Kitchen appliances and utensils: basin, teapot, glass, spoon, cutting board, knife, plastic bag, colander, bowl, frying pan, refrigerator, oven.
Ingredients
| Flour | 1 kg |
| Water (boiling water) | 0.5 stack |
| Milk | 1 tbsp. |
| Sugar | 0.5 tsp |
| Salt | 1 tsp |
| Vegetable oil | 70 ml |
| Baking powder for the dough | 1 tsp |
| Eggs | 3 pcs. |
| Sauerkraut | 500 g |
| Bow | 1 PC. |
| Ground black pepper | 1/3 tsp |
Step cooking
Cooking dough
- Sift 1 kg of flour into a deep basin. Kettle with 0.5 cups of water bring to a boil. Visually divide the flour in half, in one half we make a recess. Pour 0.5 cups of boiling water into this recess, thus brewing part of the dough. In this case, gradually mix the flour with water with a spoon. While the choux dough cools down, we make a depression on the other side of the flour. Pour 1 cup of milk into it. Next, we continue to add the ingredients from the side where the milk was poured.
- Add 1 tsp to milk. salt, 0.5 tsp sugar and 1 tsp. without top of baking powder or soda. Mix everything to dissolve in milk. Drive 3 eggs. Based on the fact that for 2 cups of flour is 1 egg. There is no need to lay a lot of eggs, otherwise the dough will turn out tough. Pour 2 tbsp here. l vegetable oil. Knead everything, now gradually mix that part of flour and dough, where water was poured.
- Knead moderately cool dough. Fluids do not need to be added anymore. In total, 2 cups of liquid should go for 1 kg of flour. Knead the dough with your hands until it has absorbed all the flour. Roll the resulting dough into a ball and wrap it in a plastic bag for proofing for 40 minutes. After 40 minutes, we take out the dough, knead it, knead, and you can sculpt dumplings.
Cooking toppings for dumplings
- We spread 500 g of cabbage in a colander to stack the brine. If the cabbage is too salty or the brine is viscous, then it is better to rinse the cabbage.
- When the brine drains, the cabbage needs to be put out. In a pan, heat 30 ml of vegetable oil, spread the cabbage.
- Cover and simmer until the cabbage is soft. It will take about 20-30 minutes. After stewing, it must be slightly fried. Therefore, when all the liquid has evaporated, we continue to keep the pan on fire, stir the cabbage so that it does not burn out. Finely chop 1 large onion. Fry the onion in vegetable oil in another pan until golden brown.
- When the onion gets a golden color, shift it to the cabbage. The oil in which the onions were fried should not be drained into cabbage, otherwise it will result in greasy filling in dumplings. Add 1/3 tsp. To cabbage. ground black pepper. If you want a sharper filling, add more pepper. We mix everything. We leave the cabbage to cool to room temperature. When the cabbage has cooled, you can start sculpting dumplings.
Modeling Dumplings
- Cut off 1/3 of the dough. We hide the rest of the dough back in a plastic bag so that it does not disappear. Roll out the dough on the table to make a long tourniquet.
- Cut the tourniquet into small pieces. Cover the sliced pieces with a bag so that they do not disappear while we sculpt the dumplings.
- We take it one by one and roll it into a cake. In the middle we put cabbage. We cover the opposite edges.
- Pinch the edges in a circle. Additionally, you can pinch it with a pigtail, this will also be a decoration of dumpling, and will bring an additional strengthening function so that the filling does not fall out during cooking.
- We put ready dumplings on a board covered with cling film so that they do not stick to it.
You can cook them right away, or you can stick a large amount in advance and send them to the freezer and cook as needed.
Cook the dumplings in salted water until tender. After they pop up, cook for 3 to 4 minutes.
Video recipe
The recipe from the video shows the process of making dough for dumplings, which can be stored in the refrigerator or freezer, where even after defrosting you do not need to add flour. And from the next video you will see how to cook sauerkraut stuffing for dumplings.
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