Dumplings-dumplings with fresh cabbage - a simple and tasty recipe with step-by-step photos

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.

Dumplings with minced meat and cabbage - recipe with step-by-step photos

Not many housewives like to deal with dough, so they prefer to buy dumplings and dumplings

in the store, without thinking how much they overpay for this delicacy. Homemade dumplings made from natural products are much tastier, and they are very easy to prepare.

You will need:

• Flour - 3 cups.
• White cabbage – 1 pc.
• Minced meat – 300 g.
• Egg – 1 pc.
• Salt – 1 tbsp.

Dumplings with minced meat and cabbage - recipe

The minced meat for the filling should be well thawed and chopped. If necessary, pass it through the meat grinder again. Next, chop the cabbage in any way convenient for you: using a food processor, vegetable grater, meat grinder, or simply chop it with a knife. And combine the minced meat with cabbage in a 50 to 50 ratio. Don’t forget to add a little salt and your favorite spices to the minced meat. The meat can be anything - chicken, pork, lamb or beef. Daredevils even make dumplings from seafood.

Dumpling dough can be prepared in several ways, with or without eggs. Unleavened dough turns out less tasty, so the recipe suggests making the dough with an egg. For three glasses of flour you will need one egg (yolk and white), 150 ml of water, a tablespoon of salt. Sift the flour, add the egg, stir and add salt. Pour water into the dough until it reaches the desired consistency. Knead the dough and refrigerate for half an hour.

To ensure that the dumplings are the same size, there is a clever way to distribute the dough. Make a thick “sausage” out of it and cut it into equal slices. Flatten each part and roll it out with a rolling pin - you will get neat round cakes. Place minced cabbage and meat in the center of the flatbread in 1:1 proportions.

To make a beautiful dumpling, fold the dough like a dumpling, and then fasten the ends together. It is important to mold the dumpling tightly so that it does not fall apart during the cooking process. Place the finished dumplings in the freezer for several hours.

Pour water into a saucepan and place on the stove, add salt and boil. The dumplings must be stirred periodically to prevent them from sticking together. As soon as you place them in the water, wait until it boils again, time it on the clock for 5-8 minutes. Sprinkle the finished dumplings with spices.

Dumplings with cabbage “Spring”

Category: Hot dishes Flour dishes Dumplings

I looked through all 50 recipes offered to me by the site, but I didn’t find anything like this. The peculiarity of these dumplings is in the filling - the cabbage is not fried, stewed, baked, or boiled. This recipe is dedicated to the filling. Well, shall we get started?

White cabbage Onion Carrots Salt Black pepper Dill Dumpling dough

Dumplings with meat, mushrooms and cabbage

• 900 g flour;
• 25 ml oil;
• 220 ml water;
• 2 eggs;
• 270 g onions;
• 350 g cabbage;
• 45 oils;
• 280 g beef;
• 420 g mushrooms.

Cooking time: 1 hour and 20 minutes.

Calories – 440.

How to cook:

1. First put the water in the refrigerator for at least an hour so that it has time to become icy;
2. Pour it into a bowl and add flour through a sieve, followed by the eggs;
3. Next, you can knead the dough, adding just a little more salt;
4. Place the dough back into the bowl and let stand for a quarter of an hour;
5. When time has passed, knead the mass and leave for another ten minutes;
6. Peel the stems and caps of the mushrooms, cut into slices;
7. Remove the skins from the onion, wash it and cut into strips;
8. Pour oil into a frying pan, add onion;
9. When it starts to sizzle, add mushrooms and simmer until done;
10. Wash the meat and cut into cubes;
11. Press it through a meat grinder or use a blender to grind the meat into minced meat;
12. Shred the cabbage finely and then finely chop it;
13. Mix mushrooms with meat and cabbage, season to taste;
14. Using a rolling pin, roll out the dough into a layer, cut out circles and form dumplings with filling;
15. Boil a saucepan with water and place dumplings in it, cook until done.

Read our article on how to prepare delicious and tender ones.

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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

Cabbage dumplings made from fresh cabbage and minced meat

• 230 g cabbage;
• 450 g pork;
• 1 egg;
• 1 onion;
• 270 g flour.

Cooking time: 1 hour and 5 minutes.

Calories – 210.

How to cook:

1. Pour flour into a container, be sure to pour it into a sieve;
2. Take half a glass of water and add an egg to it, beat a little;
3. Add salt and little by little pour the liquid part into the flour, knead into a smooth dough;
4. Wrap it in cling film and put it in the refrigerator for forty minutes;
5. Rinse the meat under running water, remove fat as desired and cut into cubes;
6. Remove the skins from the onion and cut into four parts;
7. Remove the top two leaves from the cabbage and wash the head;
8. Cut in half, cut out the middle, and finely chop the rest;
9. Mix the onion with the meat and put it in a meat grinder or in a powerful blender to achieve a homogeneous mass;
10. Add cabbage, spices to taste and a quarter of a glass of water to the finished minced meat;
11. Mix the mixture thoroughly with your hands;
12. Sprinkle the work surface with flour and lay out the dough;
13. Roll it into a fairly thin layer using a rolling pin (no thicker than two millimeters);
14. Cut out circles using a special circle or glass;
15. Place the filling in the center of each circle and assemble the dumplings;
16. Fill a pan with water and place on the stove until it boils;
17. After this, carefully place the dumplings and spices to taste into the water;
18. Cook until the products float to the surface, and then for another five minutes.

General principles for preparing dumplings

To prepare dumplings, it is recommended to use the highest quality flour, since it is one of the main ingredients:

1. First, you need to sift the product and make a hole into which you need to pour the pre-beaten egg, add salt and water (or milk/kefir).
2. After this, knead an elastic, non-sticky dough of uniform consistency.
3. Then it should be covered with a clean cloth or deep bowl and left for 15 - 60 minutes. for “rest” (the longer the better).
4. At this time, it is recommended to start preparing the filling.
5. After the dough has “rested,” it needs to be divided into 2 parts and twisted into ropes, which should be cut into several small pieces.

6. Next, you need to roll them into the thinnest flat cakes and place 1 tsp in the center of each piece. prepared filling.
7. Then you should seal the edges well, forming dumplings.
8. Sticky dumplings can be boiled immediately and then served uncooled. Freezing of products is also allowed.

Cooking process

So, first, pour boiling water over the Chinese cabbage for a few minutes. This way the inflorescences will become soft. Next, chop the cabbage and mix it with minced beef, pour wine and soy sauce to taste. After this, sprinkle the mixture with grated ginger and salt. Roll out the dough, cut out circles, lay out the filling, and form dumplings. The most interesting things are yet to come. Dumplings will be very tasty if they are fried in a frying pan or baked in the oven. You can serve this dish with herbs or your favorite sauce.

Bon appetit!

As you can see, cabbage dumplings are prepared in different ways, the main thing is that this dish is prepared with soul and love.

Cabbage filling for dumplings

I cook it a lot at once. To be honest, I’m just too lazy to start such a process for 5 spoons. I put the excess filling in the freezer - it stores perfectly and does not lose its taste at all.

I have already written in detail about this filling.
I will leave a link to the detailed recipe at the end of the article. I have already written in detail about this filling. I will leave a link to the detailed recipe at the end of the article.

Place shredded cabbage and grated carrots in a large bowl. Add salt, sugar and mix gently so that the vegetables do not “float”.

I bring the chopped onion to transparency in a frying pan with vegetable oil and add cabbage and carrots to it. Add water and simmer covered for 15-20 minutes.

I add sauerkraut (required!)

, and again add salt, sugar and pepper to taste. At the end, I don’t add water, but evaporate it and add a little vegetable oil.

Cooking process

To begin, finely chop the onion and grate the carrots on a coarse grater. Fry the onion in a frying pan until golden brown, add carrots, then cabbage, mix. Pepper and salt to taste. Mix again. Fry for about 5 minutes, add sauerkraut (this product will add some sourness to the dish, however, if you don’t like this innovation, you don’t have to add it) and a pinch of sugar. You need to fry for another 10 minutes, stirring. That's it, the filling is ready.

Take the finished dough. We roll out a thin layer from it, cut out circles with a glass, lay out the filling and form our cabbage dumplings. Cook for 10 minutes in salted water or in meat and bone broth, which can be flavored with onion, parsley, pepper and bay leaf. Bon appetit!

Several ways to prepare your favorite dish with cabbage and meat filling

Although the meat filling is the main prerogative of dumplings, dumplings are also prepared using the meat component.

And I want to tell you about some ways to do this.

To prepare the dough, you can use any of the recipes proposed today, or use other equally tasty methods. But let's talk in more detail about the fillings.

You can use cabbage in any of the proposed recipes, either fresh or pickled. In order to decide which one appeals to you more, you need to try different methods. You can do it in advance:

• fry in a pan with onions
• Boil fresh vegetables in salted water
• Grate fresh cabbage and pour boiling water over it
• simmer over low heat

Here's how to prepare the meat for the filling:

• You can use minced meat - meat, chicken, fish, or any other. It can be fried in advance with onions

• or use it raw, just like we cook dumplings
• the meat can be boiled in advance and then passed through a meat grinder
• offal products are also used, such as chicken hearts or chicken liver
• The dish is also prepared with lard. It is simply cut into pieces and used as is.
• or fry until cracklings are obtained

In any of the proposed methods, meat is combined with cabbage.

To prepare a variety of fillings, you can use additional components:

• onion
• carrot
• egg
• fresh herbs
• mushrooms
• boiled potatoes

You can also bring it to readiness in several ways:

• Boil as usual in a saucepan in boiling salted water
• boil in meat broth in which the pulp was cooked for subsequent preparation of minced meat
• steam

As you can see, there are quite a few ways. And in order to describe each of them, a whole article will be needed. But in general, when you have ideas for cooking, and the ability to cook dumplings in the usual way, then everything becomes clear here.

But for greater clarity, you can also watch a video on this topic.

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Quote from Vartysh

Read in full In your quotation book or community!

Let's prepare dumplings with both sauerkraut and fresh cabbage, then add minced meat to the recipe. We will make “ears” from dough with our own hands without using a dumpling maker. The result is an unusually shaped product stuffed with different types of cabbage, which will be an excellent option for an everyday winter diet, which can be served as a first and second course.

As you know, cabbage dumplings can be made using a special kitchen device called a dumpling maker, or you can do it yourself. What are the advantages of the second method?

Handmade dumplings

Of course, hand sculpting will give a better result - a beautiful product into which a lot of effort and time has been invested. There is an opinion that food is saturated with the energy of the person who prepares it, so you need to create in the kitchen only in a positive frame of mind. Originality. In the process of sculpting by hand, you can experiment with different types of it, trying to make dumplings with cabbage in various versions from “ushkas” to “Cheburashkas”.

Recipes for dumplings with cabbage

With fresh

Cabbage is a storehouse of nutrients with a minimum of calories, and the tartanic acid it contains prevents the accumulation of fatty tissue in the human body. Fresh cabbage dumplings - a recipe that is accessible and healthy for everyone!

You will need:

• white cabbage - about 500 g;
• onion - 1 pc.;
• wheat flour - 3 cups;
• boiled water cooled to room temperature - 1 glass;
• chicken egg - 1 pc.;
• butter, melted - 50 g;
• salt, garlic, ground black pepper and peas - to taste.

Preparation

1. Peel the cabbage from the top leaves, cut out the stalk, and rinse the finished head. Finely chop or mince, adding spices and garlic. Also add previously melted butter. Leave for a while to release the juice, which will then need to be drained.
2. Prepare the dumpling dough by adding water, one lightly beaten egg, and a little salt to flour sifted through a sieve or colander. Stir and knead. Then leave the finished dough, covered with a plastic bag, in the refrigerator for half an hour.
3. Roll out the dough into a makeshift sausage, then cut it into equal slices. Roll each slice into a circle with a rolling pin, place the cabbage filling in the middle of the resulting circle with a teaspoon or your hand, and pinch the corners in the shape of “ears.”
4. Boil them in salted water with spices for about 5 minutes after floating from the bottom of the pan.

The dough, left for some time in the refrigerator, under a plastic bag, will be a more elastic and pliable material for hand modeling. In the recipe, white cabbage can be replaced with red cabbage, which will add an interesting bright color to the dish!

With sauerkraut

Sauerkraut is a record holder for the content of minerals, which has an immunoprophylactic and general strengthening effect on humans. Dumplings with sauerkraut are a recipe for those who like to experiment with unusual flavors.

You will need:

• sauerkraut - half a kilo;
• onions - 2 medium;
• wheat flour - 3 cups;
• boiled water - 1 glass;
• egg - 1 pc.;
• vegetable or olive oil - 100 g;
• salt, ground black pepper and peppercorns - to taste.

Preparation

1. Peel and finely chop the onion, fry it until a nice soft golden color. Add sauerkraut and spices to the onion and simmer until done. Stir occasionally with a wooden spatula.
2. Prepare a dough based on sifted flour, boiled water, beaten egg and a pinch of salt. Stir until a homogeneous structure does not stick to your hands, and then leave the dough to “rest” for half an hour.
3. Roll out the dough into a plate and then use a regular glass to cut circles out of it. Carefully place the filling into the circles, then pinch the corners, folding them in half, for example. Throw into already boiling water and boil for about 5-7 minutes.

The corners of the dough that you pinch by hand will hold together better and will not fall apart during cooking if you brush them with egg white or cold water.

With minced meat

Dumplings with sauerkraut can also be made with minced meat. You can choose minced meat according to your taste; it can be chicken or even fish or seafood. Cabbage dumplings with minced meat are an excellent recipe for those who do not fast.

You will need:

• white cabbage - one small head or 400 g;
• minced meat of your choice - 500 g;
• wheat flour - 3 cups;
• boiled water at room temperature - 1 glass;
• egg - 1 pc.;
• salt, garlic, ground black pepper and peas, herbs - to taste.

Preparation

1. Rinse the cabbage and pass it through a meat grinder, adding salt and spices. Mix with prepared minced meat. If you take not fresh, but frozen minced meat, then it is better to mince it again to make it softer. Mix the minced meat and cabbage into a single whole in an approximate proportion of 50/50.
2. Prepare the dough using flour sifted through a colander, boiled chilled water, beaten egg and salt. Stir until smooth and does not stick to your hands, and then leave the dough to rest for half an hour.
3. Roll out the dough into a thin layer and then cut out circles with a regular glass. Carefully place the prepared filling in them and pinch. If necessary, brush with cold water or place in the refrigerator for a short time.
4. Cook cabbage dumplings with meat in boiling water for about 5-8 minutes with the addition of your favorite spices, and also modify the recipe to your taste.

Dumplings with cabbage and minced meat can be served warm or cold with various sauces. Fresh cabbage can be replaced with sauerkraut in this recipe.

The recipe for dumplings with cabbage is most often classified as a second course, but it can also be presented as a first course if these dumplings are served with the broth in which they were boiled, and vegetables and herbs are added in addition to spices. Eat with pleasure!

source

Vitamins

How to prepare dough for dumplings with cabbage

I would like to offer an option for making dough for steamed dumplings, for boiling in water, for various fillings. Very versatile, tasty, fluffy dough. You definitely need to try it!

Ingredients:

• Flour - 450-500g.
• Kefir - 200ml.
• Hot water - 100ml.
• Sugar - 1 tsp.
• Salt - 3/4 tsp.
• Soda - 3/4 tsp.

1. Pour water brought to a boil into kefir and stir.

Be sure to prepare the dough for dumplings with warm liquid, then the dough will be very elastic and good.

2. Sift flour into a deep bowl, add salt, soda, sugar, mix well and pour in warm kefir. Start kneading. When you gather everything into a homogeneous lump, while still a little sticky, cover with film and let stand for about 10 minutes.

When the dough sits, it will be easier to knead later.

3. After 10 minutes, sprinkle the table with flour and continue kneading the dough with your hands.

You need to knead for another 10 minutes.

Add flour only as needed. The dough should be elastic and not stick to your hands and the table.

4. After kneading, cover the dough with film for at least an hour. Ready.

5. You can start making dumplings. Store the dough in the refrigerator or freezer.

Cooking process

First, fry the finely chopped onion in a frying pan. Place sauerkraut, onions, lard, peppers, mushrooms in a small saucepan and fill with water. Cover with a lid and simmer until the cabbage leaves become soft. At this time, boil the eggs and chop them finely. When the cabbage and mushrooms have cooled, add them and mix our minced meat well. Roll out the dough thinly, lay out the filling and form dumplings.

Cook for 10 minutes, season with cracklings. This is how you get dumplings with cabbage and lard. Bon appetit!