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 cooking delicious dumplings, which goes far into the past. By the way, the widespread belief that this dish is of Russian origin is erroneous. The recipe came to our kitchen from China. They have been prepared there for as long as 2000 years. Later the dumplings recipe was adopted by the Mongol-Tatars, who introduced our culture to this delicious and satisfying dish. Well, all right, the Russians were never ashamed to learn something new from a number of kitchen masterpieces. In this article we will talk about dumplings that were invented by the cooks of our countries - these are dumplings with cabbage, which are notable for their ease of preparation and unusual taste.
Magic dough for dumplings. Secrets
To prepare a delicious dough, we need:
- wheat flour - 0.5 kg;
- milk - 250 ml;
- chicken egg - 2 pcs.;
- lean oil - 20 ml. (1 tbsp);
- salt - 1/4 tsp
Dough preparation process
If you want to cook real homemade dumplings with cabbage, we recommend that you still use eggs. Although, for example, eggs are not used in the classic recipe for this dish.
So, pour the flour on a table with a slide. In the center, make a deepening, add salt and vegetable oil (needed to give the dough elasticity and softness).
Take a small container and beat eggs there, add milk, which must be preheated. Some housewives use ordinary water at 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 hostesses who decided to pamper their family with delicious dumplings, it is better to knead in a large bowl, otherwise the kitchen will then have to be washed for a long time. When the dough ceases to stick to the palms and bowl, it can be transferred to the 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 very steep. After fully kneading, coat your hands with vegetable oil and knead it again.
There are situations when the dough, in spite of all efforts, still turned out to be quite steep. What to do in this situation? The answer is simple, add a little vegetable oil until it gets the right 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 lie down, then the gluten does not swell, therefore, the dumplings will be very poorly molded 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:
- dough for dumplings (described in detail above);
- cabbage - a small head of cabbage;
- onion - 2 pcs.;
- carrots - 2 pcs.;
- sauerkraut - 100 gr. (for an amateur);
- salt;
- pepper;
- sugar.
To submit:
- greens;
- sour cream.
Cooking process
To start, finely chop the onions and rub the carrots on a coarse grater. Fry the onion in a 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 do not like this innovation, you can not add it) and a pinch of sugar. You need to fry 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. We cook for 10 minutes in salted water or in a meat and bone broth, which can be seasoned with onions, parsley, pepper and lavrushka. Enjoy your meal!
How to cook dumplings with sauerkraut, lard and mushrooms?
In dumplings with sauerkraut, the recipe of which is quite simple, you can add lard and mushrooms. In general, everything in order.
So, to prepare this delicious dish, we need:
- dough;
- sauerkraut - 1 kg;
- onion - 2 pcs.;
- mushrooms - 200 gr.;
- 2 eggs;
- lard 1.5 tbsp;
- lavrushka;
- ground pepper.
Cooking process
First, fry the finely chopped onions in a pan. In a small pan we spread sauerkraut, onions, lard, pepper, mushrooms, pour water. Close the lid and simmer until the cabbage leaves become soft. At this time, cook the eggs and finely chop them. When the cabbage with mushrooms has cooled, add them and mix our minced meat well. Roll the dough thinly, lay out the filling and form dumplings.
Cook for 10 minutes, season with cracklings. These are the dumplings with cabbage and lard. Enjoy your meal!
Is it possible to mix minced meat with cabbage for dumplings?
Dumplings with minced meat and cabbage are simply excellent if you cook the filling according to a traditional Chinese recipe. For this we need:
- dough;
- Beijing cabbage - head of cabbage;
- ground beef - 500 gr.;
- dry white wine - 1 tbsp;
- salt;
- ground pepper;
- soy sauce;
- ginger.
Cooking process
So, for starters, pour Chinese cabbage with boiling water for several 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 salt. Roll out the dough, cut out circles, put 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 such a dish with herbs or your favorite sauce.
Enjoy your meal!
As you can see, cabbage dumplings are prepared in different ways, the main thing is that this dish was prepared with soul and love.