Dough for dumplings with sauerkraut recipe. Dumplings with potatoes and sauerkraut: how to cook? Variations in cooking

Nutritionists say that successful combinations of foods, even if they are quite high in calories, cannot harm your figure. From a gastronomic point of view, dough and vegetables are just such a combination. Therefore, dumplings with sauerkraut, the recipe for which you can choose to suit your taste, is not only tasty, but also a very healthy dish.

Sauerkraut is a real storehouse of nutrients. In addition to the high content of vitamins (especially C), it contains fiber, which has a beneficial effect on the functioning of the digestive tract. As for the flavor nuances, the combination of unleavened thin dough and sour cabbage fried in vegetable oil will delight even the most picky eater.

Dumplings with sauerkraut are simply ideally complemented with homemade sour cream, which can be served in two ways - either pour over hot dumplings or put on the table in a gravy boat. If you are not afraid of a strong smell, then you can finely chop a clove of garlic into the sour cream. In addition, cabbage dumplings can be served:

• with fried onions;
• with baked milk gravy;
• with mushroom sauce, etc.

And as an alcoholic accompaniment to food, starka, honey (or berry) tincture is perfect.

Traditional Ukrainian dumplings have one secret: no matter what kind of dough you knead, the taste of the dish will depend 90% on the filling, which you put on a thin piece of dough. Therefore, it is especially important to properly prepare the “contents” of sauerkraut.

Ingredients:

• 500 g sauerkraut;
• 2 large onions;
• vegetable oil.

Preparation:

1. Finely chop the onion.
2. Pour oil into a frying pan, heat well and add onions.
3. Place the cabbage in a colander and rinse lightly with cold water.
4. Squeeze out the mass, chop finely and add to the onion.
5. Fry over low heat until the liquid has completely evaporated.

Fans of hot, piquant fillings can add ground pepper and other spices to the vegetable to suit their taste.

Read also:

• Dumplings with cherry filling: advice from experienced chefs

A quick recipe for your favorite dish with photos

A recipe for quick dumplings requires a few ingredients that you almost always have in the house, and a minimum of time.

Ingredients:

• 500 g fried sauerkraut;
• 3 tbsp. wheat flour;
• 1 tbsp. filtered water;
• 2 tbsp. l. olive oil (can be replaced with sunflower oil);
• table salt (to taste).

Preparation:

Dumplings with potatoes and sauerkraut: a simple but satisfying recipe

Your favorite dumplings with potatoes will become even tastier if you add sauerkraut to them.

Ingredients:

• 3.5 tbsp. sifted wheat flour;
• 1 chicken egg;
• 1 tsp. table salt;
• 6 medium potatoes;
• 400 g sauerkraut;
• 60 g homemade butter;
• 2 onions;
• olive oil for frying the filling.

Preparation:

1. Mix the dough. Break the egg into the flour, add water and salt.
2. We make a stiff dough, wrap the dough in cellophane film and send it to a warm place for 20 minutes - walk.
3. Boil potatoes in salted water.
4. Finely chop the onion and fry it in olive oil until golden brown.
5. Wash the cabbage, add to the onion, simmer for 10 minutes.
6. Mix it with potatoes and mash the mixture into a puree.
7. Add butter.
8. Divide the dough into small balls and form each into a sausage.
9. Cut the sausages into pieces and level them.
10. Place the filling on each piece and seal the edges.
11. Add the dumplings into boiling salted water, but little by little so that they don’t stick together.
12. Cook for about 5-7 minutes. The dish is ready.

Juicy dumplings with lard

The second association with Ukrainian cuisine is lard (the first, of course, is borscht). You can add your favorite product to various dishes, including dumplings with sauerkraut. The dish turns out to be especially juicy and nutritious.

Ingredients:

• 500 g sauerkraut;
• 60 g salted lard;
• 800 g wheat flour;
• 1 tbsp. warm filtered water;
• ½ tsp. salt;
• 2 eggs.

Preparation:

1. Carefully squeeze the cabbage from the juice.
2. Grind the lard and cabbage in a meat grinder.
3. Let's make the dough. Pour the flour into a bowl, form a hole, add water and break the eggs, add some salt.
4. Make a steep knead and let the dough rise for a few minutes.
5. Divide the flour mixture into portions and roll each into a sausage.
6. Cut the pieces and form them into flat cakes.
7. Add the filling and secure the edges.
8. Cook the dumplings in enough water, not forgetting to add salt, for about 5-7 minutes. The dish is ready.

You can eat a ton of dumplings with sauerkraut, and making them is very simple, although tedious. But this is exactly the case when let the whole world wait.

As in any patriarchal family, our kitchen is an absolutely feminine kingdom. But there are also purely male kitchen duties. So, grandfather never trusted anyone with sauerkraut. He believed that she was obedient only to men's hands. Which, according to unprecedented male logic, did not stop women from shredding her.

In a large blue enamel bucket, the cabbage, lush and aromatic, reached its condition. I was allowed to regularly pierce it with a long piece of iron to stimulate the chemical process. A few days later the cabbage was solemnly declared ready.

But the most delicious thing was ahead, when my grandmother and I sat down to sculpt vareniki. Inside the dumpling, the cabbage becomes sweet and sour and releases juice. This explosion of flavor is similar to the feeling when you bite into a fresh blackcurrant.

What do you need:

• 250 g flour
• 1 egg
• 1 onion
• ½ tsp. salt
• 1 glass of water
• sauerkraut for filling

What to do:
Chop the sauerkraut for the filling finely and then simmer in a frying pan until soft with a small amount of vegetable oil. Place the finished cabbage in a colander to drain the juice.

In a separate pan, fry the finely chopped onion until golden brown. Mix with cabbage. The filling is ready.

Knead the dough. Add 1 egg and salt to a glass of warm water and stir. Pour into a bowl and, gradually adding flour, knead the dough until it has the consistency of plasticine. Roll into a bun. Divide into several parts, roll out each part, sprinkle with flour and cut out circles with a cup. Place 1 tsp on each circle. filling and pinch the edges.

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I prepare the dough for this dish myself. The ingredients included in it are the most common: wheat flour, water, salt and sunflower oil. Yes, yes, there are no eggs here, which is why this flour product can rightly be called lean. The dough turns out to be tough, but elastic and pliable when rolled out, while easily and reliably sticking together, which is necessary for reliable fixation of the filling inside the dumpling.

The contents of the flour base are also very simple - sauerkraut. This has long been a favorite Russian pickle, a champion in vitamin C content (100 g of product contains the daily requirement for an adult - 70 mg), it allows you to normalize many functions in the body: increases immunity, strengthens blood vessels, improves the functioning of the circulatory system and the absorption of iron. Also, in addition to ascorbic acid, sauerkraut contains vitamins: PP, K, A, E, groups B, U, H and a whole complex of micro and macroelements: potassium, sodium, calcium, phosphorus, magnesium, iron, iodine, chromium, copper and zinc. This composition gives this product the right to be considered an irreplaceable source of health, strength and longevity. The fact that sauerkraut is also a low-calorie product is doubly pleasant.

We talked about the composition, now let’s move on to preparing this wonderful dish...

Nutritional value of the dish per 100 grams.

BZHU: 4 /3 /25.

Kcal: 137.

GI: average.

AI: average.

Cooking time: 40 min.

Number of servings: 50 pcs (1900 g) .

Ingredients of the dish.

Unleavened dough on water.

• Wheat flour - 640 g (4 tbsp) + 2-3 tbsp for dusting.
• Water - 300 ml (1 tbsp + 2-3 tbsp).
• Vegetable oil (sunflower) - 25 ml (2-3 tbsp).
• Salt - 8 g (1 tsp).

Filling.

• Sauerkraut - 800 g.
• Onions - 100 g.
• Sunflower oil (for frying) - 20 ml (2 tbsp).
• All-purpose spices - 4 g (1/2 tsp).

Recipe of dish.

Let's prepare the ingredients. It is better to sift the wheat flour first. Wash the sauerkraut in cold water and squeeze out all the liquid. Peel the onions.

Let's start cooking with the dough. To do this, pour 4 tbsp of wheat flour into a deep bowl.

Pour a little more than a glass of warm water into it.

Add salt (1 tsp) and sunflower oil (2-3 tsp).

Knead a stiff, but soft and pliable dough.

Place it in a bag and put it in the refrigerator for 20-30 minutes. During this time, the gluten will be evenly distributed throughout the dough, and it will become more elastic.

Now let's start preparing the filling. Cut the onion into small cubes.

Place the vegetable in a hot frying pan with oil and fry over medium heat until golden brown for about 5 minutes, stirring occasionally so as not to burn.

Add washed and squeezed sauerkraut and spices to the fried onions. Simmer the contents of the pan over medium heat for 15-20 minutes. Don't forget to stir the mixture. Transfer the finished filling to a bowl and cool.

Now let's begin the process of making lean dumplings with sauerkraut. To do this, take the dough out of the refrigerator and divide it so that it is more convenient to roll sausages about 2-3 cm thick. Cut each into pieces (about 2 cm each). Dip all the pieces in flour and roll out circles 2-3 mm thick and 6-7 cm in diameter.

Place cabbage mixture in the middle of the flatbread.

Combine the flour base by folding the dough circle in half. The edges should be pressed tightly against each other so that the filling does not fall out during cooking.

The edging can be given any shape, such as braids.

Nothing brings people together like cooking together. In my house it is customary to get together and make dumplings or dumplings with various fillings. Usually we make many, many preparations, freeze them and, if necessary, we always have something on hand to feed the family. Today we are making dumplings with sauerkraut, I offer you a step-by-step recipe with photos, I am sure that it will come in handy more than once.

I always prepare the dough with water, but today there was whey left in the refrigerator after making homemade cottage cheese, so I will use that. And the filling will be not just sauerkraut, but cabbage fried with onions, it’s tastier.

The dumplings turned out simply wonderful, and while talking, time flew by quickly, and we made a lot of dumplings.

Ingredients

• egg 1 pc.
• whey 250 ml
• flour 3 cups.
• salt 0.5 tsp.
• sauerkraut 300 g
• onions 2 pcs.
• vegetable oil 2 tbsp. l.

How to cook dumplings with sauerkraut

1. I am preparing the necessary components.
2. 
   Break an egg into a bowl, add whey and salt. I stir with a fork.
3. 
   I pour out the flour in a heap and pour the prepared mixture into the well.
4. 
   I gradually mix, first with a fork and then with my hands. If necessary, add flour and knead until the mass stops sticking to the surface and to your hands. Cover with a towel and leave to “rest” for 30 minutes. During this time, the dough will become softer, firmer and more elastic.
5. 
   To fill the dumplings, fry diced onions until soft, then add sauerkraut and keep on the stove, stirring occasionally, for 5-7 minutes. If the cabbage is too large, then before putting it in the frying pan, I cut it into smaller pieces.
6. 
   The filling for future dumplings with sauerkraut is ready.
7. 
   I take a piece of dough and roll it out to a thickness of 2-3 millimeters. I cut out circles with a glass.
8. 
   I put a teaspoon of cabbage filling on each one.
9. 
   I lift the edges and pinch them with my fingers.
10. 
    You can leave the dumplings as is.
11. 
    But I prefer to fasten one edge to the other.
12. 
    This is how I make all the other dumplings with sauerkraut.
13. 
    Pour water into a saucepan and bring to a boil. I lower the dumplings and stir so that they don’t stick to the bottom. After they float to the surface, cook for 5-6 minutes in a saucepan with the lid ajar.

I drain the water and serve immediately; it’s delicious to add sour cream.

On a note:

• the dough can be prepared in water, but with whey it turns out more elastic, elastic and does not boil soggy,
• I usually make a lot of dumplings, freeze and boil them as needed,
• The dough is universal, and you can use any filling,
• The shape and size of dumplings depends on your desire; it is very convenient to use a dumpling maker.

Unfortunately, not every housewife knows how to properly prepare dumplings with cabbage. That is why below are tips that will help you prepare the most delicious dishes.

Dumplings with cabbage are one of the most famous dishes of Ukrainian cuisine. Making dumplings is not a difficult task, but it takes a lot of time. It takes about an hour to prepare the dish. But all the efforts of the hostess will be justified, because no one will refuse such a dish.

Preparation of products

It is advisable to take flour of the highest quality. Before kneading the dough, it must be sifted, this way the required amount of oxygen will get into it and the dough will turn out fluffy.

All necessary ingredients must be removed from the refrigerator two hours before preparing the dough. They should come to room temperature. It is worth considering that they must also be fresh.

For cooking, you can use sauerkraut or fresh cabbage. It is recommended to rinse the sauerkraut well with running water. Cabbage is fried and stewed in a small amount of sunflower oil. You can also add carrots and onions to it.

Dumplings with sauerkraut recipe

You don't need to buy any special products to prepare it. All the necessary ingredients can be found at home. Moreover, preparing such a dish is not at all difficult; even a housewife without special culinary skills can make it.

Ingredients

1. Flour – 350 g;
2. Water – 1 glass;
3. Sauerkraut – 400 g;
4. Onion – 1 pc.;
5. Greens – 1 bunch;
6. Egg – 1 pc.;
7. Spices, salt, butter - to taste.

Step-by-step preparation with photos

1. Knead the dough from flour, water, eggs, salt. Knead the dough well and leave to rest for at least half an hour in a cool place.
2. If the cabbage is very sour, then it is washed with plenty of water. And then they let the water drain. Mix cabbage and spices and send to simmer in sunflower oil for about minutes over low heat.
3. Using a rolling pin, roll out the dough into a layer up to 10 mm thick. Circles are cut out of it; for this it is convenient to use a shot glass or a small glass. Place a teaspoon of filling in the middle of the circle and seal the edges.
4. Pour water into the pan, add salt and wait for it to boil. Dumplings are cooked for 5 minutes.

From the specified amount of ingredients you can prepare a dish for 4 servings.

Calorie content dishes 165 kcal per 100g.

Variations in cooking

For many years, housewives have improved their favorite recipe and changed the filling, adding new ingredients to it. Thus, the well-known recipe ceased to be boring and monotonous. Dumplings with cabbage and additional ingredients are distinguished by their special taste and satiety.

This recipe makes a fatty and filling dish. For this dish it is recommended to prepare hot sauce. The best option is sour cream with garlic.

Ingredients

1. Flour – 500 g;
2. Milk – 1 glass;
3. Egg – 1 pc.;
4. Sauerkraut – 300 g;
5. Lard – 100 g;
6. Sour cream – 400 g;
7. Garlic – 4 cloves;
8. Salt and spices - to taste.

Step-by-step preparation

1. For the dough you need to mix milk, flour, egg. Knead the mixture for 10 minutes. The dough should not stick to your hands. If necessary, add a little more flour. Leave for 30 minutes.
2. Lard is cut into small pieces. Place the cabbage in a colander so that all excess liquid is removed. Mix cabbage and lard.
3. Knead the dough again and roll it into a layer. Up to 1 centimeter thick. Cut small circles from it. Place the filling in the center of each circle and seal the edges.
4. Dumplings are boiled in salted water for 5 minutes.
5. Peel the garlic and crush it. Mix it with sour cream and leave for several hours. This will make the sauce more flavorful.

This dish is very satisfying and suitable for all meat lovers. The recipe does not require much effort, but will be a real find on any table. Any meat is used for minced meat.

Ingredients

1. Flour – 250 g;
2. Water – ½ cup;
3. Egg – 1 pc.;
4. Meat – 200 g;
5. Cabbage – 100 g;
6. Onion – 2 pcs.;
7. Vegetable oil, salt, spices - to taste.

Step-by-step preparation

1. Knead the dough from flour and water, salt, eggs. Cover it with a towel and leave for 20 minutes.
2. The meat is passed through a meat grinder or cut into small pieces. Spices, salt, and chopped onions are added to the minced meat. The cabbage is cut and simmered for 15 minutes. Cooked cabbage is mixed with meat.
3. Roll out the dough and cut out small circles from it. Form dumplings and cook for 5 minutes.

They believe that this is the most delicious and satisfying recipe. Many grandmothers spoil their grandchildren with this recipe.

Ingredients

1. Sauerkraut – 400 g;
2. Onion – 1 pc.;
3. Potatoes – 4 medium pieces;
4. Egg – 1 pc.;
5. Flour – 2.5 tbsp;
6. Spices, salt, vegetable oil - as needed.

Step-by-step preparation

1. The potatoes are boiled and mashed. Cut the onion and fry for 2 minutes, add cabbage and simmer for 20 minutes. After cooking, mix the ingredients.
2. Knead the dough from water, flour, salt and eggs. The dough will not be very tight. Roll out the layer and cut out circles. Cook the dish for 5 minutes.

Video recipe

You can also refer to this helpful video recipe:

• It is very important to cook the dish correctly. If they are undercooked or overcooked, the filling will spoil. Dumplings can be cooked in a slow cooker (steamed), in a saucepan, or in the microwave.
• After kneading the dough, you need to let it rest for 20-30 minutes. This will open up the gluten in the flour.
• The dough should be elastic and tight. To make it this way, you need to take only ice water. Soft dough is more suitable for sweet dumplings.
• The dough will be more elastic if you add vegetable oil to it. For 500 g of flour you need to add one tablespoon of butter.
• The dough will be very soft and tender if kneaded using milk. Milk, like water, should be very cold.
• The dough sticks together easier if its edges are lubricated with egg white or water. You can lubricate only the edges with water, and the entire surface of the layer with protein.
• The optimal thickness of the cake is 0.7-1 centimeter. Thicker dough is used for sweet dishes.
• The finished dough should not stick to your hands. If the specified amount of flour is not enough, then more is added.
• Sauerkraut should not be very sour, otherwise the product will turn out tasteless. To reduce its acidity, you need to rinse it with running water and leave it to drain for several hours. You can also add a little sugar during stewing.
• After cooking, the dumplings are greased with butter, otherwise they will stick together.
• The filling plays the main role; if it is tasty, then the dish will turn out delicious. To make it especially tasty, your favorite spices are added to it.
• Cook the products for 5 minutes. They are considered ready if they all start to emerge. During cooking, they must be stirred carefully so that they do not stick to the pan. Steam or microwave them for 10 minutes.
• The dish is served with various sauces. It’s standard with sour cream, but it’s the hot sauce that enhances the taste of this dish. It can be prepared using sour cream or mayonnaise, with the addition of garlic.