Vareniki with cabbage - a profitable dish! Various recipes for dumplings with cabbage and potatoes, bacon, mushrooms, meat, liver. Vareniki with sauerkraut and lard Lean dumplings with cabbage and mushrooms

Homemade dumplings impress with amazing taste and pleasant texture, melting and fragrant filling. Soft dough prepared on kefir has good elasticity, so it does not tear when molding. Fried cabbage with cumin and vegetables turns out to be unusually tasty and spicy, and a piece of bacon gives the dish incredible juiciness, tenderness and nutritional value!

Soft Dough Ingredients:

wheat flour - 290 g;
kefir - 130 g;
egg (small) - 1 pc;
olive oil - 10 g;
sugar - 2 g;
salt - 4 g;
baking powder - at the tip of a knife.

Ingredients for cabbage filling:

white cabbage - 500 g;
pork fat - 60 g;
onion (bulb) - 100 g;
kmin - a pinch;
carrots - 100 g;
salt, sugar, ground black pepper - to taste;
sunflower oil - 60 g.

Cooking flavored dumplings

Rinse the white cabbage with water, remove the top sheets, cut in half and finely chop.

Wash carrots and onions thoroughly, peel. Coarsely grate the root crop, cut the onion into a medium cube.

Pour a little oil into a preheated pan, throw in the prepared vegetables, fry over medium heat. When the products acquire a brownish-golden hue, you can add water (30 g each), but the inventory should not be covered with a lid. The cabbage should come out slightly crispy, not completely soft.

While the fried cabbage is cooling, mix 2/3 of the flour and all the dry ingredients for the dough in a bowl.

Throw the washed egg into the flour, after making sure that it is fresh.

Pour in kefir and olive oil, knead the dough, gradually adding the remaining flour.

The resulting lump (weighing about 450 g) should come off the table and hands, be plastic and pliable. If you press it with your finger, the notch will slowly level out. Put the dough in a bowl, cover with a towel (food wrap) and leave for 30 minutes.

Squeeze the fried cabbage a little, put in a blender container. Salo release from the skin, cut into slices and throw to the vegetables. Grind the ingredients.

Cabbage mass will turn out about 240 grams. The filling should not be pasty, because it tastes better when small pieces come across.

Roll out the dough into a thin layer, lightly dusting the board with flour. Squeeze out circles with a small glass.

Put a fragrant filling on each circle.

Blind the dumpling, stretching the edges of the dough circle a little. It should turn out 45-50 finished products, weighing about 700 g. Put them on a spread, sprinkled with flour. Place in the freezer for several hours.

Boil salted water in a saucepan, throw dumplings with bacon and cabbage, stir gently. Cook over moderate heat until boiling and white foam appears. Finished products will float on the surface.

Transfer dumplings to a plate, sprinkle with pepper. Delicious served with cracklings, sour cream or a piece of butter.

Secrets of cooking dumplings with lard

Be sure to cover the dough with a towel while shaping so that it does not dry out.

Cabbage can be stewed in the usual way, only the taste and aroma will not turn out to be as appetizing and bright. Vegetables should be carefully squeezed out, otherwise the filling will come out too liquid.

Olive oil with pronounced bitterness should be replaced with vegetable oil.

During dough kneading, it is better to control the amount of flour, which may depend on the quality of the eggs, the density of kefir.

If you want to feed the household with a delicious diet dish for dinner, stick dumplings stuffed with sauerkraut or fresh cabbage. The calorie content of the dish only pleases. You can allow yourself to relax and enjoy. You can cook them only from a healthy vegetable. But if you get bored and want to diversify the filling, feel free to put minced meat, potatoes, mushrooms. Make delicious frying with bacon and pour over sour cream. I've got a pretty good collection of recipes, so roll up your sleeves and get started.

How to cook dumplings with cabbage

The dish is so easy to make that there are practically no secrets.

Sauerkraut can be put into the filling without heat treatment. But it will be tastier if you fry it.
Take fresh cabbage - be sure to fry and stew.

How long to cook dumplings

Vareniki cook very quickly. Given the size of the blanks, it takes from 3 to 5 minutes, no more. Start counting the cooking time after the products boil and float.

How many calories in dumplings

I was already happy at the beginning of the article, saying that the nutritional value of the dish is minimal. Surprisingly, when comparing the calorie content of fresh and sauerkraut fillings, the latter wins. But it should be borne in mind that the addition of sour cream, minced meat, potatoes, mushrooms adds calories.

Fresh cabbage dumplings - 100 gr. 106 kcal.
From sauerkraut - 32.2 kcal.

Vareniki with sauerkraut

You will get a wonderful dinner if you get sauerkraut prepared for the winter, and tinker a little with the dough.

Take on the dough for dumplings:

Flour - 3-3.5 cups.
Warm water - a glass.
Egg.
Salt is a small spoon.
Sunflower oil.

For filling:

Sauerkraut - 350-400 gr.
Salt pepper.
Bulb.

Step by step cooking with photo

Crack an egg into a bowl, add water, salt and stir.

I do not always add vegetable oil, but then the dough does not stick, so I advise.

Sprinkle flour in small portions, make a kneading.

Work for convenience in a bowl at first, then move the dough to the plane of the table.

Work until the dough becomes homogeneous, pliable, soft. The main sign is that the mass easily lags behind the table and hands. Roll into a ball.

Hide the test lump for 20 minutes, wrapping it in a film or bag.

Use 2 pans to prepare the filling. On the first, fry the cabbage, on the second, diced onions. It is not necessary to fry the cabbage until golden, decide for yourself at this point.

Combine the contents of the pans, pepper - the filling is ready. Let her cool down.

Sprinkle the surface of the table with flour, punch down the dough and cut off a small piece.

Roll out the piece with your hands into a sausage. Divide into small pieces.

Roll out the cakes from the pieces.

Lay out a spoonful of the filling, pinch the edges, blind the dumpling.

Proceed in the same way until the dough is finished. Try to pinch the edges of the products well so as not to lose the filling during cooking.

You can act the old fashioned way, when you rolled out the dough into a wide layer, then cut out the cakes with a glass or saucer.

Boil water in a saucepan, salt, throw in the blanks. Stir so the dumplings don't stick to the bottom of the pot.

When the water boils and the dumplings float, continue cooking for 3-5 minutes, depending on the size of the pieces.

Recipe for dumplings with fresh cabbage

To make the filling tasty, you have to conjure a little with the filling. I give the simplest recipe for cabbage dumplings.

Would need:

Flour - 3 cups.
Egg.
Water is a glass.
Salt - a quarter of a small spoon.
Vegetable oil - a large spoon.

Cabbage filling:

Fresh white cabbage - 500 gr.
Carrot.
Lukovka.
Salt - ½ teaspoon.
Sugar - a teaspoon.
Table vinegar - 2 small spoons.
Seasonings - pepper, red and black.

How to cook:

Make the dough following the previous step by step recipe. Let him "rest".
In the 20 minutes required for the dough to ripen, take care of the filling.
Clean your vegetables. Coarsely grate the carrot or cut into halves of circles. Dice the onion. Finely chop fresh cabbage.
Throw the onion into a frying pan with heated oil, sauté until translucent. Next, send the carrots and fry together for a few minutes.
Add cabbage to vegetables. Salt, sprinkle sugar, pepper. Cover with a lid and continue to simmer. Shortly before the filling is ready, splash the vinegar. Stir and finish cooking.
Roll out the dough into a not too thin sausage, cut into pieces. Make cakes, lay out the filling and make dumplings.
Boil in salted water, put on a plate, sprinkle with herbs and pour over with sour cream.

Delicious dumplings with cabbage, potatoes and lard

A great dinner option, especially if there is some mashed potatoes left from yesterday. I already told you how I cook dumplings with potatoes and mushrooms - go for the recipe if you are interested. Today is a different version of the filling of potatoes with cabbage. I propose to make the dough rich, on kefir.

Dough for dumplings:

Flour - 2.5-3 cups.
Kefir - 2 cups.
Soda - a teaspoon.
Egg.
Salt - half a small spoon.

For stuffing:

Cabbage - 300 gr.
Mashed potatoes - 300 gr.
Carrot.
Bulb.
Butter, milk, sunflower oil, salt.
For frying, take a piece of lard and onion.

How to cook:

Make mashed potatoes the night before. Add milk and butter, stir and set aside.
It would be nice to prepare cabbage for the filling in advance. Chop cabbage into strips, chop onions and carrots. First fry the onion cubes, then add the carrot shavings, put the cabbage last.
Put out together. For taste, I advise you to fry the filling a little, making the power of the fire stronger at the end and removing the lid.
When the filling components have cooled, put them together. Taste for salt, add if necessary.
Knead the dough. Hold for ripening 20 minutes. after the specified time, roll out and stick dumplings.
Throw the blanks into salted boiling water, cook after boiling and floating for 5 minutes.
At the same time, prepare the roast. Cut the bacon into small pieces, put in a pan. When the fat is a little melted and the fat is melted, add the chopped onion to it. Roast until done. Keep in mind that the onion continues to fry even after the heat is turned off. Therefore, remove the pan from the stove when it is not too browned.

Serve dumplings with potatoes and cabbage along with roast. Believe me, you can’t drag home by the ears from a delicious dish.

How to make dumplings with sauerkraut and lard

The chip of the recipe is smoked lard, which gives the dish an unusual taste. Let's make the dough with milk.

Prepare:

Egg.
Flour - 3 cups.
Milk is a glass.
Salt.
A clove of garlic.
Sour cream 200 ml.
Sauce "Tabasco" (it is permissible to take another, similar one).

Filling: smoked lard - 100 gr., sauerkraut.

Cooking technology:

Make a dough with the first four ingredients listed in the recipe. Leave for 20 minutes, wrapped in cling film.
Finely chop the cabbage, cut the smoked lard into small cubes. Stir - the filling is ready.
Blind blanks of dumplings. Place in refrigerator. I advise you to immediately send the part to freeze, so that next time you can get it and cook dinner very quickly.
Make the sauce: add the sauce to the sour cream, crushed garlic clove into a pulp. Stir.
Boil dumplings and serve with sauce.

Recipe for dumplings with cabbage and minced meat

I'm sure the head of the family will definitely ask for a more satisfying dish. Cabbage and potato filling is great, but if you add minced meat, your man will certainly appreciate it.

You will need for the filling:

Fresh cabbage - 300 gr.
Bulb.
Minced meat (chicken, pork) - 300 gr.
Vegetable oil, salt.

How to cook:

The dough is made according to any of the above recipes - on water, kefir, milk.
Place the cooked minced meat in a bowl. Add chopped onion, pepper and sprinkle with salt. Stir.
In a frying pan with oil, sauté the chopped onion until transparent, add finely chopped cabbage and continue to fry until tender.
At the same time, start frying the minced meat. Break it up with a fork into smaller pieces. Roast until cooked through.
Wait for the cabbage and minced meat to cool, mix.
Roll out cakes from the dough, start and send to boil in a saucepan, adding salt to the water.

How to cook lazy dumplings with minced meat and cabbage

A quick meal for the lazy and those who have difficulty working with the dough.

Take any dough recipe, knead and roll into blanks, making small cakes (smaller than regular dumplings).
From fresh or sauerkraut, prepare the filling by frying with carrots and onions. Cool down.
Add salt and pepper to the ground beef. Onion can be omitted, it is available in the cabbage filling. Fry until tender and refrigerate.
Mix fried minced meat with cabbage.
Cook dough cakes in boiling water. You can pinch them by connecting the edges with a beautiful petal, or make bows - it's easy. Put in a bowl. Send a mixture of cabbage and minced meat there. Mix and arrange on plates. Top with sour cream if desired.

Video recipe step by step cooking dumplings with cabbage. May you always be delicious!

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.

For dumplings, both purchased and home-cooked sauerkraut are suitable. If it already contains grated carrots, then exclude it from this list. But sweetness, bright colors of carrots and tomato paste or sauce noticeably improve the taste and appetizingly color the pale filling.

The dough, kneaded with milk, vegetable oil and an egg, does not cause difficulties in work. It quickly acquires the necessary plasticity, stretches easily, does not tear and is combined with various fillings, including sweet ones.

If desired, the amount of fat can be increased. The main thing is to choose fresh, too salty, pre-rinse, separate the hard skin, cut the main part into cubes, melt until crunchy and flavored.

So, let's take the necessary products for making dumplings with sauerkraut and lard.

In a frying pan, fry onions, carrots, heat cubes of lard.

Add sauerkraut, tomato sauce, mix and simmer under the lid for 10-15 minutes. If there is not enough moisture, add about 50-70 ml of water. We cool the stuffing.

In parallel, knead the dough for dumplings. Salt the flour, pour in 2-3 tbsp. vegetable oil, milk, drive in an egg. We transfer the soft lump to the countertop and carefully knead until plasticity, cover with a napkin and let it rest for 10-15 minutes.

Before shaping dumplings with sauerkraut and bacon, the filling must be cooled, otherwise the dough will burst.

We tear off or cut off a piece of dough, roll out round layers, spread cabbage on top of it.

We fasten the opposite edges of the flour base - we form a semblance of a crescent. In this form, the semi-finished product can be frozen, after hardening, transferred to convenient containers, bags.

Boil dumplings with sauerkraut and bacon in the usual way: in salted boiling water, after surfacing for 3 minutes, discard in a colander. Serve hot, sprinkled with pepper, a mixture of fried onions with crispy cracklings and herbs. Enjoy your meal!

Nutritionists say that successful food combinations, even if they are quite high in calories, cannot harm the figure. From a gastronomic point of view, dough and vegetables are just such a combination. Therefore, vareniki with sauerkraut, the recipe of which you can choose to your taste, is not only tasty, but also a very healthy dish.

Sauerkraut is a real storehouse of nutrients. In addition to the high content of vitamins (especially C), it contains fiber, which has a beneficial effect on the digestive tract. As for taste nuances, the combination of unleavened thin dough and sauerkraut fried in vegetable oil will delight even the most fastidious eater.

Sauerkraut dumplings are just perfect with homemade sour cream, which can be served in two ways - either pour over hot dumplings or put on the table in a gravy boat. If you are not afraid of a pungent smell, then you can finely chop a clove of garlic into sour cream. In addition, cabbage dumplings can be served:

with fried onions;
with baked milk gravy;
with mushroom sauce, etc.

And as an alcoholic accompaniment of food, starka, honey (or berry) tincture, is perfect.

Traditional Ukrainian dumplings have one secret: no matter what dough you knead, the taste of the dish will depend on 90% of the filling, which you put on a thin dough cake. Therefore, it is especially important to properly prepare the “contents” of sauerkraut.

Ingredients:

500 g sour cabbage;
2 large onions;
vegetable oil.

Cooking:

Finely chop the onion.
Pour oil into a frying pan, heat well and spread the onion.
Drain the cabbage in a colander and rinse lightly with cold water.
Squeeze out the mass, finely chop and add to the onion.
Fry over low heat until the liquid has completely evaporated.

Fans of spicy, savory fillings can add ground pepper and other spices to their taste to the vegetable.

A quick recipe for your favorite dish with a photo

The recipe for quick dumplings requires a few products that are almost always in the house, and a minimum of time.

Ingredients:

500 g fried sour cabbage;
3 art. wheat flour;
1 st. filtered water;
2 tbsp. l. olive oil (can be replaced with sunflower oil);
table salt (to taste).

Cooking:

Vareniki with potatoes and sauerkraut: a simple but satisfying recipe

Favorite dumplings with potatoes will become even tastier if you add sauerkraut to them.

Ingredients:

3.5 st. sifted wheat flour;
1 chicken egg;
1 tsp table salt;
6 medium potatoes;
400 g sour cabbage;
60 g of homemade butter;
2 onions;
olive oil for frying the filling.

Cooking:

We knead the dough. Break the egg into the flour, add water and salt.
We make a steep dough, wrap the workpiece in cellophane film and send it to a warm place for 20 minutes - walk.
Boil potatoes in salted water.
Finely chop the onion and fry in olive oil until golden brown.
We wash the cabbage, add to the onion, simmer for 10 minutes.
Mix it with potatoes, crush the mixture into a puree.
Add butter.
We divide the dough into small balls, from each we form a sausage.
Cut the sausages into pieces and level.
We put the filling on each blank, fasten the edges.
We throw dumplings into boiling salted water, but little by little, so that they do not stick together.
Cook for about 5-7 minutes. The dish is ready.

Juicy dumplings with lard

The second association with Ukrainian cuisine is salo (the first, of course, is borscht). You can add your favorite product to different dishes, including dumplings with sauerkraut. The dish is especially juicy and nutritious.

Ingredients:

500 g sour cabbage;
60 g of salted fat;
800 g wheat flour;
1 st. warm filtered water;
½ tsp salt;
2 eggs.

Cooking:

Carefully squeeze the juice from the cabbage.
In a meat grinder, we twist the lard along with cabbage.
We make dough. Pour the flour into a bowl, form a hole where we add water and break the eggs, add some salt.
We make a steep batch and let the dough rise for a few minutes.
We divide the workpiece from flour into portions, roll each into a sausage.
Cut into pieces and form them into cakes.
We impose the filling, fix the edges.
Boil dumplings in enough water, not forgetting to add salt, for about 5-7 minutes. The dish is ready.