Dumplings with sauerkraut. Recipes step by step with potatoes, mushrooms, lard

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Prepared by: Dashuta

06/23/2014 Cooking time: 2 hours 0 minutes

Some people like to eat dumplings with potatoes, and others with cabbage, but to please everyone without exception, you can cook them with both, and then let everyone choose the filling to their taste.

General principles of cooking

Sauerkraut is used in different forms for filling dumplings. Sometimes it is added immediately after squeezing out excess marinade, sometimes after pre-cooking or frying. The cook chooses this method for himself.

But in general, the filling for dumplings with sauerkraut is prepared according to the same scheme:

• the vegetable is washed (if necessary);
• cabbage is cut and fried or boiled;
• then the filling base is mixed with additional components (for example, meat, lard, potatoes, mushrooms);
• Afterwards, the products are cooled, salted and peppered to taste.

The cooled filling is used to prepare the dish.

How to prepare dough for dumplings with cabbage in water?

Having made the dough for dumplings at home, you can freeze it, and at any time take it out, roll it out and quickly make dumplings, for example, with cabbage. This is often what I do. But first, read about how to prepare dough for dumplings with cabbage. It is very simple and quite quick to prepare.

Ingredients:

• Egg – 1 piece
• Flour - 2 cups
• Water - 0.5 cups
• Salt - 0.5 teaspoons

Cooking steps:

Pour water into a large bowl. Sift a quarter of the flour into it, break the egg and add salt. Start kneading the dough, adding the remaining flour. Roll the dough into a ball. Place it in a bowl under a towel. Leave in the refrigerator for 30 minutes. After this, knead the dough again, adding a little flour. Continue preparing the dumplings by rolling out the dough and cutting out the desired shape.

Traditional option

Dumplings with sauerkraut, the recipe for which is published below in the article, used to be considered a festive dish. Today they are also prepared for everyday lunch. This recipe is widespread in Ukrainian, Belarusian and Russian cuisine. It is advisable to use homemade sauerkraut for the filling of dumplings.

But store-bought ones are also suitable for treats.

Required Products

For the dish you need to take:

• flour – 650-700 g;
• eggs – 2 pcs.;
• sour cream (10%) – 260-280 g;
• sugar and salt - 1 tbsp. l. + into the filling;
• sauerkraut – 1.8-2 kg;
• onion – ½ kg;
• dried parsley, oil.

Sequencing

Stages:

1. Drain the liquid from the sauerkraut, squeeze it out, place it in a frying pan with a little oil and fry until an appetizing golden color.
2. Then you can transfer the vegetable to a plate. And fry the onion in the remaining fat. The latter is pre-peeled and finely chopped into cubes.
3. At the next stage, you need to add dried parsley and salt to taste into the filling. After thorough mixing it will be completely ready.
4. Next you can do the test. For it, combine flour, sour cream, the contents of raw eggs, and the remaining dry ingredients. The result should be a thick and elastic dough. Afterwards, the mass is wrapped in a bag and stored in a cool place for half an hour.
5. Next, the dough needs to be stirred again, rolled out thinly, and cut out circles with a glass. A portion of the filling is placed in the middle of each piece. Then the edges are securely fastened.
6. All that remains is to prepare the dumplings - boil them in salted water (5-6 minutes after boiling) or freeze them, scatter them into bags and store them.

Serving the finished treat tastes best with sour cream. You can also supplement it with cracklings and onions.

Description of preparation:

If you want to cook something really tasty for your family, then you need to use traditional Slavic recipes, but I will help you with this and tell you how to make dumplings with cabbage and potatoes.
An excellent dish, which is most often attributed to Ukrainian traditional cuisine, but in fact it is widespread in all CIS countries, so for any of us it is native and its taste feels real home comfort and warmth. And although preparing dumplings with cabbage and potatoes at home is not an easy task, it is still worth it, because dumplings made with your own hands are not even worth comparing with the store-bought mess, so be patient and get down to business. Purpose: For breakfast / For lunch / For dinner Main ingredient: Dough Dish: Hot dishes / Dumplings Geography of cuisine: Ukrainian

With potato

Dumplings with sauerkraut, the recipe for which comes in different variations, can even be prepared with the addition of potatoes. In this case, they will turn out to be especially satisfying.

Dumplings with sauerkraut. Recipe with added potatoes.

If desired, such dumplings can even be made lean. To do this, replace it with regular vegetable oil.

Required Products

For the dish you need to take:

• flour – 230-250 g;
• potatoes - 3-4 tubers;
• pork lard (fresh, unsalted) – 130-150 g;
• filtered water – 175-180 ml;
• oil – 2.5-3 tbsp. l.;
• sauerkraut – 330-350 g;
• onion – 1 head;
• salt – ¼ tbsp. l.

Sequencing

Stages:

1. The process should begin with the filling. For her, all the potatoes stated in the recipe are washed, peeled, cut into slices and sent to boil in a pan of salted water until soft and completely cooked.
2. Ready-made vegetable tubers must be pureed. This is made without milk.
3. The onion needs to be peeled, washed, chopped very finely, then poured into a frying pan with heated oil and fried until a light, appetizing golden hue appears.
4. First you need to add water to the sauerkraut and let it cook. It will take about half an hour to prepare. Afterwards, you can cool the product and squeeze it out of the water. If necessary, you should also cut the cabbage strips shorter with scissors to make it easier to eat ready-made dumplings.
5. Already fully prepared and chopped cabbage should be placed in one frying pan with onions, fry the products together for a couple of minutes. Then mix with mashed potatoes. At this stage, the dumpling filling will be completely ready. If desired, it can also be added with salt. You can also use any spices.
6. For the dough you will need to mix flour (sifted) with vegetable oil. Next, pour boiling water into the ingredients and mix very thoroughly, first with a fork, then with your hands.
7. The result should be a not too tight, but dense dough. The amount of flour in it needs to be adjusted by eye and, if necessary, added an additional portion. The finished mass will rest for about half an hour under a clean towel.

8. All that remains is to roll out the dough on the countertop, cut into circles, and put the filling in each.
9. You will need to chop the lard very finely and fry it with miniature onion cubes.

All that remains is to cook the dumplings in salted water and serve them to the table. The treat is complemented with cracklings. The latter can also be mixed with rich, salted sour cream.

Cooking Recipe Dumplings with potatoes and cabbage Food products

Good day everyone! These are the dumplings I treated my family to. And it got pretty cold too. Add red pepper (chili, just a little) to the potato filling and put the garlic through a press! Well, with cabbage.

And the trick is in the dough itself, which I hasten to share with you. I really liked the dough. It can be used for dumplings, dumplings, and various flatbreads with all kinds of fillings. It does not contain eggs at all, is very plastic, and molds well , but not sticky to the surface, to the hands. Products: 250 ml boiling water, 50 grams of vegetable oil, half a teaspoon of salt, about 400 grams of flour. Pour vegetable oil into the BOILING WATER, add salt and half the flour. Stir with a mixer. The dough is a little lumpy at first, but very quickly becomes uniform and smooth. Gradually adding flour, knead a fairly soft but soft dough. If the dough turns out to be too stiff, no problem, you can leave it under the bowl for about 30 minutes. It becomes more elastic. It rolls out quite thinly, does not tear, cooks very quickly, does not lose its shape. I will say right away I made a double batch of dough, it turned out to be about two trays of dumplings.

These are the dumplings my husband makes.

Boiled dumplings must be greased either with oil or, as we do, with cracklings and fried onions. Bon appetit.

With mushrooms

The recipe for delicious dumplings with sauerkraut can also include mushrooms. Any fresh ones will do. For example, champignons or oyster mushrooms. If you plan to use wild mushrooms, you will need to boil them first. The peculiarity of the dough for this dish is that you need to use ice water to knead it. It is advisable not to salt it at all or add a minimal amount of salt.

Required Products

For the dish you need to take:

• flour (premium) – 670-700 g;
• sauerkraut – 370-400 g;
• water – 1 full glass;
• eggs – 2 pcs.;
• fresh mushrooms – 130-150 g;
• onion – 1 head;
• oil, salt.

Sequencing

Stages:

1. To begin with, pour all the flour into a bowl, pour out the contents of raw eggs, vegetable oil (about 4-4.5 tbsp), then ice water. It is advisable to first add ice to the liquid, having previously crushed it.
2. After mixing in the bowl, you should get a tight ball of dough. It is laid out on the table and processed by hand until it becomes smooth. Then you need to cover it with film and put it in a cool place for half an hour.
3. While the dough is resting, you can start filling. For this, sauerkraut is squeezed out of its juice, washed, and finely chopped.
4. Onions and mushrooms also need to be peeled and chopped.

5. In a frying pan with heated oil, first fry the onions and mushrooms. Then cabbage is added to them. Together, the ingredients are cooked over low heat under the lid with frequent stirring for about a quarter of an hour. As a result, the cabbage should become soft. If desired, the mass is salted and flavored with any spices. It remains to cool the filling.
6. The next step is to roll the finished dough into a sausage. Its thickness should be about 2-2.5 cm. Afterwards, the workpiece is cut into pieces and rolled into circles.
7. The resulting bases need to be filled with filling and their edges sealed. First, the resulting dumplings are left open on the table to dry.

At the very last stage, you can cook the treat in salted water for 3-4 minutes or freeze it. The dish is best tasted hot with the addition of melted butter.

Dumplings with sauerkraut and potatoes - homemade recipe

Many people love dumplings. And our family is no exception. Dumplings with potatoes are a classic, but they won’t surprise anyone anymore. Once I was visiting the small village of Gruzinov, in the Rostov region. Every weekend, all the women of the family gather in the kitchen and prepare Sunday dinner. I want to share the recipe for just such dumplings with you.

Ingredients:

Dough:

• Wheat flour / Flour (Cup 225 gr.) - 2.5 cups.
• Milk (225 g glass) - 1/2 cup.
• Water (225 g glass) - 1/3 cup.
• Chicken egg - 1 pc.
• Salt - 1 tsp.
• Vegetable oil - 1 tbsp. l.

Filling:

• Butter (in puree) - 10 g
• Potatoes (Medium) – 5 pcs.
• Sauerkraut – 250 g
• Black pepper - 1 pinch.
• Onions (Large (2 for filling, 1 for serving)) - 3 pcs.
• Vegetable oil (For frying) - 1 tbsp. l.

Recipe with photo:

First, let's start cooking the potatoes. When I just started cooking, one of my good friends (an excellent cook) taught me how to boil potatoes. The main secret: cleaning. You need to peel dry potatoes with a dry knife. The second secret: you need to put peeled and washed potatoes in boiling water. And the third secret: add salt at the very end. Use a fork or knife to check the potatoes are done and place in a colander. Transfer to a bowl where we will prepare the puree. Add butter. Mash the potatoes and pepper them at the very end. Yes Yes!!! Pepper stuffing for dumplings is very tasty!

Preparing the dough for dumplings. I am in love with the recipe presented on Povarenka. The dough is perfect and pliable. Fairy tale! In fact, everything is incredibly simple - sift two glasses of flour into a bowl, make a well and pour in the egg. In a glass, mix milk and water (room temperature), dissolve the salt. And start hanging out the dough. You may need a little more flour. As experience shows, one medium egg takes two cups of flour, depending on humidity. Another tip - after kneading the dough, leave it to rest under the film. Cut the onion into small cubes and fry in hot oil until transparent.

Cut the sauerkraut finely. This photo shows all the ingredients for the filling.

Mix. Let's taste it. I don’t recommend adding too much salt, the cabbage is still salty.

Our dough has “rested”. My little secret is that I grease my hands and the table with oil, after that you won’t need flour and the dough won’t clog, but it rolls out easily. Make circles with a glass))

We make dumplings as you are accustomed to. I do it with a “comb”.

Cook as usual: bring water to a boil, add salt. Add the dumplings and after boiling, cook for 10-12 minutes. For beginners, when stirring dumplings (or dumplings), stir with the back of a spoon (semicircular). This way the dough won't tear. Place a piece of butter and a spoonful of fried onion on a plate. Mmmmm... Bon appetit!!!

With lard

It’s delicious added to the filling with sauerkraut and lard. It must be taken unsalted and not too stale, otherwise the additive will be too harsh. If you only managed to find salted lard, you will first need to clean it with a sharp knife from the transparent crystals on top. It is also necessary to cut off the skin from the product.

The calorie content of the finished treat will be approximately 293 kcal per 100 g, and BZHU:

Required Products

For the dish you need to take:

• flour – 280-300 g;
• sauerkraut – 230-250 g;
• milk – 130-150 ml;
• egg – 1 pc.;
• tomato sauce – 2-3 tbsp. l.;
• vegetable oil – 45-50 ml;
• fresh lard – 80-90 g;
• onions and carrots - 1 pc.

Sequencing

Stages:

1. The first thing you need to do is stuffing. To do this, wash and peel carrots and onions. Afterwards, the vegetables are chopped into small cubes along with unsalted lard and fried in a shared frying pan for 7-8 minutes.

2. Next, you can add tomato sauce and sauerkraut squeezed from the juice to the ingredients. Together the products will simmer for about 12-15 minutes. If there is not enough moisture in the mass, it is advisable to add approximately 60-70 ml of water to the container. The fully prepared filling will need to be cooled.
3. To prepare the dough, you need to salt the flour, pour 3 tbsp into it. l. any vegetable oil, egg, milk. You will get a soft, pliable lump. It should be transferred to the countertop and kneaded well. Afterwards, the dough is covered with a napkin made of natural fabric and left in this form for about a quarter of an hour.
4. It is necessary to cut small pieces from the finished mass and roll them into round layers. Spread a portion of filling on top. The latter must be completely cooled so that the dough is in the process of modeling.

Already fully prepared dumplings can be placed in a pan of boiling salted water. They will cook for 4-5 minutes after boiling again. Next, place the treat in a colander, allow excess liquid to drain, and transfer it to plates. Try the dumplings deliciously hot, sprinkled with pre-ground colored pepper.

Filling

For the filling you need:

• Potatoes – 0.5 kg.
• Sour cabbage – 150 – 200 grams.
• Onions – 4 pieces.
• Salt to taste.

1. Boil the potatoes and mash them like mashed potatoes.
2. Cut the onion into small cubes and fry until golden brown.
3. Add onion and sauerkraut to potatoes.
4. Mix well.

With meat

Dumplings with sauerkraut, the recipe for which can be found below in the article, are also prepared with the addition of meat. They turn out delicious with pork. For this recipe, you need to choose clean meat pulp without veins, bones and large amounts of fat.

Ingredients

For the dish you need to take:

• sauerkraut – 650-700 g;
• pork (pulp) – 230-250 g;
• onions – 2 pcs.;
• eggs – 1 pc.;
• flour - half a kilo;
• water – 1 tbsp.;
• butter – ½ tbsp.;
• salt.

Sequencing

Stages:

1. The first thing you need to do is stuffing. For this purpose, the sauerkraut is washed very thoroughly to remove excess acid, and then squeezed out. Next, the vegetable should be placed in a frying pan with heated oil and thoroughly fried.
2. After about 3-4 minutes, you can add the onion to the cabbage. The latter is peeled and cut into very small cubes.

3. At the next stage, the pork is added to the frying pan. It needs to be washed, dried, and chopped into miniature pieces. Together, the products will simmer under the lid with frequent stirring until the meat is completely cooked. You can immediately salt and pepper the treat to taste.
4. Next, you will need to transfer the filling to a separate plate and let it cool. Only after this can it be used for making dumplings.
5. While the filling is cooling, you should make the dough. For this, the contents of a raw egg are poured into a bowl, salt, water, and flour are added. A stiff, dense dough is kneaded. Then you can cut it into pieces, roll it into small circles, fill it with filling and pinch it with a “crescent”.

The resulting dumplings should be left on the table to dry slightly. Then you can boil them in salted water or put them in the freezer for long-term storage. Serving the treat is delicious with sour cream, melted butter or homemade/store-bought mayonnaise.

Recipe for homemade dumplings with fresh cabbage and lard

A recipe for delicious dumplings with fresh cabbage and lard. For the filling, white cabbage is used, fried with onions and carrots. The dough for dumplings is kneaded in water with the addition of an egg. The main thing is that the filling must be prepared in advance so that it not only cools, but also infuses. And you need to knead the dough correctly so that the dumplings hold their shape well and do not fall apart when you throw them into a pan of boiling water.

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:

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

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

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

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

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

Gently mix first with a spoon, as if collecting flour from the sides to the center. When the dough starts to clump, start kneading with your hands. To make a good dumpling dough, work on it for at least 10-15 minutes, making sure to apply some effort while kneading. As a result, the bun should be quite tight. Next, cover the dough with a towel and leave for 30-40 minutes. During this time, it will “rest” and become very obedient and pliable, making it easy to work with.

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

To make dumplings easier to sculpt, lightly roll out each circle with a rolling pin, trying to keep the edges thinner than the center (this way the sides of the dumplings won’t be too thick and tough).

Place the filling on the dough and mold the edges of the dough to make crescent-shaped dumplings.

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

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

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

Note - 3 useful tips

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

With minced meat

Another tasty version of the discussed treat is with minced meat filling. In this case, not whole pieces of meat are mixed with cabbage, but ground ones. For example, you can pass them through a meat grinder.

Ingredients

For the dish you need to take:

• flour – 340-350 g;
• sauerkraut – 670-700 g;
• egg – 1 pc.;
• boiling water – 1 tbsp.;
• mixed minced meat (pork + beef) – 330-350 g;
• vegetable oil – 3-3.5 tbsp. l.;
• salt – ½ tsp;
• onion – 170-200 g.

It is also delicious to add a variety of spices to the treat. For example, ground black pepper will fit perfectly into it.

Sequencing

Stages:

1. The process should begin with a test. For this type of treat, a universal version is prepared. Immediately pour sifted flour into a large container (about 1/3). Oil is poured into it. Next, boiling water and salt are added.
2. The ingredients should be mixed first with a fork, then, when cool, with your hands. You will need to repeat the movements until the mass cools to a warm state.
3. Afterwards you can pour in the contents of the raw egg and add the rest of the flour. The result should be a dense dough that does not stick to your hands.
4. The finished dough must be wrapped in a bag and left alone for about 70-80 minutes.
5. For the filling, mixed minced meat should be combined with onion and salt. You can pepper it to taste. You will first need to peel the onion and then chop it into small cubes. Only after this does he interfere with the minced meat.

6. If the cabbage is too sour, you should rinse it with cold water. Afterwards, squeeze, pass through a meat grinder and mix with minced meat. The proportions of the 2 main ingredients in this recipe can be changed to suit your taste.
7. All that remains is to divide the fully prepared dough into several parts, roll each one out, cut out circles and fill them with filling. Afterwards, securely fasten the edges of the workpieces.

The resulting dumplings are placed in boiling salted water. They should be cooked for 6-7 minutes after floating. The treat should be served hot with sour cream or butter. It is also delicious to dip dumplings in aromatic vegetable oil with garlic and spices.

Soft kefir dough