Dumplings, Italian ravioli, Shanghai xiao long bao, Indian modak - each country has its own unique tradition of making delicious dumplings that goes far into the past. By the way, the widespread opinion that this dish is of Russian origin is erroneous. The recipe came to our kitchen from China. They have been prepared there for over 2000 years. Later, the Mongol-Tatars adopted the dumpling recipe, and they introduced our culture to this delicious and satisfying dish. Well, okay, Russians have never been ashamed to learn something new from a number of kitchen masterpieces. In this article, we will talk about dumplings that were invented by the chefs of our countries - these are dumplings with cabbage, which are notable for their noticeable ease of preparation and unusual taste.

Magic dough for dumplings. secrets

To prepare a delicious dough, we need:

Wheat flour - 0.5 kg;

Milk - 250 ml;

Chicken egg - 2 pcs.;

Vegetable oil - 20 ml. (1 tablespoon);

Salt - 1/4 tsp

The dough preparation process

If you want to cook real ones with cabbage, we still recommend using eggs. Although, for example, eggs are not used in the classic recipe for this dish.

So, pour flour on the table in a slide. Make a well in the center, add salt and vegetable oil (necessary to give the dough elasticity and softness).

Take a small container and beat the eggs there, add the milk, which must first be heated. Some housewives use ordinary water at room temperature. Why add milk then? It will make our dough more tender, rich and tasty.

So, add the resulting mixture to the flour recess and knead the dough. For novice hostesses who decide to treat their family with delicious dumplings, it is better to knead in a large bowl, otherwise the kitchen will have to be washed for a long time afterwards. When the dough stops sticking to the palms and bowl, it can be transferred to a table sprinkled with flour. The dough should be elastic and without any cracks.

If it still sticks to your palms, add more flour, just a little more so that the dough doesn't turn out too tough. After complete kneading, coat your hands with vegetable oil and knead it again.

There are situations when the dough, despite all the efforts, still turned out to be quite steep. What to do in such a situation? The answer is simple, add a little vegetable oil until it reaches the desired consistency.

After that, wrap the finished dough for about 40 minutes, and put it in the refrigerator. This moment is very important for modeling. If the dough does not lie down, then the gluten will not swell, therefore, the dumplings will mold very poorly and fall apart during cooking. So, our dough is ready! Now you can start preparing the filling.

Dumplings with cabbage

The recipe for this dish is quite simple. To prepare it, we need:

- (described in detail above);

Cabbage - a small head of cabbage;

Bow - 2 pcs.;

Carrots - 2 pcs.;

Sauerkraut - 100 gr. (for an amateur);

For submission:

Sour cream.

Cooking process

First, finely chop the onion and grate the carrots on a coarse grater. Fry the onion in a pan until golden brown, add carrots, then cabbage, mix. Pepper and salt to taste. Mix again. Fry for about 5 minutes, add sauerkraut (this product will add some sourness to the dish, however, if you do not like this innovation, you can not add) and a pinch of sugar. You need to fry for another 10 minutes, stirring. Everything, the filling is ready.

We take the finished dough. We roll out a thin layer from it, cut out circles with a glass, lay out the filling and form our dumplings from cabbage. Cook for 10 minutes in salted water or in meat and bone broth, which can be flavored with onion, parsley, pepper and laurel. Bon Appetit!

How to cook dumplings with sauerkraut, lard and mushrooms?

In dumplings from which it is quite simple, you can add both lard and mushrooms. In general, about everything in order.

So, to prepare this delicious dish, we need:

Sauerkraut - 1 kg;

Bow - 2 pcs.;

Mushrooms - 200 gr.;

Lard 1.5 tbsp;

Lavrushka;

Ground pepper.

Cooking process

First, fry the finely chopped onion in a frying pan. Put the sauerkraut, onion, lard, pepper, mushrooms into a small saucepan, fill with water. Close the lid and simmer until the cabbage leaves are soft. At this time, boil the eggs and chop them finely. When the cabbage with mushrooms has cooled down, add them and mix our minced meat well. We roll out the dough thinly, spread the filling and form dumplings.

Cook for 10 minutes, season with bacon. These are dumplings with cabbage and lard. Bon Appetit!

Is it possible to mix minced meat with cabbage for dumpling filling?

Dumplings with minced meat and cabbage turn out just great if the filling is prepared according to a traditional Chinese recipe. For this we need:

Chinese cabbage - head of cabbage;

Ground beef - 500 gr.;

Dry white wine - 1 tablespoon;

ground pepper;

Soy sauce;

Cooking process

So, for starters, pour boiling water for a few minutes. So the inflorescences will become soft. Next, chop the cabbage and mix it with ground beef, pour wine and soy sauce to taste. After that, sprinkle the mixture with grated ginger and salt. We roll out the dough, cut out circles, lay out the filling, form dumplings. The most interesting is ahead. Dumplings will be very tasty if they are fried in a pan or baked in the oven. You can serve this dish with herbs or your favorite sauce.

Bon Appetit!

As you can see, cabbage dumplings are prepared in different ways, the main thing is that this dish is cooked with soul and love.

Baking soda 1 pinch

food salt for the dough, 1 pinch + for the filling, to taste

Wheat flour 600 g

Carrot 100 g

Onion 3 pcs.

Tomato paste 3 tbsp. l.

Ground black pepper to taste

Vegetable oil 3 tbsp. l.

Smoked lard 40 g

Cooking

To prepare dumplings with fresh cabbage and bacon at home, you first need to knead unleavened dough. Let's open a little secret that the proposed idea of ​​a yeast-free test blank is universal, which can be used for dumplings and dumplings. First you need to pour kefir into a container, sift flour there, on top of which you need to pour soda. The components should be thoroughly mixed and kneaded uncooked dough for dumplings. Be prepared for the fact that you may need a little more than the indicated amount of flour, so keep this ingredient on hand just in case. When finished, the test base should come out very soft, tender and elastic. The finished dough can be covered with a kitchen napkin or a thin towel so that it does not become weathered and covered with a hard crust from interaction with oxygen.





Following this, you need to grate the carrot on a medium-sized grater. Then it is necessary to fry the raw cabbage in a frying pan with the addition of sunflower oil for about 5-7 minutes, then add the grated carrots there. Vegetables should be salted and seasoned with spices to taste. You also need to add tomato paste to the saucepan, and then continue to simmer the ingredients over low heat for about 20 minutes.



The finished hot filling should be put on a separate plate, and then cool.



In the meantime, you need to prepare a special device for sculpting dumplings and a rolling pin. The metal mold should be sprinkled with wheat flour.



Then you need to cut off a small piece from the dough, which is enough for one layer from the bottom. After that, you need to slowly roll out the dough with a rolling pin in a thin layer.



In each cell, you need to carefully lay out the cabbage filling so that the dough does not tear and it can be easily covered with a second layer of the workpiece. After that, in the same way, another layer of dough should be rolled out, which will play the role of a “lid”. From above, along the perimeter of the entire form, you need to walk with a rolling pin, applying force, and then gently push each copy of the dumpling out of the cell with your hands.



Semi-finished products from the dough must be laid out at a small distance from each other on a cutting board, on which flour was previously poured.



Next, you need to chop the lard into small squares, and the onion can be cut larger - in half rings. Then, in a frying pan, first fry the smoked bacon until a little golden, and then add the onion there. The components must be fried until a delicious golden hue.



Without wasting time on the fire, you need to put a pot of water. When the liquid boils, it is necessary to carefully lay out the semi-finished products in boiling salted water and boil them until fully cooked. Dumplings can also be placed in a double boiler and steamed.



The finished delicacy must be put on a plate with a slotted spoon, and then pour onion fried on bacon on top. The dish can be served hot, and then invite relatives for a tasting. The delicacy is perfectly complemented by sour cream and ground black pepper. Delicious homemade dumplings with cabbage and lard are ready. As you can see, the recipe is very simple! Bon Appetit!

Vareniki with cabbage - general principles of cooking

If fresh cabbage is used for the filling, then the vegetable is chopped and fried with butter in a pan. Sauerkraut is lightly squeezed out of the brine and also fried. Often add onions and carrots. But this is the simplest filling option. You can make things a lot more interesting.

What can be added to the filling:

Meat products;

Fish products, including canned food;

Mushrooms fresh, marinated, salted;

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 custard. Cooking time depends on the filling. If raw meat is used for the supplement, then it can be up to ten minutes. For products with finished filling, a few minutes after boiling is enough.

Vareniki with cabbage (fresh) from choux pastry

A variant of the simplest and cheapest dumplings, which are made from fresh cabbage. They are easy to make, and they come out delicious. Choux pastry without eggs and even butter. Cool anti-crisis recipe.

Ingredients

2 cups of flour;

0.5 tsp salt;

1 cup boiling water.

For stuffing:

0.5 head of (small) cabbage;

1 onion;

1 carrot;

Oil and spices.

Cooking

1. Immediately prepare the filling, as it will be necessary to let the vegetables cool well before sculpting the dumplings. We cut the onion, transfer it to a frying pan with oil and fry a little.

2. Add grated carrots, and after a 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. Simply put flour and salt into a bowl, pour in boiling water and stir quickly with a spoon. As soon as it will be difficult to do, we take out the cutlery and knead the mass with our hands. By this point, it will no longer be hot. We carefully knead the mass with our hands, send a lump under an inverted bowl and let it lie down for a quarter of an hour.

4. We take out the dough, the cooled filling and sculpt medium-sized dumplings.

5. Boil in boiling water for a couple of minutes after boiling. Served with cabbage dumplings with sour cream and butter. You can season them with fried onions.

Vareniki with sauerkraut from classic dough

Recipe for Ukrainian dumplings with sauerkraut. Products are prepared from the classic dough on water with an egg.

Ingredients

1 glass of water;

0.5 tsp salt;

2.5 cups flour plus dusting.

Filling:

5 tablespoons of oil;

700 grams of cabbage;

2 onions;

Cooking

1. Peel the onion, cut into cubes. Fry with oil for a couple of minutes.

2. 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. Gradually it will require more effort. So, it's time to remove the spoon and start kneading the mass with your hands. Then cover and leave the dough to “rest” for half an hour.

5. We take out the dough and the filling, we sculpt ordinary dumplings.

6. Cook in salted boiling water. After surfacing, two minutes is enough and can be removed with a slotted spoon.

7. Lubricate with oil, serve hot or cold.

Vareniki with cabbage and minced meat

For meat dumplings with cabbage, you can use ready-made minced meat or twist it yourself. Cabbage is taken sauerkraut. But if someone is against it, then you can use a fresh vegetable in the same amount. The dough is made custard.

Ingredients

1.5 glasses 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.

Cooking

1. First of all, we prepare the filling. To do this, fry chopped onion in oil, add cabbage to it, cover and simmer for about half an hour. The cabbage should become soft.

2. Add minced meat to the pan and lightly fry. Pepper and put 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 divide in half. 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, as you knead, pour in the prescription oil. Let the dough lie down for fifteen minutes before sculpting dumplings.

4. We take out the filling, dough and form medium-sized dumplings.

5. Run in salted boiling water and boil after surfacing for four minutes.

6. We catch with a slotted spoon, grease with oil and serve with fresh sour cream.

Vareniki with cabbage and mushrooms

For such dumplings with cabbage, we will use ordinary champignons. The filling is juicy and flavorful. Cabbage is used for fresh stuffing.

Ingredients

0.6 kg of unleavened dough;

0.5 kg of cabbage;

0.25 kg of champignons;

1 head of onion;

2 tablespoons of tomato paste or ketchup;

Salt and pepper;

40 ml of oil.

Cooking

1. Cut the onion head and send it to the pan. Fry a little, add shredded cabbage and bring to readiness.

2. Pour a little oil into another pan and also put it on the stove.

3. We 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. We combine cabbage with mushrooms, season with salt, put any spices, stir well.

5. We prepare the dough for dumplings in any way, let it rest and you can start modeling. We form dumplings of medium size.

6. Throw in a pot of boiling water and boil for three minutes. We take out with a slotted spoon, grease with oil and pour sour cream. We eat while hot.

Vareniki with cabbage and lard

The recipe for insanely delicious dumplings with cabbage, which are cooked with smoked lard. Of course, you can do it with ordinary lard, but it will turn out not at all such a dish. The dough for such dumplings can be kneaded any. Sauerkraut is used, but you can similarly fry a fresh head of cabbage.

Ingredients

700 grams of dough;

250 grams of smoked lard;

500 grams of cabbage;

100 grams of onion;

2 tablespoons of oil.

Cooking

1. You need to hold the lard in the freezer for a bit so that it becomes hard. Then we cut the product into small cubes and put it in a bowl. You can pass through a meat grinder, but in this case with a large mesh.

2. Fry the onion and cabbage in oil, simmer for twenty minutes under the lid. Then cool and combine with chopped lard. 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. Serve with sour cream sauce. To prepare it, mix a clove of garlic, sour cream and red pepper, you can add chopped herbs. Mix everything and the sauce is ready!

Vareniki with cabbage and liver

To prepare the filling, you can use chicken, beef or pork liver. Cabbage is used fresh. We will prepare the dough on a mixture of milk and water.

Ingredients

¾ cup milk;

¾ cup of water;

½ tsp salt;

Filling:

0.5 kg of cabbage;

0.15 kg of onion;

1 spoon of paste;

0.3 kg of liver;

0.05 kg of oil;

0.5 bunch of parsley.

Cooking

1. Cooking the dough. To do this, mix milk with water and an egg, dilute salt in a liquid. We add flour. Pour 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 clearing 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 bitterness.

3. Heat up the oil, fry the chopped onion.

4. Add liver cubes, fry, then cover and simmer until tender, but no more than 15 minutes. Cool down.

5. In another pan, fry the cabbage until soft. At the end we put tomato paste, salt, season with any spices. We cool the stuffing.

6. Twist the cooled liver with onions or chop in a food processor. We send to the cabbage. Add chopped parsley. We stir the filling.

7. We make dumplings, boil in the usual way for two minutes after surfacing.

Vareniki with cabbage and potatoes

To prepare these dumplings, you 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 it will take about 700 grams.

Ingredients

2 onion heads;

0.4 kg of sauerkraut;

0.4 kg puree;

Cooking

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 the puree was cooked earlier, then first you need to knead it well and only then add it to the filling. Mix everything thoroughly and taste. Add spices if necessary.

4. We form dumplings and cook in the usual way in water. Three minutes is enough.

Cabbage dumplings - tips and tricks

Vareniki will be more fragrant if you add bay leaves and peppercorns to the water when boiling. Fans can throw in clove stars and coriander seeds.

If the dough for dumplings is prepared not in the custard method, but in the usual way, then the liquid should be ice cold. After kneading the custard method, the dough is also recommended to be cooled.

The filling dictates the taste of the dish. Do not be afraid to add spices and other aromatic additions to it. Garlic, different types of peppers, fried onions, spices and herbs can change a boring dish beyond recognition and delight you with new tastes.

The dough is dry and doesn't want to merge? You can grease the edges of the cakes with water or an egg. And it is desirable to cover the rest of the dough so that it does not dry out.

Vareniki should be boiled in a wide, not in a tall pan. There should be enough water so that the products float freely.

So that the products do not become sour during cooking, bring them to a boil at 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 ferment in boiling water.

Cabbage dumplings have long ceased to be an ordinary dish. They are prepared even on holidays. There are several cooking options.

This is the easiest way to cook tasty and economically.

Required Ingredients:

• carrots and onions - one each;
• fresh cabbage - about 400 grams;
• salt to your taste, 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. At this stage, do not forget about salt and spices. Simmer all mixed vegetables for about 15 minutes and wait for them to cool.
3. Cut out small circles from the dough, in 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 a layer of dough thinly. Otherwise, when dumplings made from thick dough are boiled, they will turn out hard and not attractive.
4. And the last stage - lower the finished products into boiled water, wait until they float to the surface, and let them reach full readiness for about 4 minutes.
5. Drizzle with sour cream or butter when serving.

With added potatoes

This is a more satisfying version of a 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 made from everything that was found at home. It is quite possible to use ready-made puree that is left in the refrigerator or 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 superimposed in pre-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

Sauerkraut dumplings are sure to please those who love salty dishes.

Required products:

• one bulb;
• sauerkraut - about 300 grams;
• salt to taste;
• dough.

Cooking process:

1. First, rinse the sauerkraut well and remove all excess liquid from it.
2. Now toss the cabbage with the chopped onion and sauté the mixed vegetables in the skillet for about five minutes.
3. Prepare circles of dough and fill them with cooled stuffing.
4. Dip the dumplings in boiling water and cook them for about 10 minutes from the moment they were 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 use this option even for a festive table.

Required products:

• fresh cabbage - 150 grams;
• ready-made minced meat or meat for it - about 250 grams;
• bulb;
• dough;
• a little vegetable oil

Cooking process:

1. Dumplings with meat and cabbage are prepared quite simply. If there is ready-made minced meat, then leave it for now, if meat, then chop.
2. Finely chop the cabbage and onion. Then fry the vegetables in a small amount of 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 to not only collect mushrooms, but also 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 down and fill the mugs cut from the dough with it. Fasten well around the edges.
3. Add salt to the water brought to a boil and lay out the 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;
• a little vegetable oil;
• fresh cabbage - 200 grams.

Cooking process:

1. Heat the pan well and fry the chopped onion, cabbage and grated carrots on it. This will take about 15 minutes.
2. Put the vegetable stuffing into the dumpling mold cut out of the dough. She should be cold by now. Sculpt dumplings in any convenient shape. Dip in salted boiled water and cook for about 10 minutes.

Cooking with lard

Spicy and juicy dish.

Required products:

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

Cooking process:

1. If sauerkraut is used, remove excess liquid from it.
2. Remove the skin from a piece of lard and twist it together with cabbage through a meat grinder or with a food processor.
3. Make thin round dough cakes. Spread a small amount of filling on them, close up well and cook for about 10 minutes after boiling water.

Dough for dumplings with cabbage: several options

There are several ways to prepare delicious dough for dumplings. Consider the most popular.

On the water

Required products:

• half a small spoon 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 soda and salt. Then pour kefir there.
2. Stir the resulting mass a little, add vegetable oil.
3. Knead the bun so that it does not stick. Leave to rest for 30 minutes.

How long to cook dumplings?

The cooking time of 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. As a result, dumplings can turn out tough.

If the dough is thin, then it will take from four to twelve minutes, depending on what is inside:

• With potato and cabbage stuffing, dumplings will cook for up to 5 minutes after you put them in water and it boils.
• Seven minutes will be needed for dumplings with mushrooms, if they have not been fried beforehand. And 4 minutes will be enough.
• With minced meat, meat and lard, you will have to wait a little more - about 10 minutes. Again, if the meat was not subjected to preliminary heat treatment. If you fried it, then the time can be reduced to 6 minutes.
• According to the classic recipe for dumplings with cabbage, regardless of whether your cabbage is fresh or sauerkraut, just five minutes from the start of the boil is enough.

It seems that such products are considered dumplings, but today we will still cook dumplings with such a juicy filling. They can be eaten with butter, sour cream or various sauces, seasoning the dish with spices. Have you already tried? If not, then the time has come, because this should not be missed.

Recipe for dumplings with fresh cabbage

How to cook:

Cabbage dumplings from fresh cabbage and minced meat

• 230 g cabbage;
• 450 g pork;
• 1 egg;
• 1 onion;
• 270 g flour.

Cooking time - 1 hour and 5 minutes.

Calories - 210.

How to cook:

1. Pour flour into a container, be sure to pour it into a sieve;
2. Take half a glass of water and add an egg to it, beat a little;
3. Salt and gradually pour the liquid part into the flour, knead a smooth dough;
4. Wrap it in cling film and put it in the refrigerator for forty minutes;
5. Rinse the meat with running water, remove the fat as desired and cut into cubes;
6. Onion to get rid of the husk, cut into four parts;
7. Get rid of the cabbage from the top two sheets, wash the head of cabbage;
8. Cut in half, cut out the middle, and finely chop the rest;
9. Mix onions with meat and send to a meat grinder or to a powerful blender to achieve a homogeneous mass;
10. Add cabbage, spices to taste and a quarter of a glass of water to the finished minced meat;
11. Mix the mass thoroughly with your hands;
12. Sprinkle the desktop with flour and lay out the dough;
13. Roll it into a fairly thin layer with a rolling pin (no thicker than two millimeters);
14. Cut out circles using a special circle or glass;
15. Put the filling in the center of each circle and collect dumplings;
16. Fill a pot with water, put it on the stove until it boils;
17. After that, carefully place dumplings and spices to taste in water;
18. Cook until the products float, and then another five minutes.

Dumplings with meat, mushrooms and cabbage

• 900 g flour;
• 25 ml of oil;
• 220 ml of water;
• 2 eggs;
• 270 g of onion;
• 350 g cabbage;
• 45 butter;
• 280 g of beef;
• 420 g mushrooms.

Cooking time - 1 hour and 20 minutes.

Calories - 440.

How to cook:

1. Put the water in the refrigerator for at least an hour so that it has time to become icy;
2. Pour it into a bowl and add flour through a sieve, followed by eggs;
3. Next, you can already knead the dough, adding just a little more salt;
4. Remove the dough back into the bowl and let stand for a quarter of an hour;
5. When the time has passed, knead the mass and leave for another ten minutes;
6. Mushrooms clean the legs and caps, cut into slices;
7. Remove the onion from the husk, wash it and cut into strips;
8. Pour oil into a pan, add onion;
9. When it starts to sizzle, add the mushrooms and simmer until tender;
10. Wash the meat and cut into cubes;
11. Push it through a meat grinder or use a blender to grind the meat into minced meat;
12. Finely chop the cabbage, and then finely chop it;
13. Mix mushrooms with meat and cabbage, season to taste;
14. Using a rolling pin, roll out the dough into a layer, cut out circles and form dumplings with filling;
15. Boil a saucepan with water and place dumplings in it, cook until tender.

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Dumplings with sauerkraut

• 1 egg;
• 630 g flour;
• 115 ml of oil;
• 2 bows;
• 210 ml of water;
• 550 g sauerkraut.

Cooking time - 1 hour and 25 minutes.

Calories - 192.

How to cook:

1. Remove the onion from the husk, wash it and finely chop with a sharp knife;
2. Pour the oil into the pan, add the onion;
3. Simmer it over low heat until golden brown;
4. When the onion becomes rosy, add cabbage to it and cook under the lid until tender. If the cabbage is too long, you can chop it;
5. Do not forget that the cabbage must be stirred periodically so that it does not burn;
6. Beat the egg, add water to it, beat, add salt and mix;
7. Next, send flour to these ingredients, but be sure to pass through a sieve;
8. Knead the dough from the resulting mass and set it aside for a short rest;
9. After that, roll out the dough into a layer, cut out circles from it and put the filling on them;
10. Wrap dumplings and you can put them in boiling water, cook for no longer than ten minutes.

Recipe for dumplings with sauerkraut and lard

• 260 g of fat;
• 280 ml of water;
• 740 g sauerkraut;
• 580 g wheat flour;
• 2 chicken eggs;
• 1 head of onion.

Cooking time is 1 hour and 30 minutes.

Calories - 216.

How to cook:

1. Pour the water into a bowl, add one teaspoon of salt and stir until it dissolves;
2. Pass the flour through a sieve to salt water and start mixing the ingredients by hand;
3. Add eggs and already knead a full-fledged dough;
4. Wrap soft and elastic dough in a film or put in a bag and place in the refrigerator for forty minutes;
5. During this time, squeeze the cabbage from the juice and, if necessary, rinse it;
6. Remove the onion from the husk and rinse with water, cut it into large slices;
7. Remove fat from packaging, also cut into large pieces;
8. Add lard to cabbage with onions and then pass the mass of three components through a meat grinder. You can also grind the ingredients in a blender, but it must be powerful;
9. Add your favorite spices and combine the ingredients;
10. Roll out the rested dough on a floured surface.
11. Cut out circles and lay out the filling;
12. Roll dumplings and boil water for them;
13. Place them in boiling water, salt a little and cook until tender.

Dumplings with cabbage in a slow cooker

• ½ white cabbage;
• 1 carrot;
• 220 ml of serum;
• 1 head of onion;
• 830 g flour;
• 60 ml sunflower oil;
• 5 g of soda;
• 35 g of tomato paste.

Cooking time - 1 hour and 35 minutes.

Calories - 178.

How to cook:

1. Cabbage remove the top sheets, wash the head;
2. Cut the stalk and finely chop the whole vegetable;
3. Rinse the carrot, grate it with a grater;
4. Peel the onion, wash it and cut into small cubes;
5. Pour vegetable oil into a slow cooker, let it warm up;
6. Pour onions, cabbage and carrots, cook in stewing mode for thirty minutes;
7. During this time, dilute the tomato paste with water and after the time has elapsed, pour the liquid into the slow cooker;
8. Cook in the same mode for another twenty minutes;
9. Pour flour through a sieve into a bowl, add a little salt, soda and mix;
10. Warm the whey a little and pour it into the dry ingredients;
11. Knead the dough from the resulting mass, which easily lags behind the hands;
12. Wrap the mass in a bag or cling film and place in the refrigerator for one hour;
13. After that, roll out the dough and cut out circles;
14. Put the filling on each of them and make dumplings;
15. Next, the dumplings will be steamed, so you need to pour enough water into the slow cooker;
16. Place the steaming basket and lay out the flour products;
17. Close the multicooker with a lid and cook dumplings for a quarter of an hour.

These flour products are good because they can be eaten not only as a main dish, but also as a first course, that is, soup. To do this, you just need to leave the dumplings in the water in which they were cooked. It is also desirable to add spices to your taste and the soup is ready! It can even be bay leaf, black pepper and garlic. Well, if your imagination works well, then you will be able to pick up the original spices yourself. Offer this dish not only to yourself, but also to your family. Believe me, they will appreciate it. Bon Appetit!