Dumplings with sauerkraut: recipes

The content of the article

• How to cook dumplings with sauerkraut
• Dough
• Filling
• Dumplings with sauerkraut recipes
• Dumplings with sauerkraut and minced meat
• With fat
• With potato

Such a traditional Ukrainian dish as dumplings stuffed with sauerkraut is a frequent guest in the diet of many peoples. Products with this content will not leave indifferent even the most avid gourmet. Original dumplings with sour cabbage will become a real decoration of a festive and everyday table.

How to cook dumplings with sauerkraut

The process of cooking dumplings is divided into four main stages: preparation of dough, fillings, modeling, heat treatment. Delicious cabbage filling for dumplings is prepared from fresh or pickled vegetables. The dough is used fresh, on water or milk (kefir). It can be prepared in the usual way of kneading or choux. Cooking time depends on the ingredients of the filling.. If the composition uses raw meat, fish, then the heat treatment time can reach 10 minutes. A couple of minutes after boiling is enough for finished products.

Dough

Budget dumplings can be prepared on the basis of custard dough. It is cooked without eggs and butter. Making the dough is not difficult, while the mass during cooking keeps its shape well and does not fall apart. Perfect for dumplings stuffed with sauerkraut and fresh cabbage:

Ingredients:

• wheat flour – 2 tbsp .;
• boiling water – 1 tbsp .;
• salt -? tsp.

Cooking method:

1. Pour flour and salt into a bowl.
2. Pour boiling water over the mixture and start stirring quickly with a spoon..
3. When it becomes difficult to interfere, take out the appliance and begin to crush the mass with your hands, by this moment it will no longer be hot.
4. Knead the dough, form a ball out of it.
5. Send it under an inverted bowl, let lie for 15 minutes.

Another dough for dumplings with sauerkraut is classic. It is more often than other recipes used to prepare this hearty Ukrainian dish:

Ingredients:

• eggs – 1 pc.;
• water – 1 tbsp .;
• salt -? tsp;
• wheat flour – 2.5 tbsp.

Cooking method:

1. Sift flour into a large bowl, in the center make a small hole.
2. Beat the egg, sprinkle with salt.
3. Pour water next and begin to gently rotate with a spoon in a circle, thereby kneading the dough.
4. Gradually, the process will require more effort..
5. At this point, remove the spoon and begin to knead the dough with your hands.
6. Form a lump, cover with a bowl or paper towel, leave for half an hour.

Filling

The key to success of a delicious dish is the filling for dumplings with cabbage. If a fresh vegetable is used, then it is first chopped, then fried in a pan with vegetable oil. Sour cabbage is slightly squeezed from the brine and also fried. Often carrots and onions are added to the main ingredient. But there are more original options for the filling, for example, put the cabbage:

• mushrooms (fresh, salted, pickled);
• meat;
• fish (including canned food);
• different vegetables;
• tomato paste;
• any greens;
• spices.

Dumplings with sauerkraut recipes

Many recipes for dumplings stuffed with sour cabbage will satisfy everyone’s taste needs. Products can not only be cooked, but also cooked using a slow cooker, including steamed. It is important during the preparation of the test to clearly adhere to the specified proportions. If you are new to cooking, then cook according to the instructions with a photo, then your dish will turn out the way the author intended. Experienced culinary specialists can complement recipes to your taste.. You can serve products with various sauces and additives, but it is important to remember that they increase the total calorie content of the dish.

Dumplings with sauerkraut and minced meat

• Time: 1 hour 30 minutes.
• Servings Per Container: 8.
• Calorie content: 204 kcal / 100 grams.
• Purpose: basic.
• Cuisine: Ukrainian.
• Difficulty: medium.

Hearty dumplings with minced meat and sauerkraut can feed the whole family, guests. The recipe uses a classic mixture of pork and beef pulp. You can use any other stuffing based on your preferences. By taste, cabbage and meat are perfectly combined. For cooking, a custard dough option is used; it holds the shape of products with such a “heavy” filling better.

Ingredients:

For the test:

• water – 1.5 tbsp .;
• wheat flour – 3 tbsp .;
• eggs – 1 pc.;
• sunflower oil – 2 tbsp. l .;
• salt -? tsp.

For filling:

• minced meat – 400 g;
• onion – 2 pcs.;
• sauerkraut – 400 g;
• sunflower oil – 3 tbsp. l .;
• spices – optional.

Cooking method:

1. First you need to make the filling. To do this, fry finely chopped onions in oil, add the cabbage without brine, cover and simmer for about half an hour until the cabbage is soft.
2. Put minced meat in a pan, lightly fry, season with salt and black pepper to taste.
3. Transfer the filling into a separate bowl so that the mass cools faster.
4. Boil water with salt, sift flour, divide it into two parts.
5. Enter boiling water in one half, stir with a spoon.
6. After breaking the egg, stirring continuously, add the remaining flour and sunflower oil.
7. Knead the dough, form a ball, let lie for 15 minutes before sculpting.
8. Form the desired size dumplings.
9. Boil in salted water 4 minutes after the product floats..

With fat

• Time: 1 hour 30 minutes.
• Servings Per Container: 6.
• Calorie content: 275 kcal / 100 grams.
• Purpose: basic.
• Cuisine: Ukrainian.
• Difficulty: medium.

Juicy dumplings with sour cabbage and lard will not leave anyone indifferent. You can add special taste and aroma to the dish with smoked bacon.. To make the filling even more fragrant, a clove of garlic is often put in it. Such dumplings are best served with sour cream sauce, garlic, a fatty sour-milk product and fresh chopped greens are also used for its preparation. Another dish is often served with a small amount of fried bacon, i.e. with cracklings..

Ingredients:

• dough – about 700 g;
• lard – 250 g;
• sauerkraut – 500 g;
• onion – 2 pcs.;
• sunflower oil – 2 tbsp. l .;
• spices – optional.

Cooking method:

1. Prepare the classic dumpling dumpling according to the recipe above.
2. Hold the lard in the freezer for a while to make it hard..
3. Then cut into small cubes, transfer to a bowl. You can use a meat grinder with a large grill.
4. Lightly fry the cabbage and finely chopped onions in oil, then cover, simmer for 20 minutes, add spices to taste at the end.
5. Cool the workpiece, send to the bacon.
6. Take the prepared dough, form the dumplings.
7. Send items to a pot of boiling water, cook 3 minutes after surfacing.

With potato

• Time: 1 hour 30 minutes.
• Servings Per Container: 6.
• Calorie content: 164 kcal / 100 grams.
• Purpose: basic.
• Cuisine: Ukrainian.
• Difficulty: medium.

To diversify the taste of dumplings stuffed with sour cabbage, you can use ordinary mashed potatoes. These products perfectly complement each other in taste. You can use potatoes, which remained, for example, after yesterday’s dinner, or cook fresh. Dumplings are very tasty and hearty, with sauerkraut and slightly fried fresh cabbage you can combine.

Ingredients:

• onion – 2 pcs.;
• sauerkraut – 400 g;
• potatoes – 4 pcs.;
• dough – about 700 g;
• sunflower oil – 2 tbsp. l .;
• spices – optional.

Cooking method:

1. Make the dumpling dumplings according to the classic recipe, leave to rest.
2. Peel potatoes, boil in slightly salted water, cook mashed potatoes.
3. Peel the onions, chop finely, fry in sunflower oil.
4. Send the squeezed cabbage to the onion, simmer for 15 minutes, then fry for 5 minutes with the lid open.
5. Transfer the frying to mashed potatoes, taste the filling, add spices if necessary.
6. Form the right size dumplings.
7. Send to boiling water, wait until the items come up, boil for another 3 minutes.