Recipe: Dumplings with potatoes and cabbage. Calorie, chemical composition and nutritional value.

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Prepared by: Anton Soroka

08/02/2017 Cooking time: 2 hours 0 minutes

Sauerkraut can be used not only as a snack; you can use it to make a delicious salad, first course, or side dish. And I’ll tell you how to cook dumplings with potatoes and sauerkraut.

Dumplings with potatoes and cabbage - general cooking principles

There is nothing complicated about making dumplings with potatoes and cabbage. Dumpling dough and simple filling – that’s all you need. the dough , although it is cheaper and easier to prepare it yourself. You will need water, salt, egg and flour. Sift the flour, make a hole in the center of the flour mound, carefully crack the egg into it, then pour in water, add salt and replace the dough.

Instead of water, dumpling dough can be made with potato broth or kefir. You will get an original, soft dough. The dough must be given time to rest after kneading so that it acquires a pleasant elasticity.

All that remains is to prepare the filling and arrange the dumplings correctly. To make the filling, boil the potatoes and mash them with almost no water to make the filling dense. Fried onions are usually added to the potato base - it’s tastier.

Cabbage can be used fresh or pickled. Fresh meat should be washed, finely chopped and stewed in oil and water. Before stewing, pickled meat is squeezed out of the brine and, if desired, washed with cold water. Along with cabbage, you can stew grated carrots and finely chopped onions. If desired, add bay leaf and grated bell pepper.

Mix potatoes seasoned with onions with cabbage, add salt, pepper if desired and stir. The base filling is ready.

There are two ways to cut the dough for dumplings.

1. Roll out the dough layer no more than two millimeters thick. Using a mug, cut out identical circles, fill each with filling and carefully seal.

2. Form half the dough into a thin long bar 3-4 cm in diameter. Cut the “sausage” into pieces no more than one and a half to two centimeters thick. Dip each piece in flour, giving it a round shape, and roll out.

When forming a dumpling, you need to carefully seal the edges of the product so that the filling does not fall out during cooking. For cooking, you will need a large saucepan filled by half or two-thirds with water (the dumplings should not be crowded in it). After boiling, place the dumplings in water and stir with a slotted spoon. After boiling again, cook for five minutes.

Recipe: Dumplings with potatoes and cabbage. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Dumplings with potatoes and cabbage.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Vareniki with potatoes and cabbage is 196.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Dumplings with potatoes and cabbage - tricks and useful tips

If there are more prepared dumplings than planned for cooking, the leftovers should be laid out on a board sprinkled with flour and frozen in the freezer. After 12 hours, when the dumplings are frozen, remove them from the board, put them in bags and store them in the freezer.

If the edges of the dough do not pinch well, it means there is too much flour in the dough. To make the edges stick better, they need to be moistened with water.

While part of the dough is being rolled out, the other must be placed in plastic so that the dough does not lose elasticity.

How to cook “Dumplings with potatoes and sauerkraut”

1. Peel the potatoes and cut them into slices, then add water and put on fire, add salt and boil until tender.

2. Drain the water from the boiled potatoes, add washed and chopped sauerkraut, olive oil (1 tablespoon), salt and ground black pepper to taste.

3. Mix the filling thoroughly, cover it with a lid or film and set aside.

4. Sift the flour into a bowl, add a whole egg and chicken yolk, as well as sour cream, baking powder, and salt.

5. Mix all the ingredients and knead the dough, leave it for 5-10 minutes.

6. Divide the dough into parts, roll each into a thin layer.

7. Using cutters or a regular glass, cut out circles.

8. Place 1 tablespoon or teaspoon of filling in the center of each to make it easier to seal the edges.

9. Carefully pinch all the edges so that the filling does not fall out during cooking. Boil the dumplings in salted water until done.

10. Peel the onion and fry it in a hot frying pan with the remaining spoon of olive oil.

11. Mix the dumplings with the fried onions and serve immediately.

Cooking Recipe Dumplings with potatoes and cabbage Food products

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

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

These are the dumplings my husband makes.

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

Preparation

If you want to prepare a lean dish, we recommend that you exclude lard from the list of ingredients and replace it with vegetable (sunflower) oil for frying the onions.

Let's get started. We start by preparing the filling. Let's do the cabbage. We chop a piece of cabbage and set aside the amount we need. Take a regular frying pan and place it on the stove. After waiting for the container to heat up, pour in a little vegetable oil, and then place the vegetable stock into the container. After some time, add ground black pepper. Simmer until the product is completely cooked, covering the pan with a lid.

Let's move on to the second filling ingredient. Using a sharp knife, carefully peel the potatoes, rinse thoroughly under running water and place in a pan of suitable size. Fill with cold water, then place the container on the stove. Set the heat to moderate. As soon as the liquid boils, add salt to taste and bring the vegetables until cooked. After this, drain the water into a separate container and separate the potato pieces into a puree, simultaneously adding a little liquid in which the product was boiled.

Now the dough. Pour flour onto a work surface, make a small depression in the center, add a little salt. Then pour the specified amount of warm water and begin kneading. Mix well. The result should be an elastic, tough dough. We transfer the workpiece into a large bowl and leave for 30 minutes. This time will be enough for our flour product to rest. After the specified period of time has passed, we return to work. Using a rolling pin, roll out the dough into one large layer, the thickness of which will be approximately 1 mm. Next, use a cookie cutter to cut out medium-sized circles.

Mix the stewed cabbage in a separate bowl with mashed potatoes and mix well. Take each rounded piece and place the filling in the center. Then we connect the edges of the dough. You can simply blind it tightly or decorate it beautifully with weaving. Here it’s who does it how they do it and who knows how.

We peel the onions, rinse them under running water and cut them into small pieces. We perform similar manipulations with lard.

Place a frying pan on the stove and set the flame to medium. When the container heats up, add lard cubes to the bottom, and a little later, sliced ​​onions. Fry until the onion is soft and transparent.

Cook the dumplings in water in batches for 7 minutes, adding a little salt to the liquid.

After the specified time has passed, using a slotted spoon we take out the finished products stuffed with potatoes and cabbage.

Place dumplings with potatoes and cabbage in a deep plate. Pour over the roast. We peel the garlic, rinse it under running water and pass it through a press, then sending the crushed mass to the main dish. We also wash the greens, shake them off to get rid of moisture, chop them finely and sprinkle them on top. As you can see, preparing the national Ukrainian dish with kasrtoshka and fresh cabbage at home turned out to be really not that difficult. We hope our step-by-step recipe with photos contributed to successful cooking. Place on portioned plates and enjoy the delicious and aromatic dish with your household. We wish you bon appetit!

Step-by-step preparation

1. Sift 11 tbsp into a deep bowl for kneading dough. l. wheat flour. Add 1 tsp. salt. Next, add water in parts and knead a stiff but elastic dough.

2. When the dough comes together and it becomes inconvenient to knead in the bowl, sprinkle a little flour on the surface of the table and continue kneading on the table for another 2-3 minutes. The finished dough should not stick to your hands. Let's leave him to rest for a while.

3. Peel the potatoes, wash them thoroughly, cut them into small pieces and boil them in salted water. Next, we make mashed potatoes. Pour some vegetable oil into the frying pan and heat it up. Place 250 g of sauerkraut in heated oil and fry for 2-3 minutes, stirring with a spatula.

4. After this, mix the fried sauerkraut with mashed potatoes. Taste and add more salt if necessary.

5. Place the rested, soft and pliable dough on a silicone baking mat. Divide into two parts and roll out into a layer about 2 mm thick. Next, we squeeze out the circles using a special mold. Instead of a mold, you can use a cup or glass. Choose the diameter at your discretion. Remove excess dough.

6. Place the filling on each circle so that the edges can be easily pinched. First we pinch the middle and move towards the edges. The seam can be decorated with a beautiful braid. If you add more filling than necessary, the dough will simply tear and the dumpling will fall apart. You also need to make sure that the filling does not get on the edges of the dough, otherwise it will be impossible to pinch them properly. We do the same procedure with the rest of the dough. We also knead the excess that remains after squeezing out the circles, roll them out and squeeze out blanks for dumplings from them.

7. Place the finished dumplings in boiling salted water. As soon as the dumplings float to the surface, cook for another 7-8 minutes and remove with a slotted spoon or place in a colander or sieve and let the water drain.

8. Peel the onion, cut into half rings and fry until golden brown. Place the finished dumplings on a plate and sprinkle fried onions on top. If you don't like onions, you can add a little butter. Bon appetit.

Filling

For the filling you need:

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

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

Dough

For the test you need:

• Egg – 3 pcs.
• Sugar – 1 tablespoon.
• Salt – 1 teaspoon.
• Water – 150 ml.
• Flour - how much it will take.

1. Break the eggs into a large bowl where you will knead the dough.
2. Add salt, sugar and water to the eggs. Mix all this well.
3. Now add flour. And start stirring. Add flour until the dough no longer sticks to the sides of the bowl.
4. Knead the dough. It should turn out elastic and dense. If it sticks to your hands, you need to add more flour.