Pelmeni with cabbage and meat is another variety of a surprisingly tasty and beloved dish. It is noteworthy that it is with these dumplings that nutritionists advise, if not to replace, then at least “dilute” meat options of this type of dish, emphasizing that these cabbage-meat dumplings are 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 cup
Salt - 1 tsp with a slide

For minced meat
Meat pulp (optional: beef, pork, lamb) - 250 g
Cabbage (stewed in oil with the addition of water) - 250 g
Onion - 1 bulb
Salt, pepper - to taste
Water - 1/3 cup

Cooking method:

Dough

You can cook by hand, or you can use food processor if it has a kneading function. Also, an excellent dough for dumplings and not only can be cooked (just don't be surprised) at. From my own experience I know how much this device makes life easier.

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

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

Ground meat

Stew shredded cabbage in a small amount vegetable oil and water until soft. Salt and pepper it to your liking. It is not necessary to cook cabbage before fully prepared, 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 that, 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 mince. Pour in water, it will affect education delicious broth in the dumpling itself. Mix everything thoroughly.

Modeling and cooking dumplings

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

On the table, dumplings with cabbage and meat are served with sour cream, which can be seasoned with finely chopped herbs.

Bon appetit!

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

Have you tried vareniki with sauerkraut and minced meat? If not, then I propose to cook these delicious and satisfying dumplings right now.

We will prepare the products according to the list.

Let's prepare the dough. Can cook traditional dough on water with an egg, you can - according to your favorite recipe. I will prepare custard dough, which is suitable not only for making dumplings, but also dumplings, chebureks and manti.

Pour the sifted flour (300 g) into the container and pour in the oil, stir.

Pour salt and pour in boiling water, mix with a spoon. Cool the brewed flour mixture until warm.

Beat in the egg, 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 take up the preparation of the filling.

In a bowl, mix minced meat (I have pork), chopped onion, pepper and quite a bit of salt. Do not forget that sauerkraut will be present in the filling.

If the cabbage is sour, rinse it cold water and press. We scroll the cabbage in a meat grinder with a large grate, wring it out 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 liking.

We 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. We spread the filling on the rolled circles and tightly blind the edges.

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

We throw dumplings into boiled water, do not forget to salt it. After the products float, cook them for 5 minutes.

Delicious dumplings with sauerkraut and minced meat are ready. As a sauce for such dumplings, you can serve sour cream, butter. And we love to dip dumplings in fragrant sunflower oil. Bon appetit!

Knedliks, 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 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 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 notable for their noticeable ease of preparation and unusual taste.

Magic dough for dumplings. secrets

For cooking delicious dough we will 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, in classic recipe Eggs are not used in 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 plain water 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 for a long time launder. 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, so that the dough does not 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 little by little vegetable oil until it reaches the desired consistency.

Then wrap ready dough 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:

- (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 coarse grater rub carrots. Fry the onion in a pan until golden color, add carrots, then cabbage, mix. Pepper and salt to taste. Mix again. Saute 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 it) 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. Boil for 10 minutes in salted water or meat 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 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 will 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. IN a small saucepan spread sauerkraut, onion, lard, pepper, mushrooms, pour water. Close the lid and simmer until cabbage leaves won't get 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 the 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 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.

The recipe for these dumplings was born spontaneously. Once my husband asked me to cook homemade dumplings for dinner, but I had very little minced meat left and I thought about how to dilute it. I decided to try mixing minced meat with cabbage. Probably, the idea, in principle, is not new, but I will tell you everything in order.

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

Salt the stuffing, pepper (taking into account the fact that there will still be cabbage), add water for juiciness and knead well until smooth.

We take as much cabbage as minced meat: one to one. Let's not forget the onion.

You can, of course, cut into small pieces, but it is long and tedious. I scroll cabbage in a meat grinder. Each meat grinder comes with different grids. For cabbage and onions, I took the largest.

Scroll cabbage and onion. It turns out in small pieces, something like this:

The next step is to mix the cabbage with minced meat. Mix well until a homogeneous consistency.

I use my bread maker to make the dough, but you can also make it by hand. I break one egg, add a glass of water, a couple of tablespoons of vegetable oil and four glasses of flour. I definitely sift the flour to saturate it with oxygen.

The dough should be elastic enough, but not sticky to your hands.

To make dumplings, you can roll the dough into circles and cut it out with a cookie cutter, but I prefer another option. I roll out the dough with sausage and cut into small pieces. Each piece will be a blank for dumplings.

Next, roll each piece with a rolling pin into a fairly thin circle and put a piece of minced meat into it.

Roll up and pinch. Can be rolled up

or make it in the shape of a dumpling.

I like it more classical form. It turns out like this:

I got these three large plates and a few more.

Cook as usual for 10 minutes in boiling salted water.

We love to eat with sour cream

The taste is interesting and unusual. The filling is tender, melts in your mouth. The cabbage is quite small, but if you try, you can see it in minced meat.

My husband really liked this version of dumplings and he called them "anti-crisis." Now he often asks me to cook just such "anti-crisis" dumplings.

Cooking time: PT01H00M 1 hour

Approximate cost per serving: 25 rub.

Not many housewives like to deal with dough, so they prefer to buy dumplings and dumplings in the store, without thinking how many times overpay for this delicacy. homemade out natural products They taste much better and are very easy to prepare.

For this you will need the following products:

• Flour - 3 cups.
• White cabbage- 1 PC.
• Minced meat - 300 g.
• Egg - 1 pc.
• Salt - 1 tbsp.

Pelmeni with minced meat and cabbage - recipe

For the filling, it must be well defrosted and crushed. If necessary, pass it through the meat grinder again. Next, chop the cabbage in any way convenient for you: using a food processor, vegetable grater, meat grinder, or simply chop with a knife. And combine the minced meat with cabbage in a ratio of 50 to 50.

Do not forget to add some salt and your favorite spices to the minced meat. Meat can be anything - chicken, pork, lamb or beef. Daredevils make dumplings even from seafood.

Dumpling dough can be prepared in several ways, with or without an egg. unleavened dough it turns out less tasty, so the recipe suggests making dough with an egg. For three cups of flour, you will need one egg (yolk and protein), 150 ml of water, a tablespoon of salt. Sift the flour, add the egg, stir and salt. Pour water into the dough until it reaches the desired consistency. Knead the dough and refrigerate for half an hour.

To make dumplings the same size, there is a tricky way to distribute the dough. Make a thick “sausage” out of it and cut into equal slices. Flatten each part and roll out with a rolling pin - you will get neat round cakes. In the center of the cake, place minced cabbage and meat in proportions of 1: 1.

To make a beautiful dumpling, close the dough like a dumpling, and then fasten the ends together. It is important to mold the dumpling firmly so that it does not fall apart during the cooking process. Ready dumplings place in the freezer for several hours.

Pour water into a saucepan and put on the stove, salt and boil. Pelmeni must be stirred periodically so that they do not stick together. As soon as you put them in the water, wait until it boils again, time 5-8 minutes on the clock. Sprinkle finished dumplings with spices.

Can be served both warm and cold; with or without broth. Any sauces are suitable for the dish - ketchup, mayonnaise, sour cream or a mix. Decorating dumplings with a sprig of greens, the dish will look spectacular.