Dumplings with sauerkraut. Sauerkraut filling for dumplings
And sauerkraut is one of the most favorite dishes in Russian families. It is easy to prepare, and the ingredients are available to absolutely everyone. But despite this, dumplings are not only very hearty dish but also one of the most delicious. And you can choose the filling for every taste: cottage cheese, cherries, potatoes with mushrooms. Let's look at a recipe for how to make dumplings with sauerkraut and potatoes.
Dough for dumplings and dumplings
For dumplings and dumplings, the dough is prepared the same. It can be prepared in two types: traditional and lean. The technology for their preparation is similar.
To cook classic dough for dumplings with potatoes and sauerkraut, you will need:
- One glass of warm boiled water, it can be replaced with kefir diluted with water. This will make the dough more tender.
- Two chicken eggs... If they are small, then it is better to take three.
- Three or three and a half cups of wheat flour.
- Two dessert spoons of any vegetable oil. It doesn't matter if it is olive or sunflower, the main thing is that it should be odorless.
- A teaspoon of table salt.
Sift the flour into a deep bowl, add salt and mix. In the middle we make a small indentation. We break the eggs into it and pour the water into it. It is also worth adding two dessert spoons of vegetable oil. Mix everything gently and begin to sweep the dough with our hands. This should be done until it stops sticking to your hands. Add flour if necessary. Ready dough wrap in cellophane and put in the refrigerator for fifteen to twenty minutes.
Then you can start sculpting.
Lean dough
The recipe for dumplings with potatoes and sauerkraut is very useful for people who are fasting. But in this case it is worth using lean dough... Its recipe is similar to the classic one. However, I suggest you try the lean choux pastry for dumplings and dumplings.
To prepare it you will need:
- A glass of boiling water, it can be replaced with potato broth.
- Three glasses of wheat flour.
- A tablespoon of vegetable oil.
- A teaspoon of fine table salt.
Pour boiling water into a deep bowl, pour salt into it and mix with a fork until it is completely dissolved. Next, pour in a spoonful of vegetable oil. Then, constantly stirring the mixture with a fork, begin to add flour in small portions. Try to stir so that there are no lumps. Cover the still hot dough with a towel in a bowl and let it cool for fifteen minutes.
Then we sprinkle the table with flour and begin to knead the dough on it. You can start cooking dumplings with potatoes and sauerkraut.
Ingredients for dumplings
Recipes with photos of dumplings with potatoes and sauerkraut are presented in the article. But despite this, the ingredients for them remain standard.
The products for the test are listed above. They are selected based on the type of dough: lean or classic. It's safe to say that there is no difference in taste.
Well, for the filling, you will need about six hundred grams of potatoes (about seven to eight potatoes) and three hundred grams sauerkraut.
If you wish, you can prepare sour cream and greens for serving the finished dish. For those who are fasting, it is recommended to decorate the dish with fried onions. Two heads of onions will be enough.
Cooking technology
Prepare with sauerkraut and potatoes.
To do this, boil the potatoes in salted water. It can be diced or crushed. Next, pour vegetable oil into the pan and fry finely chopped onion... When it becomes transparent, add sauerkraut to it. Cover the pan with a lid and simmer, stirring occasionally, for fifteen minutes.
Roll out the finished dough for dumplings with sauerkraut and potatoes on a table sprinkled with flour. The thickness of the layer should not be more than three millimeters, otherwise it may not boil.
How to cook correctly?
The technology for making dumplings with potatoes and sauerkraut is simple, but sometimes the most commonplace things can cause difficulties. So, for example, dumplings or dumplings can be digested. Then they will boil over, and the filling will fall out of them. It also happens that dumplings stick together during cooking. This also makes them not quite appetizing.
In order to prevent this from happening, it is enough to observe simple, but very important rules boiling. First of all, you only need to throw dumplings into boiling water. Salt it in advance. It is also important to stir the food from time to time. It is better to do this not with a metal spoon, but with a wide plastic one. You can use a silicone culinary spatula for this.
Before pouring the dumplings into boiling water, add a little vegetable oil to the water and mix thoroughly. This reduces the risk of dumplings sticking together during cooking.
The method of throwing it into boiling water will also help to avoid this. Do not fall asleep all at once. Better to throw them one at a time. After required amount the dumplings will be in the pan, mix them immediately.
For the convenience of cooking, it is worth taking a large saucepan. Please note that dumplings homemade increase in size during cooking by almost one and a half times.
That's all the subtleties that can be useful.
The article presents delicious photos of dumplings with sauerkraut and potatoes, if you follow the above simple rules, your dish will not lag behind them.
Finally, I want to give a little useful tips... Don't be afraid to make too many dumplings. They can be frozen, and you will always have a blank for a delicious and satisfying dinner in stock.
In order for the dough to roll out easier, it should be kept in the refrigerator for about fifteen minutes.
The dumplings are very tasty if you fry them a little after boiling.
Sprinkle the dumplings with finely chopped herbs before serving.
Prepare the required set of ingredients.
Cut the peeled onions into small cubes and place in a frying pan with vegetable oil.
Fry the onions over medium heat until soft (3-4 minutes), stirring occasionally.
When the onion is soft, add sauerkraut, squeezed from the brine, to the onion. I used homemade sauerkraut.
Fry cabbage for 20-25 minutes over low heat, stirring constantly so that it does not burn. Salt and sugar must be added very carefully, as the cabbage already has its own flavor. Therefore, if the cabbage is very salty, you do not need to add salt. I always add sugar to such a filling for dumplings, it helps the cabbage to caramelize and gives it a beautiful golden color. Remove the fried sauerkraut from the heat, transfer to a bowl and allow to cool completely.
Very tasty, juicy filling from sauerkraut for dumplings is ready.
To make dumplings with sauerkraut, you need to knead the dough. In water room temperature beat in an egg and add salt, mix well, then add sifted flour in parts, gradually kneading the dough. Knead the dough well, it should be firm. Cover the dough with a towel and leave to "rest" for 20-30 minutes.
Then divide the "rested" dough into several parts. On a table sprinkled with flour, roll each part of the dough into a sausage and cut into small pieces. Roll each piece into a flat cake, in the center of which put a small amount of sauerkraut filling and form a dumpling, well, holding the edges together. Form all the dumplings.
Place the dumplings in boiling salted water, stir gently so that the dumplings do not stick to the bottom of the pan and cook for about 5-7 minutes from the moment they emerge. While the dumplings are boiling, you can cook fried onions for serving. To do this, cut the peeled onions into cubes and fry on vegetable oil until golden brown (about 5 minutes), stirring occasionally. Throw the finished dumplings on a sieve so that the excess water is glass, and then mix with fried onions and serve hot. Dumplings made with such a sauerkraut filling are very tasty, be sure to try it!
Such a traditional Ukrainian dish as dumplings stuffed with sauerkraut is a frequent guest in the diet of many nations. Products with such filling will not leave indifferent even the most inveterate gourmet. Original dumplings with sauerkraut will become a real decoration of a festive and everyday table.
How to make sauerkraut dumplings
The process of cooking dumplings is divided into four main stages: dough preparation, filling, modeling, heat treatment. Delicious filling cabbage for dumplings is prepared from fresh or pickled vegetable... The dough is used fresh, in water or milk (kefir). It can be prepared using the usual kneading method or custard. The cooking time of the products depends on the ingredients of the filling. If the composition uses raw meat, fish, then the time heat treatment can be up to 10 minutes... Products with ready-made filling will be enough for a couple of minutes after boiling.
Dough
Budget dumplings can be prepared based on choux pastry... It is cooked without eggs and oil. It is not difficult to make the dough, while the mass during cooking keeps its shape well and does not fall apart. Perfect for dumplings stuffed with sauerkraut and fresh cabbage:
Ingredients:
- wheat flour - 2 tbsp.;
- boiling water - 1 tbsp.;
- salt - ½ tsp.
Cooking method:
- Pour the flour and salt into a bowl.
- Pour boiling water over the mixture and start stirring quickly with a spoon.
- When it becomes difficult to interfere, take out the device and start kneading the mass with your hands, by this time it will no longer be hot.
- Knead the dough into a ball.
- Place it under an inverted bowl, let it rest for 15 minutes.
Another dough for dumplings with sauerkraut is classic. It is used more often than other recipes to prepare this hearty Ukrainian dish:
Ingredients:
- eggs - 1 pc.;
- water - 1 tbsp.;
- salt - ½ tsp;
- wheat flour - 2.5 tbsp.
Cooking method:
- Sift the flour into a large bowl and make a small hole in the center.
- Break the egg, sprinkle with salt.
- Next, pour in the water and begin to gently rotate the spoon in a circle, thereby kneading the dough.
- Gradually, the process will require more effort.
- At this point, remove the spoon and start kneading the dough with your hands.
- Form a lump, cover with a bowl or paper towel, and leave for half an hour.
Filling
The key to success delicious food is the filling for dumplings with cabbage. If used fresh vegetable, then it is first chopped, then fried in a pan with vegetable oil. Sauerkraut is lightly squeezed from the brine and fried too. Often carrots and onions are added to the main ingredient. But there are more original options fillings, for example, put to cabbage:
- mushrooms (fresh, salted, pickled);
- meat;
- fish (including canned food);
- different vegetables;
- tomato paste;
- any greens;
- spices and herbs.
Sauerkraut dumplings recipes
The many recipes for dumplings with sauerkraut filling will satisfy everyone's taste needs. Products can not only be cooked, but also cooked using a multicooker, including steam. It is important to strictly adhere to the indicated proportions during the preparation of the dough. If you are new to cooking, then cook according to the instructions with the photo, then your dish will turn out the way the author intended. Experienced chefs can supplement recipes to their liking. You can serve products from various sauces and additives, but it is important to remember that they increase the total calorie content of the dish.
Dumplings with sauerkraut and minced meat
- Time: 1 hour 30 minutes.
- Servings Per Container: 8.
- Calorie content of the dish: 204 kcal / 100 grams.
- Purpose: basic.
- Cuisine: Ukrainian.
- Difficulty: medium.
Hearty dumplings with minced meat and sauerkraut can be fed to the whole family and guests. The recipe uses a classic blend of pork and beef pulp. You can use any other minced meat according to your preference. By taste cabbage with meat go well. For cooking, a variant of choux pastry is used, it better keeps the shape of products with such a "heavy" filling.
Ingredients:
For the test:
- water - 1.5 tbsp.;
- wheat flour - 3 tbsp.;
- eggs - 1 pc.;
- salt - ½ tsp.
For filling:
- chopped meat- 400 g;
- onions - 2 pcs.;
- sauerkraut - 400 g;
- sunflower oil - 3 tbsp. l .;
- spices - optional.
Cooking method:
- First you need to make the filling. To do this, fry finely chopped onions in oil, add the cabbage without brine, cover and simmer for about half an hour, until the cabbage becomes soft.
- Send the minced meat to the pan, lightly fry, season with salt and black pepper to taste.
- Transfer the filling to a separate bowl to cool the mixture faster.
- Boil water and salt, sift the flour, divide it in two.
- In one half, add boiling water, stir with a spoon.
- After breaking the egg, stirring continuously, add the remaining flour and sunflower oil.
- Knead the dough, form a ball, let it rest for 15 minutes before sculpting.
- Form the dumplings to the desired size.
- Boil in salted water for 4 minutes after the items float.
With bacon
- Time: 1 hour 30 minutes.
- Servings Per Container: 6.
- Calorie content of the dish: 275 kcal / 100 grams.
- Purpose: basic.
- Cuisine: Ukrainian.
- Difficulty: medium.
Juicy dumplings with sauerkraut and bacon will not leave anyone indifferent. You can add a special taste and aroma to the dish with the help of smoked bacon. To make the filling even more flavorful, a clove of garlic is often placed in it.... These dumplings are best served with sour cream sauce, garlic, a fatty fermented milk product and fresh chopped herbs are also used for its preparation. Another dish is often served with a small amount of fried bacon, that is, with cracklings.
Ingredients:
- dough - about 700 g;
- lard - 250 g;
- sauerkraut - 500 g;
- onions - 2 pcs.;
- sunflower oil - 2 tbsp. l .;
- spices - optional.
Cooking method:
- Make the classic dumpling dough following the recipe above.
- Leave the lard in the freezer for a while until it hardens.
- Then cut into small cubes, transfer to a bowl. You can use a meat grinder with a large grid.
- Lightly sauté the cabbage and finely chopped onion in oil, then cover, simmer for 20 minutes, finally add spices to taste.
- Cool the workpiece, send it to the bacon.
- Take the prepared dough, form the dumplings.
- Send the products to a pot of boiling water, cook for 3 minutes after surfacing.
With potato
- Time: 1 hour 30 minutes.
- Servings Per Container: 6.
- Calorie content of the dish: 164 kcal / 100 grams.
- Purpose: basic.
- Cuisine: Ukrainian.
- Difficulty: medium.
You can diversify the taste of dumplings stuffed with sauerkraut using ordinary mashed potatoes. These products perfectly complement each other in taste. You can use potatoes left over from, for example, last night's dinner, or cook fresh. The dumplings are very tasty and satisfying; you can combine both sauerkraut and lightly fried fresh cabbage with potatoes.
Ingredients:
- onions - 2 pcs.;
- sauerkraut - 400 g;
- potatoes - 4 pcs.;
- dough - about 700 g;
- sunflower oil - 2 tbsp. l .;
- spices - optional.
Cooking method:
- Prepare dumplings dough according to classic recipe, leave to rest.
- Peel potatoes, boil in lightly salted water, prepare mashed potatoes.
- Peel the onions, chop finely, fry on sunflower oil.
- Send the squeezed cabbage to the onion, simmer for 15 minutes, then fry for 5 minutes with the lid open.
- Shift the frying to mashed potatoes, taste the filling, add spices if necessary.
- Form the dumplings to the desired size.
- Send to boiling water, wait for the products to float, boil for another 3 minutes.
Video
Vareniki is a cult dish of Ukrainian cuisine, which is also popular among other nations. Dumplings are piece products like dumplings, they are made from unleavened dough with various fillings... There are many options for fillings for dumplings, a variety of products can be used: cottage cheese, boiled potatoes, mushrooms, vegetables, boiled minced meat and even fruits. Dumplings (as well as dumplings and other similar products) are cooked and served with sour cream and / or butter or unsweetened sauces, fries and gravies, dessert fruit dumplings can be served with fruit syrups.
We will tell you how to cook dumplings with sauerkraut. Of all the traditional pickles, sauerkraut is one of the most useful for making a filling for dumplings; it is usually washed and stewed with onions, sometimes adding other products with which sauerkraut is quite harmoniously combined.
With cabbage, you can make the simplest unleavened (flour + water) or knead the dough with an egg in milk or kefir.
Lean dumplings with sauerkraut - recipe
Ingredients:
- wheat flour - about 2 glasses;
- water - no more than 1 glass;
- salt - 1 pinch;
- vegetable oil - 3 tbsp. spoons;
For filling:
- sauerkraut - about 400 g;
- onions - 1-2 pcs.
Preparation
From flour and water with the addition of a pinch of salt, knead the dough, roll it into a lump and set it to “rest”.
Put sauerkraut in a colander, rinse and squeeze lightly, let the water drain.
Finely chop the peeled onion and lightly fry it in a frying pan in vegetable oil. Add the cabbage and simmer over low heat for no more than 20 minutes under the lid, stirring occasionally.
We roll out the dough into a thin layer, cut out the substrates with a round glass or a punching form. Put a lump of filling in the center of each substrate and pinch the edges of the dumplings tightly. You can immediately prepare more dumplings, then they must be frozen, laid out on a plank in one layer, in the freezer (frozen ones can be put into a bag).
Boil water in a saucepan, lay the dumplings loosely and boil after surfacing for 2-3 minutes.
Serve with vegetable oil, seasoned with crushed garlic, salt and chopped herbs.
Hearty dumplings with sauerkraut, onions and mushrooms - recipe
Ingredients:
- wheat flour - about 2 glasses or a little more;
- milk - 2/3 cup;
- chicken egg - 1 pc.;
For filling:
- about 400 g;
- fresh champignons - 5-8 pcs.;
- onion - 1 pc .;
- ghee or fat (goose, pork chicken);
- ground spices (black and red peppers, coriander, cloves, nutmeg);
For the sauce:
- sour cream;
- garlic;
- fresh greens.
Preparation
Rinse the sauerkraut in a colander and leave to drain. Knead the dough from sifted flour, milk and eggs. While the dough is brewing, fry finely chopped onions and mushrooms in a frying pan in ghee or fat, then add the cabbage and simmer with the addition of spices for 20 minutes, stirring occasionally.
Roll out the dough into a layer, cut out the substrates with a punching form or with a round glass. Put a ball of filling in the center of the substrate and pinch the edges of the dumplings tightly.
Throw the dumplings into a pot of boiling water and boil for 3-5 minutes after surfacing. We remove it with a large slotted spoon. Serve with sour cream seasoned with crushed garlic and sprinkle with fresh chopped herbs. Before that, you can lightly fry the dumplings in ghee. Under such a wonderful dish, it is good to serve a glass or two of delicious honey vodka with horseradish, starka or other strong bitter or berry liqueur. But you don't need to serve bread with dumplings.
Dumplings with sauerkraut are not at all like their fellows with stewed cabbage. The stewed filling is nourishing, homemade, cozy, and the sauerkraut, on the contrary, “invigorates”, whetts the appetite. Such dumplings are more suitable as an appetizer than a main course, but, nevertheless, they deserve attention.
In my husband's homeland, this dish is prepared exclusively during fasting - before Easter and at Christmas. And I cook them at any time, because it is very convenient. For the stewed filling, the cabbage needs to be chopped, stewed, fried, and we just take the sauerkraut out of the can, boil it, and the filling is ready!
Recipe Information
Cuisine: Ukrainian.
Cooking method: dumpling making, cooking.
Total cooking time: 50 minutes
Servings: 2 .
Ingredients:
for the test:
- water - 100 ml
- salt - 0.5 tsp.
- flour - 1 tbsp.
For filling:
- sauerkraut - 150 g
for refueling:
- vegetable oil - 30g
- onions - 1-2 pcs.
Preparation
Prepare the filling first. Take the right amount sauerkraut, rinse it from the brine and set to boil, or simmer for 10-15 minutes in a skillet. When the cabbage has cooled, squeeze out any remaining water.
Dissolve salt in water and gradually add flour. It is better to immediately knead the dough thick in a bowl, so that you do not mix it with your hands for a long time. Therefore, if a glass of flour is not enough, add a little more.
When the dough stops taking flour, transfer it to the table and knead it into a tight, smooth lump.
Roll out the dough thinly enough.
And cut out circles of the desired size from it. The sauerkraut filling is rough, so it is better to make the dough circles larger so that the dumplings are easier to mold.
Stretch each circle in the center and put a teaspoon of the filling on it.
Bring the opposite edges of the circle together
And blind the dumpling with a crescent moon. To prevent the dough from sticking to your hands, periodically dip your fingers into the flour.
Next, pinch the dumpling with a pigtail. Thus, blind all the dumplings. You can watch a video about.- For a dressing, sauté diced onions in vegetable oil.
Boil water, salt it and dip the dumplings in boiling water. Stir them immediately in a saucepan to prevent the dough from sticking to the bottom. Take enough water so that the dumplings float freely.
After boiling, boil the dumplings for 3-4 minutes, pour a glass into the pan cold water and take out the finished dumplings with a slotted spoon.
Season them immediately with onions and serve hot.
Note to the hostess:
- Ready-made dumplings can be sprinkled with black pepper on top. They will acquire a pleasant aroma and spicy spicy taste.
- Here's a recipe for the usual.