Dumplings - a favorite traditional dish of Slavic cuisine. It is interesting that from the most simple and affordable products you can make such a delicious culinary masterpiece.
There are many fillings for dumplings. They can be cooked with vegetables, meat, cheese, combine several products in one filling. Sweet tooths will taste products with sweet curd, berries, fruits. The dough is suitable both fresh and yeast, even on kefir.
Many people like dumplings with cabbage. This taste is familiar to all from childhood. They were often prepared by our mothers and grandmothers. They are not only tasty and tender, but also very nutritious. Also, cabbage goes well with many products, so you can freely come up with various mix fillings.
How to make a good dough
The dough must be elastic, but at the same time soft and tender. It does not boil soft during cooking and does not skip the juice of the filling. Ideal dough cooked in water or kefir. Kefir gives the test a special pomp, especially if it is slightly warmed.
On the water
Products:
- wheat flour - 2 glasses;
- chilled water - 1 cup;
- egg - 1 piece;
- Sunflower oil - 1 tbsp. l;
- salt.
Sift the flour, it will clear it from unnecessary grains and give volume to the dough. Add egg to flour, salt. Pour in the water, kneading the dough to a smooth homogeneous consistency. We recommend adding a little sunflower oil.
Caloric content (per 100 grams): 200-240 kcal. Time: 10-15 minutes.
On kefir
Products:
- wheat flour - 2 glasses;
- low-fat kefir - 200 ml;
- egg - 1 piece;
- Sunflower oil - 1 tbsp. l;
- salt;
- soda.
Beat the egg. Slightly heat the kefir in the microwave, mix in a container with egg, salt. Add soda to the sifted flour. All the ingredients combine, pour the sunflower oil and knead the elastic dough.
Caloric content (per 100 grams): 200-250 kcal. Time: 15 minutes.
Homemade Dumplings with Cabbage
For cooking use both fresh and sauerkraut. This may be cabbage in pure form or in combination with other products, such as meat or mushrooms. Dumplings can boil, fry, steam; make small or big, with gravy or without, lean or greasy.
Step by step recipe with photos
Required Products:
- dough on water or kefir (recipes are given above);
- cabbage - 0.5 kg;
- onions - 2 heads;
- carrot - 1 piece;
- salt pepper;
- sugar - 1 tsp;
- sunflower oil - for frying.
Recipe for 4 persons. Time: 1 hour 10 minutes. Caloric content (per 100 grams): 80-100 kcal.
We take the previously prepared dough and divide it into several balls. Each ball roll into the reservoir.
With the help of glasses or glasses make circles.
If the circle seems small, you can additionally roll it with a rolling pin.
While we are preparing the filling, the prepared dough is left to rest on the side.
The next step is cooking cabbage filling. Shred cabbage is not fine and not large, season with salt and sugar.
Better a little wrinkle her hands, so it will be juicier. Cut the onion half rings: one for the filling, the other for lightning. If you like a lot of fried onions, you can use a larger amount. Carrot is better to grate.
We spread the filling on a preheated pan with butter. We bring to medium softness and add the prepared onions with carrots.
When frying the volume is reduced by 2 times. Fry to a ruddy shade. A few minutes before the end of the quenching add spices.
For each circle of dough, lay out the ready stuffing and tightly pinch the edges.
Boil water in a saucepan, salt and put dumplings in it.
Boil no more than 5 minutes.
As soon as the dumplings float to the surface of the water, transfer them to a plate.
For dressing, pass onion in oil until golden brown and add to the finished dish.
Calorie dishes
Dumplings with cabbage are not high-calorie products and are actively eaten during diet and fasting. Per 100 grams of product has a maximum of 100 calories, which contributes to the easy absorption of food.
If desired, the calorie content of the dish can be reduced if steamed, do not fry the cabbage and do not fill with fried onions and butter.
From the dumplings with cabbage, you can get the maximum benefit for the body, but on the condition that you prepare them yourself, and do not use the shop semi-finished products, and use a minimum of oil.
How to make dumplings with sauerkraut
There are lovers of dumplings with sauerkraut. This dish has a rather original taste. Such an unconventional approach to the traditional recipe. Cooking is quick and easy.
Products:
- dough;
- sauerkraut - 400 grams;
- bow - 1 head;
- salt;
- sunflower oil - for frying.
Recipe for 4 persons. Time: 1 hour. Caloric content (per 100 grams): 75-80 kcal.
Extra juice from sauerkraut, squeeze, if necessary, then finely chop. Cut the onion in small pieces and spread on a frying pan heated with butter, pass it until ready. Next, add sauerkraut and simmer until soft. At the end of seasoning stuffing with spices.
Divide the dough into equal parts, roll each into thin pancakes and cut circles with a glass. For each circle of dough we put so many fillings so that you can easily sculpt the dumpling.
Boil the dumplings for a few minutes until they float up. When serving, add butter.
With potatoes and cabbage
Very hearty and nutritious version of this dish. The combination of two favorite products will suit every lover of tasty food.
Products:
- dough;
- potatoes - 500 grams;
- cabbage - 1/3 of the head;
- onions - 2 heads;
- sunflower oil - for frying;
- spice.
Recipe for 4 persons. Time: 1 hour and 15 minutes. Caloric value (per 100 grams): 170-200 kcal.
Boil peeled potatoes until done. Grind it in puree and leave to cool.
We cut vegetables. Onion is better to cut into half rings, but if desired, can be crushed into cubes. Stew cabbage with onions until soft, add spices and continue to fry. The amount of cabbage should be halved due to evaporation of the liquid.
Next, roll out the prepared dough into thin pancakes, cut circles. We spread on them mixed cabbage with potatoes and sculpt dumplings. Boil no more than 5 minutes. While they are preparing, you can make an onion zazharku for sauce to the dish. Onions are fried until ruddy color in sufficient quantity of butter.
When the dumplings are ready, they need to be poured onion sauce. The dish is ready to eat.
With cabbage and meat
This is the male version of the dumplings. Excellent taste and vitamin combination of products. Such a dish will well replace the daily need for proteins and carbohydrates.
Products:
- dough;
- the flesh of any meat - 0.5 kg;
- cabbage - 1/3 of the head;
- bow - 1 head;
- spice;
- sunflower oil - 3 tbsp. l
Recipe for 4 persons. Time: 1 hour 20 minutes. Caloric content (per 100 grams): 250-300 kcal.
Cut meat into cubes or cubes. Onion chop. Stew meat until tender, add onions at the end of cooking. Chop the cabbage and simmer until tender. Mix all ingredients in one container. We make thin circles out of dough and fill them with stuffing, tightly pinching the edges.
Put the dumplings into boiling water and cook for no more than 10 minutes. We lay out in a plate, served to the table with butter or sauce.
With minced meat and cabbage
Minced meat and cabbage are harmoniously combined in their taste, so you will never spoil a dish with these ingredients.
Products:
- dough;
- minced meat - 500 grams;
- cabbage - 1/3 of the head;
- bow - 1 head;
- garlic;
- spice;
- sunflower oil - for frying.
Recipe for 4 persons. Time: 1 hour. Calorie (per 100 grams): 250 kcal.
Fresh mince mix with finely chopped onion and garlic, salt and pepper. Cabbage stew until tender. We combine the ingredients. Make dumplings and cook them for 10 minutes. Served with butter or favorite sauce.
Lazy
If there is no time or desire to sculpt dumplings, there is an alternative option - for the lazy.
The cooking method is very simple. Making circles out of dough. Dip them in boiling water. You can add a little sunflower oil to the pan so that the dough pieces do not stick together.
Cook for 5 minutes. Stew cabbage with onions until tender and rosy shades. Add to a plate with boiled dumplings. Lazy dumplings are ready to eat.
Caloric content (per 100 grams): 200 kcal.
Useful tips
- For greater elasticity of the dough when mixing, add a little sunflower oil.
- Cabbage for the filling is better to shred the middle bars.
- If you put some sugar in the cabbage filling while cooking, the product will acquire a beautiful golden color, and the taste will become more refined.
- It is better to put mince into dumplings raw, without pre-frying, so the filling will be more juicy and useful.
- Salt sauerkraut need to be careful, because its taste itself is already self-sufficient.
- It is better to do semi-finished products independently, than to buy them in shop; frozen dumplings are stored for three months.
- If you want fried dumplings, then it is better to cook them in the oven, then stew them in the broth.
Such a simple national dish, like dumplings, has a lot of cooking options. Thanks to a wide variety of prescription ideas, every time the hostess can discover something new for herself and her family. The main thing is that such simple and affordable products make delicious culinary masterpieces.
