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 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 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 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 shredded cabbage in Not 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!

Many housewives daily face the problem of what to cook for dinner. AND excellent option For a hearty home-cooked meal, you can use dough products, for example, dumplings. Most people prepare them according to the classic recipe - from meat. But in fact, the filling for such a dish can be very different, including vegetables. Let's talk about how dumplings are prepared with sauerkraut, we will consider proven recipes.

Dumplings with cabbage and minced meat

To prepare this delicious dish you need to prepare two hundred grams, four hundred grams of pork, one large onion, a little salt and black pepper. For the dough you will need 1.3 cups of flour, one medium egg and a third of a teaspoon of salt.

Sift the flour into a fairly large bowl. Separately, combine the egg with half a glass of cold water and salt, mix. Pour this mixture into the flour while stirring constantly. Knead into a smooth, homogeneous dough. Cover it and place it in the refrigerator for thirty to forty minutes.

Wash the meat, dry it and cut it into small pieces in large pieces. Peel the onion and chop into quarter rings. Chop the cabbage into smaller pieces. Pass the pork, onion and cabbage through a meat grinder. Add salt and pepper to the resulting mixture, pour fifty milliliters of water into it. Mix well ready minced meat.

Roll out the dough into a thin layer and make dumplings. Cook them in boiling salted water for seven minutes. Post it ready dish on a slotted spoon. Serve dumplings with butter, sour cream or vinegar.

Beat the egg into cold water and stir. Add half of the sifted flour to the resulting liquid and mix with a spoon. Gradually add the rest of the flour and salt, knead the dough. Roll it into a ball and place it in a bowl for half an hour.

Squeeze the cabbage and cut the lard into small pieces. Grind these ingredients in a meat grinder and mix thoroughly.

Roll out the dough thinner and make dumplings. Boil them in boiling salted water for five minutes. Place the dumplings on a plate, season with butter and serve.

Traditional treatment sauerkraut

Dumplings with cabbage are excellent dish for dinner, which you can easily prepare on your own. And many of the components that are used to prepare such food have different medicines and are actively used by specialists traditional medicine.

Treatment of asthma with garlic, onions and cabbage. Thus, traditional medicine specialists quite often use sauerkraut in their recipes. This product is recommended for use. With this disease, you should eat half a kilogram of sauerkraut every day, mixed with twenty grams of onions and five grams of garlic.

Children's umbilical hernia - treatment folk remedies . Healers advise using sauerkraut to treat umbilical hernia in babies. In this case, you need to soak a piece of gauze in cabbage brine and apply it to the problem area. Place sliced ​​circles on top raw potatoes. This entire structure must be secured with a bandage. Remove the compress after two to three hours. Repeat this procedure for one month.

Strengthening potency with folk remedies. Traditional medicine experts say that sauerkraut is a good cure for potency disorders. In this case, you just need to eat it, mixing it with vegetable oil. Take this product in the amount of three hundred grams per day.

Sauerkraut for hemorrhoids. Sauerkraut is useful for patients with hemorrhoids. For such a delicate illness, healers advise taking cabbage pickle one glass once or twice a day. This remedy will be especially useful for patients suffering from hemorrhoids, which are accompanied by constipation and bleeding.

Sauerkraut and flatulence. The sauerkraut brine is quite good. You just need to take one hundred milliliters orally three times a day.

Rinsing oral cavity for inflammation. Traditional medicine specialists claim that this brine is also useful for patients suffering from inflammatory lesions of the throat or oral cavity. It must be diluted with warm water, maintaining a 1:1 ratio. You simply need to gargle and gargle with the resulting product.

Cabbage juice as a medicine for gallstone disease. Healers claim that sauerkraut can be a good cure for gallstone disease. To achieve the desired therapeutic effect, juice obtained from such a product is used. It should be taken orally in the amount of half to one glass three times a day. It is best to drink this medicine a quarter of an hour to twenty minutes before a meal. The duration of such therapy is one and a half to two months.

Even with gallstone disease, you can combine one hundred milliliters of cabbage brine with the same amount of fresh tomato juice. Take this drink three times a day for two to three months.

Prevention of atherosclerosis with folk remedies. Traditional medicine specialists also advise taking cabbage brine to eliminate and prevent atherosclerosis. It is best to drink this drink half a glass or one glass three times a day. Take it twenty minutes before your meal. Also systematically include sauerkraut in your diet - on its own or in the form of salads.
The same regimen of eating sauerkraut will help eliminate and prevent constipation.

Dumplings with sauerkraut will be a great find for every family. And sauerkraut itself is a good medicine for many pathological conditions.

Those who do not like meat or cannot eat it for medical reasons often refuse traditional dishes with him. But today we will tell you how to make dumplings with cabbage - this seemingly strange combination has long been enjoyed by many lovers of good food. We offer you a selection of time-tested simple recipes, according to which it will not be difficult to prepare a healthy and unusual lunch or dinner.

Plus cabbage dumplings the fact that the composition of the filling can be varied, making it completely vegetarian - this is especially good for those who fast or generally do not consume animal products.

First, let's try to prepare a dish with the addition of eggs - everyone will surely like it.

Dumplings with fresh cabbage

Dough ingredients

• - 2 glasses + -
• - 0.5 cups + -
• - 1 PC. + -

Filling ingredients

• - 1 PC. + -
• - 2 pcs. + -
• — on the tip of a knife or to taste + -
• - 2 tbsp. + -
• Fresh white cabbage— 500 g + -
• Allspice - on the tip of a knife + -
• Nutmeg - on the tip of a knife + -
• — 2 pinches or to taste + -

How to cook cabbage dumplings

Since we will still put eggs in the filling, we don’t necessarily need to knead it with milk to make the dough lean.

1. Beat the egg with milk and gradually add the sifted flour. It must be passed through a sieve to make the dough more elastic and elastic. Knead it thoroughly, adding more flour if necessary.
2. As soon as the consistency suits us and the dough does not stick to our hands, wrap it in cling film and leave it to sit room temperature for 35-40 minutes.

During this time we need to prepare the filling.

Sprinkle the table with flour and roll out part of the dough on it into a layer no thinner than 2 - 2.5 mm. Cut out mugs with a suitable diameter glass and place 1 tsp in the center. filling and seal the edges with a crescent.

We fasten the ends together so that the dumplings are round in shape.

Place dumplings on a floured surface. If you spread them out on a baking sheet, you can easily freeze a whole batch for future lunches and dinners by simply distributing them into portioned bags.

But if our goal is to feed our household right now, we put at least 1.5 liters of water on the fire - the dumplings should be easily stirred so as not to stick together and wait for it to boil.

Place a couple of bay leaves, 3-4 black peppercorns and 1 tbsp into boiling water. butter. We wait a couple more minutes and lay out several servings of dumplings (20-30 pcs.)

Serve the dumplings with cabbage hot, baste, adding mustard or to taste. We suggest preparing several original sauces for dumplings.

Bon appetit!

Well and next recipe will be useful to anyone who fasts or is a convinced vegetarian.

Dumplings with sauerkraut

This time we will knead the dough with water, not milk. We also don't add eggs there.

• Sift 2 cups of flour, pour in 2 tbsp. odorless vegetable oil and 1 cup hot water.
• Knead well and do not add salt - remember that for dumplings the dough should be unleavened.
• If necessary, add more flour and bring the consistency to optimal - the dough should roll out well and not stick to your hands. We wrap the finished product in film and let it rest for half an hour.

During this time we prepare the filling.

It is better to choose cabbage that is not too sour, but spicy and crispy. This one is easy enough to squeeze out. But if it seems that there is still excess sourness, rinse it under running water in a colander.

For the filling we need 600 g.

• Peel and finely chop 1 large onion.
• Pour oil into a frying pan and sauté the onion first, then when it is browned, add the cabbage.
• Simmer the filling under the lid until the cabbage is soft.
• Taste for salt and spices and add if necessary.

Now roll out the dough on a floured table and cut out circles from it. We make dumplings in the same way as in the previous recipe.

Boil the finished ones in boiling water, seasoning it allspice and bay leaf. We offer you a few more alternative ways cooking dumplings.

Serve with or tomato sauce.

Now you know how to cook dumplings with cabbage - choose any recipe and try it! After all, dishes with both fresh and sauerkraut are played in a new way every time, so it won’t be difficult to diversify the table.

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 widespread belief that this dish is of Russian origin is erroneous. 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 have decided to pamper their family with delicious dumplings, it is better to knead in a large bowl, otherwise the kitchen will have to 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 color, 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 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 will 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. IN small saucepan lay out sauerkraut, onions, lard, peppers, mushrooms, 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 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.

Dumplings stuffed with fresh cabbage

Dough:

Filling: 350 g fresh cabbage, 1 onion, 50 g butter, ground black pepper, salt.

Making the filling: Finely chop the cabbage, add salt, rub thoroughly with your hands until the juice releases and leave for 30 minutes. Then strain the juice, add chopped onion, softened butter, pepper and salt. Mix the mass thoroughly.

Preparing the dough: sift the flour onto a cutting board, collect it in a mound and make a funnel-shaped depression in it. Mix the egg with warm water and salt and beat a little, then gradually pour into the well. Knead the dough until it becomes homogeneous and stops sticking to your hands. Cover the dough with a towel and leave to proof for 30 minutes.

Make a rope from the dough and cut it into pieces. Roll each piece into a thin round circle with a diameter of 5-6 cm. Place 1 teaspoon of filling in the middle of each circle, connect the edges of the dough and pinch. Place the molded dumplings in one layer on a flour-dusted board and place in the refrigerator for 40 minutes.

Place the dumplings one at a time in boiling salted water, stir gently so that the dumplings do not stick to the bottom, and cook over low heat. When the dumplings float to the surface, cook them for another 3-4 minutes.

Serve to the table with your choice: with melted natural butter, herbal mayonnaise or finely chopped herbs.

Dumplings stuffed with fresh cabbage and mushrooms (1)

Dough: 3 cups flour, 2 eggs (1 egg for dough, 1 egg for brushing dough), 1 cup water, salt.

Filling: 400 g fresh mushrooms, 300 g fresh cabbage, 1 large onion, vegetable oil, sour cream, ground black pepper, salt.

Making the filling: Wash the mushrooms, boil until tender, cool and finely chop. Finely chop the cabbage, simmer with butter and cool, combine with mushrooms, sour cream, chopped onions, add pepper and salt to the mixture. Mix the mixture thoroughly and chop again with two knives crosswise until the filling is homogeneous.

Preparing the dough: Pour the flour onto the board in a heap, make a depression in the middle, pour 1 egg and salted water into it. Knead the dough until it begins to pull away from your hands, then cover it with a cloth and leave to proof for half an hour.

Roll out the dough into a layer 1-1.5 mm thick and brush with egg. Using a glass, cut out circles, place the filling (1 teaspoon) on them, pinch the edges, connect the opposite ends. Before cooking, place the dumplings on a board dusted with flour and put them in the refrigerator for 40 minutes.

Cook the dumplings for 8-10 minutes in a large amount of salted water (for 1 kg of dumplings - 4 liters of water and 20 g of salt). Ready dumplings should float to the surface.

Serve with your choice: with melted butter or herbal mayonnaise mixed with green cheese.

Dumplings stuffed with fresh cabbage and mushrooms (2)

Dough: 3 cups flour, 2 eggs, 1 cup water, 1 tablespoon vegetable oil, salt to taste.

Filling: 500 g fresh white cabbage, 15 g white dried mushrooms, 1 onion, 50 g vegetable oil, ground black pepper, salt.

Making the filling: Lightly dry the porcini mushrooms in the oven and grind into powder. Finely chop the onion. Finely chop the cabbage, fry in oil with onions, sprinkle mushroom powder and warm up. Season the filling with pepper, salt, mix thoroughly and cool.

Preparing the dough: Pour the flour onto a cutting board, collect it in a mound and make a crater in it. Mix the eggs with warm water and salt and beat a little, then gradually pour into the well. Knead the dough until it stops sticking to your hands. Add vegetable oil at the end of kneading, cover the dough with a clean towel and leave to proof for 30 minutes.

Roll out the dough into a thin layer and cut it into squares with a side of 4-6 cm, put 1 teaspoon of filling in the middle of each square and pinch the edges.

Place the dumplings one at a time in boiling salted water, stir gently and cook over low heat. When the dumplings float to the surface, cook them for another 3-5 minutes and remove them from the broth with a slotted spoon.

Dumplings stuffed with sauerkraut

Dough: 2 cups flour, 1 cup water, 2 eggs, salt to taste.

Filling: 400 g sauerkraut, 300 g onions, 100-120 g vegetable oil, ground black pepper, sugar, salt.

Making the filling: Fry the chopped onion until golden brown, add chopped sauerkraut to it, add a little water, add salt and simmer, stirring from time to time, until cooked. At the end add sugar and pepper. Mix the mass thoroughly.

Preparing the dough: Pour the flour onto the board in a heap, make a hole in the middle, mix the eggs and salted water, lightly beat the mixture and pour into the hole. Knead the dough until it begins to pull away from your hands, then cover it with a cloth and leave to proof for half an hour.

Roll out the dough into a thin layer, cut out circles with a glass, put 1 teaspoon of filling in the middle of each, pinch the edges, connect the opposite ends.

Cook dumplings in boiling salted water. When they float to the surface, cook the dumplings for another 3-4 minutes, then remove from the broth with a slotted spoon.

Dumplings stuffed with sauerkraut and tomato

Dough: 5 cups flour, 2 cups water, salt to taste.

Filling: 1 kg of sauerkraut, 2 onions, 2 tablespoons of tomato puree, 1 tablespoon of sugar, 0.5 tablespoon of flour, 1 glass of water, 3 tablespoons pork fat, ground white pepper, salt.

Making the filling: squeeze the cabbage, put it in the pan, pour hot water and simmer first without a lid so that the pungent smell evaporates. Then add fat, cover the pan with a lid and simmer for 30-40 minutes. Chop the onion, lightly brown, mix with the tomato and add to the cabbage along with salt, sugar and pepper. Simmer the mixture for another 5-10 minutes. In a dry frying pan, bring the flour to a light yellow color. When the cabbage is ready, put the toasted flour into the pan, stir everything thoroughly and boil.

Preparing the dough: sift the flour onto a cutting board, collect it in a mound and make a funnel-shaped hole in it, into which pour lightly salted water. Knead the dough until it becomes smooth, shiny and no longer sticks to your hands. Cover the dough with a towel and leave to proof for 30 minutes.

Serve with your choice: with herbal mayonnaise or low-fat sour cream.

Dumplings stuffed with sauerkraut and walnuts

Dough: 5 cups flour, 1.5 cups water, 2 eggs, salt to taste.

Filling: 500 g sauerkraut, 4 tablespoons sunflower unrefined oil, 2 hard-boiled eggs, half a cup walnuts, salt, sugar, ground red pepper to taste.

Making the filling: squeeze the cabbage, pour vegetable oil into the frying pan and put the cabbage there, season with red ground pepper, close the lid and simmer. When the cabbage becomes almost soft, remove it from the stove, cool and mince it along with boiled eggs and nuts. Mix the resulting mass, sprinkling with sugar and salt.

Preparing the dough: sift the flour onto a cutting board, collect it in a mound and make a funnel-shaped depression in it. Mix the eggs with warm water and salt and beat a little, then gradually pour into the crater. Knead the dough until it stops sticking to your hands. Cover the dough with a napkin and leave to proof for 30 minutes.

Roll out the finished dough into a layer 1 mm thick and cut it into squares with a side of 4-6 cm. Place 1 teaspoon of filling in the middle of each square, connect the edges of the dough and pinch. Place the molded dumplings in one layer on a board dusted with flour and keep in the refrigerator until cooking.

Place the dumplings in boiling salted water and cook over low heat until they float. Cook them for another 3-4 minutes and remove them to a plate with a slotted spoon.

Serve to the table with your choice: with melted butter, or low-fat sour cream, or herbal mayonnaise, or with grated cheese durum varieties.

Dumplings stuffed with sauerkraut and rice

Dough: 2 cups flour, 1 egg, 1 cup water, salt to taste.

Filling: 500 g sauerkraut, 1 glass of water, half a glass of rice, 2 tablespoons of unrefined sunflower oil, ground white pepper, salt to taste.

Making the filling: Squeeze out the sauerkraut and put it in a saucepan, add washed rice, oil, mix everything, salt and pepper, pour 1 glass of water. Bring the mixture to a boil, reduce heat and simmer until tender.

Preparing the dough:

Roll the dough into several thin long ropes, each of which is cut into pieces the size of Walnut. Roll each piece into a thin round circle with a diameter of 5-6 cm and place 1 teaspoon of filling on it. Brush the edges of the product with egg yolk and pinch.

Place the dumplings one at a time in boiling salted water (for 1 kg of dumplings - 4 liters of water and 1 tablespoon of salt), cook at low boil. When the dumplings float to the surface, cook them for another 3-5 minutes, then remove them to a plate with a slotted spoon.

Serve to the table with your choice: with melted butter, or low-fat sour cream, or herbal mayonnaise, or grated hard cheese.

Dumplings stuffed with sauerkraut and mushrooms

Dough: 5 cups flour, 1 egg, 2 cups water, salt to taste.

Filling: 800 g sauerkraut, 40 g dried mushrooms, 1 onion, vegetable oil, ground black pepper, salt.

Making the filling: soak mushrooms in cold water for 3-4 hours, then boil in the same water until tender, strain and finely chop. Squeeze the cabbage, chop and simmer in a small amount of water with vegetable oil, basting with mushroom broth from time to time. Peel the onion, finely chop and fry until soft. Mix cabbage with mushrooms, onions, salt and pepper.

Preparing the dough: Collect the flour in a heap on a cutting board and make a funnel-shaped depression in it. Place the egg in warm salted water and beat a little, then slowly pour into the well. Knead the dough until it stops sticking to your hands. Cover the dough with a towel and leave to proof for 30 minutes.

Divide the dough into 2-3 koloboks, roll each of them into a thin (1.5-2 mm thick) long ribbon 5-6 cm wide. Stepping back slightly from the edge of the ribbon, place 1 teaspoon of filling every 3-4 cm and cover it with the second strip of dough. Press the dough lightly with your hands and cut out dumplings using a notch.

Place the products in boiling salted water (for 1 kg of dumplings - 4 liters of water and 1 tablespoon of salt), cook at low boil. When the dumplings float to the surface, cook them for another 3-5 minutes, then remove them to a plate with a slotted spoon.

Serve with your choice: with melted butter or finely chopped herbs.

Dumplings stuffed with tomatoes and cheese

Dough: 3 cups flour, 1 cup water, 2 eggs, salt to taste.

Filling: 500 g tomatoes, 500 g hard cheese, 1 bunch of basil, ground black pepper, salt.

Making the filling: Peel the tomatoes and remove seeds and chop finely. Grate the cheese, combine with tomatoes, add chopped basil, pepper and salt. Mix the mass thoroughly.

Preparing the dough: sift the flour onto a cutting board, collect it in a mound and make a funnel-shaped hole in it, into which pour lightly salted water and eggs. Knead the dough until it stops sticking to your hands. Cover the dough with a towel and leave to proof for 30 minutes.

Roll out the dough into a thin layer, cut out circles with a glass, put 1 teaspoon of filling in the middle of each, pinch the edges, connect the opposite ends.

Quickly lower the products one at a time into boiling salted water, stir gently so that they do not stick to the bottom, and cook over low heat. When the dumplings float to the surface, cook them for another 3-4 minutes and remove them to a dish with a slotted spoon.

Serve with herbal mayonnaise.

Dumplings stuffed with nettles

Dough:

Filling: 100 g of young nettles, 2 onions, 2 tablespoons of melted butter, salt.

Making the filling: Wash and chop the nettles. Peel the onion, finely chop and fry in melted butter until soft. Combine onion with nettle and salt.

Preparing the dough: sift the flour onto a cutting board, collect it in a mound and make a funnel-shaped depression in it. Mix the eggs with warm water and salt, beat a little, then gradually pour the mixture into the well. Knead the dough until it becomes smooth, shiny and no longer sticks to your hands. Cover the dough with a napkin and leave to proof for 30 minutes.

Roll the dough into several ropes, each of which is cut into small pieces. Roll each piece into a thin round circle with a diameter of 5-6 cm and place 1 teaspoon of filling on it. Brush the edges of the product with egg yolk and pinch.

Place the dumplings in boiling salted water (for 1 kg of dumplings - 4 liters of water and 1 tablespoon of salt), cook at low boil. When the dumplings float to the surface, cook them for another 3-5 minutes, then remove them to a plate with a slotted spoon.

Serve with your choice: with melted butter or herbal mayonnaise.

Dumplings with soy filling

Dough:

Filling: 0.5 cups of dried soybeans, 2 onions, 3 tablespoons of vegetable oil, 1 clove of garlic, 1 teaspoon of ground nutmeg, salt.

Making the filling: clean soybeans and pour cold water and leave overnight. Place them in a saucepan, add the same water in which they were soaked, cover with a lid and cook at low boil until soft (about 4 hours). Cool and grind the beans using food processor. Add chopped onion to the soybean, fried in vegetable oil until light golden brown, and crushed garlic. Salt and pepper the mixture, add nutmeg and mix thoroughly.

Preparing the dough: Pour flour into a container, pour boiling water over it and stir quickly. Then add vegetable oil, salt and knead the dough.

Roll out the dough into a layer 1-2 mm thick, cut out circles with a diameter of about 6 cm using a glass, put 1 teaspoon of filling in the middle of each and form semicircular dumplings.

Boil dumplings in salted water for 5 minutes.

Serve to the table at your choice: with thick sour cream, soy sauce or herbal mayonnaise.

Dumplings stuffed with green onions

Dough: 3 cups flour, 3 eggs, half a cup of water, salt to taste.

Filling: 500-600 g of green onions, 5-6 hard-boiled eggs, 2 tablespoons of butter, salt.

Making the filling:green onions rinse, dry, finely chop the heads and fry in butter. Add chopped eggs to it, salt the mixture and mix thoroughly.

Preparing the dough: sift the flour onto a cutting board, collect it in a mound and make a funnel-shaped hole in it, into which pour the eggs and lightly salted water. Knead the dough until it stops sticking to your hands. Cover the dough with a towel and leave to proof for 30 minutes.

Cook the dumplings for 5-6 minutes in salted water. Serve to the table with your choice: with melted butter or with fat sour cream.

Dumplings stuffed with sorrel

Dough:

Filling: 300 g sorrel, 1 tablespoon sugar, 2 tablespoons butter, salt.

Making the filling: Soak the sorrel for 10 minutes, then rinse, finely chop, sauté in butter, sprinkle with sugar, salt, and mix.

Preparing the dough: sift the flour onto a cutting board, collect it in a mound and make a crater in it. Mix the egg with warm water and salt and beat a little, then gradually pour into the well. Knead the dough until it becomes homogeneous and stops sticking to your hands. Cover the dough with a towel and leave to proof for 30 minutes.

Roll out the dough into a thin layer, cut out circles with a glass, put 1 teaspoon of filling in the middle of each, brush the edges of the products with egg and pinch.

Place the dumplings in boiling salted water (at.

1 kg of dumplings - 4 liters of water and 1 tablespoon of salt), cook at low boil. When the dumplings float to the surface, cook them for another 3-5 minutes, then remove them to a plate with a slotted spoon.

Serve with low-fat sour cream.

Dumplings stuffed with dried mushrooms

Dough: 2.5 cups flour, 1 egg, 1.5 cups water, salt to taste.

Filling: 40 g dried mushroom caps, 1 onion, 2 tablespoons melted butter, salt.

Making the filling: Soak dried mushrooms in a small amount of cold water for 3-4 hours, then boil them in the same water until tender and strain. Peel the onion, finely chop, fry and pass through a meat grinder together with the mushrooms. Salt the mixture and heat it up.

Preparing the dough: Pour the flour onto the board in a heap, make a hole in the middle, mix the egg and salted water, beat and pour into the hole. Knead the dough until it begins to pull away from your hands, then cover it with a cloth and leave to proof for half an hour.

Make several ropes from the dough, cut each of them into small pieces. Roll each piece into a thin round circle with a diameter of 5-6 cm and place 1 teaspoon of filling on it. Brush the edges of the product with egg yolk and pinch.

Place the dumplings in boiling salted water (for 1 kg of dumplings - 4 liters of water and 1 tablespoon of salt), cook at low boil. When the dumplings float to the surface, cook them for another 3-5 minutes, then remove them to a plate with a slotted spoon.

Serve to the table with your choice: with melted high-quality butter (made from pasteurized cream), full-fat sour cream, natural apple cider vinegar, green cheese.

Dumplings stuffed with dried mushrooms and eggs

Dough: 3 cups flour, 2 eggs, 1 cup water, salt to taste.

Filling: 300 g champignons, 2 onions, 2 hard-boiled eggs, 2 tablespoons vegetable oil, ground black pepper, salt.

Seasoning ingredients: 3 tablespoons flour, 1 glass 3.2% fat milk, 1 bunch of dill or parsley leaves (without petioles)

Making the filling: Fry mushrooms and onions in oil, cool, add finely chopped eggs, pepper and salt. Mix the mass thoroughly.

Seasoning: Pour hot milk into the flour, dried in a frying pan until light golden brown, in a thin stream, stirring until smooth, and cool. Add chopped herbs to the seasoning.

Preparing the dough: Pour the flour onto a cutting board in a heap, make a crater in the middle, mix the eggs and salted water, beat and carefully pour into the well. Knead the dough until it begins to pull away from your hands, then cover it with a cloth and leave to proof for half an hour.

Roll the dough into a sausage shape and cut into pieces. Roll each piece into a thin round circle with a diameter of 5-6 cm and place 1 teaspoon of filling on it. Pinch the edges of the product.

Place the dumplings in boiling salted water and cook over low heat. When the dumplings float to the surface, cook them for another 3-5 minutes, then remove them to a plate with a slotted spoon.

Serve with seasoning.

Dumplings stuffed with dried mushrooms and rice

Dough: 2 cups flour, 1 cup water, 4 tablespoons vegetable oil, salt to taste.

Filling: 20 dry porcini mushrooms, 1 cup boiled rice, 4 tablespoons vegetable oil, 1 onion, 1 hard-boiled egg, salt.

Decoction: 3 glasses mushroom broth, 3 bay leaves, 5 black peppercorns, 3 cloves of garlic, 1 cup sour cream, salt.

Making the filling: Soak the mushrooms in cold water for 3-4 hours, then boil in the same water until tender, strain and finely chop. Peel the onion, chop finely, combine with mushrooms and fry in oil, then cool, add boiled rice and finely chopped egg. Add salt and mix the mixture thoroughly.

Preparing the dough: Pour hot water into vegetable oil, add flour, quickly knead the dough and knead it with your hands.

Cool the dough, roll out the boards without dust with flour into a layer 1 mm thick, cut into squares 5 x 5 cm, put 1 teaspoon of filling on each and form dumplings.

Grease a baking sheet with vegetable oil, place dumplings on it, put in the oven for 15 minutes, then arrange them into portions clay pots, pour hot mushroom broth, add salt and pepper if desired, Bay leaf, crush the garlic in a garlic press and put it back in the oven for 15 minutes.

Dumplings stuffed with dried mushrooms and beans

Dough: 3 cups flour, 2 eggs, 1 cup chilled water, salt to taste.

Filling: 100 g dried mushrooms, 200 g beans, 2 tablespoons lard, 2 onions, ground red pepper, salt.

Making the filling: Soak the beans overnight to swell, then boil until tender, rub through a sieve or mince. Peel the onion, finely chop and fry on interior fat until golden brown. Soak the mushrooms in cold water for 3-4 hours, then boil in the same water until tender, strain and finely chop. Mix beans, mushrooms, onions, pepper and salt, heat for 1-2 minutes in a frying pan, cool the filling.

Preparing the dough: sift the flour onto a board, collect it in a mound and make a funnel-shaped depression in it, into which pour lightly salted water and eggs. Knead the dough until it stops sticking to your hands. Cover the dough with a napkin and leave to proof for 30 minutes.

Roll out the dough to a thickness of 1-1.5 mm and cut into squares 5 x 5 cm. Place 1 teaspoon of filling in the middle of the squares and pinch the pieces together.

Place the prepared dumplings in salted boiling water, cook until they float to the surface, then remove with a slotted spoon, pour in melted butter, shake lightly so that they are covered with fat and do not stick together when serving.

Dumplings stuffed with fresh mushrooms

Dough: 2 cups flour, 1 cup water, 4 tablespoons vegetable oil, salt to taste.

Filling: 500 g fresh mushrooms, 1 onion, 1 tablespoon unrefined vegetable oil, salt.

Making the filling: Finely chop the mushrooms, place them in a heated dry frying pan and simmer in own juice until the juice boils away. Then add salt, add vegetable oil, finely chopped onion, fry the mixture and cool.

Preparing the dough: pour into vegetable oil boiling water, add flour, quickly knead the dough and knead it with your hands.

Cool the dough, roll it into a layer 1-2 mm thick, cut into squares 5 x 5 cm, put 1 teaspoon of filling on each of them and form dumplings.

Boil dumplings in salted water for 5 minutes.

Serve with your choice: with thick sour cream (42% fat) or finely chopped dill.

Dumplings stuffed with fresh mushrooms and buckwheat

Dough: 3 cups flour, 2 eggs, 1 tablespoon vegetable oil, 1 cup water, salt to taste.

Filling: 500 g of fresh mushrooms, 150 g of buckwheat, 1 glass of boiling water, 1 onion, 2 tablespoons of butter, half a glass of milk, ground black pepper, salt.

Seasoning ingredients:

Making the filling: Wash the buckwheat, place in a saucepan, add boiling water, salt, add 1 tablespoon of oil, stir and place in the oven. Ready crumbly porridge cool. Boil the mushrooms until tender, pass through a meat grinder, fry in oil, pepper and salt. Peel the onion, finely chop and fry separately until soft. Combine the porridge with mushrooms, onions, milk and mix the mixture thoroughly.

Seasoning:

Preparing the dough: Pour the flour onto the board in a heap, make a hole in the middle, mix the eggs with salted water, beat lightly and pour into the hole. Knead the dough until it begins to pull away from your hands, then cover it with a napkin and leave to proof for half an hour.

Roll the dough into several thin ropes, each of which is cut into small pieces. Roll each piece into a thin round circle with a diameter of 5-6 cm and place 1 teaspoon of filling on it. Brush the edges of the product with egg yolk and pinch.

Place the dumplings in boiling salted water (for 1 kg of dumplings - 4 liters of water and 1 tablespoon of salt), cook at low boil. When the dumplings float to the surface, cook them for another 3-5 minutes, then remove them to a plate with a slotted spoon.

Serve with seasoning.

Dumplings stuffed with mushrooms, baked in an omelette

Dough: 2 cups flour, 1 egg, 1 cup water, salt to taste.

Filling: 400 g of fresh mushrooms, 2 onions, 0.5 cups of light sour cream, 1 tablespoon of butter, ground black pepper, salt.

Ingredients for the omelette: 1 egg, 2 tablespoons milk, salt.

Making the filling: Boil the mushrooms and finely chop them, then fry them with finely chopped onion, season with salt, pepper, sour cream and mix thoroughly.

Preparing the dough: sift the flour onto a cutting board, collect it in a mound and make a funnel-shaped hole in it, into which pour lightly salted water and an egg. Knead the dough until it stops sticking to your hands. Cover the dough with a towel and leave to proof for 30 minutes.

Roll out the dough into a layer no more than 2 mm thick, cut out circles with a glass, put 1 teaspoon of filling in the middle of each, pinch the edges, connect the opposite ends.

Place the prepared dumplings in a deep frying pan with dissolved butter, fry, pour in the beaten mixture of eggs, milk and salt, and bake in the oven.

Serve without removing from the pan.

Hearty dumplings

Dough: 2 cups flour, 0.5 cup milk, 0.5 cup water, 1 teaspoon vegetable oil, 1 egg, salt to taste.

Filling: 300 g of fresh porcini mushrooms, a third of a glass of rice, 120 g of spinach, 1 tablespoon of milk, 2 onions, 2 tablespoons grated cheese, 2 tablespoons of vegetable oil, 1 hard-boiled egg, 1 tablespoon of chopped parsley (without cuttings), 1 tablespoon of flour, ground black pepper, salt.

Making the filling: Finely chop the spinach, add salt and simmer in a small amount of milk until soft. Pass the mushrooms through a meat grinder. Finely chop the onion and fry in vegetable oil. Pour hot salted water over the rice and cook until done. Grate the cheese. Combine mushrooms, spinach, onions, rice, cheese, egg, parsley, flour, pepper, salt and mix the mixture thoroughly.

Preparing the dough: sift the flour onto a cutting board, collect it in a mound and make a funnel-shaped depression in it, into which pour a mixture of eggs, milk and lightly salted water. Knead the dough until it stops sticking to your hands, add vegetable oil at the end and leave for 40 minutes at room temperature.

Roll out the dough thinly, cut into small pieces. Roll each piece into a thin round circle with a diameter of 5-6 cm and place 1 teaspoon of filling on it. Brush the edges of the product with egg yolk and pinch.

Place the dumplings in boiling salted water (for 1 kg of dumplings - 4 liters of water and 1 tablespoon of salt), cook at low boil. When the dumplings float to the surface, cook them for another 3-5 minutes, then remove them to a plate with a slotted spoon.

Serve with melted butter.

Dumplings with salted mushrooms

Dough: 4 cups flour, 1.5 cups water, salt to taste.

Filling: 500 g of salted mushrooms, 2 onions, 100 g of sour cream.

Seasoning ingredients: 3 tablespoons flour, 1 glass 22% fat cream.

Making the filling: Wash the salted mushrooms, pass through a meat grinder along with the onion, season with sour cream and mix the mass thoroughly.

Seasoning: Pour the cream heated in a water bath into the flour, dried in a frying pan until light golden brown, stirring until smooth, and cool.

Preparing the dough: pour warm salted water into the sifted flour and knead elastic dough. Cover it with a towel and leave to proof for 30 minutes.

Roll out the dough into a ribbon 5-6 cm wide and 1.5-2 mm thick. Brush the edge of the rolled out dough with egg. On a strip greased with egg, place a teaspoon of filling every 3-4 cm, then lift the edge of the strip and cover the minced meat with it, then cut out the dumplings with a mold.

Place the products prepared for cooking in boiling salted water (for 1 kg of dumplings - 4 liters of water and 1 tablespoon of salt), cook at low boil until the dumplings float to the surface. Then cook them for another 3-5 minutes until fully cooked.

Serve with seasoning.

Dumplings stuffed with salted mushrooms and sauerkraut

Dough: 3 cups flour, 2 eggs, 1 tablespoon vegetable oil, 1 cup water, salt to taste.

Filling: 250 g salted mushrooms, 250 g sauerkraut,

2 onions, vegetable oil, ground black pepper, sugar.

Making the filling: Wash the salted mushrooms, pass through a meat grinder along with the onion, chop the sauerkraut. Combine mushrooms, onions and cabbage, season with vegetable oil, pepper and sugar to taste, mix the mass thoroughly.

Preparing the dough: sift the flour onto a cutting board, collect it in a mound and make a funnel-shaped depression in it, into which pour a mixture of eggs and lightly salted water. Knead the dough until it stops sticking to your hands, add vegetable oil at the end and leave for 40 minutes at room temperature to proof.

Roll out the dough into a layer 1 mm thick, cut it into squares with a side of 4-6 cm. Place 1 teaspoon of filling in the middle of each square, pinch the edges of the dough and connect the opposite ends. Place the molded dumplings in one layer on a board dusted with flour and put them in the refrigerator before cooking.

Place the dumplings in boiling salted water (for 1 kg of dumplings - 4 liters of water and 1 tablespoon of salt), cook at low boil. When the dumplings float to the surface, cook them for another 3-5 minutes, then remove them to a plate with a slotted spoon.

Serve with melted butter or herbal mayonnaise.

Dumplings stuffed with cottage cheese and green onions

Dough: 4 cups flour, 1.5 cups water, 1 egg, salt to taste.

Filling: 500 g cottage cheese, 1 egg, 250 g green onions, salt.

Making the filling: Rub the cottage cheese through a sieve, add the egg, finely chopped green onions, salt and mix the mass thoroughly.

Preparing the dough: sift the flour onto a cutting board, collect it in a mound and make a funnel-shaped hole in it, into which pour lightly salted water and an egg. Knead the dough until it stops sticking to your hands. Cover the dough with a towel and leave to proof for 30 minutes.

Roll out the dough into a layer 1 mm thick, cut out circles with a glass, put the filling in the middle of each and pinch the edges.

Place the dumplings one at a time in boiling salted water, stir gently so that they do not stick to the bottom, and cook over low heat until they float, then keep them on low heat for another 3-4 minutes until done.

Serve with melted butter.

Dumplings stuffed with cottage cheese and buckwheat

Dough: 2.5 cups flour, 2 eggs, 1 cup water, salt to taste.

Filling: 150 g cottage cheese, 160 g buckwheat, 1 glass hot water, 3 tablespoons butter, 1 raw egg yolk, 1 teaspoon sugar, salt.

Making the filling: Wash the buckwheat, place in a saucepan, add boiling water, salt, add 1 tablespoon of oil, stir and place in the oven. Cool the finished crumbly porridge. Rub the cottage cheese through a sieve, add 2 tablespoons of softened butter, egg yolk, sugar, stir and combine with buckwheat porridge.

Preparing the dough: Pour the flour onto the board in a heap, make a well in the middle, mix the eggs and salted water, lightly beat the mixture and pour into the crater. Knead the dough until it begins to pull away from your hands, then cover it with a cloth and leave to proof for half an hour.

Roll out the dough into a thin layer, cut out circles with a glass, put the filling in the middle of each of them, pinch the edges, connect the opposite ends. For a better connection, the edges of the products can be slightly moistened with water or brushed with egg (this way the dumplings will not fall apart during cooking).

Place the dumplings in boiling salted water (for 1 kg of dumplings - 4 liters of water and 1 tablespoon of salt), cook at low boil until the products float to the surface, then cook them for another 3-5 minutes until fully cooked.

Serve with melted butter.