Dumplings with cabbage. cooking secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The technique of wrapping meat in dough is typical for different national cuisines. Czech 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 the most delicious dough we need:

- wheat flour - 0.5 kg;

- milk - 250 ml;

- eggchicken - 2 pcs.;

- vegetable oil - 20 ml. (1 tbsp.);

- s alt – 1/4 tsp

Dough making process

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

So, pour the flour on the table in a slide. Make a well in the center, add s alt 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. 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's still sticky to your palms, add more flour, just a little bit so the dough doesn't get too hard. After kneading completely, 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 cool. What to do in such a situation? The answer is simple, add little by littlevegetable oil until it reaches the desired consistency.

After that, wrap the finished dough with cling film for about 40 minutes, and put it in the refrigerator. This moment is very important for modeling. If the dough does not rest, 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:

- dumpling dough (detailed above);

- cabbage - a small head of cabbage;

- bow - 2 pcs.;

- carrots - 2 pcs.;

- sauerkraut - 100 gr. (for an amateur);

- s alt;

- pepper;

- sugar.

For submission:

- greenery;

- sour cream.

Cooking process

To begin with, 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 s alt 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.

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. Boil for 10 minutes in s alted water ormeat and bone broth, which can be flavored with onion, parsley, pepper and lavrushka. Bon appetit!

How to cook dumplings with sauerkraut, lard and mushrooms?

In dumplings with sauerkraut, the recipe of which is quite simple, you can add both bacon and mushrooms. In general, first things first.

So, to prepare this delicious dish we need:

- dough;

- sauerkraut - 1 kg;

- bow - 2 pcs.;

- mushrooms - 200 gr.;

- 2 eggs;

- lard 1.5 tbsp;

- Lavrushka;

- ground pepper.

Cooking process

To begin with, fry the finely chopped onion in a frying pan. Put the sauerkraut, onion, lard, pepper, mushrooms into a small saucepan, fill it 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 cracklings. These are dumplings with cabbage and lard. Bon appetit!

Can minced meat be mixed 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:

- dough;

- Beijing cabbage - head of cabbage;

- ground beef - 500 gr.;

- winedry white - 1 tbsp;

- s alt;

- ground pepper;

- soy sauce;

- ginger.

Cooking process

So, for starters, pour boiling water over Chinese cabbage 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 s alt. 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. 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.