Dumplings with sauerkraut and lard - a step-by-step recipe with a photo of how to cook them at home. Dumplings with cabbage are a profitable dish! Various recipes for dumplings with cabbage and potatoes, bacon, mushrooms, meat, liver Dumplings with sauerkraut and

Dumplings with sauerkraut and lard - a step-by-step recipe with a photo of how to cook them at home. Dumplings with cabbage are a profitable dish! Various recipes for dumplings with cabbage and potatoes, bacon, mushrooms, meat, liver Dumplings with sauerkraut and

29.06.2020 Healthy eating

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

This is the easiest way to cook deliciously and economically.

Required Ingredients:

carrots and onions - one at a time;
fresh cabbage - about 400 grams;
salt to your liking, 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 rubbed. Now all this needs to be lightly fried and add pre-chopped cabbage there.
Don't forget about salt and spices at this stage. Simmer all mixed vegetables for about 15 minutes and let cool.
Cut out small circles from the dough into which you need to put 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 to be hard and not attractive.
And the last stage - lower the finished products into boiling water, wait until they float to the surface, and let them reach full readiness for about 4 more minutes.
When serving, pour over sour cream or butter.

With the addition of potatoes

This is a more satisfying variation on a familiar dish.

Required products:

mashed potatoes - 300 grams;
one onion and one carrot;
about 400 grams of fresh cabbage;
some 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, which is left in the refrigerator, or to cook fresh.
The cabbage is finely chopped and stewed in a pan for 15 minutes along with chopped onions and grated carrots.
A small amount of potatoes and cabbage is applied to the previously 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 - about 300 grams;
salt to taste;
dough.

Cooking process:

First, rinse the sauerkraut well and remove any excess liquid from it.
Now toss the cabbage with the chopped onions and sauté the mixed vegetables in a skillet for about five minutes.
Prepare dough circles and fill them with the cooled filling.
Dip the dumplings in boiling water and cook them for about 10 minutes from the moment they are lowered into the pan. Don't forget to add salt to the water.

With cabbage and minced meat

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

Required products:

fresh cabbage - 150 grams;
ready-made minced meat or meat for it - about 250 grams;
bulb;
dough;
some vegetable oil

Cooking process:

Dumplings with meat and cabbage are quite simple to prepare. If there is ready-made minced meat, then leave it for now, if the meat, then chop it.
Chop cabbage and onion finely. Then fry the vegetables in a little vegetable oil, about 5-7 minutes.
Mix the resulting frying with minced meat, salt the mass.
Fill the rolled dough circles with the filling and immerse the dumplings in boiling water for 10-12 minutes.

With mushrooms

Do you like not only to pick mushrooms, but also to eat them? Then this recipe is for you.

Required products:

fresh peeled mushrooms or champignons - 200 grams;
dough;
bulb;
cabbage - 200 grams;
some salt.

Cooking process:

We start by preparing vegetables: cut mushrooms, cabbage and onions into small pieces and fry for several minutes. But you need to do this separately and only after all the vegetables are fried - mix them.
Let the mixture cool and fill the mugs cut from the dough with it. Tie well around the edges.
Add salt to boiled water and add raw dumplings. Cook them for about 10 minutes.

With fried cabbage

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

Required products:

onion and carrot;
dough;
some vegetable oil;
fresh cabbage - 200 grams.

Cooking process:

Preheat a skillet well and sauté chopped onions, cabbage and grated carrots in it. This will take about 15 minutes.
Place the vegetable filling in the dumpling mold cut out of the dough. It should be cold already. Sculpt dumplings in any convenient shape. Dip in salted boiling water and cook for about 10 minutes.

Cooking with lard

Spicy and juicy dish.

Required products:

fresh or sauerkraut cabbage - about 400 gamma;
a small piece of bacon;
some salt;
dough.

Cooking process:

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

Dough for dumplings with cabbage: several options

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

On the water

Required products:

half a small spoonful 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 comfortable bowl. In it, mix flour with baking soda and salt. Then pour kefir there.
Stir the resulting mass a little, add vegetable oil.
Knead the bun so that it doesn't stick. Leave to rest for 30 minutes.

How much dumplings to cook?

The cooking time for this simple dish depends on the dough and the filling. So, for example, if you rolled out thick pieces, then be prepared that the cooking time will increase by several minutes. Dumplings can be tough as a result.

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

Filled with potatoes and cabbage, the dumplings will cook for up to 5 minutes after you put them in the water and it boils.
It will take seven minutes for dumplings with mushrooms, if they have not been previously fried. And this will be enough for 4 minutes.
With minced meat, meat and lard, you will have to wait a little more - 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, regardless of whether you have fresh cabbage or sauerkraut, only five minutes from the start of the boil will be enough.

Nutritionists say that good food combinations, even if they are high in calories, cannot harm the figure. From a gastronomic point of view, dough and vegetables are just such a combination. Therefore, dumplings with sauerkraut, the recipe for which you can choose to your taste, is not only tasty, but also a very healthy dish.

Sauerkraut is a real storehouse of nutrients. In addition to the high content of vitamins (especially C), it contains fiber, which has a beneficial effect on the functioning of the digestive tract. As for the taste nuances, the combination of unleavened thin dough and sauerkraut fried in vegetable oil will delight even the most fastidious eater.

Dumplings with sauerkraut are simply ideally complemented with homemade sour cream, which can be served in two ways - either pour over hot dumplings, or put on the table in a gravy boat. If you are not afraid of a pungent smell, then finely chop a clove of garlic into sour cream. In addition, cabbage dumplings can be served:

with fried onions;
with baked milk gravy;
with mushroom sauce, etc.

And as an alcoholic accompaniment to food, starka, honey (or berry) tincture is perfect.

Traditional Ukrainian dumplings have one secret: no matter what dough you knead, the taste of the dish will depend 90% on the filling, which you put on a thin dough cake. Therefore, it is especially important to properly prepare the "contents" of sauerkraut.

Ingredients:

500 g sauerkraut;
2 large onions;
vegetable oil.

Preparation:

Finely chop the onion.
Pour oil into the pan, heat well and spread the onion.
We put the cabbage in a colander and lightly rinse with cold water.
Squeeze out the mass, chop finely and add to the onion.
Fry over low heat until the liquid evaporates completely.

Fans of spicy, piquant fillings can add ground pepper and other spices to their taste.

A quick recipe for your favorite dish with a photo

The recipe for quick dumplings requires few products that are almost always in the house, and a minimum of time.

Ingredients:

500 g fried sauerkraut;
3 tbsp. wheat flour;
1 tbsp. filtered water;
2 tbsp. l. olive oil (can be replaced with sunflower oil);
table salt (to taste).

Preparation:

Dumplings with potatoes and sauerkraut: a simple but hearty 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:

We knead the dough. Break the egg into the flour, add water and salt.
We make a steep dough, wrap the blank in cellophane film and send it to a warm place for 20 minutes - walk.
Boil the potatoes in salted water.
Finely chop the onion and fry it in olive oil until golden brown.
We wash the cabbage, add to the onion, simmer for 10 minutes.
Mix it with potatoes, crush the mixture into mashed potatoes.
Add butter.
We divide the dough into small balls, from each we form a sausage.
Cut the sausages into pieces and flatten.
We put a filling on each blank, we seal the edges.
We throw dumplings into boiling salted water, but little by little, so that they do not stick together.
Cook for about 5-7 minutes. The dish is ready.

Juicy dumplings with bacon

The second association with Ukrainian cuisine is lard (the first, of course, is borscht). You can add your favorite product to different 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:

Thoroughly squeeze the cabbage from the juice.
In a meat grinder, twist the bacon along with the cabbage.
Making the dough. Pour the flour into a bowl, form a hole, add water and break the eggs, add some salt.
We make a cool knead and let the dough come up for a few minutes.
Divide the flour blank into portions, each roll into a sausage.
Cut into pieces and form cakes from them.
We put the filling, fix the edges.
Cook the dumplings in enough water, remembering to add salt, for about 5-7 minutes. The dish is ready.

Description

Dumplings with cabbage and bacon that we will cook today are somewhat different from the classic recipe. Traditionally, dumplings were prepared during Lent. This dish is low-fat, does not contain meat, but at the same time it is very tasty and satisfying. We will deviate a bit from the original recipe and prepare dumplings with sauerkraut and pieces of smoked bacon. Even if you have never cooked this wonderful dish, we will tell you how to properly knead the dough for such dumplings and make the filling.

This dish is very easy to make at home. The molding process may not be so fast, but the dumplings are worth it. The zest of the recipe will be the filling and spicy sour cream sauce. You will learn about all the details below. There is a step-by-step recipe for making dumplings with a photo, which will help you quickly and easily understand all the intricacies of cooking delicious dumplings with cabbage and lard.

Ingredients

(1 PC.)
(500-600 g)
(how much dough will take)
(optional)
(optional)
(200 g)
(1 clove)
(a few drops)

Cooking steps

Before you start creating the filling, you need to knead the dough. We knead the simplest dough for dumplings, add an egg and milk or water to the flour. Knead not too much, until sticky, and put it in the refrigerator, sprinkle with flour. For the filling, we need a piece of smoked bacon. We cut it very finely on a cutting board and send it to a deep bowl.

The sauerkraut must first be removed from the excess liquid, and when it has drained out enough, chop also into very small pieces.

Add the cabbage to the bowl with the previously cut lard and mix until smooth.

We take out the present dough from the refrigerator and divide it into several equal parts, as it is convenient for anyone. Roll out each part in turn and use a glass or jar to cut out the same circles of dough. Put a teaspoon of the filling in the middle.

It is most convenient to close the dumpling, starting from the middle. Do not add too much filling, otherwise the dumplings may come unstuck during the cooking process.

Sprinkle all the sticky dumplings with flour and send them to the freezer to cool.

In addition to the usual sour cream, the most popular sauce for dumplings, you can also use a mixture of sour cream, garlic and Tabasco sauce. Such sour cream will turn out to be pronounced and spicy. Just what you need for dumplings.

Bring the salted water to a boil and put some of the dumplings there. Cook for 5-7 minutes until tender and serve with sauces. Dumplings with sauerkraut are ready.

Bon Appetit!

It seems that such products are considered dumplings, but today we will still make dumplings with such a juicy filling. They can be eaten with butter, sour cream, or various sauces, and seasoned with spices. Have you tried it yet? If not, then the time has come, because this cannot be missed.

Fresh cabbage dumplings recipe

How to cook:

Cabbage dumplings made from fresh cabbage and minced meat

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

Cooking time is 1 hour and 5 minutes.

Calories - 210.

How to cook:

Pour flour into a container, be sure to pour it into a sieve;
Collect half a glass of water and add an egg to it, beat a little;
Salt and gradually pour the liquid part into the flour, knead the smooth dough;
Wrap it in plastic wrap and put in the refrigerator for forty minutes;
Rinse the meat under running water, remove the fat as desired and cut into cubes;
Remove the husk from the onion, cut into four parts;
Remove the cabbage from the top two sheets, wash the head of cabbage;
Cut in half, cut out the middle, and chop the rest finely;
Mix onions with meat and send to a meat grinder or a powerful blender to achieve a homogeneous mass;
Add cabbage, spices to taste and a fourth of a glass of water to the finished minced meat;
Mix the mass thoroughly with your hands;
Sprinkle the work table with flour and lay out the dough;
Roll it out into a fairly thin layer using a rolling pin (no thicker than two millimeters);
Cut out circles with a special circle or glass;
Put the filling in the center of each circle and collect the dumplings;
Fill the pot with water, put it on the stove until it boils;
After that, gently place dumplings and spices to taste in the water;
Cook until the items float up, and then another five minutes.

Dumplings with meat, mushrooms and cabbage

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

Cooking time is 1 hour and 20 minutes.

Calories - 440.

How to cook:

Pre-remove the water in the refrigerator for at least an hour so that it has time to become ice cold;
Pour it into a bowl and add flour through a sieve, and then eggs;
Further, you can already knead the dough, adding just a little more salt;
Put the dough back into the bowl and let stand for a quarter of an hour;
When time has passed, knead the mass and leave for another ten minutes;
Peel the legs and caps of the mushrooms, cut into slices;
Remove the husk from the onion, wash it and cut into strips;
Pour oil into a frying pan, add onion;
When it starts to sizzle, add the mushrooms and simmer until tender;
Wash the meat and cut into cubes;
Squeeze it through a meat grinder or use a blender to grind the meat into minced meat;
Chop the cabbage finely, and then finely chop it;
Mix mushrooms with meat and cabbage, season to taste;
Using a rolling pin, roll out the dough into a layer, cut out circles and form dumplings with filling;
Boil a saucepan with water and place dumplings in it, cook until tender.

Read how to cook delicious and tender in our article.

How to cook a juicy charlotte with berries in a slow cooker - our tips will help you prepare delicious and delicious pastries.

Irina Khlebnikova's cottage cheese cookies with marmalade.

Dumplings with sauerkraut

1 egg;
630 g flour;
115 ml of oil;
2 onions;
210 ml of water;
550 g of sauerkraut.

Cooking time is 1 hour and 25 minutes.

Calories - 192.

How to cook:

Remove the husk from the onion, wash it and chop finely with a sharp knife;
Pour oil into a frying pan, add onion;
Simmer it over low heat until golden brown;
When the onion turns brown, add the cabbage to it and cook, covered, until tender. If the cabbage is too long, you can chop it;
Do not forget that the cabbage must be stirred periodically so that it does not burn;
Beat the egg, add water to it, beat, add salt and mix;
Next, send flour to these ingredients, but always through a sieve;
Knead the dough from the resulting mass and set it aside for a short rest;
After that, roll the dough into a layer, cut out circles from it and put the filling on them;
Wrap the dumplings and you can put them in boiling water, cook for no longer than ten minutes.

Sauerkraut and bacon dumplings recipe

260 g lard;
280 ml of water;
740 g sauerkraut;
580 g wheat flour;
2 chicken eggs;
1 onion.

Cooking time is 1 hour and 30 minutes.

Calories - 216.

How to cook:

Pour water into a bowl, add one teaspoon of salt and stir until it dissolves;
Pass the flour through a sieve to salt water and start mixing the ingredients by hand;
Add eggs and already knead a full dough;
Wrap soft and elastic dough in foil or put in a bag and place in the refrigerator for forty minutes;
During this time, squeeze the cabbage from the juice and, if necessary, rinse it;
Remove the husk from the onion and rinse with water, cut it into large slices;
Get rid of the lard from packaging, also chop coarsely;
Add lard to cabbage with onions and then pass the mass of three components through a meat grinder. You can also grind the ingredients in a blender, but it should be powerful;
Add your favorite spices and combine the ingredients;
Roll out the rested dough on a surface that is sprinkled with flour;
Cut out the circles and lay out the filling;
Roll up dumplings and boil water for them;
Place them in boiling water, add a little salt and cook until tender.

Dumplings with cabbage in a slow cooker

½ white cabbage;
1 carrot;
220 ml of serum;
1 onion;
830 g flour;
60 ml of sunflower oil;
5 g of soda;
35 g tomato paste.

Cooking time is 1 hour and 35 minutes.

Calories - 178.

How to cook:

Remove the top sheets of cabbage, wash the head of cabbage;
Cut the stump and finely chop the whole vegetable;
Rinse the carrots, grate them with a grater;
Peel the onion, rinse it and cut into small cubes;
Pour vegetable oil into a multicooker, let it heat up;
Add onions, cabbage and carrots, simmer for thirty minutes;
During this time, dilute the tomato paste with water and, after the expiration of time, pour the liquid into the multicooker;
Cook in the same mode for another twenty minutes;
Pour flour through a sieve into a bowl, add a little salt, soda and mix;
Warm up the serum a little and add it to the dry ingredients;
Knead dough from the resulting mass, which easily falls off the hands;
Wrap the mass in a bag or cling film and place in the refrigerator for one hour;
After that, roll out the dough and cut out circles;
Put the filling on each of them and mold the dumplings;
Next, the dumplings will be steamed, therefore it is necessary to pour a sufficient amount of water into the multicooker;
Place the steaming basket and lay out the flour products;
Close the multicooker with a lid and cook the dumplings for a quarter of an hour.

These flour products are good because they can be eaten not only as a main course, but also as a first, that is, soup. To do this, you just need to leave the dumplings in the water in which they were cooked. It is also advisable to add spices to your taste and the soup is ready! It can even be bay leaves, black pepper and garlic. Well, if your imagination works well, then you will be able to choose the original spices yourself. Offer this dish not only to yourself, but also to your family. Believe me, they will appreciate it. Bon Appetit!

Dumplings with cabbage - general cooking principles

If fresh cabbage is used for the filling, then the vegetable is chopped and fried with oil in a pan. Sauerkraut is lightly squeezed from the brine and fried as well. Onions and carrots are often added. But this is the simplest filling option. You can make everything much more interesting.

What can be added to the filling:

Meat products;

Fish products, including canned food;

Fresh, pickled, salted mushrooms;

Various vegetables;

Tomato paste;

All kinds of herbs, spices.

The dough is used fresh on water or milk. It can be kneaded in the usual way or with a custard. The cooking time depends on the filling. If raw meat is used for the additive, then it can be up to ten minutes. For products with ready-made filling, a few minutes after boiling is enough.

Dumplings with cabbage (fresh) from choux pastry

A variant of the simplest and cheapest dumplings made from fresh cabbage. It is not difficult to make them, it turns out a lot and delicious. Choux dough without eggs and even butter. Cool anti-crisis recipe.

Ingredients

2 cups of flour;

0.5 tsp salt;

1 cup boiling water

In the filling:

0.5 head of (small) cabbage;

1 onion;

1 carrot;

Oil and spices.

Preparation

1. Immediately prepare the filling, as you will need to let the vegetables cool well before sculpting the dumplings. Cut the onion, put it in a skillet with butter and fry a little.

2. Add grated carrots, and after another minute cabbage, which can be chopped by hand or grated. Fry a little, then cover and simmer until tender. At the end, salt and pepper. To taste, you can add a little tomato paste or just grated tomato to the filling.

3. While the cabbage is stewing, prepare the dough. Just pour flour and salt into a bowl, pour in boiling water and stir quickly with a spoon. As soon as it becomes difficult to do, we take out the cutlery and wrinkle the mass with our hands. By this time, it will no longer be hot. We carefully wrinkle the mass with our hands, send the lump under an inverted bowl and let it sit for a quarter of an hour.

4. Take out the dough, cooled filling and make medium-sized dumplings.

5. Boil in boiling water for a couple of minutes after boiling. Served with cabbage dumplings with sour cream, butter. You can season them with fried onions.

Dumplings with sauerkraut from classic dough

Recipe for Ukrainian dumplings with sauerkraut. Products are being prepared from the classic water dough with an egg.

Ingredients

1 glass of water;

0.5 tsp salt;

2.5 cups flour, plus dust.

Filling:

5 tablespoons of oil;

700 grams of cabbage;

2 onions;

Preparation

1. Peel the onion, cut into cubes. Fry with butter for a couple of minutes.

2. We squeeze the sauerkraut and send it to the pan, cover the lid and simmer for ten minutes. Then fry until golden brown, transfer to a bowl and send the filling to cool.

3. Sift the flour into a large bowl, rake a small hole in the center.

4. Break the egg and add salt, then pour in water and begin to gently rotate in a circle with a spoon, kneading the dough. This will gradually require more effort. So it's time to remove the spoon and start kneading the mass with your hands. Then we cover and leave the dough to "rest" for half an hour.

5. We take out the dough and filling, make ordinary dumplings.

6. Cook in salted boiling water. After surfacing, two minutes are enough and can be removed with a slotted spoon.

7. Lubricate with oil, serve hot or cold.

Dumplings with cabbage and minced meat

For meat dumplings with cabbage, you can use ready-made minced meat or twist it yourself. Sauerkraut is taken. But if someone is against her, then you can use a fresh vegetable in the same amount. The dough is made custard.

Ingredients

1.5 cups of water;

3 cups flour;

2 tablespoons of oil.

For filling:

0.4 kg minced meat;

2 onions;

0.4 kg of cabbage;

Spices at your discretion;

3 tablespoons of oil.

Preparation

1. First of all, prepare the filling. To do this, fry the chopped onion in oil, add cabbage to it, cover and simmer for about half an hour. The cabbage should be soft.

2. Add minced meat to the pan and fry slightly. Pepper and add other spices to taste. We send the filling to cool, transferring it to a bowl.

3. Boil 1.5 cups of water with salt. Sift flour and halve. Add boiling water to half the flour and stir with a spoon. Gradually add the beaten egg and stir continuously. Add the remaining flour and pour in the recipe oil as you mix. Let the dough lie for about fifteen minutes before making the dumplings.

4. Take out the filling, dough and form medium sized dumplings.

5. Run in salted boiling water and boil after surfacing for four minutes.

6. Catch with a slotted spoon, grease with oil and serve with fresh sour cream.

Dumplings with cabbage and mushrooms

For such dumplings with cabbage, we will use ordinary mushrooms. The filling is juicy and aromatic. Fresh cabbage is used for filling.

Ingredients

0.6 kg of unleavened dough;

0.5 kg of cabbage;

0.25 kg of champignons;

1 onion;

2 spoons of tomato paste or ketchup;

Salt with pepper;

40 ml of oil.

Preparation

1. Cut the onion head and send it to the frying pan. Fry a little, add the shredded cabbage and bring to readiness.

2. Pour some oil into another pan and put it on the stove too.

3. We wash the mushrooms, cut into small cubes and fry until tender. At the end, put the tomato, cover and simmer a little under the lid.

4. Combine cabbage with mushrooms, season with salt, add any spices, stir well.

5. Prepare the dough for dumplings in any way, let it rest and you can start modeling. We form medium sized dumplings.

6. Put in a saucepan with boiling water and boil for three minutes. We take out with a slotted spoon, grease with oil and pour with sour cream. We eat while they are hot.

Dumplings with cabbage and bacon

The recipe for insanely delicious dumplings with cabbage, which are prepared with smoked bacon. Of course, you can make it with ordinary bacon, but it will turn out to be a completely different dish. Any dough for such dumplings can be kneaded. Sauerkraut is used, but a fresh head of cabbage can be fried in the same way.

Ingredients

700 grams of dough;

250 grams of smoked lard;

500 grams of cabbage;

100 grams of onions;

2 tablespoons of oil.

Preparation

1. Lard needs to be held in the freezer for a bit so that it becomes tough. Then cut the product into small cubes and put it in a bowl. You can skip through a meat grinder, but in this case with a coarse mesh.

2. Fry onion with cabbage in oil, simmer for twenty minutes under the lid. Then cool and combine with chopped bacon. To taste, you can add garlic, herbs or tomato paste to the filling.

3. We take out the dough and make ordinary dumplings. No, not ordinary, but very fragrant.

4. Cook in boiling water for about three minutes. Serve with sour cream sauce. To prepare it, mix a clove of garlic, sour cream and red pepper, you can add chopped greens. Stir everything and the sauce is ready!

Dumplings with cabbage and liver

For the filling, you can use chicken, beef or pork liver. Fresh cabbage is used. We will cook the dough using a mixture of milk and water.

Ingredients

¾ glasses of milk;

¾ a glass of water;

½ tsp salt;

Filling:

0.5 kg of cabbage;

0.15 kg of onions;

1 spoon of pasta;

0.3 kg liver;

0.05 kg of oil;

0.5 bunch of parsley.

Preparation

1. Prepare the dough. To do this, mix milk with water and an egg, dilute salt in liquid. Add flour. Pour in until the dough stops absorbing. We roll up a lump, remove to lie down in a bag.

2. Cut the liver into cubes, after washing and removing the films. If pork offal is used, then it is advisable to soak the pieces for half an hour in milk. This technique will help get rid of the bitterness.

3. Heat the oil, fry the chopped onion.

4. Add the liver cubes, fry, then cover and simmer until tender, but no more than 15 minutes. Cool it down.

5. In another skillet, fry the cabbage until soft. At the end, put tomato paste, salt, season with any spices. Cool the filling.

6. Twist or chop the cooled liver with onions in a food processor. We send to the cabbage. Add chopped parsley. Stir the filling.

7. Sculpt dumplings, boil in the usual way for two minutes after surfacing.

Dumplings with cabbage and potatoes

To prepare such dumplings, you will need mashed potatoes. We cook it on purpose or use the leftovers after lunch / dinner. Sauerkraut is used. We prepare the dough according to any of the recipes; in total, you will need about 700 grams.

Ingredients

2 onion heads;

0.4 kg sauerkraut;

0.4 kg puree;

Preparation

1. Peel the onions, cut into cubes and fry.

2. As soon as the onion becomes transparent, add sauerkraut to it. Simmer a little under the lid, then fry.

3. Add mashed potatoes. If it is fresh, then just stir it with cabbage. If the mashed potatoes were prepared earlier, then first you need to knead it well and only then add to the filling. Stir everything thoroughly and taste it. Add spices if necessary.

4. Form the dumplings and cook in the usual way in water. Three minutes is enough.

Cabbage dumplings - tips and tricks

Dumplings will be more aromatic if you add bay leaves, peppercorns to the water during cooking. Hobbyists can throw carnation stars and coriander seeds.

If the dough for dumplings is not prepared in a choux method, but in the usual way, then the liquid should be ice cold. It is also recommended to chill the dough after chouxing.

The filling dictates the taste of the dish. You shouldn't be afraid to add spices and other aromatic additions to it. Garlic, different types of peppers, fried onions, spices and herbs can change a boring dish beyond recognition and delight with new tastes.

Is the dough dry and does not want to merge? You can grease the edges of the cakes with water or an egg. And it is advisable to cover the rest of the dough so that it does not dry out.

Boil the dumplings in a wide, not a tall, pot. There should be enough water so that the products float freely.

To prevent the products from becoming sour during cooking, you need to bring them to a boil over maximum heat. And so that the dumplings do not fall apart, after boiling, the fire is reduced and boiled at a low boil. But in no case do we let the products ferment in boiling water.