Dumplings with cabbage are one of the most famous dishes of Ukrainian cuisine. It’s not difficult to prepare them, the set of products is very democratic, but using different types of cabbage as filling - sauerkraut, fresh; By boiling them in boiling water or steaming them, adding various vegetables, spices, mushrooms or lard, we get dishes that are completely different in taste.
And if we spice up this deliciousness with sour cream, homemade sauces and seasonings, with garlic, and with onions fried until golden brown... Well, is your mouth watering already?
Friends, if you are a fan of cabbage products, then you might want to make cabbage rolls. And I think that it often happens that you have little time left, and then you can make them lazy.
Dumplings with fresh cabbage in Ukrainian - the most delicious recipe
Let's start by looking at a recipe with fresh cabbage. I personally like these the most, without sourness, tender, very nutritious. It should be noted that Ukrainian cuisine is far from lenten, but this gives it a special taste and practicality.
Ingredients:
- Kefir - 600ml.
- Egg – 1 pc.
- Salt – 0.5 tsp.
- Soda - 1 tsp.
- Sugar – 2 tsp.
- Flour - 4-5 tbsp.
For filling:
- Cabbage - half a head
- Onion – 4 pcs.
- Tomato paste – 1 tbsp.
- Salt, sugar, pepper to taste
- Vegetable oil - for frying.
1. Put the onion in water for 10 minutes, it will not be so angry.
2. Prepare the filling for the dumplings. Finely chop the cabbage and remove the stalk.
The best proportion is 2 parts cabbage and 1 part onion.
3. Place the frying pan on the fire, heat it up, add vegetable oil and add all the chopped cabbage. Stirring, simmer over medium heat for about 7-10 minutes until yellowish.
4. Finely chop the onion. Heat a second frying pan with vegetable oil and fry until golden brown. For best taste, add about 25g. butter.
5. When all the vegetables acquire a golden hue, combine them in one pan.
6. Salt, pepper, add tomato paste and a pinch of sugar. The amount of tomato paste should not be too much; it should not overwhelm the taste of the vegetables. Mix everything well and simmer for about 2-3 minutes. The filling for dumplings is ready. The total stewing time for cabbage is approximately 13-15 minutes.
7. Let's prepare the dough. Add baking soda and sugar to kefir at room temperature and stir.
8. Start adding the pre-sifted flour in parts.
It is difficult to predict the amount of flour; it all depends on its quality and moisture content.
9. Start kneading the flour in the bowl, when the mass thickens, transfer it to the table and continue kneading with your hands on the table. The dough should become elastic and not stick to your hands.
10. Cut off the required amount, put the rest in a plastic bag so that it does not dry out. Roll out with a large pancake, about 5 mm thick, do not roll out thinly, otherwise the dumplings will tear when you cook them.
11. Cut out circles using a glass.
12. Place about a teaspoon of filling on a circle of dough, fold in half and pinch the edges. Outwardly they look like dumplings. Place the finished ones on a board sprinkled with flour.
13. Bring salted water to boil in a saucepan while you prepare the onion fry.
14. Cut the onion into half rings and sauté in a frying pan with vegetable oil over medium heat until golden brown.
15. Place the dumplings into boiling water and cook them for about 2-3 minutes after they surface. Combine the finished ones with the fried onions and mix. Ready.
16. Serve hot. You can add sour cream for taste.
Bon appetit!
Delicious cabbage dumplings with potatoes
Probably the most common ingredient is potatoes. Cabbage dumplings are very tasty with it. Light, they just melt in your mouth. You will definitely want to make these.
Ingredients:
- Potatoes - 5 pcs.
- Onion - 2 pcs.
- Flour – 500g.
- Water – 200g.
- Salt - to taste
1. Boil the potatoes in slightly salted water. Hit it with a masher.
2. Cut the onion and fry it in vegetable oil until light golden brown. Add some, about 2-3 tbsp. spoons with butter into potatoes. Stir.
3. Let's prepare the dough. Lightly salt warm water in a glass and pour it into a bowl.
4. Add about a third of all the flour and start kneading until thickened.
If you add all the flour at once, the dough will be hard.
5. Pour more flour onto the table, transfer the mixture from the bowl into it and knead further with your hands.
6. Add flour in small portions, the dough should be elastic, but soft, and should not stick to your hands or the table. Set it aside for 10 minutes to rest.
7. Tear off a small piece of dough and roll it into a thin pancake, about 2mm thick. Use a glass to cut out circles.
8. Place a teaspoon of potatoes on a circle of dough. Fold it in half and pin the edges. Place the finished ones on a surface sprinkled with flour.
9. Place a pan of water on the fire and salt it. Place the dumplings into boiling water to cook. The water will stop boiling, stirring to prevent anything from sticking, wait until it boils again and cook for about one minute. If you cook after freezing, increase the time to 4 minutes.
10. Serve hot. You can decorate the top with herbs and sour cream.
Bon appetit!
Delicious dumplings with cabbage and potato and lard filling
A tasty and satisfying dish of Ukrainian cuisine - dumplings with potatoes and cabbage. I suggest trying a version of the recipe using kefir dough.
Ingredients:
For dumplings:
- White cabbage - 1/2 pcs.
- Potatoes - 4 pcs.
- Wheat flour - 500 g (+ a little for rolling out dough)
- Chicken egg - 2 pcs.
- Kefir (fat content 3.2%) - 200 g
- Vegetable oil - 3 tbsp.
- Salt - 1 pinch (+ to taste for filling)
- Sugar - 1 pinch
- Black pepper (ground) - to taste (for filling)
To submit:
- Salo - to taste
- Onion - 1 pc.
- Sour cream - to taste
- Greens - to taste
Step-by-step recipe with photos
Dumplings with potatoes and cabbage are delicious combined with sour cream, but I suggest trying this popular dish with a topping of fried onions and lard. But first things first.
Let's start cooking with the filling. This process will take approximately 1 hour. Peel the potatoes, finely chop half the head of cabbage.
I’ll say right away that this amount of ingredients makes a lot of dumplings, so you can safely reduce their quantity by half.
Boil the potatoes in salted water until tender, then mash them into a puree. First fry the cabbage a little with 1 tbsp. vegetable oil, then add a little water and simmer for an hour or until fully cooked. At the end of stewing, season the cabbage with salt and pepper.
Mix mashed potatoes and stewed cabbage. If necessary, season again to taste and let the filling cool completely.
While the filling is cooling, prepare the dough for the dumplings. It is advisable to remove the kefir from the refrigerator in advance so that it comes to room temperature. Mix flour with salt and a pinch of sugar. You don't have to add sugar at all.
Make a well in the flour and add eggs and kefir. Let's start kneading the dough by hand.
Once the flour and liquid ingredients have combined, add 2 tbsp. vegetable oil and continue kneading the dough. It should turn out moderately stiff (a little softer than dumplings) and not sticky.
The dough must be given time to “rest”, then it will become elastic and convenient for rolling out.
Wrap the finished dough in film and leave at room temperature for 30 minutes. After this time, the difference will be obvious: the dough will become softer and more pliable.
It is more convenient to roll out the dough in parts. Lightly dust the board with flour and roll out the dough into a thin layer. The potato and cabbage filling does not release juices, so the dough can be rolled out thinner (about 1-2 mm thick). Using a cookie cutter or a suitable glass, cut out circles from the dough.
Lay out the filling. I fit 1 tbsp of filling. with a slide for each dumpling.
We fasten the edges of the dough in any convenient way. I ended up with a pigtail seam.
You can boil the dumplings by putting a pan of water and a pinch of salt on the fire. While the water is boiling, prepare the lard and onion topping. To prepare it, heat a frying pan, finely chop the onion and lard and fry in a frying pan until golden brown, then reduce the heat a little and simmer the mixture until the onion is soft. The whole process takes 5-7 minutes.
Place the dumplings with potatoes and cabbage in boiling water, stir them carefully so that they do not stick to the bottom of the pan. Cook the dumplings after floating for 5-7 minutes at a low boil.
Remove the dumplings from the boiling water with a slotted spoon and place on plates. Serve immediately, sprinkled with herbs and fried onions with lard.
And of course, with a spoonful of sour cream! Bon appetit!
An unusual recipe for cabbage dumplings with mushrooms
Many people like the taste of mushrooms, and you can find them at almost any time of the year. It is enough to visit any large supermarket and a delicious filling, one might say, is on your table.
Ingredients:
- Flour – 400g.
- Mushrooms – 200g.
- Water – 150ml.
- Salt – 1 tsp.
1. Shred the cabbage. Do not use the stalk. Fry over medium heat with vegetable oil until light brown.
2. Mushrooms, if you use store-bought champignons, then simply fry them for 15-20 minutes; if you have wild mushrooms, then you must first boil them for 10-15 minutes, and then fry them. Then chop finely.
3. Fry the onion in a frying pan until golden brown.
4. In a separate container, combine cabbage, onions and mushrooms, stir. Add salt if necessary. The filling is ready.
5. Prepare the dough. Add sifted flour, salt, water to the container and knead. Transfer to the table and continue kneading with your hands until the dough becomes elastic.
The dough should not stick to your hands or the table. Leave the finished product for 10 minutes to rest.
6. Roll out the dough into a sausage and cut into pieces.
7. Roll the pieces in flour and roll into circles.
8. Place a teaspoon of filling on the circle, fold it in half and pinch along the edges. Place the finished ones on a surface sprinkled with flour. Store the rest of the dough in the freezer until next time.
9. Place a pan of salted water on gas and bring to a boil. After boiling again, cook the dumplings for one minute. Serve hot.
Bon appetit!
With mushrooms
Dumplings with fresh cabbage and homemade mushrooms cannot be compared with store-bought semi-finished products.
Dumplings with fresh cabbage and mushrooms.
In this recipe, most of the time is spent on kneading and “resting” the dough, but these minutes can be spent preparing the cabbage and mushroom filling.
Ingredients
Grocery list:
- 7 tbsp. l. vegetable oil;
- 0.2 kg champignons;
- 1 kg of fresh white cabbage;
- 0.35 l hot water;
- ½ kg flour;
- 1 tsp. ground sea salt;
- bulb.
It is also worth preparing ground black pepper (to your taste).
Step-by-step cooking process
Steps:
- First of all, you need to pour flour into a large bowl and combine it with salt.
- Then you need to make a small hole, then pour 4 tbsp into it. l. vegetable oil.
- Next, it is recommended to mix the components with a fork until crumbs form.
- Then you should bring the water to a boil, then pour it into the flour mixed with butter.
- Then you need to knead the dough very quickly using a fork.
- After this, you should move on to kneading the flour base with your hands, which is recommended to be done for 7 – 10 minutes.
- Next, it is advisable to leave the flour ball for 30 minutes. for “rest”, covering it with a napkin or polyethylene.
- At this time you should start preparing the filling. First, boil the finely chopped cabbage until tender, then cool it.
- Then you need to peel the onion and chop it into small cubes.
- The resulting onion mass should be placed in a heated frying pan with the addition of 2 tbsp. l. vegetable oil, saute until transparent, stirring.
- Then you should mix the onion with boiled cabbage and pepper the mixture.
- Next, you need to peel the mushrooms and cut them into small pieces.
- After this, the champignons should be placed in a frying pan, fried in oil and mixed with other vegetables.
- After preparing the filling, you need to move on to rolling out the dough and cutting out thin cakes with a glass.
- Place the cabbage-mushroom mixture in the middle of each round layer and begin making dumplings.
The finished products should be boiled in salted water for 3 – 4 minutes. and serve with sour cream. Dumplings can also be frozen.
How to cook dumplings with minced meat and cabbage
I just can’t ignore the recipe with minced meat. Delicious, very nutritious. But let’s simplify it a little, so as not to leave out chicken lovers. I’ll say right away that you can add any minced meat according to your taste.
Ingredients:
- Minced chicken – 300g.
- Cabbage – 1.5 kg.
- Water – 500ml.
- Onion – 1 pc.
- Flour – 6 tbsp.
- Salt – 1.5 tsp.
- Parsley, pepper - to taste
1. Prepare the filling. Heat oil in a frying pan. Finely chop the onion and start frying it.
2. While frying, chop the cabbage, stirring the onion occasionally.
3. When the onion is lightly fried, add the minced meat, add salt and continue frying, also stirring occasionally until the minced meat is completely cooked.
4. Add cabbage. Stir. Close the lid of the pan. Chop fresh parsley and season the cabbage with it. Salt and pepper. Fry the cabbage until fully cooked with the lid open over medium heat, stirring occasionally. The color should be golden and rich. Cool the filling.
5. Prepare the dough for dumplings. Pour the sifted flour into a large container.
6. Dissolve salt in warm water and pour into flour. Knead the dough.
7. When it begins to lag behind your hands, sprinkle the table with flour and continue kneading on it. After kneading well, return the dough to the container for a short time so that it “rests” and becomes soft.
8. Cut off a piece and roll it out onto a floured table into a thin flat cake.
9. Use a glass to cut out circles.
10. Place the cooled filling in the middle of each circle.
and pinch the edges into a braid shape.
11. Cook the dumplings in boiling salted water for no more than one minute. Remove with a slotted spoon.
12. Serve the finished dish hot.
Bon appetit!
Recipe for dumplings with raw cabbage and carrots
The name of the recipe contains the words “raw cabbage”, but in practice this never happens. In any case, either during the preparation of the filling or during the boiling process, the cabbage ceases to be raw. And this is good, because it becomes soft, tender, and very tasty with salt and seasonings.
Ingredients for the dough:
- Flour – 3 tbsp. (approximately).
- Chicken eggs – 1 pc.
- Water – 170 ml.
- Salt – ¼ tsp.
- Refined vegetable oil – 1 tbsp. l.
Filling ingredients:
- White cabbage – 0.5 kg.
- Carrots – 1 pc.
- Onions – 1 pc.
- Salt – ½ tsp.
- Sand-sugar – 1 tsp.
- Vinegar 9% – 2 tsp.
- Spices.
- Refined vegetable oil.
Algorithm of actions:
- For this recipe, you first need to tackle the dough, the most difficult process. Sift the flour to saturate it with air.
- Add salt to warm water. Stir until it is completely dissolved.
- Make a hole in the middle of the flour mound. Beat an egg into it.
- Then slowly pour in salted water. Replace the dough.
- Add oil. Knead again.
- Cover with a linen napkin. Leave for half an hour.
- Proceed with the filling. First peel the onions and carrots. Rinse them. Grate, cut.
- Heat the oil. Sauté first the onions, then the onions and carrots. Then add shredded cabbage to the vegetables.
- Sprinkle with sugar, salt, spices. Simmer until done. Almost at the very end add vinegar.
- Cool the filling, only then proceed to modeling.
- Sprinkle the table with a thin layer of flour, as they say, dust it. Lay out the dough. Flour your rolling pin.
- Roll out a circle, layer thickness – 4 mm. Using a glass, cut out circles and place a mound of filling on each one.
- Pinch, starting from the center and moving towards the edges. You can fold the edge again, making it curly (besides, with this method the filling will not come out during cooking).
- Boil the dumplings in boiling water with added salt. Transfer to a plate.
It’s very good if the hostess pours melted butter over the dumplings, sparingly, and sprinkles delicious herbs on top!
Cabbage dumplings - recipe with lard
And, of course, with lard. Like a true Ukrainian dish. Very tasty, very nutritious. Easy to make, quick to eat.
Ingredients:
- Sauerkraut – 400g.
- Lard – 300g.
- Flour – 4-5 tbsp.
- Water – 300ml.
- Onion – 1 pc.
- Eggs – 2 pcs.
- Salt – 1 tsp.
1. Let's start with the test. Pour the sifted flour into a deep container, add eggs, water and a little salt. Knead with a spatula. Continue kneading on the table with your hands. Add flour if necessary. The dough should be elastic and not stick to your hands. When ready, return it to the container to rest and soften.
2. Pass sauerkraut with lard and onions through a meat grinder, stir until smooth.
3. Roll out the dough into a sausage, cut into pieces.
4. Roll the pieces in flour and roll into circles.
5. Place the filling in the circles and pinch the edges.
6. Cook in boiling water after surfacing for one minute.
7. Serve hot with sour cream.
Bon appetit!
Dumplings with sauerkraut
Many people have sauerkraut as a preparation for the winter. The taste with it is good, with a slight sourness.
Ingredients:
- Flour - 500g.
- Butter - 100g.
- Water - 300ml.
- Salt - 1 tsp.
- Sauerkraut - 500g.
- Onions – 2 pcs.
- Vegetable oil - 4 tbsp.
1. Pour water into a thick-bottomed saucepan, bring to a boil, add salt and butter.
2. Pour flour into a deep bowl, make a small depression, remove water from heat and, stirring gently with a fork, pour in hot water.
3. Knead into a firm but elastic dough, roll into a ball and set aside in a plastic bag for 30-40 minutes. It is more convenient to knead on a table sprinkled with flour.
Do not adhere to the exact amount of water and flour indicated in the recipe, it may vary. This mainly depends on the quality of the flour.
4. Place the cabbage in a colander, carefully squeeze out the brine and chop finely.
5. Cut the onion into small cubes and fry in sunflower oil until softened. Add cabbage and pepper. Fry everything together for another 3 minutes.
It is important to stir constantly so that the cabbage does not burn.
6. Cool the finished filling.
7. Divide the dough into several parts, roll each part into a circle. Use a glass or glass to cut out circles. Fill each circle with filling
bend in half and seal in any convenient way.
You can lubricate the edges of the circle with water, this will make them stick together easier and more securely.
8. Boil the dumplings in salted water after floating for one minute.
9. When serving, pour melted butter and garnish with herbs.
Bon appetit!
With minced meat
Dumplings with minced meat and fresh white cabbage are an excellent alternative to dumplings. You can use any meat (to your taste) - turkey, veal, pork, chicken, beef.
This recipe uses choux pastry, resulting in very tender products.
Ingredients
List of filling ingredients:
- 0.25 kg minced meat;
- 0.15 kg cabbage;
- ground black pepper, salt (to your taste);
- bulb;
- a small amount of vegetable oil (for frying).
For the flour base:
- 0.15 l of boiling water;
- 2 tbsp. l. sunflower oils;
- 0.25 kg flour;
- 1 g salt.
It is recommended to make minced meat yourself.
Step-by-step cooking process
Stages:
- First, you should sift the prepared flour into a large bowl, and then make a small depression in it.
- Next, pour vegetable oil into this well and lightly mix the ingredients.
- After this, you need to pour in boiling water, add salt and start quickly mixing the ingredients.
- Then you need to continue kneading the hot dough with your hands, transferring it to a work surface dusted with flour for 10 - 15 minutes. The result should be an elastic flour base of uniform consistency.
- Then the kneaded lump must be covered with a clean towel and left until completely cooled at room temperature.
- At this time, it is worth preparing the filling for the dumplings. First, it is recommended to finely chop the cabbage.
- Then the resulting vegetable mass needs to be salted and mashed by hand.
- Next, you need to chop the peeled onion into small cubes.
- After this, the onion should be placed in a heated frying pan with vegetable oil and fry until soft, stirring occasionally.
- Then it is recommended to add cabbage slices and combine the ingredients.
- It is advisable to cook vegetables for 7 minutes. at moderate heat, then cool.
- Then the fried mixture must be placed in a bowl with minced meat, add salt, pepper and mix thoroughly.
- Next, the cooled and “rested” dough should be rolled into a rope and cut into several small pieces.
- Each piece needs to be rolled out into a thin flat cake, the filling should be placed in the center of the pieces and the edges should be carefully pinched.
Dumplings should be cooked in salted water for 4 – 6 minutes, stirring. Products can be frozen.
How to prepare dough for dumplings with cabbage
I would like to offer an option for making dough for steamed dumplings, for boiling in water, for various fillings. Very versatile, tasty, fluffy dough. You definitely need to try it!
Ingredients:
- Flour - 450-500g.
- Kefir - 200ml.
- Hot water - 100ml.
- Sugar - 1 tsp.
- Salt - 3/4 tsp.
- Soda - 3/4 tsp.
1. Pour water brought to a boil into kefir and stir.
Be sure to prepare the dough for dumplings with warm liquid, then the dough will be very elastic and good.
2. Sift flour into a deep bowl, add salt, soda, sugar, mix well and pour in warm kefir. Start kneading. When you gather everything into a homogeneous lump, while still a little sticky, cover with film and let stand for about 10 minutes.
When the dough sits, it will be easier to knead later.
3. After 10 minutes, sprinkle the table with flour and continue kneading the dough with your hands.
You need to knead for another 10 minutes.
Add flour only as needed. The dough should be elastic and not stick to your hands and the table.
4. After kneading, cover the dough with film for at least an hour. Ready.
5. You can start making dumplings. Store the dough in the refrigerator or freezer.
