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Dumplings with cabbage: simple recipes. Video
Dumplings with cabbage have long been a traditional Ukrainian dish. You can even remember Gogol’s Solokha, who certainly knew a lot about cooking this dish. Today homemade dumplings with cabbage filling are one of the favorite dishes of a large number of people.
A little about dumplings
Previously, dumplings were not everyday food for Ukrainian peasants, since they were prepared only for Sunday meals or as a decoration for a festive feast, they were also included in memorial and wedding meals. Dumplings with cabbage were prepared on fasting days, the rest of the time, greaves or bacon were added to the filling. The dough was kneaded not only from wheat, but also from rye or buckwheat flour. It was kneaded on whey and egg, allowed to distance and cut into pieces, which were then rolled out and stuffed.
Previously, dough cakes were made a little more than the dumplings themselves with cabbage filling. They were boiled and served together
How to cook dumplings with cabbage
To make dumplings stuffed with cabbage at home, you will need the following ingredients: – 2-3 cups of premium wheat flour; – 1 chicken egg; – 3/4 cup cold water; – 1 teaspoon of granulated sugar; – half a teaspoon salt; – 2 cups sauerkraut; – 2 medium onions; – 1 bay leaf; – ground black pepper to taste; – sunflower oil.
By the way, dough for dumplings, if desired, can be made not only unleavened, but also yeast, custard and curd
Knead the dumplings dough. To do this, take a sieve and sift wheat flour twice over a large bowl. Then in the center of the flour slide, make a small depression, drive in a chicken egg, add sugar and salt. Pour out the water and start stirring the ingredients. When the dough becomes thick, place it on the table, lightly sprinkled with flour, continue kneading. As a result, the dough should be steep and easy to get out of hand. Wrap it in plastic wrap and let it stand for half an hour.
While the dough is resting, start preparing the filling. Take sauerkraut, if it is very sour, then it is recommended to pre-soak it in water. Chop the cabbage finely. Peel the onion and chop. Place a frying pan over medium heat, add vegetable oil and heat. Put the onion there and fry until golden brown, add chopped sauerkraut, bay leaf, ground black pepper, simmer until tender. Then remove from heat and let the filling cool.
Cut a small piece from the dough and roll it out with a sausage. Cut into small portions and sprinkle each of them with flour, roll with a rolling pin into a flat, but not very thin cake. Place the prepared filling in the center of each flatbread and secure the edges. Dumplings can be cooked immediately in salted water and served, or they can be folded into the freezer as a semi-finished product.