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Dumplings with fresh cabbage
Surely, there won't be a person who doesn't love dumplings, especially with various fillings. Dumplings with fresh cabbage can be prepared year-round, as the heads of cabbage keep well throughout the winter. However, if there's an opportunity to indulge in young cabbage leaves during the spring-summer season, it should definitely be taken advantage of.
The filling made from young cabbage is particularly tender and juicy, and it stews very quickly. The thin, elastic dough, kneaded with boiling water, reliably protects the dumplings from bursting and keeps all the filling inside.
Ingredients
Show ingredients
- flour, top grade - 150 g;
- hot (70 degrees) water - 75 ml;
- odorless vegetable oil - 20 ml;
- fine salt - 0.5 tsp.
Filling:
- onion, table - 170 g;
- carrot - 50 g;
- young cabbage - 450 g;
- vegetable oil for frying (refined) - 60 ml.
Preparation
- Before molding dumplings with fresh cabbage, wait for the filling to cool down. So, you should start with it. For this, shred the cabbage.
- Cut the onion as convenient. You can chop it into cubes or slice it (after frying, these differences will be leveled out). Grate the carrot.
- Heat the frying pan with oil. Don’t overly dry the onion while frying - it’s enough to achieve a nice golden color.
- Set aside a third of the sauté for sprinkling the finished dish.
- Add the carrot to the pan with the leftover onion. Fry everything for another minute.
- Add the cabbage here as well. Cover the pan tightly with a lid, reduce the heat, and stew the filling for about 3 minutes.
- The cabbage will shrink and reduce in volume significantly. Stir it, cover it with the lid again, and hold it on the heat for another 3 minutes. Transfer the filling to a plate to cool faster.
- Sift the flour into a bowl. Dissolve the salt in water. Pour it into the center of the flour mound.
- Pour the oil in here as well.
- Stir the hot clumps with a spoon.
- Knead the stiff yet soft dough right in the bowl (do not add more flour). Let it rest under plastic wrap or a towel for about 5 minutes.
- Roll out a thin flour sheet (about 1.5 mm). Cut out circles (d = 6 cm). Crumple the scraps and roll them out again.
- Fill the dough circles with the filling, avoiding the edges; otherwise, they won't seal well and will open during boiling. Dust your fingers with flour and seal the edges.
- To give the dumplings a more decorative look, pass along the seam once more, twisting it like a cord.
- Place the finished dumplings on a floured board. Some of the dumplings can be frozen and boiled later, when needed.
- In boiling water, after it has been salted, drop in a portion of the dumplings. They should float freely to avoid sticking together. After they float, boil for 3 minutes.
When serving, sprinkle the fresh cabbage dumplings with the reserved onions and place sour cream alongside. Such a treat will disappear from the plate in an instant, so it's better to take care of a refill right away.
Try it, enjoy your meal!
