Vareniki with sauerkraut and bacon - a step-by-step recipe with a photo of how to cook them at home. Dumplings with fried cabbage and lard Dumplings with sauerkraut and lard in milk

It seems that such products are considered dumplings, but today we will still cook dumplings with such a juicy filling. They can be eaten with butter, sour cream or various sauces, seasoning the dish with spices. Have you already tried? If not, then the time has come, because this should not be missed.

Recipe for dumplings with fresh cabbage

How to cook:

Cabbage dumplings from fresh cabbage and minced meat

• 230 g cabbage;
• 450 g pork;
• 1 egg;
• 1 onion;
• 270 g flour.

Cooking time - 1 hour and 5 minutes.

Calories - 210.

How to cook:

1. Pour flour into a container, be sure to pour it into a sieve;
2. Take half a glass of water and add an egg to it, beat a little;
3. Salt and gradually pour the liquid part into the flour, knead a smooth dough;
4. Wrap it in cling film and put it in the refrigerator for forty minutes;
5. Rinse the meat with running water, remove the fat as desired and cut into cubes;
6. Onion to get rid of the husk, cut into four parts;
7. Get rid of the cabbage from the top two sheets, wash the head of cabbage;
8. Cut in half, cut out the middle, and finely chop the rest;
9. Mix onions with meat and send to a meat grinder or to a powerful blender to achieve a homogeneous mass;
10. Add cabbage, spices to taste and a quarter of a glass of water to the finished minced meat;
11. Mix the mass thoroughly with your hands;
12. Sprinkle the desktop with flour and lay out the dough;
13. Roll it into a fairly thin layer with a rolling pin (no thicker than two millimeters);
14. Cut out circles using a special circle or glass;
15. Put the filling in the center of each circle and collect dumplings;
16. Fill a pot with water, put it on the stove until it boils;
17. After that, carefully place dumplings and spices to taste in water;
18. Cook until the products float, and then another five minutes.

Dumplings with meat, mushrooms and cabbage

• 900 g flour;
• 25 ml of oil;
• 220 ml of water;
• 2 eggs;
• 270 g of onion;
• 350 g cabbage;
• 45 butter;
• 280 g of beef;
• 420 g mushrooms.

Cooking time - 1 hour and 20 minutes.

Calories - 440.

How to cook:

1. Put the water in the refrigerator for at least an hour so that it has time to become icy;
2. Pour it into a bowl and add flour through a sieve, followed by eggs;
3. Next, you can already knead the dough, adding just a little more salt;
4. Remove the dough back into the bowl and let stand for a quarter of an hour;
5. When the time has passed, knead the mass and leave for another ten minutes;
6. Mushrooms clean the legs and caps, cut into slices;
7. Remove the onion from the husk, wash it and cut into strips;
8. Pour oil into a pan, add onion;
9. When it starts to sizzle, add the mushrooms and simmer until tender;
10. Wash the meat and cut into cubes;
11. Push it through a meat grinder or use a blender to grind the meat into minced meat;
12. Finely chop the cabbage, and then finely chop it;
13. Mix mushrooms with meat and cabbage, season to taste;
14. Using a rolling pin, roll out the dough into a layer, cut out circles and form dumplings with filling;
15. Boil a saucepan with water and place dumplings in it, cook until tender.

How to cook delicious and tender read in our article.

How to cook juicy charlotte with berries in a slow cooker - our tips will help you prepare delicious and delicious pastries.

Cottage cheese cookies with marmalade according to the recipe of Irina Khlebnikova.

Dumplings with sauerkraut

• 1 egg;
• 630 g flour;
• 115 ml of oil;
• 2 bows;
• 210 ml of water;
• 550 g sauerkraut.

Cooking time - 1 hour and 25 minutes.

Calories - 192.

How to cook:

1. Remove the onion from the husk, wash it and finely chop with a sharp knife;
2. Pour the oil into the pan, add the onion;
3. Simmer it over low heat until golden brown;
4. When the onion becomes rosy, add cabbage to it and cook under the lid until tender. If the cabbage is too long, you can chop it;
5. Do not forget that the cabbage must be stirred periodically so that it does not burn;
6. Beat the egg, add water to it, beat, add salt and mix;
7. Next, send flour to these ingredients, but be sure to pass through a sieve;
8. Knead the dough from the resulting mass and set it aside for a short rest;
9. After that, roll out the dough into a layer, cut out circles from it and put the filling on them;
10. Wrap dumplings and you can put them in boiling water, cook for no longer than ten minutes.

Recipe for dumplings with sauerkraut and lard

• 260 g of fat;
• 280 ml of water;
• 740 g sauerkraut;
• 580 g wheat flour;
• 2 chicken eggs;
• 1 head of onion.

Cooking time is 1 hour and 30 minutes.

Calories - 216.

How to cook:

1. Pour the water into a bowl, add one teaspoon of salt and stir until it dissolves;
2. Pass the flour through a sieve to salt water and start mixing the ingredients by hand;
3. Add eggs and already knead a full-fledged dough;
4. Wrap soft and elastic dough in a film or put in a bag and place in the refrigerator for forty minutes;
5. During this time, squeeze the cabbage from the juice and, if necessary, rinse it;
6. Remove the onion from the husk and rinse with water, cut it into large slices;
7. Remove fat from packaging, also cut into large pieces;
8. Add lard to cabbage with onions and then pass the mass of three components through a meat grinder. You can also grind the ingredients in a blender, but it must be powerful;
9. Add your favorite spices and combine the ingredients;
10. Roll out the rested dough on a floured surface.
11. Cut out circles and lay out the filling;
12. Roll dumplings and boil water for them;
13. Place them in boiling water, salt a little and cook until tender.

Dumplings with cabbage in a slow cooker

• ½ white cabbage;
• 1 carrot;
• 220 ml of serum;
• 1 head of onion;
• 830 g flour;
• 60 ml sunflower oil;
• 5 g of soda;
• 35 g of tomato paste.

Cooking time - 1 hour and 35 minutes.

Calories - 178.

How to cook:

1. Cabbage remove the top sheets, wash the head;
2. Cut the stalk and finely chop the whole vegetable;
3. Rinse the carrot, grate it with a grater;
4. Peel the onion, wash it and cut into small cubes;
5. Pour vegetable oil into a slow cooker, let it warm up;
6. Pour onions, cabbage and carrots, cook in stewing mode for thirty minutes;
7. During this time, dilute the tomato paste with water and after the time has elapsed, pour the liquid into the slow cooker;
8. Cook in the same mode for another twenty minutes;
9. Pour flour through a sieve into a bowl, add a little salt, soda and mix;
10. Warm the whey a little and pour it into the dry ingredients;
11. Knead the dough from the resulting mass, which easily lags behind the hands;
12. Wrap the mass in a bag or cling film and place in the refrigerator for one hour;
13. After that, roll out the dough and cut out circles;
14. Put the filling on each of them and make dumplings;
15. Next, the dumplings will be steamed, so you need to pour enough water into the slow cooker;
16. Place the steam basket and lay out flour products;
17. Close the multicooker with a lid and cook dumplings for a quarter of an hour.

These flour products are good because they can be eaten not only as a main course, but also as a first course, that is, soup. To do this, you just need to leave the dumplings in the water in which they were cooked. It is also desirable to add spices to your taste and the soup is ready! It can even be bay leaf, black pepper and garlic. Well, if your imagination works well, then you will be able to pick up the original spices yourself. Offer this dish not only to yourself, but also to your family. Believe me, they will appreciate it. Bon appetit!

If you want to feed the household with a delicious diet dish for dinner, stick dumplings stuffed with sauerkraut or fresh cabbage. The calorie content of the dish only pleases. You can allow yourself to relax and enjoy. You can cook them only from a healthy vegetable. But if you get bored and want to diversify the filling, feel free to put chopped meat, potatoes, mushrooms. Make delicious frying with bacon and pour over sour cream. I've got a pretty good collection of recipes, so roll up your sleeves and get started.

How to cook dumplings with cabbage

The dish is so easy to make that there are practically no secrets.

• Sauerkraut can be put into the filling without heat treatment. But it will be tastier if you fry it.
• Take fresh cabbage - be sure to fry and stew.

How long to cook dumplings

Vareniki cook very quickly. Given the size of the blanks, it takes from 3 to 5 minutes, no more. Start counting the cooking time after the products boil and float.

How many calories in dumplings

I already rejoiced at the beginning of the article, saying that the nutritional value dishes are minimal. Surprisingly, when comparing the calorie content of fresh and sauerkraut fillings, the latter wins. But it should be borne in mind that the addition of sour cream, minced meat, potatoes, mushrooms adds calories.

• Fresh cabbage dumplings - 100 gr. 106 kcal.
• From sauerkraut - 32.2 kcal.

Vareniki with sauerkraut

You will get a wonderful dinner if you get sauerkraut prepared for the winter, and tinker a little with the dough.

Take on the dough for dumplings:

• Flour - 3-3.5 cups.
• Warm water - a glass.
• Egg.
• Salt is a small spoon.
• Sunflower oil.

For filling:

• Sauerkraut - 350-400 gr.
• Salt pepper.
• Bulb.

Step by step cooking with photo

Crack an egg into a bowl, add water, salt and stir.

I do not always add vegetable oil, but then the dough does not stick, so I advise.

Sprinkle flour in small portions, make a kneading.

Work for convenience in a bowl at first, then move the dough to the plane of the table.

Work until the dough becomes homogeneous, pliable, soft. The main sign is that the mass easily lags behind the table and hands. Roll into a ball.

Hide the test lump for 20 minutes, wrapping it in a film or bag.

Use 2 pans to prepare the filling. On the first, fry the cabbage, on the second, diced onions. It is not necessary to fry the cabbage until golden, decide for yourself at this point.

Combine the contents of the pans, pepper - the filling is ready. Let her cool down.

Sprinkle the surface of the table with flour, punch down the dough and cut off a small piece.

Roll out the piece with your hands into a sausage. Divide into small pieces.

Roll out the cakes from the pieces.

Lay out a spoonful of the filling, pinch the edges, blind the dumpling.

Proceed in the same way until the dough is finished. Try to pinch the edges of the products well so as not to lose the filling during cooking.

You can act the old fashioned way, when you rolled out the dough into a wide layer, then cut out the cakes with a glass or saucer.

Boil water in a saucepan, salt, throw in the blanks. Stir so the dumplings don't stick to the bottom of the pot.

When the water boils and the dumplings float, continue cooking for 3-5 minutes, depending on the size of the pieces.

Recipe for dumplings with fresh cabbage

To make the filling tasty, you have to conjure a little with the filling. I give the simplest recipe for cabbage dumplings.

Required:

• Flour - 3 cups.
• Egg.
• Water is a glass.
• Salt - a quarter of a small spoon.
• Vegetable oil - a large spoon.

Cabbage filling:

• Fresh white cabbage - 500 gr.
• Carrot.
• Lukovka.
• Salt - ½ teaspoon.
• Sugar - a teaspoon.
• Table vinegar - 2 small spoons.
• Seasonings - pepper, red and black.

How to cook:

1. Make the dough following the previous step by step recipe. Let him "rest".
2. In the 20 minutes required for the dough to ripen, take care of the filling.
3. Clean your vegetables. Coarsely grate the carrot or cut into halves of circles. Dice the onion. Finely chop fresh cabbage.
4. Throw the onion into a frying pan with heated oil, sauté until translucent. Next, send the carrots and fry together for a few minutes.
5. Add cabbage to vegetables. Salt, sprinkle sugar, pepper. Cover with a lid and continue to simmer. Shortly before the filling is ready, splash the vinegar. Stir and finish cooking.
6. Roll out the dough into a not too thin sausage, cut into pieces. Make cakes, lay out the filling and make dumplings.
7. Boil in salted water, put on a plate, sprinkle with herbs and pour over with sour cream.

Delicious dumplings with cabbage, potatoes and lard

A great dinner option, especially if there is some mashed potatoes left from yesterday. I already told you how I cook dumplings with potatoes and mushrooms - go for the recipe if you are interested. Today is a different version of the filling of potatoes with cabbage. I propose to make the dough rich, on kefir.

Dough for dumplings:

• Flour - 2.5-3 cups.
• Kefir - 2 cups.
• Soda - a teaspoon.
• Egg.
• Salt - half a small spoon.

For stuffing:

• Cabbage - 300 gr.
• Mashed potatoes - 300 gr.
• Carrot.
• Bulb.
• Butter, milk, sunflower oil, salt.
• For frying, take a piece of lard and onion.

How to cook:

1. Make mashed potatoes the night before. Add milk and butter, stir and set aside.
2. It would be nice to prepare cabbage for the filling in advance. Chop cabbage into strips, chop onions and carrots. First fry the onion cubes, then add the carrot shavings, put the cabbage last.
3. Put out together. For taste, I advise you to fry the filling a little, making the power of the fire stronger at the end and removing the lid.
4. When the filling components have cooled, put them together. Taste for salt, add if necessary.
5. Knead the dough. Hold for ripening 20 minutes. after the specified time, roll out and stick dumplings.
6. Throw the blanks into salted boiling water, cook after boiling and floating for 5 minutes.
7. At the same time, prepare the roast. Cut the bacon into small pieces, put in a pan. When the fat is a little melted and the fat is melted, add the chopped onion to it. Roast until done. Keep in mind that the onion continues to fry even after the heat is turned off. Therefore, remove the pan from the stove when it is not too browned.

Serve dumplings with potatoes and cabbage along with roast. Believe me, you can’t drag home by the ears from a delicious dish.

How to make dumplings with sauerkraut and lard

The chip of the recipe is smoked lard, which gives the dish an unusual taste. Let's make the dough with milk.

Prepare:

• Egg.
• Flour - 3 cups.
• Milk is a glass.
• Salt.
• A clove of garlic.
• Sour cream 200 ml.
• Sauce "Tabasco" (it is permissible to take another, similar one).

Filling: smoked lard - 100 gr., sauerkraut.

Cooking technology:

1. Make a dough with the first four ingredients listed in the recipe. Leave for 20 minutes, wrapped in cling film.
2. Finely chop the cabbage, cut the smoked lard into small cubes. Stir - the filling is ready.
3. Blind blanks of dumplings. Place in refrigerator. I advise you to immediately send the part to freeze, so that next time you can get it and cook dinner very quickly.
4. Make the sauce: add the sauce to the sour cream, crushed garlic clove into a pulp. Stir.
5. Boil dumplings and serve with sauce.

Recipe for dumplings with cabbage and minced meat

I'm sure the head of the family will definitely ask for more hearty meal. Cabbage and potato filling is great, but if you add minced meat, your man will certainly appreciate it.

You will need for the filling:

• Fresh cabbage - 300 gr.
• Bulb.
• Minced meat (chicken, pork) - 300 gr.
• Vegetable oil, salt.

How to cook:

1. The dough is made according to any of the above recipes - on water, kefir, milk.
2. Place the cooked minced meat in a bowl. Add chopped onion, pepper and sprinkle with salt. Stir.
3. In a frying pan with oil, sauté the chopped onion until transparent, add finely chopped cabbage and continue to fry until tender.
4. At the same time, start frying the minced meat. Break it up with a fork into smaller pieces. Roast until cooked through.
5. Wait for the cabbage and minced meat to cool, mix.
6. Roll out cakes from the dough, start and send to boil in a saucepan, adding salt to the water.

How to cook lazy dumplings with minced meat and cabbage

A quick meal for the lazy and those who have difficulty working with the dough.

1. Take any dough recipe, knead and roll into blanks, making small cakes (smaller than regular dumplings).
2. From fresh or sauerkraut, prepare the filling by frying with carrots and onions. Cool down.
3. Add salt and pepper to the ground beef. Onion can be omitted, it is available in cabbage stuffing. Fry until tender and refrigerate.
4. Mix fried minced meat with cabbage.
5. Cook dough cakes in boiling water. You can pinch them by connecting the edges with a beautiful petal, or make bows - it's easy. Put in a bowl. Send a mixture of cabbage and minced meat there. Mix and arrange on plates. Top with sour cream if desired.

Video recipe step by step cooking dumplings with cabbage. May you always be delicious!

Baking soda 1 pinch

food salt for the dough, 1 pinch + for the filling, to taste

Wheat flour 600 g

Carrot 100 g

Onion 3 pcs.

Tomato paste 3 tbsp. l.

Ground black pepper to taste

Vegetable oil 3 tbsp. l.

Smoked lard 40 g

Cooking

To prepare dumplings with fresh cabbage and bacon at home, you first need to knead unleavened dough. Let's open a little secret that the proposed idea of ​​a yeast-free test blank is universal, which can be used for dumplings and dumplings. First you need to pour kefir into a container, sift flour there, on top of which you need to pour soda. The components should be thoroughly mixed and kneaded uncooked dough for dumplings. Be prepared for the fact that you may need a little more than the indicated amount of flour, so keep this ingredient on hand just in case. When finished, the test base should come out very soft, tender and elastic. The finished dough can be covered with a kitchen napkin or a thin towel so that it does not become weathered and covered with a hard crust from interaction with oxygen.





Following this, you need to grate the carrot on a medium-sized grater. Then it is necessary to fry in a pan with the addition of sunflower oil raw cabbage about 5-7 minutes, then pour in the grated carrots. Vegetables should be salted and seasoned with spices to taste. You also need to add tomato paste to the saucepan, and then continue to simmer the ingredients over low heat for about 20 minutes.



The finished hot filling should be put on a separate plate, and then cool.



In the meantime, you need to prepare a special device for sculpting dumplings and a rolling pin. The metal mold should be sprinkled with wheat flour.



Then you need to cut off a small piece from the dough, which is enough for one layer from the bottom. After that, you need to slowly roll out the dough with a rolling pin in a thin layer.



In each cell, you need to carefully lay out the cabbage filling so that the dough does not tear and it can be easily covered with a second layer of the workpiece. After that, in the same way, another layer of dough should be rolled out, which will play the role of a “lid”. From above, along the perimeter of the entire form, you need to walk with a rolling pin, applying force, and then gently push each copy of the dumpling out of the cell with your hands.



Semi-finished products from the dough must be laid out at a small distance from each other on a cutting board, on which flour was previously poured.



Next, you need to chop the lard into small squares, and the onion can be cut larger - in half rings. Then, in a frying pan, first fry the smoked bacon until a little golden, and then add the onion there. The components must be fried until a delicious golden hue.



Without wasting time on the fire, you need to put a pot of water. When the liquid boils, it is necessary to carefully lay out the semi-finished products in boiling salted water and boil them until fully cooked. Dumplings can also be placed in a double boiler and steamed.



The finished delicacy must be put on a plate with a slotted spoon, and then pour onion fried on bacon on top. The dish can be served hot, and then invite relatives for a tasting. The delicacy is perfectly complemented by sour cream and ground black pepper. Delicious homemade dumplings with cabbage and lard are ready. As you can see, the recipe is very simple! Bon appetit!

For dumplings, both purchased and home-cooked sauerkraut are suitable. If it already contains grated carrots, then exclude it from this list. But sweetness, bright colors of carrots and tomato paste or sauce noticeably improve the taste and appetizingly color the pale filling.

The dough, kneaded with milk, vegetable oil and an egg, does not cause difficulties in work. It quickly acquires the necessary plasticity, stretches easily, does not tear and is combined with various fillings, including sweet ones.

If desired, the amount of fat can be increased. The main thing is to choose fresh, too salty, pre-rinse, separate the hard skin, cut the main part into cubes, melt until crunchy and flavored.

So let's take necessary products for making dumplings sauerkraut and lard.

In a frying pan, fry onions, carrots, heat cubes of lard.

Add sauerkraut, tomato sauce, mix and simmer under the lid for 10-15 minutes. If there is not enough moisture, add about 50-70 ml of water. We cool the stuffing.

In parallel, knead the dough for dumplings. Salt the flour, pour in 2-3 tbsp. vegetable oil, milk, drive in an egg. We transfer the soft lump to the countertop and carefully knead until plasticity, cover with a napkin and let it rest for 10-15 minutes.

Before shaping dumplings with sauerkraut and bacon, the filling must be cooled, otherwise the dough will burst.

We tear off or cut off a piece of dough, roll out round layers, spread cabbage on top of it.

We fasten the opposite edges of the flour base - we form a semblance of a crescent. In this form, the semi-finished product can be frozen, after hardening, transferred to convenient containers, bags.

Boil dumplings with sauerkraut and bacon in the usual way: in salted boiling water, after surfacing for 3 minutes, discard in a colander. Serve hot sprinkled with pepper fried onion with crispy cracklings and herbs. Bon appetit!

Dumplings, Italian ravioli, Shanghai xiao long bao, Indian modak - each country has its own unique tradition of making delicious dumplings that goes far into the past. By the way, the widespread opinion that this dish is of Russian origin is erroneous. The recipe came to our kitchen from China. They have been prepared there for over 2000 years. Later, the Mongol-Tatars adopted the dumpling recipe, and they introduced our culture to this delicious and satisfying dish. Well, okay, Russians have never been ashamed to learn something new from a number of kitchen masterpieces. In this article, we will talk about dumplings that were invented by the chefs of our countries - these are dumplings with cabbage, which are notable for their noticeable ease of preparation and unusual taste.

Magic dough for dumplings. secrets

For cooking delicious dough we will need:

Wheat flour - 0.5 kg;

Milk - 250 ml;

Chicken egg - 2 pcs.;

Vegetable oil - 20 ml. (1 tablespoon);

Salt - 1/4 tsp

The dough preparation process

If you want to cook real ones with cabbage, we still recommend using eggs. Although, for example, in classic recipe Eggs are not used in this dish.

So, pour flour on the table in a slide. Make a well in the center, add salt and vegetable oil (necessary to give the dough elasticity and softness).

Take a small container and beat the eggs there, add the milk, which must first be heated. Some housewives use ordinary water at room temperature. Why add milk then? It will make our dough more tender, rich and tasty.

So, add the resulting mixture to the flour recess and knead the dough. For novice hostesses who decide to treat their family with delicious dumplings, it is better to knead in a large bowl, otherwise the kitchen will have to be washed for a long time. When the dough stops sticking to the palms and bowl, it can be transferred to a 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 too tough. After complete kneading, coat your hands with vegetable oil and knead it again.

There are situations when the dough, despite all the efforts, still turned out to be quite steep. What to do in such a situation? The answer is simple, add a little vegetable oil until it reaches the desired consistency.

Then wrap ready dough for about 40 minutes and put it in the refrigerator. This moment is very important for modeling. If the dough does not rest, then the gluten will not swell, therefore, the dumplings will mold very poorly 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:

- (described in detail above);

Cabbage - a small head of cabbage;

Bow - 2 pcs.;

Carrots - 2 pcs.;

Sauerkraut - 100 gr. (for an amateur);

For submission:

Sour cream.

Cooking process

First, finely chop the onion and grate 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) and a pinch of sugar. You need to fry for another 10 minutes, stirring. Everything, the filling is ready.

We 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. Cook for 10 minutes in salted water or in meat and bone broth, which can be flavored with onion, parsley, pepper and laurel. Bon appetit!

How to cook dumplings with sauerkraut, lard and mushrooms?

In dumplings from which it is quite simple, you can add both lard and mushrooms. In general, about everything in order.

So to prepare this delicious dish we will need:

Sauerkraut - 1 kg;

Bow - 2 pcs.;

Mushrooms - 200 gr.;

Lard 1.5 tbsp;

Lavrushka;

Ground pepper.

Cooking process

First, fry the finely chopped onion in a frying pan. Put the sauerkraut, onion, lard, pepper, mushrooms into a small saucepan, fill with water. Close the lid and simmer until the cabbage leaves are soft. At this time, boil the eggs and chop them finely. When the cabbage with mushrooms has cooled down, add them and mix our minced meat well. We roll out the dough thinly, spread the filling and form dumplings.

Cook for 10 minutes, season with bacon. These are dumplings with cabbage and lard. Bon appetit!

Is it possible to mix minced meat with cabbage for dumpling filling?

Dumplings with minced meat and cabbage turn out just great if the filling is prepared according to a traditional Chinese recipe. For this we need:

Chinese cabbage - head of cabbage;

Ground beef - 500 gr.;

Dry white wine - 1 tablespoon;

ground pepper;

Soy sauce;

Cooking process

So, for starters, pour boiling water for a few minutes. So the inflorescences will become soft. Next, chop the cabbage and mix it with ground beef pour wine and soy sauce taste. After that, sprinkle the mixture with grated ginger and salt. We roll out the dough, cut out circles, lay 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 this dish with herbs or your favorite sauce.

Bon appetit!

As you can see, cabbage dumplings are prepared in different ways, the main thing is that this dish is cooked with soul and love.