Recipe for minced sauerkraut for dumplings. Dumplings stuffed with fresh mushrooms and buckwheat

Dumplings with cabbage and meat are another type of surprisingly tasty and beloved dish. It is noteworthy that it is these dumplings that nutritionists recommend, if not replacing them, then at least “dilute them” meat options this type of dish, emphasizing that these cabbage- meat dumplings They turn out to be less fatty, and therefore less “heavy” for the stomach.

Dumplings with meat and cabbage

You will need:

For the test
Egg – 1 pc.
Flour – 3 cups
Boiled water (cold) – 1 glass
Salt – 1 tsp. with a slide

For minced meat
Meat pulp (according to your desire: beef, pork, lamb) – 250 g
Cabbage (stewed in oil with added water) – 250 g
Onion – 1 onion
Salt, pepper - to taste
Water – 1/3 cup

Cooking method:

Dough

You can prepare it by hand, or you can use a food processor if it has a dough kneading function. Also, excellent dough for dumplings and more can be prepared (just don’t be surprised) in. I know from my own experience how much this device makes life easier.

If you are used to making dough with your own hands, then sift the flour onto a cutting board. Make a deep hole in the center of the resulting slide, into which then carefully pour water, previously mixed with egg and salt. Gradually mixing the contents of the well with flour, knead into a stiff dough.

When the dough stops sticking to your hands and becomes quite firm and elastic, put it in a plastic bag and put it in the refrigerator for half an hour (or more).

Ground meat

Stew the shredded cabbage in large quantities vegetable oil and water until soft. Salt and pepper it to your taste. It is not necessary to cook the cabbage before full readiness, because it will still reach the desired condition when cooking dumplings, although there will be nothing wrong with stewing the cabbage until fully cooked.

After this, cut the meat into small pieces, which then need to be ground in a meat grinder along with cabbage and onions. Salt and pepper the minced meat. Pour in water, it will affect the formation delicious broth in the dumpling itself. Mix everything thoroughly.

Modeling and preparing dumplings

By and large, it makes no difference what kind of dumplings you make - round or square. The main thing is that they do not become overcooked or fall apart during cooking. Depending on whether your dumplings are large or small, you need to choose the cooking time. But usually the whole process takes no more than 8-10 minutes.

Dumplings with cabbage and meat are served with sour cream, which can be seasoned with finely chopped herbs.

Bon appetit!

Dumplings, Italian ravioli, Shanghai xiao long bao, Indian modak - each country has its own unique cooking tradition delicious dumplings, going far into the past. By the way, the common belief is that this dish has Russian origin, wrong. The cooking recipe came to our kitchen from China. They have been preparing them there for as long as 2000 years. Later dumpling recipe adopted by the Mongol-Tatars, who 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 noticeably easy to prepare and have an unusual taste.

Magic dough for dumplings. Secrets

For cooking delicious dough we need:

Wheat flour - 0.5 kg;

Milk - 250 ml;

Chicken egg - 2 pcs.;

Vegetable oil - 20 ml. (1 tbsp);

Salt - 1/4 tsp.

Dough preparation process

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

So, pour the flour onto the table in a heap. Make a depression in the center, add salt and vegetable oil (needed to give the dough elasticity and softness).

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

So, add the resulting mixture to the flour well and knead the dough. For novice housewives who decide to pamper their family delicious dumplings, it’s better to knead in a large bowl, otherwise the kitchen will have to do more for a long time wash. When the dough stops sticking to your palms and the bowl, you can transfer it 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 so that the dough does not turn out too stiff. After completely kneading, coat your hands with vegetable oil and knead it again.

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

After this, wrap ready dough for about 40 minutes and put it in the refrigerator. This point is very important for sculpting. If the dough does not rest, the gluten will not swell, therefore, the dumplings will mold very poorly and will 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 will need:

- (described in detail above);

Cabbage - a small head of cabbage;

Onion - 2 pcs.;

Carrots - 2 pcs.;

Sauerkraut - 100 gr. (not for everyone);

To submit:

Sour cream.

Cooking process

To begin, finely chop the onion and coarse grater grate the carrots. Fry the onion in a frying 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 don’t like this innovation, you don’t have to add it) and a pinch of sugar. You need to fry for another 10 minutes, stirring. That's it, the filling is ready.

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 cabbage dumplings. Cook for 10 minutes in salted water or in meat and bone broth, which can be flavored with onion, parsley, pepper and bay leaf. Bon appetit!

How to cook dumplings with sauerkraut, lard and mushrooms?

In dumplings, which are quite simple, you can add lard and mushrooms. In general, first things first.

So, to prepare this delicious dish we need:

Sauerkraut - 1 kg;

Onion - 2 pcs.;

Mushrooms - 200 gr.;

Lard 1.5 tbsp;

Lavrushka;

Ground pepper.

Cooking process

First, fry the finely chopped onion in a frying pan. Place sauerkraut, onions, lard, peppers, mushrooms in a small saucepan and fill with water. Cover with a lid and simmer until cabbage leaves will not become soft. At this time, boil the eggs and chop them finely. When the cabbage and mushrooms have cooled, add them and mix our minced meat well. Roll out the dough thinly, lay out the filling and form dumplings.

Cook for 10 minutes, season with cracklings. This is how you get 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 simply magnificent if the filling is prepared according to the traditional Chinese recipe. For this we need:

Peking cabbage - head;

Minced beef - 500 gr.;

Dry white wine - 1 tbsp;

Ground pepper;

Soy sauce;

Cooking process

So, first, pour boiling water for a few minutes. This way the inflorescences will become soft. Next, chop the cabbage and mix it with ground beef, pour wine and soy sauce to taste. After this, sprinkle the mixture with grated ginger and salt. Roll out the dough, cut out circles, lay out the filling, and form dumplings. The most interesting things are yet to come. Dumplings will be very tasty if they are fried in a frying 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 prepared with soul and love.

Meat and cabbage dumplings prepared according to the recipe from our website turn out very tender, juicy and satisfying. They are not at all difficult to prepare, they are more economical in cost than meat dumplings, and they taste very juicy. Serving meat and cabbage dumplings is very tasty with sour cream, mushroom or tomato sauce. They can also be prepared for future use and stored in the freezer.

List of ingredients

• water - 1.5 cups
• flour - 3-4 cups
• eggs - 2 pcs
• minced meat - 400 g
• cabbage - 300-400 g
• vegetable oil- 4-5 tbsp. spoons
• onions - 2 pcs
• garlic - 2-3 cloves
• spices - to taste
• salt - to taste

Cooking method

Pour water into the pan, add salt and add vegetable oil. Heat to a boil, sift a glass of flour into boiling water and stir vigorously, removing the water and flour from the stove. Let the dough cool, add 2 eggs into it using a mixer and beat until smooth.

Sift half a glass of flour onto a work surface. Place the dough on the flour and knead until smooth, gradually adding the rest of the flour. Cover the dough with a towel and leave for 20-30 minutes. Then knead again, cover with a towel again and leave for another 10 minutes.

For the filling, chop the onion, rinse in a colander under cold water and let the water drain. Chop the cabbage as finely as possible. Season with salt and knead the cabbage thoroughly with your hands. Heat vegetable oil in a frying pan, add cabbage and fry for about 7 minutes until translucent. Cool.

In a bowl, mix onion, fried cabbage and minced meat until smooth. Add salt with spices and pour in a little water. Mix thoroughly, add the garlic passed through the garlic press and mix again.

Divide the rested dough into parts. Roll out one by one into a round layer and cut out circles using a glass. Place a little cabbage and meat filling on each circle of dough and form neat dumplings. You need to cook dumplings in a large amount of water with added salt and bay leaf. Can be frozen and used as needed.

Meat and cabbage dumplings are ready!

There is not a single person who has not tried this wonderful dish like dumplings. Dumplings can be prepared with various fillings. The most popular ones are with cottage cheese, potatoes and berries.

Have you tried dumplings with sauerkraut and minced meat? If not, then I suggest preparing these delicious and satisfying dumplings right now.

Let's prepare the products according to the list.

Let's prepare the dough. Can be cooked traditional dough in water with an egg, according to your favorite recipe. I'll cook choux pastry, which is suitable not only for making dumplings, but also dumplings, pasties and manti.

Pour sifted flour (300 g) into a container and add oil, stir.

Add salt and boiling water, stir with a spoon. Cool the brewed flour mixture until warm.

Beat in the egg and mix well with a spoon.

Gradually add the remaining flour, knead a soft but dense dough that does not stick to your hands. You may need more flour. Wrap the dough in cellophane and leave it alone for 1 hour.

While the dough is “resting”, we begin preparing the filling.

In a bowl, mix the minced meat (I used pork), chopped onion, pepper and just a little salt. Don't forget that the filling will contain sauerkraut.

If the cabbage is sour, rinse it with cold water and squeeze it out. Grind the cabbage in a meat grinder with a large wire rack, squeeze it a little and add it to the minced meat. In the recipe I indicated my proportions of minced meat and cabbage; you can increase or decrease the amount of minced meat or cabbage to your taste.

Divide the dough into several parts. Roll each part into a sausage. Cut each sausage one by one into small pieces. Roll out the pieces with a rolling pin into small circles. Place the filling on the rolled out circles and seal the edges tightly.

Additionally, I decorate the edges of the dumplings with a “pigtail”.

Place the dumplings into boiling water, don’t forget to salt it. After the products float to the surface, cook them for 5 minutes.

Delicious dumplings with sauerkraut and minced meat are ready. You can serve sour cream as a sauce for these dumplings, butter. And we love dipping dumplings in aromatic sunflower oil. Bon appetit!

The recipe for these dumplings was born spontaneously. One day my husband asked me to make homemade dumplings for dinner, but I only had a little minced meat left and I wondered how to dilute it. I decided to try mixing minced meat with cabbage. Probably, the idea, in principle, is not new, but I’ll tell you everything in order.

Cooking minced meat. I have pork, you can mix pork with beef. If the meat is lean, you can add a piece of lard to it.

Salt and pepper the minced meat (taking into account that there will also be cabbage), add water for juiciness and knead thoroughly until smooth.

Cooking time: PT01H00M 1 h.

Approximate cost per serving: 25 rub.