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Dumplings with sauerkraut and lard recipe. Dumplings with sauerkraut, cabbage and potatoes, cabbage and lard: recipes with photos

Cabbage is one of the most valuable vegetables. It contains many vitamins and important trace elements, while it does not have a high calorie content. Despite its nutritional value, cabbage is very inexpensive and available at any time of the year, as it is well stored and is often harvested for the winter by the most different ways... Unsurprisingly, in different countries there are many dishes that are prepared on the basis of cabbage. In particular, many Slavic peoples honor dumplings with cabbage. This dish belongs to Ukrainian cuisine, but it is prepared not only in Ukraine.

Cooking features

Dumplings with cabbage are tasty, satisfying, healthy. Yes, and they look delicious, if only they are cooked correctly. You don't have to be a professional cook and have a lot of experience to do this, but you still can't do without some knowledge.

  • The dumpling dough should be soft and elastic. Hard dough will ruin the taste of the dish, and fragile dough will break through during boiling. Therefore, the question of making dough for dumplings with cabbage should be taken seriously. Pay attention to what temperature the ingredients are recommended to use for it. Sift 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 turns out to be more plastic, less often it breaks.
  • 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. In this case, the pan needs a wide one so that the products in it are spacious. Otherwise, they will stick together and look unattractive.
  • Be sure to grease 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.
  • Kale 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 cooking may depend on a specific recipe.

Dumplings with fresh cabbage

  • white cabbage - 0.5 kg;
  • onion- 0.2 kg;
  • carrots - 100 g;
  • water - how much will go away;
  • flour - 0.5 kg;
  • egg - 1 pc.;
  • table vinegar (9 percent) - 10 ml;
  • sugar - 5 g;
  • salt, pepper - to taste;

Cooking method:

  • Wash the cabbage, remove the sluggish leaves. Chop the forks finely.
  • Pour a little water over the cabbage, simmer covered for 10 minutes after boiling. Throw in a colander, let the excess water drain.
  • Peel and finely chop the onion, divide it into two approximately equal parts.
  • Scrape the carrots, wash and grate with fine holes.
  • Heat oil in a skillet and add one part of the onion. When the onion is golden, add the carrots to it.
  • Sauté the vegetables together for 5 minutes, then add the cabbage and continue cooking for another 10 minutes.
  • Add salt, pepper, vinegar, sugar. Stir. Remove from heat after a couple of minutes.
  • Heat a new batch of oil in a skillet and fry the remaining onions in it.
  • Sift flour and mix with a pinch of salt.
  • Boil a glass of water and cool. The colder the water is, the better.
  • Make a depression in the flour, break an egg into it. Pour ice water here. Stir everything with a spoon.
  • Add 40 ml of oil, stir again.
  • Transfer the dough to a floured board and knead it with your hands until a flexible mass that does not stick to your hands is obtained.
  • Roll the dough into a ball, cover with plastic wrap and set aside. The dough should "rest" for at least 20 minutes.
  • Separate from the dough big piece, roll it out and using a cup, cut circles 7-8 cm in diameter from the resulting layer about 2 mm thick.
  • Place the filling on each piece, seal the edges well. For better adhesion, the edges of the dough can be moistened with water or egg white.
  • Boil water, salt it, add allspice and bay leaf to it if desired.
  • Dip the dumplings in boiling water, wait for them to float. After 3 minutes then remove the dumplings with a slotted spoon.
  • Add a spoonful of fried onion with butter to the dumplings, mix.
  • Form and boil the remaining dumplings in the same way.

The dumplings prepared according to this recipe will be tasty on their own, but if desired, you can serve mayonnaise or sour cream with them.

Dumplings with sauerkraut in a slow cooker

  • flour - 0.5 kg;
  • water - 150 ml;
  • chicken egg - 2 pcs.;
  • sauerkraut - 0.5 kg;
  • onions - 0.2 kg;
  • carrots - 100 g;
  • tomato paste - 30 ml;
  • salt, pepper - to taste;
  • vegetable oil - how much will it take.

Cooking method:

  • Mix the sifted flour with half a teaspoon of salt. Add two eggs to it and pour in cold water.
  • Knead the dough and, covering it with foil, set it aside for a while.
  • Wash and squeeze sauerkraut if necessary.
  • Peel and finely chop the onion, fry it in a sufficient amount of vegetable oil.
  • Mix half the onion with sauerkraut.
  • Rub the carrots finely. Mix it with the leftover onion. Cook the vegetables together for 5 minutes. Then add tomato paste and stew the carrots and onions in the tomato for 5 minutes.
  • Roll out the dough and cut into 7–8 cm squares. Place a spoonful of filling in the center of each. Stitch the edges of the squares together to form triangles. Connect the ends of the triangle along the fold line with each other and also blind.
  • Grease the grill of the multicooker with oil and place a few dumplings on it. Pour water into the multicooker bowl. Run the machine in steaming mode for 10 minutes.
  • Place the dumplings in a bowl of sauteed vegetables, stir, remove and transfer to a serving platter.
  • Steam the next batch of dumplings, roll them in a fry, transfer to the first batch. Prepare the rest of the dumplings in the same way.

Serve dumplings hot, watering with sour cream or mushroom sauce... However, they will also be tasty when cold.

Lean dumplings with cabbage and mushrooms

  • flour - 0.5 kg;
  • cabbage - 0.5 kg;
  • mushrooms - 0.2 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • water - how much will go away;
  • salt, pepper - to taste.

Cooking method:

  • Sift and mix flour with half a teaspoon of salt.
  • Boil a glass of water, pour it into a bowl of flour. Knead the dough. If desired, you can add a couple of tablespoons of vegetable oil to it.
  • Chop the cabbage, grate the carrots, finely chop the onion.
  • Cut the mushrooms into thin slices.
  • Put vegetables and mushrooms in a saucepan with a thick bottom, add salt, pepper, a glass of water. Simmer until tender.
  • Roll out the dough, cut into circles. Add the filling, shape the dumplings.
  • Boil the dumplings in boiling water.

You can serve ready-made dumplings in fasting with mushroom sauce or lean mayonnaise. If you are not fasting, then sour cream will be the best addition to them.

Dumplings with sauerkraut and lard in milk

  • flour - 0.5 kg;
  • milk - 0.2 l;
  • chicken egg - 1 pc.;
  • lard - 100 g;
  • sauerkraut - 0.3 kg;
  • sour cream - 0.2 l;
  • garlic - 4 cloves;
  • salt, spices - to taste.

Cooking method:

  • Knead the dough from flour, salt, eggs and milk.
  • Crush the garlic, mix with sour cream.
  • Finely chop the bacon, mix with sauerkraut.
  • Roll out the dough, cut out mugs with a cup. Start with cabbage and bacon, pinch the ends.
  • Boil the dumplings in salted boiling water.

Serve the dumplings made by this recipe, best with sour cream and garlic sauce... If desired, the dish can be garnished with fresh herbs or pickled gherkins.

Dumplings with cabbage can be very different, because cabbage goes well with many products: meat, bacon, potatoes, mushrooms. Based on the general principles of making dumplings with cabbage, you yourself can create new recipes by varying the composition of the filling.


Product Matrix: 🥄

Dumplings with cabbage - general principles cooking

If the filling is used fresh cabbage, then the vegetable is chopped and fried with oil in a skillet. 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 cabbage (small);

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 lie 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. Dumplings with cabbage and sour cream are served, butter... You can season them with fried onions.

Dumplings with sauerkraut from classic test

Recipe Ukrainian dumplings with sauerkraut. Products are 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 and 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 of minced meat;

2 onions;

0.4 kg of cabbage;

Spices at your discretion;

3 tablespoons of oil.

Preparation

1. First of all, we 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 to the pan chopped meat and lightly fry. 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 sculpting 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 champignons. 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 head;

2 tablespoons 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. 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 is insane delicious dumplings with cabbage, which are prepared with smoked bacon. Of course, you can make it with ordinary bacon, but you get a completely different dish. Any dough for such dumplings can be kneaded. Sauerkraut is used, but 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 to make it 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. We 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 mashed potatoes were prepared earlier, then first you need to knead 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.

Dumplings with cabbage - useful tips and tricks

Dumplings will be more aromatic if you add bay leaf, 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 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 boil in boiling water.

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:

  1. 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.
  2. Don't forget about salt and spices at this stage. Simmer all mixed vegetables for about 15 minutes and let cool.
  3. 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.
  4. And the last step - 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.
  5. When serving, pour over sour cream or butter.

With the addition of potatoes

It's over hearty option familiar dish.

Required products:

  • mashed potatoes - 300 grams;
  • one onion and one carrot;
  • about 400 grams of fresh cabbage;
  • some salt;
  • dough.

Cooking process:

  1. 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.
  2. The cabbage is finely chopped and stewed in a pan for 15 minutes along with chopped onions and grated carrots.
  3. A small amount of potatoes and cabbage is applied to the previously prepared dough circles. The dough is well fixed on all sides.
  4. 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:

  1. First, rinse the sauerkraut well and remove any excess liquid from it.
  2. Now toss the cabbage with the chopped onions and sauté the mixed vegetables in a skillet for about five minutes.
  3. Prepare dough circles and fill them with the cooled filling.
  4. 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:

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

  1. 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.
  2. Let the mixture cool and fill the mugs cut from the dough with it. Fasten well around the edges.
  3. 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:

  1. Preheat a skillet well and sauté chopped onions, cabbage and grated carrots in it. This will take about 15 minutes.
  2. Put the vegetable filling into the dumpling mold cut out from 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 the addition of lard

Spicy and juicy dish.

Required products:

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

Cooking process:

  1. If using sauerkraut, remove excess liquid from it.
  2. Remove the skin from the lard and twist it together with the cabbage through a meat grinder or food processor.
  3. 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

To cook delicious dough for dumplings in several ways. 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:

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

How much dumplings to cook?

Cooking time for this simple dish directly depends on the dough and 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.
  • By classic recipe dumplings with cabbage, regardless of whether you have fresh cabbage or sauerkraut, just five minutes from the start of the boil will be enough.

Homemade dumplings amaze amazing taste and a pleasant texture, melting and aromatic filling. Soft dough cooked with kefir, it has good elasticity, so it does not break when sculpting. Fried cabbage with kmine and vegetables turns out to be unusually tasty and spicy, and a piece of bacon gives the dish incredible juiciness, tenderness and nutritional value!

Ingredients for soft dough:

  • wheat flour - 290 g;
  • kefir - 130 g;
  • egg (small) - 1 pc;
  • olive oil - 10 g;
  • sugar - 2 g;
  • salt - 4 g;
  • baking powder - on the tip of the knife.

Ingredients for the cabbage filling:

  • white cabbage - 500 g;
  • pork fat - 60 g;
  • onions (onions) - 100 g;
  • kmin - a pinch;
  • carrots - 100 g;
  • salt, sugar, black pepper - to taste;
  • sunflower oil - 60 g.

Cooking aromatic dumplings

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

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

Pour some oil into a preheated frying pan, toss the prepared vegetables, fry over medium heat. When the food has acquired a brownish-golden hue, you can add water (30 g each), but the inventory should not be covered with a lid. The cabbage should be slightly crispy and not completely soft.

While it cools fried cabbage, in a bowl, mix 2/3 of the flour and all the bulk ingredients for the dough.

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 push it with your finger, the notch will slowly align. Put the dough in a bowl, cover with a towel (cling film) and leave for 30 minutes.

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

The cabbage mass will turn out to be about 240 grams. The filling should not be pasty, because it tastes better when small pieces come across.

Roll out the dough in a thin layer, lightly dusting the board with flour. Squeeze out the mugs with a small glass.

Put a fragrant filling on each circle.

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

Boil salted water in a saucepan, toss the dumplings with lard and cabbage, stir gently. Cook over medium heat until boiling and a white foam appears. The finished products will float to the surface.

Transfer the dumplings to a plate, sprinkle with pepper. Serve deliciously with cracklings, sour cream or a lump of butter.

Secrets of making dumplings with bacon

  1. When sculpting, be sure to cover the dough with a towel so that it does not dry out.
  1. Cabbage can be stewed in the usual way, only the taste and aroma will not turn out to be as appetizing and bright. Squeeze the vegetables thoroughly, otherwise the filling will come out too liquid.
  1. Olive oil with a pronounced bitterness should be replaced with vegetable oil.
  1. When kneading the dough, it is better to control the amount of flour, which may depend on the quality of the eggs, the thickness of the kefir.

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 treasure 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 fresh thin dough and sauerkraut, fried on vegetable oil, will delight even the most fastidious eater.

Sauerkraut dumplings are just perfect to complement 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:

  1. Finely chop the onion.
  2. Pour oil into the pan, heat well and spread the onion.
  3. We put the cabbage in a colander and lightly rinse with cold water.
  4. Squeeze out the mass, chop finely and add to the onion.
  5. 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

Recipe quick dumplings requires few products, which 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 oil creamy;
  • 2 onions;
  • olive oil for frying the filling.

Preparation:

  1. Knead the dough. Break the egg into the flour, add water and salt.
  2. We make a cool dough, wrap the blank in cellophane film and send it to a warm place for 20 minutes - walk.
  3. Boil the potatoes in salted water.
  4. Finely chop the onion and olive oil fry it until golden brown.
  5. We wash the cabbage, add to the onion, simmer for 10 minutes.
  6. Mix it with potatoes, crush the mixture into mashed potatoes.
  7. Add butter.
  8. We divide the dough into small balls, from each we form a sausage.
  9. Cut the sausages into pieces and smooth them out.
  10. We put a filling on each blank, we seal the edges.
  11. We throw dumplings into boiling salted water, but little by little, so that they do not stick together.
  12. 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:

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