Dumplings with fried cabbage and lard. Dumplings with sauerkraut and lard - step-by-step recipe with photos on how to prepare them at home Cabbage dumplings made from sauerkraut with lard

If you want to feed your household a delicious dietary dish for dinner, make dumplings stuffed with sauerkraut or fresh cabbage. The calorie content of the dish is only pleasing. You can allow yourself to relax and have fun. They can be prepared only from healthy vegetables. But if you get bored and want to diversify the filling, feel free to add minced meat, potatoes, and mushrooms. Make a delicious fry with lard and top with sour cream. I've got quite a collection of recipes, so roll up your sleeves and get started.

Dumplings with potatoes and sauerkraut: a simple but satisfying recipe

Your favorite dumplings with potatoes will become even tastier if you add sauerkraut to them.

Ingredients:

3.5 tbsp. sifted wheat flour;
1 chicken egg;
1 tsp. table salt;
6 medium potatoes;
400 g sauerkraut;
60 g homemade butter;
2 onions;
olive oil for frying the filling.

Preparation:

Mix the dough. Break the egg into the flour, add water and salt.
We make a stiff dough, wrap the dough in cellophane film and send it to a warm place for 20 minutes - walk.
Boil potatoes in salted water.
Finely chop the onion and fry it in olive oil until golden brown.
Wash the cabbage, add to the onion, simmer for 10 minutes.
Mix it with potatoes and mash the mixture into a puree.
Add butter.
Divide the dough into small balls and form each into a sausage.
Cut the sausages into pieces and level them.
Place the filling on each piece and seal the edges.
Add the dumplings into boiling salted water, but little by little so that they don’t stick together.
Cook for about 5-7 minutes. The dish is ready.

Siberian sauerkraut dumplings are so delicious

Siberian dumplings made from sauerkraut and lard are an incredibly tasty dish. And if you serve these dumplings with sour cream, you will lick your fingers with pleasure. There is an amazing flavor bouquet here that is unlike anything else. I definitely recommend trying it.

I have already told you that my parents lived at one time in the far north. I was very little then; I didn’t have any particular impressions of the north. But I constantly hear stories from my parents about what fishing, hunting, and nature are like there. And if you have a vacation, you definitely need to go there. Flying to those parts is probably a pipe dream; as it turned out, tickets to Turkey are cheaper than to the north. Paradox.

Numerous stories and several win-win recipes remain from the far north. One of these I hasten to share with you.

Today I have for you real Siberian sauerkraut dumplings. It would seem that the dumplings contain cabbage and it would be more correct to call them dumplings. And yet these are dumplings, since they contain lard.

Usually dumplings in the north are always prepared for future use in huge quantities, but not these. Dumplings with cabbage are not recommended to be frozen. Exceptionally molded, cooked, eaten. Delicious.

To prepare you will need:

For filling:

Sauerkraut -300 gr.
Onion - 1 pc.
Pork lard -100 gr.

For the test:

Flour -300 gr.
Chicken egg - 1 pc.
Boiling water -100 ml.
Salt - 1/2 teaspoon.
Vegetable oil -2 tablespoons.

Prepare the dough.

To do this, sift the flour into a deep bowl and break one chicken egg.

Salt, add vegetable oil, mix everything.

Then pour in boiling water and knead the dough. Knead until your hands are clean. The dough should be quite elastic and soft, like an earlobe. Place the dough in a plastic bag and let it rest for a few minutes while you prepare the filling.

Let's prepare the filling.

Peel the onion and cut it into pieces that can easily be twisted through a meat grinder.

We also cut the lard into pieces.

We pass the cabbage through a meat grinder with lard and onions.

Mix. Squeeze out the filling so that there is no excess juice. The filling is ready.

Forming dumplings.

To do this, divide the dough into two halves, each of which is rolled into a thin cake.

Using a glass, form circles. For our future dumplings.

Place the filling in the center of each circle.

We form the dumpling as in the photo.

You need to cook the dumplings in boiling salted water, after they float it will take literally 2-3 minutes.

Siberian dumplings made from sauerkraut and lard are ready. Enjoy the taste. Bon appetit.

Juicy dumplings with lard

The second association with Ukrainian cuisine is lard (the first, of course, is borscht). You can add your favorite product to various dishes, including dumplings with sauerkraut. The dish turns out to be especially juicy and nutritious.

Ingredients:

500 g sauerkraut;
60 g salted lard;
800 g wheat flour;
1 tbsp. warm filtered water;
½ tsp. salt;
2 eggs.

Preparation:

Carefully squeeze the cabbage from the juice.
Grind the lard and cabbage in a meat grinder.
Let's make the dough. Pour the flour into a bowl, form a hole, add water and break the eggs, add some salt.
Make a steep knead and let the dough rise for a few minutes.
Divide the flour mixture into portions and roll each into a sausage.
Cut the pieces and form them into flat cakes.
Add the filling and secure the edges.
Cook the dumplings in enough water, not forgetting to add salt, for about 5-7 minutes. The dish is ready.

Dumplings with cabbage have long ceased to be a common dish. They are prepared even on holidays. There are several options for preparing the food.

This is the easiest way to cook deliciously and economically.

Required ingredients:

carrots and onions - one piece each;
fresh cabbage – about 400 grams;
salt to your taste, you can add other spices;
dough.

Cooking process:

Start by preparing the onions and carrots. To do this, the onion is cut into small pieces and the carrot is grated. Now all this needs to be lightly fried and pre-chopped cabbage added there.
At this stage, do not forget about salt and spices. Simmer all the mixed vegetables for about 15 minutes and wait until they cool.
Cut small circles from the dough into which you need to place a small amount of filling and pinch the edges so that they do not diverge. Please note that you need to roll out the dough layer thinly. Otherwise, when dumplings made from thick dough are cooked, they will turn out hard and unattractive.
And the last stage - lower the finished products into boiling water, wait until they float to the surface, and let them cook for about 4 minutes until they are fully cooked.
When serving, top with sour cream or butter.

With egg

Another tasty addition to the cabbage filling is eggs and milk. With such ingredients it turns out especially tender and juicy.

Ingredients

For the dish you need to take:

ice water – 270-300 ml;
flour and sauerkraut - half a kilo;
sugar and salt - 1 tsp each;
eggs – 2 pcs. (in dough) + 2 pcs. (in the filling);
onions – 2 pcs.;
oil – 3 tbsp. l.;
milk – 1 tbsp.;
pepper, salt.

Sequencing

Stages:

The easiest way to make dough is to use a bread machine. It will greatly facilitate the cook’s task and speed up the process.
For the base, mix 2 raw eggs, flour, ice water, salt and 1 tsp sugar. The bread maker will make the mixture as homogeneous as possible.
The cabbage needs to be squeezed and fried in vegetable fat.
Afterwards, you can pour warm milk over the vegetable. Then, under the lid, it will simmer until soft and completely cooked. This process will take approximately 10-12 minutes.
The remaining eggs must be boiled. Afterwards, cut into small cubes and add to the cabbage filling along with salt and pepper.
The finished dough is divided into 2 parts. Each one is rolled out and divided into circles. All that remains is to place the filling on the workpieces and pinch the edges securely.

Before serving, the dumplings should be boiled in salted water. This process will take approximately 3-4 minutes after boiling. Remove the finished dumplings from the water with a slotted spoon and place on plates. Separately, fry the chopped onion in any oil and distribute among the portions with the treat.

With added potatoes

This is a heartier version of a familiar dish.

Required Products:

mashed potatoes – 300 grams;
one onion and one carrot;
approximately 400 grams of fresh cabbage;
a little salt;
dough.

Cooking process:

Dumplings with potatoes and cabbage can be called a dish prepared from everything that was found at home.
It is quite possible to use ready-made puree that is left in the refrigerator or prepare fresh one.
The cabbage is finely chopped and stewed in a frying pan for 15 minutes along with chopped onions and grated carrots.
A small amount of potatoes and cabbage is placed into pre-prepared dough circles. The dough is well fixed on all sides.
Raw dumplings are dipped into already boiled, salty water. After surfacing, they need to be cooked for about 4-5 minutes.

With sauerkraut

Dumplings with sauerkraut will definitely appeal to those who love salty dishes.

Required Products:

one onion;
sauerkraut – approximately 300 grams;
salt to taste;
dough.

Cooking process:

First, rinse the sauerkraut well and remove all excess liquid.
Now mix the cabbage with chopped onion and fry the mixed vegetables in a frying pan for about five minutes.
Prepare dough circles and fill them with cooled filling.
Place the dumplings in boiling water and cook them for about 10 minutes from the moment they are placed in the pan. Don't forget to add salt to the water.

How to prepare a delicious filling?

Traditional Ukrainian dumplings have one secret: no matter what kind of dough you knead, the taste of the dish will depend 90% on the filling, which you put on a thin piece of dough.

Therefore, it is especially important to properly prepare the “contents” of sauerkraut

Preparation:

Finely chop the onion.
Pour oil into a frying pan, heat well and add onions.
Place the cabbage in a colander and rinse lightly with cold water.
Squeeze out the mass, chop finely and add to the onion.
Fry over low heat until the liquid has completely evaporated.

Fans of hot, piquant fillings can add ground pepper and other spices to the vegetable to suit their taste.

With cabbage and minced meat

Dumplings with cabbage and minced meat according to this recipe are very satisfying. Some even use this option for the holiday table.

Required Products:

fresh cabbage – 150 grams;
ready-made minced meat or meat for it - approximately 250 grams;
bulb;
dough;
a little vegetable oil

Cooking process:

Dumplings with meat and cabbage are quite simple to prepare. If you have ready-made minced meat, then leave it for now; if it’s meat, then chop it.
Finely chop the cabbage and onion. Then fry the vegetables in a small amount of vegetable oil for about 5-7 minutes.
Mix the resulting frying with minced meat and add salt.
Fill the rolled out dough circles with the filling and place the dumplings in boiling water for 10-12 minutes.

Cooking features

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

The dough for dumplings should be soft and elastic. Hard dough will spoil the taste of the dish, and fragile dough will break during boiling. Therefore, the issue of preparing 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 plastic and breaks less often.
When preparing the filling, pay attention to various seasonings, because the taste of the finished dish will largely depend on them.
Boil dumplings only in boiling water. At the same time, the pan needs to be wide so that the products in it have room. 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 their attractive appearance. Otherwise, you are unlikely to be able to prevent them from sticking together.
Cabbage dumplings can be frozen and used within 3 months.

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

With mushrooms

Do you like not only picking mushrooms, but also eating them? Then this recipe is for you.

Required Products:

fresh peeled mushrooms or champignons – 200 grams;
dough;
bulb;
cabbage – 200 grams;
a little salt.

Cooking process:

We start by preparing the vegetables: cut the mushrooms, cabbage and onions into small pieces and fry for a few minutes. But this needs to be done separately and only after all the vegetables are fried - mix them.
Let the resulting mixture cool and fill the cut out dough mugs with it. Tape well around the edges.
Add salt to boiling water and add raw dumplings. Cook them for about 10 minutes.

Author of the recipe

Marina Artemova

I have had a passion for cooking since childhood, and friendly family dinners helped awaken this feeling. Loves baking and meat dishes, especially

beef with ginger in the sleeve

! I am convinced that there are no tasteless dishes, only those that have not yet been prepared. Marina strives to preserve the maximum usefulness of products, and herbs and spices give her creations unique shades of taste, because this is the poetry of cuisine!

With fried cabbage

An interesting recipe where cabbage is not stewed, but fried.

Required Products:

onion and carrot;
dough;
a little vegetable oil;
fresh cabbage – 200 grams.

Cooking process:

Heat a frying pan well and fry chopped onions, cabbage and grated carrots. This will take about 15 minutes.
Place the vegetable filling in the dumpling mold cut out from the dough. She should be cold by now. Make dumplings of any convenient shape. Place in salted boiling water and cook for about 10 minutes.

Cooking with added lard

A spicy and juicy dish.

Required Products:

fresh or pickled cabbage – approximately 400 g;
a small piece of lard;
a little salt;
dough.

Cooking process:

If using sauerkraut, remove excess liquid from it.
Remove the skin from a piece of lard and grind it together with the cabbage through a meat grinder or using a food processor.
Make thin round shaped dough cakes. Place a small amount of filling on them, cover them well and cook for about 10 minutes after the water boils.

Dough for dumplings with cabbage: several options

There are several ways to prepare delicious dough for dumplings. Let's look at the most popular ones.

On the water

Required Products:

half a small spoon of soda;
a little salt to taste;
about 500 grams of flour;
300 milliliters of kefir;
two tablespoons of vegetable oil.

Cooking process:

Prepare a convenient bowl. Mix flour with soda and salt in it. Then pour kefir there.
Stir the resulting mass a little, add vegetable oil.
Knead the bun so that it does not stick. Leave to rest for 30 minutes.

How long to cook dumplings?

The cooking time for this simple dish directly depends on the dough and filling.

So, for example, if you roll out thick pieces, then be prepared that the cooking time will increase by several minutes. As a result, the dumplings may turn out tough.

If the dough is thin, then it will take from four to twelve minutes, depending on what’s inside:

Filled with potatoes and cabbage, the dumplings will cook for up to 5 minutes after you place them in the water and it comes to a boil.
Seven minutes will be needed for dumplings with mushrooms, if they have not been fried beforehand. And 4 minutes will be enough.
With minced meat, meat and lard you will have to wait a little longer - about 10 minutes. Again, if the meat has not been pre-cooked. If you fried it, then the time can be reduced to 6 minutes.
According to the classic recipe for dumplings with cabbage, no matter whether your cabbage is fresh or sauerkraut, only five minutes from the start of boiling will be enough.

Low-fat kefir, 500 ml
Baking soda 1 pinch
Table salt for dough, 1 pinch + for filling, to taste
Wheat flour 600 g
Carrots 100 g
Onions 3 pcs.
Tomato paste 3 tbsp. l.
Ground black pepper to taste
Vegetable oil 3 tbsp. l.
Smoked lard 40 g

Ingredients

For the recipe

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.
ground black pepper – 2-3 chips.
vegetable oil – 2-3 tbsp. l.

For the test

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

For frying

lard (salted) – 50 g
onions – 1 pc.

Preparation

When finished, the dough base should be very soft, tender and elastic.

For now, the finished dough can be covered with a kitchen napkin or a thin towel so that it does not become airy and covered with a hard crust from interaction with oxygen.

Next, you need to grate the carrots on a medium-sized grater. Then you need to fry the raw cabbage in a frying pan with the addition of sunflower oil for about 5-7 minutes, then add the grated carrots. Vegetables should be salted and seasoned with spices to taste. You also need to add tomato paste to the saucepan, and then continue to simmer the ingredients over low heat for about 20 minutes.

The finished hot filling should be placed in a separate plate and then cooled.

In the meantime, you need to prepare a special device for making dumplings and a rolling pin. The metal mold should be sprinkled with wheat flour.

Then you need to cut off a small piece from the dough, which is enough for one layer from below. After this, you need to slowly roll out the dough with a rolling pin into a thin layer.

You need to carefully place the cabbage filling into each cell so that the dough does not tear and can be easily covered with a second layer of dough. After this, another layer of dough should be rolled out in the same way, which will play the role of a “lid”. From above, along the perimeter of the entire form, you need to walk with a rolling pin, applying force, and then carefully push each instance of the dumpling out of the cell with your hands.

Semi-finished dough products must be placed at a short distance from each other on a cutting board on which flour has previously been poured.

Next, you need to chop the lard into small squares, and the onion can be cut larger - into half rings. Then, in a frying container, first fry the smoked bacon until slightly golden, and then add the onion there. The ingredients must be fried until they have an appetizing golden hue.

Without wasting time on the fire, you need to put a pan of water. When the liquid boils, carefully place the semi-finished products into boiling salted water and boil them until fully cooked. Dumplings can also be placed in a steamer and steamed.

Place the finished delicacy on a plate with a slotted spoon, and then pour onions fried in bacon on top. The dish can be served hot, and then you can invite your family for a tasting. The delicacy is perfectly complemented by sour cream and ground black pepper. Delicious homemade dumplings with cabbage and lard are ready. As you can see, the recipe is very simple! Bon appetit!

Making flavorful dumplings

Rinse the white cabbage with water, remove the top leaves, cut in half and chop finely.

Wash and peel the carrots and onions thoroughly. Coarsely grate the root vegetable and cut the onion into medium cubes.

Pour a little oil into a heated frying pan, throw in the prepared vegetables, and fry over medium heat. When the products acquire a brownish-golden hue, you can add water (30 g each), but do not cover the equipment with a lid. The cabbage should be slightly crispy, not completely soft.

While the fried cabbage is cooling, mix 2/3 of the flour and all the dry ingredients for the dough in a bowl.

Throw the washed egg into the flour, after making sure it is fresh.

Pour in kefir and olive oil, knead the dough, gradually adding the remaining flour.

The resulting lump (weighing about 450 g) should come off the table and hands, be plastic and pliable. If you press it with your finger, the notch will slowly align. Place the dough in a bowl, cover with a towel (cling film) and leave for 30 minutes.

Squeeze the fried cabbage a little and put it in a blender container. Remove the skin from the lard, cut into slices and add to the vegetables. Grind the components.

The cabbage mass will be about 240 grams. The filling should not be pasty, because it tastes better when you get small pieces.

Roll out the dough into a thin layer, lightly dusting the board with flour. Use a small glass to squeeze out mugs.

Place aromatic filling on each circle.

Make a dumpling, slightly stretching the edges of the dough circle. You should get 45-50 finished products, weighing about 700 g. Place them on a tray, sprinkled with flour. Place in the freezer for several hours.

Boil salted water in a saucepan, throw in dumplings with lard and cabbage, stir gently. Cook over moderate heat until boiling and white foam appears. Finished products will float on the surface.

Place the dumplings on a plate and sprinkle with pepper. Delicious served with cracklings, sour cream or a piece of butter.

How to cook dumplings with cabbage

The dish is so easy to make that there are practically no secrets.

Sauerkraut can be added to the filling without heat treatment. But it will taste better if you fry it.

If you take fresh cabbage, be sure to fry and stew.

How long to cook dumplings

Dumplings cook very quickly. Considering the size of the workpieces, it takes from 3 to 5 minutes, no more. Start counting the cooking time after the products boil and float.

How many calories are in dumplings

I was already happy at the beginning of the article, saying that the nutritional value of the dish is minimal. Surprisingly, when comparing the calorie content of fresh and sauerkraut fillings, the latter wins. But it should be borne in mind that adding sour cream, minced meat, potatoes, and mushrooms adds calories.

Fresh cabbage dumplings – 100 g. 106 kcal.
From sauerkraut – 32.2 kcal.

Dumplings with sauerkraut

You will have a wonderful dinner if you take out the sauerkraut you have stored for the winter and tinker with the dough a little.

Use for dumpling dough:

Flour – 3-3.5 cups.
Warm water - a glass.
Egg.
Salt - a small spoon.
Sunflower oil.

For filling:

Sauerkraut – 350-400 gr.
Salt pepper.
Bulb.

Step-by-step preparation with photos

Beat an egg into a bowl, add water, salt and stir.

I don’t always add vegetable oil, but then the dough doesn’t stick, so I recommend it.

Add flour in small portions and knead.

Work in a bowl for ease at first, then move the dough onto a flat surface.

Continue until the dough becomes smooth, pliable, and soft. The main sign is that the mass easily lags behind the table and hands. Roll into a ball.

Hide the test ball for 20 minutes, wrapped in film or a bag.

To prepare the filling, use 2 frying pans. Fry the cabbage on the first, diced onion on the second. It is not necessary to fry the cabbage until golden; at this point, decide for yourself.

Combine the contents of the pans, pepper - the filling is ready. Let it cool.

Dust the surface of the table with flour, punch down the dough and cut off a small piece.

Roll the piece into a sausage with your hands. Divide into small pieces.

Roll out the pieces into flat cakes.

Place a spoonful of filling, pinch the edges, and form a dumpling.

Proceed in the same way until the dough is finished. Try to pinch the edges of the products well so as not to lose the filling during cooking.

You can do it the old fashioned way, when you roll out the dough into a wide layer, then cut out flat cakes with a glass or saucer.

Boil water in a saucepan, add salt, and add the ingredients. Stir to prevent the dumplings from sticking to the bottom of the pan.

When the water boils and the dumplings float, continue cooking for 3-5 minutes, depending on the size of the pieces.

With bacon

Dumplings with sauerkraut, the recipe for which comes in different versions, turns out with a bright, interesting taste if you add bacon to them. This version of the treat is prepared from unleavened dough in water.

Ingredients

For the dish you need to take:

flour – 3-3.5 tbsp;
salt – ½ tsp. + for filling;
egg yolks – 2 pcs.;
vegetable oil – 2-2.5 tbsp. l.;
warm water – 1 tbsp.;
sauerkraut – half a kilo;
bacon (chopped) – 180-200 g;
garlic – 1 clove;
fresh chopped dill - 1 tbsp. l.;
salt.

Sequencing

Stages:

For the filling, you will need to squeeze the cabbage from the marinade, cut it if necessary and place it in a deep frying pan with vegetable oil. After that, add salt and simmer under a closed lid for about 10-12 minutes, stirring frequently. As a result, the cabbage should soften.
Garlic should be peeled and chopped into small cubes. Afterwards, send it along with chopped bacon to a frying pan with cabbage. Next, you need to mix the products and simmer them for another 13-15 minutes.
About 3-4 minutes before the filling is completely ready, add chopped dill, salt, and pepper. The resulting filling is removed from the heat and left to cool.
For the dough, you will need to sift the flour into a deep bowl. Make a notch in the middle, pour egg yolks, vegetable oil into it, add salt.
Gradually adding warm water to the mass, you need to knead a soft and easy-to-work dough. Next, it is rolled out and divided into small circles with a glass.
Place a portion of the filling in the center of each piece. All that remains is to securely pinch their edges.
The resulting dumplings should be slightly dried directly on the table, then boiled in salted water for 3-4 minutes after floating to the surface.

A fully prepared dish should be served hot. Place the dumplings on a serving plate, pour over melted butter, and add fresh herbs and cayenne pepper flakes.

Recipe for dumplings with fresh cabbage

To make the filling tasty, you will have to do a little magic with the filling. I give the simplest recipe for cabbage dumplings.

Required:

Flour - 3 cups.
Egg.
Water - a glass.
Salt - a quarter of a small spoon.
Vegetable oil - a large spoon.

Cabbage filling:

Fresh white cabbage – 500 gr.
Carrot.
Onion.
Salt – ½ teaspoon.
Sugar - a teaspoon.
Table vinegar – 2 small spoons.
Seasonings – pepper, red and black.

How to cook:

Make the dough following the previous step-by-step recipe. Give him a rest.
In the 20 minutes required for the dough to ripen, make the filling.
Peel the vegetables. Coarsely grate the carrots or cut them into halves. Chop the onion into cubes. Finely chop fresh cabbage.
Place the onion in a frying pan with hot oil and sauté until transparent. Next, add the carrots and fry together for a few minutes.
Add cabbage to vegetables. Add salt, sugar and pepper. Cover with a lid and continue to simmer. Just before the filling is ready, pour in the vinegar. Stir and finish cooking.
Roll out the dough into a not too thin sausage, cut into pieces. Make flatbreads, spread out the filling and make dumplings.
Boil in salted water, place on a plate, sprinkle with herbs and pour over sour cream.

With fish

Dumplings with fish and fresh cabbage are very filling. This dish can be served with sour cream, fried onion mixture or butter. It is recommended to use the fillet of the fish, which must be passed through a meat grinder or chopped into the smallest cubes possible.

Ingredients

List of components:

½ kg flour;
0.3 kg of fish;
0.25 l of warm boiled water;
2 lightly beaten eggs;
2 – 3 onions;
3 tbsp. l. olive oil;
0.4 kg of fresh cabbage.

You also need to prepare allspice, salt (to your taste) and a small amount of butter.

Step-by-step cooking process

Stages:

First you need to knead the dough from flour, butter, eggs, water and salt.
The resulting mass should be left for 30 minutes. for proofing.
At this time, it is recommended to start preparing the filling. To do this, you need to chop the cabbage into thin slices.
Then the resulting mass should be sprinkled with salt, granulated sugar and crushed with your hands to release the juice.
Next, you need to finely chop the peeled onions.
After this, both vegetables should be placed in a well-heated frying pan with sunflower oil.
Fry the cabbage and onions until tender, stirring occasionally.
Then you should pass the fish through a meat grinder, mix it with cooled vegetables, after which you need to pepper the resulting mass.
After time, roll out the dough into a thin layer and cut out round cakes using a glass.
Place a little filling in the center of each piece.
Next, you need to join the edges and make dumplings.
Then it is recommended to boil the products in salted water until cooked (for 4-5 minutes).

The dish should be served sprinkled with finely chopped herbs

Delicious dumplings with cabbage, potatoes and lard

A great option for dinner, especially if you have some mashed potatoes left over from yesterday. I’ve already told you how I cook dumplings with potatoes and mushrooms – go get the recipe if you’re interested. Today there is a different version of the potato and cabbage filling. I suggest making the dough with kefir.

Dough for dumplings:

Flour – 2.5-3 cups.
Kefir – 2 glasses.
Soda - a teaspoon.
Egg.
Salt - half a small spoon.

For the filling:

Cabbage – 300 gr.
Mashed potatoes – 300 gr.
Carrot.
Bulb.
Butter, milk, sunflower oil, salt.
For frying, take a piece of lard and onion.

How to cook:

The day before, cook mashed potatoes. Add milk and butter, stir and cool.
It would be a good idea to prepare the cabbage for the filling in advance. Chop the cabbage into strips, chop the onions and carrots. Fry the onion cubes first, then add the carrot shavings, and add the cabbage last.
Simmer together. I advise you to fry the filling a little for taste, turning up the heat at the end and removing the lid.
When the filling components have cooled, combine them together. Taste for salt and add if necessary.
Knead the dough. Leave for ripening for 20 minutes. After the specified time, roll out and stick the dumplings.
Throw the preparations into salted boiling water, cook after boiling and floating for 5 minutes.
At the same time, start frying. Cut the lard into small pieces and place in a frying pan. When the lard has melted a little and the fat has been rendered, add the chopped onion to it. Fry until done. Keep in mind that the onions continue to cook even after the heat is turned off. Therefore, remove the pan from the stove when it is not too browned.

Serve dumplings with potatoes and cabbage along with frying. Believe me, you won’t be able to drag your family away from this delicious dish.

How to make dumplings with sauerkraut and lard

The highlight of the recipe is smoked lard, which gives the dish an unusual taste. We will make the dough with milk.

Prepare:

Egg.
Flour - 3 cups.
Milk - a glass.
Salt.
A clove of garlic.
Sour cream 200 ml.
Tabasco sauce (it is acceptable to use another, similar one).

Filling: smoked lard – 100 g, sauerkraut.

Cooking technology:

Make the dough using the first four ingredients called for in the recipe. Leave for 20 minutes, covered with film.
Finely chop the cabbage, cut the smoked lard into small cubes. Stir – the filling is prepared.
Make dumplings. Place in the refrigerator. I advise you to immediately send some of it to freeze so that next time you can take it out and cook dinner very quickly.
Make the sauce: add the sauce to the sour cream, crushed garlic clove. Stir.
Boil the dumplings and serve with sauce.

Recipe for dumplings with cabbage and minced meat

I’m sure the head of the family will definitely ask for a more satisfying dish. Cabbage and potato filling is great, but if you add minced meat, your man will certainly appreciate it.

You will need for the filling:

Fresh cabbage – 300 gr.
Bulb.
Minced meat (chicken, pork) – 300 gr.
Vegetable oil, salt.

How to cook:

The dough is made according to any of the recipes described above - with water, kefir, milk.
Place the finished minced meat in a bowl. Add chopped onion, pepper and sprinkle with salt. Stir.
In a frying pan with oil, saute the chopped onion until transparent, add finely chopped cabbage and continue frying until done.
At the same time, start frying the minced meat. Break it up into smaller pieces with a fork. Fry until done.
Wait for the cabbage and minced meat to cool, mix.
Roll out the dough into flat cakes, fill them and send them to cook in a saucepan, adding salt to the water.

How to cook lazy dumplings with minced meat and cabbage

A quick dish for those who are lazy and have difficulty working with dough.

Take any dough recipe, knead it and roll it out into small flat cakes (smaller than regular dumplings).
Prepare the filling from fresh or sauerkraut by frying it with carrots and onions. Cool.
Add the required salt and pepper to the minced meat. You don’t have to add onions; they are available in the cabbage filling. Fry until done and cool.
Mix fried minced meat with cabbage.
Cook the dough cakes in boiling water. You can pinch them, connecting the edges with a beautiful petal, or make bows - it's not difficult. Place in a bowl. Add the mixture of cabbage and minced meat there. Stir and place on plates. If desired, add sour cream.

Video recipe for step-by-step preparation of dumplings with cabbage. May you always have delicious food!