Each of us loves dumplings since childhood - this homemade dish of Slavic national cuisine is always associated with the warmth of the hands of our mother and grandmother. Dumplings are traditionally prepared stuffed with potatoes, cabbage, and mushrooms. Dumplings with cottage cheese are also good. Today I propose to make changes to the usual recipe for dumplings and prepare them with an unusual filling of cabbage mixed with meat and onions. Thanks to the minced meat included in the dish, the dumplings will turn out more tasty and satisfying. Cabbage will add juiciness, softness, tenderness, and onion will add a pleasant pungency and extraordinary aroma.
Dumplings with meat and cabbage can be prepared in advance, frozen and quickly boiled at the right time. You can serve them with your favorite sauces, sour cream, mustard or horseradish dressing. Be sure to pamper your family with this delicious dish.
Dumplings with sauerkraut on water
Ingredients:
- Boiling water 250 ml
- Sunflower oil 3 tbsp. l for frying
- Wheat flour 600 gr
- Table salt
- Sauerkraut 600 gr
- Onions 250 gr
Mix the oil with boiling water, add salt, mix thoroughly. Sift the flour. Make a small hole in the flour and pour in the resulting mixture.
Knead an elastic dough that will not stick to your hands. Let it sit for 20-30 minutes until it reaches the desired consistency. While the dough reaches the desired state, it's time to prepare the filling.
Fry the squeezed sauerkraut in oil until soft.
Fry the onion separately until golden and translucent. We will need it when serving our products on the table. The filling has cooled down. Let's start preparing our products. If you think the filling is too sour, you can add a pinch of sugar.
Roll out the dough to approximately 2-3 mm thick. Using a glass, squeeze out the blanks.
We form the products, pressing the edges tightly so that they do not become overcooked during cooking. Cook the finished products in boiling salted water until they float to the surface. It is best to boil in a wide pan so that the dumplings do not stick together during cooking.
Be sure to serve the boiled products with onions or sour cream fried in oil to prevent sticking.
Recipe for dumplings with cabbage and minced meat
We will need:
- Warm water 0.5 l
- Table salt 1 tsp.
- Wheat flour 6 cups
- Head of fresh cabbage 1.5 kg
- Minced meat 300 gr
- Onion 1 head
- Parsley
- Ground black pepper
First, let's knead the dough.
Dissolve salt in warm water, gradually add sifted flour and knead the dough with your hands until you obtain an elastic mass that does not stick to your hands. We put it in a bag or cover it with a towel so that it takes on the desired consistency. While the dough reaches the desired state, prepare the filling.
Finely chop the onion and sauté in oil until translucent.
Add minced meat and continue frying over low heat.
Wash the cabbage and remove the wilted leaves. Finely chop the fork and parsley and add to the pan.
Add spices and mix all ingredients.
Simmer until done. We separate a large piece from the dough, roll it out and, using a cup, cut the resulting layer about 2 mm thick into circles with a diameter of 7-8 cm.
Lay out the filling.
We shape our products, pressing the edges tightly so that the products do not become overcooked during cooking. Cook the finished products in salted water until cooked.
Serve with fried onions.
Recipe ingredients:
- 2 large eggs
- 250 gr. minced pork
- 1 slice bacon, finely chopped
- 1/2 tbsp. shredded napa cabbage
- 1.5 tsp. peeled grated ginger
- 1 tsp. dark sesame oil
- Coarse salt
- 1/2 tsp. Sahara
- 1 clove garlic, finely grated
- 1/2 tsp. soy sauce
- 1/2 tsp. corn or potato starch
- 1/2 tbsp. chopped chives (about 2 small bunches)
- 36 round flatbreads of unleavened dough for dumplings (if frozen, defrost)
- 6 tbsp. l. vegetable oil
For the dipping sauce:
- 3 tbsp. l. Lemon Ponzu Sauce
- 1 tsp. soy sauce
- 1/2 tsp. sesame oil
- 1 chopped green onion
Cooking dumplings with fresh cabbage on kefir at home
To prepare, take:
- Kefir 600 ml
- Baking soda 1 tsp.
- Granulated sugar 1 tsp.
- Table salt 0.5 tsp.
- Wheat flour 600-700 g
- Fresh cabbage 1 kg
- Onions 4 large heads
- Tomato paste 1 tbsp. l.
- Nutmeg
- Pork lard 200 gr
Finely chop the cabbage. Fry in oil over low heat until golden brown, stirring constantly.
Chop the onion and fry in oil until golden brown.
Combine the fried vegetables, salt and pepper to taste, add a pinch of nutmeg.
Add tomato paste. Simmer the filling over low heat for another 5-7 minutes. While the filling is cooling, knead the dough.
Add soda, salt, sugar to a cup of kefir. Mix everything thoroughly. The mass should increase approximately 2 times. Baking powder can be used instead of baking soda.
Gradually add flour, kneading a soft, elastic dough that does not stick to your hands. You may need a little less or a little more flour, it depends on the consistency and fat content of kefir. This dough is simply impossible to digest. If you did too much, it doesn't matter. Freeze it. It keeps well.
Roll out the dough and make dumplings. To prevent them from coming apart during cooking, you can make curly edges, as shown in the photo.
Finely chop the onion. Since the bacon is fried greatly, there is no need to chop it finely. Fry the chopped ingredients in fat until golden brown. Boil water, add some salt, and if desired, you can add allspice and bay leaf to it. Place the dumplings in boiling water and wait until they float to the surface. After 3 minutes, remove the dumplings with a slotted spoon.
Add a spoonful of fried onion to the dumplings and stir.
Description of preparation:
Dumplings as a hot dish are ideal for those who like to experiment, because by choosing the filling for them, you can come up with something very interesting, such as this recipe for making dumplings with cabbage and meat.
Of course, this is not something out of the ordinary, but still, usually these ingredients are used separately, and if you combine them together, you will get very juicy and satisfying dumplings. This is a wonderful option for dinner, my family has confirmed this more than once, and lately I have been increasingly preparing dumplings with cabbage and meat at home and I recommend that you try them too. Purpose: For breakfast / For lunch / For dinner Main ingredient: Dough Dish: Hot dishes / Dumplings Geography of cuisine: Ukrainian
How to cook dumplings with cabbage and meat in mineral water
Ingredients:
- Wheat flour 4 tbsp.
- Mineral water 200 ml
- Table salt 0.5 tsp.
- Sunflower oil 4 tbsp.
- Chicken table egg 1 pc.
- Granulated sugar 0.5 tsp.
- Fresh brisket pulp 700 g
- Fresh cabbage 300 g
- Onion 1 large onion
- Ground black pepper
- Sour cream for serving
Cook the brisket in salted water for about one and a half hours. Then we pass the finished meat through a meat grinder.
Finely chop the cabbage and onion. Fry the vegetables in oil until half cooked. Then add the meat minced through a meat grinder to the vegetables, add salt and pepper. Leave the filling on the fire for another 2-3 minutes and cool. While the filling is cooling, knead the dough.
Add salt, sugar, and vegetable oil to a bowl of mineral water (preferably chilled). Stir until the salt and sugar dissolve.
Gradually add sifted flour in small portions.
Mix the dough. It should not stick to your hands. If it still sticks, add more flour. Place the finished dough in a plastic bag and be sure to let it rest for about 30 minutes. Let's start creating the products. Roll out the dough. Using a glass, cut out the blanks.
We lay out the filling and form the products. For better adhesion, the edges of the dough can be moistened with water or egg white.
Cook the finished dumplings in salted water until tender. Serve with sour cream.
With minced meat
Dumplings with minced meat and fresh white cabbage are an excellent alternative to dumplings. You can use any meat (to your taste) - turkey, veal, pork, chicken, beef.
This recipe uses choux pastry, resulting in very tender products.
Ingredients
List of filling ingredients:
- 0.25 kg minced meat;
- 0.15 kg cabbage;
- ground black pepper, salt (to your taste);
- bulb;
- a small amount of vegetable oil (for frying).
For the flour base:
- 0.15 l of boiling water;
- 2 tbsp. l. sunflower oils;
- 0.25 kg flour;
- 1 g salt.
It is recommended to make minced meat yourself.
Step-by-step cooking process
Stages:
- First, you should sift the prepared flour into a large bowl, and then make a small depression in it.
- Next, pour vegetable oil into this well and lightly mix the ingredients.
- After this, you need to pour in boiling water, add salt and start quickly mixing the ingredients.
- Then you need to continue kneading the hot dough with your hands, transferring it to a work surface dusted with flour for 10 - 15 minutes. The result should be an elastic flour base of uniform consistency.
- Then the kneaded lump must be covered with a clean towel and left until completely cooled at room temperature.
- At this time, it is worth preparing the filling for the dumplings. First, it is recommended to finely chop the cabbage.
- Then the resulting vegetable mass needs to be salted and mashed by hand.
- Next, you need to chop the peeled onion into small cubes.
- After this, the onion should be placed in a heated frying pan with vegetable oil and fry until soft, stirring occasionally.
- Then it is recommended to add cabbage slices and combine the ingredients.
- It is advisable to cook vegetables for 7 minutes. at moderate heat, then cool.
- Then the fried mixture must be placed in a bowl with minced meat, add salt, pepper and mix thoroughly.
- Next, the cooled and “rested” dough should be rolled into a rope and cut into several small pieces.
- Each piece needs to be rolled out into a thin flat cake, the filling should be placed in the center of the pieces and the edges should be carefully pinched.
Dumplings should be cooked in salted water for 4 – 6 minutes, stirring. Products can be frozen.
Cooking lean dumplings with sauerkraut and fresh cabbage in ice water
We will need:
- Ice water 1 tbsp
- Chicken table egg 1 pc.
- Sunflower oil 2 tbsp.
- Table salt 1 tsp.
- Wheat flour 3-4 tbsp
- Fresh cabbage 600 g
- Sauerkraut 200 g
- Onion 1 head
- Carrot 1 pc.
First, let's prepare the dough.
Add egg, salt, butter to ice water. Mix well.
Add sifted flour little by little.
Knead elastic dough. Place the finished dough in a plastic bag or cover with a towel and leave for 30-40 minutes until it reaches the desired consistency. While the dough is resting, let's make the filling.
Finely chop the onion and grate the carrots, fry in oil until half cooked.
Then add fresh and sauerkraut. Simmer the vegetables over low heat until tender, about 15-20 minutes. To prevent the filling from becoming watery, do not close the lid of the pan during frying. Once the filling has cooled, we begin making the dumplings.
Roll out the dough, cut out the blanks. We spread the filling and form dumplings. Boil the products only in boiling salted water. At the same time, the pan needs to be wide so that the products in it have room. Otherwise they will stick together.
Dumplings are ready, serve with butter, sour cream, mayonnaise.
With cheese
Dumplings with fresh cabbage and cheese are recommended to be served hot. An excellent addition would be a dressing made from a mixture of fried vegetables (onions, carrots), cold sour cream or a small amount of butter. It is recommended to use hard cheese.
Ingredients
List of necessary products for filling:
- ½ kg of white cabbage;
- 50 g cheese;
- 2 – 3 tbsp. l. sunflower oils;
- carrot;
- 2 – 3 small pinches of ground black pepper;
- large onion;
- ½ tsp. granulated sugar;
- 2/3 tsp. salt or to your taste.
For the flour base:
- egg;
- 1 tbsp. l. sunflower oil;
- 0.15 liters of cooled boiled water;
- 0.4 kg flour;
- ½ tsp. table salt.
You should also prepare 50 g of salted lard and an onion for frying.
Step-by-step cooking process
Steps:
- First, chop the cabbage into thin slices, then add salt to the resulting mass and mash it with your hands.
- Next, you need to pour 2 tbsp into a deep frying pan. l. oil and heat it up.
- Then you should place the vegetable mass in a heated container.
- It is recommended to fry the cabbage for 10 minutes. over low heat in a sealed container, stirring occasionally.
- After time has passed, you need to add grated carrots on a coarse grater, mix the ingredients and cook for another 10 minutes.
- After the specified time, it is advisable to place a finely chopped onion in the frying pan, combine the ingredients and simmer the vegetables for another 10 minutes. under a closed lid. It is recommended to stir the food periodically during the cooking process.
- Next, add allspice, sugar and salt.
- Then all the ingredients must be combined and simmered for another 5 - 7 minutes. (until the cabbage is fully cooked).
- After this, you need to cool the filling and mix it with finely grated cheese.
- Then it is recommended to start kneading the dough. To do this, thoroughly mix the egg with water, salt and oil in a separate bowl.
- Next, you need to pour the resulting mixture into the recess made in the central part of the sifted flour.
- Then you should carefully mix the ingredients with a fork until completely combined, then proceed to knead the flour base with your hands for 10 - 15 minutes. The result should be a firm and elastic dough.
- Then it is advisable to cover the kneaded lump with a clean cloth and leave for 30 - 40 minutes. During this time, the dough will “rest” and become more “obedient” and pliable.
- After time has passed, you need to dust the work surface with flour, place the flour mixture on it and roll it into a thin layer (4 - 5 mm thick).
- Then it is recommended to cut out round pieces with a glass, and place a little cooled filling in the central part of each of them.
- Next, you need to carefully mold the edges to make crescent-shaped dumplings.
- After this, you should prepare a roast to season the finished dish. To do this, fry chopped lard in a heated frying pan, then add finely chopped onion. The mixture should be cooked for another 3 – 5 minutes, stirring.
- Then the products need to be boiled in salted water for 4 minutes.
It is recommended to serve the finished dish, seasoned with fried onions, cracklings and sour cream.
