoon so that a film does not form on top.

Meanwhile, sift two glasses of wheat flour into a deep bowl. Add salt.

Then pour the starch mixture into the flour.

Add oil and mix ingredients.

Then add another 1-1.5 cups of flour and knead a soft elastic dough for dumplings with cabbage.

Place it in a bag or wrap it in cling film and put it in the refrigerator for at least 2 hours. You can leave it and even freeze it for future use.

How to make dumplings with cabbage:

Before making dumplings with cabbage, knead the dough again. Cut a piece and roll it into a thin layer. Using a glass or pastry ring, cut out circles.

Place the filling in the center of each piece.

Dumplings are a food with quite a variety of fillings. You can, in principle, stuff the rolled out pieces of dough with anything. However, culinary tradition has selected the most delicious, classic fillings, among which there is always cabbage.

Dumplings with cabbage are not as simple as they seem. There are minimalistic recipes (cabbage, onions) and there are sophisticated ones, the composition of whichdoes not decrease even by a couple of dozen lines. Popular fillings include white cabbage, sauerkraut and mixed ones: cabbage-minced meat, cabbage-sausages, cabbage-lard, cabbage-potatoes, cabbage-vegetables with tomato paste. The dough can be kneaded with water, milk and kefir, and can be made into regular or choux pastry. To knead the dough, it is wise to use devices like a bread machine.

Today I made dumplings with fresh white cabbage, carrots, tomato paste and onions in water dough with egg.

On a note:

Dumplings with cabbage go very well served with fried onions and freshly ground black pepper.
Dumplings can be prepared for future use and frozen.

Ingredients

Dough:

water 300 ml
salt 1 tsp.
chicken egg 1 pc.
vegetable oil 2 tbsp. l.
wheat flour 700 g

Filling:

How to cook dumplings with cabbage

Dumplings with cabbage are considered one of the traditional dishes of Ukrainian cuisine. There is no particular difficulty in preparing them. First, prepare a simple dough consisting of water, flour, eggs and salt. Sometimes milk, kefir, sour cream are added instead of water, or yogurt is used. These products improve the structure of the dough, making it softer and more tender.

One of the secrets of a good dough is that after kneading it should “rest” for at least half an hour. During this time, the gluten will swell and the dough will acquire the necessary plasticity.

For the filling, choose fresh (sauerkraut) cabbage, which is stewed with the addition of roots, such as onions and carrots. Various ingredients are often added to the filling. They not only improve the taste of the finished dumplings, but also make the dish more nutritious and satisfying. Thus, dumplings with cabbage and mushrooms or minced meat are very popular.

Making dumplings is an important stage. Here you can choose one of two options for forming products. In the first case, the dough is rolled out into a thin layer, then small circles are cut out using a mold. With this cooking method, all dumplings come out the same shape. In the second case, a small part of the dough is rolled into a rope, cut into pieces, which are rolled into circles. This way you can make dumplings faster. Place a spoonful of filling on each round piece of dough and seal the edges of the dough tightly.

Dumplings are boiled in water, salted and brought to a boil. Prepare the dish for 5-7 minutes after the liquid boils again, during which time all the dumplings should float to the surface of the water. The finished dish is traditionally served with sour cream or fried onions, which are sprinkled on dumplings.

Photo of dumplings with sauerkraut and minced meat

A wonderful option for lunch is juicy and filling dumplings with cabbage and meat filling. If desired, replace the sauerkraut with fresh cabbage. Add fried onions to already cooked dumplings or serve them with sour cream.

Ingredients:

Flour - 600 g;
Egg - 1 pc.;
Water - ½ cup;
Salt.

Sauerkraut - 500 g;
Minced meat - 500 g;
Onion - 2 pcs.;
Salt pepper.

Cooking method:

Knead a simple dough. Sift the flour, add the egg, water, salt. Cover the dough with a napkin and leave for half an hour.
We wash the sauerkraut and squeeze out the liquid. Peel the onion.
Grind cabbage and onion in a blender (meat grinder). Mix the ingredients with minced meat, salt and pepper. You can add any spices to your taste, fresh herbs.
Roll out the dough into a thin layer, cut out circles of the same size using a glass. Place the cabbage and meat filling in the center of the circle and seal the edges tightly.
Dip the dumplings into boiling water. Cook for 5 minutes after boiling. Serve with sour cream. If desired, sprinkle with herbs.

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Photo of dumplings with potatoes and cabbage

Steamed, they turn out more tender and airy. With this cooking method, the products will not stick together and will not lose their shape. You can make dumplings either in a slow cooker, using a special bowl, or in a regular double boiler.

Ingredients:

Flour - 4 tbsp;
Water - 1 tbsp;
Egg - 1 pc.;
Salt.

Cabbage - 400 g;
Potatoes - 4 pcs;
Onion - 2 pcs.;
Salt pepper.

Cooking method:

Sift the flour. Mix flour, water, eggs, salt into a dough, cover it with a towel, and leave to rise (30 minutes).
Peel the onion, chop finely, fry in oil.
Shred the cabbage and fry it in a frying pan.
Boil the peeled potatoes and puree them.
In a separate container, combine mashed potatoes, onions and cabbage, mix, add salt and pepper. Cool the filling.
Roll out the dough into a layer (0.6 mm), using a glass, cut out circles with a diameter of 8-9 cm. Place a spoonful of filling in the center, pinch the edges of the dumplings with a “pigtail”.
Pour water into the multi-cooker bowl and activate the “Steam” mode. Cook for 20 minutes. Dumplings can also be cooked in a regular steamer.
Serve traditionally with sour cream.

Photo of dumplings with fresh cabbage and mushrooms

An excellent replacement for boring dumplings is dumplings with cabbage and mushrooms. Fresh cabbage can be replaced with sauerkraut, we choose any mushrooms to taste, ordinary champignons are perfect. It is good to complement the filling with aromatic spices, for example, cumin, basil, and ground pepper.

Ingredients:

Flour - 4 tbsp;
Water - 1 tbsp;
Egg - 1 pc.;
Salt.

Fresh cabbage - 600 g;
Mushrooms - 200 g;
Onion - 2 pcs.;
Salt pepper;
Oil for frying.

Cooking method:

Let's prepare the dough. Sift the flour, mix with salt, water, beat in the egg. Knead the stiff dough and leave for half an hour.
Wash the cabbage and chop finely. Pour water into a saucepan, bring to a boil, add salt, and add chopped cabbage. Cook for 15 minutes. Drain the liquid.
Peel the onion and chop into small cubes. Wash the mushrooms and cut into small pieces.
Fry the onion in oil for about 2 minutes, add the mushrooms, cook, stirring, for about 10 minutes.
Add cabbage to the onion-mushroom mixture, mix, salt and pepper. Fry for a few minutes until the liquid is completely removed from the filling.
Roll out the dough into a thin layer, cut out small circles using a glass.
Place a spoonful of filling in the center of each circle and seal the edges of the dough tightly.
Dip the finished products into boiling salted water. Cook for 5 minutes after the liquid boils again.
Serve the dish with sour cream.

Dumplings with cabbage made from kefir dough

Photo of dumplings with cabbage made from kefir dough

Many housewives know that if you add kefir to the dough, the dumplings turn out especially tender and tasty. We use sauerkraut with liver as a filling. If desired, replace kefir with any fermented milk product: yogurt, natural yogurt, whey. From this kefir dough you can make dumplings not only with cabbage - use any filling to your taste.

Ingredients:

Sauerkraut - 600 g;
Liver - 300 g;
Onion - 1 pc.;
Salt pepper.

For refueling:

Vegetable oil;
Onion - 3 pcs.;
Sour cream.

Cooking method:

Sift the flour into a separate bowl, add salt and soda. Mix well.
Beat the egg with sugar until light foam appears, pour into the flour mixture.
Heat the kefir a little and pour it into the dough. Mix the mass thoroughly, knead the elastic dough, which we leave for half an hour.
Wash the sauerkraut, cut the onion into small pieces. Fry the vegetables in oil for a few minutes. Add a little water and simmer with the lid closed until the liquid boils away.
We wash the liver, cut it into small pieces, and fry it in oil.
Combine all the filling ingredients, salt, pepper, mix.
We form dumplings from the finished dough.
Boil the products in salted water.
Cut the onion for the dressing into cubes and fry until golden brown.
Season dumplings with fried onions and serve with sour cream.

Now you know how to cook dumplings with sauerkraut according to a recipe with a photo. Bon appetit!

Dumplings with cabbage, like with any other filling, are a favorite and familiar dish from childhood. There are probably no particular difficulties in preparing it, but some recommendations may come in handy. Experienced chefs will tell you how to deliciously cook dumplings with cabbage:
It is advisable to leave the finished dough for 30-45 minutes, so it will become more elastic and easier to work with.

It is not advisable to freeze dumplings made from. It is better to boil such products immediately.

Cool the filling to room temperature before shaping the dumplings.

can be used for dumplings, pasties, noodles. This dough is good for covering pots when cooking roast.

If there is too much dumpling dough left, freeze it. It can be stored in the freezer for up to 10 days.

If during the modeling process the main part of the dough begins to dry out, then roll it into a ball, cover with a damp towel, and leave for 20 minutes.

You can add not only water to the dough, but also milk or water mixed with milk in equal proportions.

If you are preparing the filling with potatoes, it is better to bake the root vegetable in the oven rather than boil it. This way the dumplings will turn out tastier.

Dumpling recipes

Every housewife should be able to cook delicious dumplings with cabbage. If you still don't know how, no problem! A simple step-by-step recipe with photos and videos will help you.

20 pcs.

1 hour

100 kcal

5/5 (2)

There are many traditions in our family, but one of them is the most important. On major religious holidays we gather at our parents' house. We come with our spouses and children, and the whole house is filled with laughter and joy. Of course, every housewife has her own signature dish. My mother cooks dumplings very well. And today I want to present my mother’s recipe for this wonderful dish.

Kitchenware: sieve and rolling pin.

Ingredients

For the test:

For filling:

Cabbage (fresh) – 400 g.
Carrots (large) – 1 pc.
Onion – 1 pc.
Salt - to taste.

How to choose ingredients

Recipe

knead the dough:
— Water – 250 ml.
— Salt – 0.5 tsp.
— Eggs (yolks) – 2 pcs.
— Vegetable oil – 2 tbsp.
The dough for dumplings with cabbage is made as follows. First you need to combine all the ingredients and mix well.
Ingredients:
— Wheat flour – 500 g.
Sift the flour and add to the resulting mixture.
Knead the dough.
Wrap it in a plastic bag and set it aside. The dough should rest while you prepare the cabbage for the filling.
Preparing the filling:
— Cabbage (fresh) – 400 g.
— Carrots (large) – 1 pc.
— Onion – 1 pc.
- Salt - to taste.
— Vegetable oil – for frying.
We clean the cabbage from damaged and limp leaves and finely chop it.
We peel the onion and cut it into cubes, we also peel the carrots and grate them.
Fry the carrots and onions for a few minutes, then add the cabbage and simmer for about 15 minutes. Be sure to cool the finished filling.
The dough needs to be rolled out as thin as possible. Dumplings made from thick dough will take a long time to cook and will turn out rough and tough.
Now you need to cut out circles from the dough, put the filling on them and pinch them properly.
How to make a dumpling correctly? Fold the dumpling in half, then pinch it in the middle. Next you need to pinch the dough from the end to the middle of the dumpling. First on one side, then repeat the same steps on the other.
Now you need to boil water, salt it and throw in the dumplings.
When they float, cook them some more. about 4 minutes. The exact cooking time depends on the size of the dumplings.
Ready dumplings can be seasoned with butter or fried onions.

Dumplings are easy to prepare. The main thing is to remember a few simple but very important rules. After you knead the dough, it will you should lie down for a while, approximately 20-30 minutes. This is necessary so that the dough becomes elastic, rolls out easily and does not tear.

If you prefer the recipe dumplings with sauerkraut, then I'll tell you a secret. To prevent the cabbage from being too sour, rinse it with water. You can even soak it for a few minutes. Then add more fried onions, and the acid is gone.

Filling shouldn't be too greasy. Fat will prevent the dough from sticking together and the dumplings will open during cooking.

If you overdid it and added too much while rolling out the dough a lot of flour, then the dumpling will be difficult to pinch. To correct this mistake, brush the edges of the dumpling with water, then the dough will stick together well.

Dumplings can be made in several ways. Roll with your hands small sausage from dough. Cut it into small circles and roll them out with a rolling pin. This method will help you save time. After all, then there is no extra dough left that needs to be rolled out again.

There will be no extra dough left after the next method. Roll it out and cut into medium square pieces. Put the filling in them. Fold in half to form a triangle. Then mold a triangular dumpling and glue its long edges.

Dumplings are good with any filling - with cherries and cottage cheese, potatoes and mushrooms. Below is a selection of recipes for a delicious dish, the filling of which includes cabbage, in different types and with different additives. You can also diversify the menu with the help of various sauces served with dumplings with cabbage.

Dumplings with sauerkraut - photo recipe step by step

If you want to pamper your family with something delicious and don’t mind the time spent kneading dough and modeling, feel free to get to work. Cooking our recipe is a pleasure. Very soon, fragrant dumplings with a win-win cabbage filling will be served on the table.

Cooking time: 1 hour 30 minutes

Quantity: 6 servings

Ingredients

Cooking instructions

Dumplings with stewed cabbage

The most common recipes for dumplings with sauerkraut are found. Not everyone likes this filling, and it is not always good for the stomach. There is only one way out - make dumplings stuffed with stewed white cabbage.

Ingredients for the dough:

Chicken eggs – 1 pc.
Kefir – 400 ml.
Flour – 2-3 tbsp. for kneading thick dough.
Salt – ½ tsp.
Soda – 1 tsp.

Filling ingredients:

Cabbage – ½ medium size fork.
Tomato paste – 1 tbsp. l.
Water – 1 tbsp.
Salt, seasonings.
Vegetable oil.

Algorithm of actions:

You will have to start cooking with the filling, then by the time the dough is ready, the cabbage will have already cooled down. For the filling, chop the cabbage finely and place in a fireproof container with oil.
Fry a little, add water and tomato paste. Simmer until the cabbage is soft. Finally, sprinkle with salt and spices. Leave to cool.
Start kneading the dough. Sift flour, add soda, salt. Make a small depression in the middle.
Beat in the egg and pour in the kefir. Knead the dough that will not stick, but will roll out perfectly.
Start making dumplings either in the traditional way using a glass and your own skillful fingers, or using a device for making large dumplings/dumplings.
Boil for 3 minutes in boiling water (time countdown - after surfacing).

These dumplings are good fried with lard, onions, salt and spices.

Recipe for dumplings with raw cabbage

The title of the recipe contains the words “raw cabbage”, but in practice this never happens. In any case, either during the preparation of the filling or during the boiling process, the cabbage ceases to be raw. And this is good, because it becomes soft, tender, and very tasty with salt and seasonings.

Ingredients for the dough:

Flour – 3 tbsp. (approximately).
Chicken eggs – 1 pc.
Water – 170 ml.
Salt – ¼ tsp.
Refined vegetable oil – 1 tbsp. l.

Filling ingredients:

Algorithm of actions:

For this recipe, you first need to tackle the dough, the most difficult process. Sift the flour to saturate it with air.
Add salt to warm water. Stir until it is completely dissolved.
Make a hole in the middle of the flour mound. Beat an egg into it.
Then slowly pour in salted water. Replace the dough.
Add oil. Knead again.
Cover with a linen napkin. Leave for half an hour.
Proceed with the filling. First peel the onions and carrots. Rinse them. Grate, cut.
Heat the oil. Sauté first the onions, then the onions and carrots. Then add shredded cabbage to the vegetables.
Sprinkle with sugar, salt, spices. Simmer until done. Almost at the very end add vinegar.
Cool the filling, only then proceed to modeling.
Sprinkle the table with a thin layer of flour, as they say, dust it. Lay out the dough. Flour your rolling pin.
Roll out a circle, layer thickness – 4 mm. Using a glass, cut out circles and place a mound of filling on each one.
Pinch, starting from the center and moving towards the edges. You can fold the edge again, making it curly (besides, with this method the filling will not come out during cooking).
Boil the dumplings in boiling water with added salt. Transfer to a plate.

It’s very good if the hostess pours melted butter over the dumplings, sparingly, and sprinkles delicious herbs on top!

Delicious dumplings with cabbage and potatoes

Dumplings with cabbage are good, but they are a dietary product; you can treat a man with these, but, unfortunately, you cannot feed him to his fill. There is a solution - add potatoes to the filling, in addition to cabbage, then the dish will be more satisfying and nutritious.

Ingredients for the dough:

Wheat flour (high grade) – 0.5 kg.
Chicken eggs – 2 pcs.
Water – 200 ml.
Salt is on the tip of the knife.

Filling ingredients:

Algorithm of actions:

It is best to start cooking with the filling, since the process is more labor-intensive and time-consuming. Peel the potatoes and wash them. Boil, add salt, mash into a puree with the addition of heated milk and butter.
Shred the cabbage. Peel the carrots and onions, rinse. Chop/grate.
Simmer in vegetable oil with the addition of water, salt and spices.
While the puree and cabbage are cooling, you can start kneading the dough. The traditional method is to sift the flour using a sieve and mix with salt.
“Dig” a hole in the center into which to pour the liquid ingredients – water and eggs.
Quickly knead the dough. Transfer to a bag and refrigerate for half an hour.
Form dumplings in the usual way. Roll out the dough using a rolling pin into a layer that is quite thin.
Cut out circles using a glass, cup, or a special tool for dumplings.
Place a spoonful of filling in the center of each. You can first combine cabbage and mashed potatoes, you can put a teaspoon of mashed potatoes and cabbage on top.
Pinch the edge very tightly so that the filling does not “float freely” during cooking.

Be sure to fry finely chopped lard for this dish. Garnish with herbs and place a plate with pickled tomatoes and cucumbers next to it. The family is ready to start the feast!

How to cook dumplings with cabbage and minced meat

Cabbage as a filling for dumplings is good, but with mashed potatoes it’s even better. But, if you give a man the right to choose, he will choose dumplings with minced meat, well, in extreme cases, with minced meat and cabbage. Below is just such a recipe for the joy of the stronger half of humanity.

Filling ingredients:

Ready minced meat, assorted – 300 gr.
Fresh cabbage – 300 gr.
Onions – 1 pc. (small size).
Vegetable oil.

Ingredients for the dough:

Flour – 3 tbsp. (a little more or less).
Warm water – 180 ml.
Chicken eggs – 1-2 pcs.
Salt.
Vegetable oil – 1-2 tbsp. l.

Algorithm of actions:

The first stage is preparing the filling. It is best to take ready-made minced meat (assorted) - a mixture of beef and pork. Mix it with egg, grated onion, salt and spices.
Sauté finely chopped onions in one frying pan.
On the second, simmer the cabbage in oil and water. Add salt and pepper before finishing the process.
Cool all the ingredients for the future filling and combine with the minced meat.
Start kneading the dough as usual, sift the flour for additional air saturation.
Add salt, crack an egg into the hole in the middle and pour in water. Knead quickly. Cover. Leave for half an hour.
The next stage is preparing the dumplings themselves.
Boil water, do not add salt, add a bouillon cube (mushroom, chicken). Cook for 8 minutes.

Decorate with herbs, put rich sour cream in the rosette. So tasty! How beautiful!

Recipe for dumplings with cabbage and lard

Sometimes you really want to treat foreign guests to some original Russian dish. It’s worth adopting a recipe for dumplings stuffed with sauerkraut and pieces of delicate, aromatic smoked lard.

Filling ingredients:

Smoked lard – 100 gr.
Sauerkraut.

Ingredients for the dough:

Chicken eggs – 1 pc.
Flour - approximately 3 tbsp.
Milk – 1 tbsp.
Salt.

Ingredients for the sauce:

Sour cream – 200 gr.
Garlic – 1-2 cloves.
Tabasco sauce.

Algorithm of actions:

Since the filling is almost ready in this recipe, you need to start preparing the dumplings with the dough. Everything is done in the classic way. Pour the flour through a sieve onto the table or into a large bowl.
Make a well in the center with a spoon. Sprinkle with salt. Beat in the egg, pour in milk. Start the kneading process. If the dough is runny, add flour; if the dough is too thick, add milk.
Cover with cling film and place in the refrigerator to cool.
Finely chop the sauerkraut and smoked lard and combine. The filling is ready, it's time to start modeling.
Tear off a piece of dough and form it into a round ball. Roll out on the table into a layer.
Squeeze out the mug with a glass. Place the filling on each one. Blind the edges with your fingers or press with a glass.
For this recipe, it is recommended not to immediately put the dumplings in boiling water, but to cool the products in the freezer. Later boil in the usual way.
For the sauce, mix sour cream, squeezed garlic and Tobasco sauce.

Serve in a beautiful bowl with dumplings, sprinkled with herbs for beauty and aroma.

Lazy dumplings with cabbage

The following recipe for dumplings is designed specifically for the laziest or the most cautious. Especially those who once encountered the “problem” of pinching the dough and no longer want to do it.

Ingredients: