Pelmeni with cabbage. Secrets of cooking

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 making delicious dumplings, which goes back to the past. By the way, the widespread opinion that this dish is of Russian origin is erroneous. The recipe of preparation came to our kitchen from China. There they have been cooked for already 2000 years. Later, the pelmeni recipe was adopted by the Mongol-Tatars, who introduced our culture to this delicious and rich meal. Well, okay, the Russians were never ashamed to learn anything new from a number of kitchen masterpieces. In this article we will talk just about the dumplings, which were invented exactly by the cooks of our countries - it is pelmeni with cabbage, which differ appreciable ease in preparation and unusual taste.

Magic dough for dumplings. Secrets

To prepare a delicious dough, we will need:

- Wheat flour - 0,5 kg;

- milk - 250 ml;

- Chicken egg - 2 pieces;

- Lenten oil - 20 ml. (1 tablespoon);

- salt - 1/4 tsp.

Dough preparation process

If you want to cook real home-made dumplings with cabbage, we recommend still using eggs. Although, for example, in the classic recipe for cooking this dish, eggs are not used.

So, pour the flour on the table. In the center, make a groove, add salt and lean oil (you need to give the dough elasticity and softness).

Take a small container and whip eggs there, add the milk, which should be preheated. Some housewives use ordinary water at room temperature. Why then add milk? It will make our dough more delicate, savory and tasty.

So, the resulting mixture is added to the flour pan and mix the dough. For beginners, who decided to treat their family with delicious pelmets, 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 pestering the palms and bowl, it can be shifted to a table, sprinkled with flour. The dough should be elastic and without any cracks.

If it still sticks to the palms, add more flour, just a little, so that the dough does not turn out to be very steep. After complete blending, smear the hands with lean 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 this situation? The answer is simple, add a little lean oil until it gets the right consistency.

After that, wrap the finished dough with food film, for about 40 minutes, and put it in the refrigerator. This point is very important for modeling. If the dough does not settle, then the gluten will 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.

Pelmeni with cabbage

The recipe for this dish is quite simple. To prepare it we will need:

- pastry dough (described in detail above);

Cabbage - a little head;

- onions - 2 pieces;

- Carrots - 2 pieces;

- sauerkraut - 100 gr. (For the amateur);

- salt;

- pepper;

- sugar.

For submission:

- greenery;

- sour cream.

Cooking process

To begin with finely chopped onions and rubbed on a coarse carrot. Onions are fried in a frying pan until golden, add carrots, then cabbage, mix. Pepper and salt to taste. Mix again. Approximately 5 minutes fry, add sauerkraut (this product will add a certain sourness to the dish, however, if you do not like this innovation, you can not add) and a pinch of sugar. Fry for another 10 minutes, stirring. Everything, the filling is ready. We take the ready dough. We roll out a thin layer of it, cut out circles with a glass, spread 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 laurushka. Bon Appetit!

How to cook dumplings with sauerkraut, lard and mushrooms?

In dumplings with sauerkraut, the recipe of which is quite simple, you can add both bacon and mushrooms. In general, everything in order.

So, for the preparation of this delicious dish we will need:

- dough;

- sauerkraut - 1 kg;

- onions - 2 pieces;

- mushrooms - 200 g;

- 2 eggs;

- smalets 1,5 tbsp;

- Laurushka;

- ground pepper.

Cooking process

To begin with, fry the finely chopped onion in a frying pan. In a small saucepan spread sauerkraut, onions, smalets, peppers, mushrooms, pour water. Close the lid and stew until the cabbage leaves become soft. At this time, cook eggs and finely chop them. When the cabbage with mushrooms is cooled, add them and mix well our minced meat. Roll out a thin dough, lay out the filling and form dumplings. Cook for 10 minutes, fill with squish. These are the dumplings with cabbage and bacon. Bon Appetit!

Can it be mixed with cabbage for pelmeni?

Pelmeni with minced meat and cabbage are simply excellent if the filling is prepared according to a traditional Chinese recipe. For this we need:

- dough;

- Peking cabbage - cabbage;

- ground beef - 500 gr .;

- dry white wine - 1 tablespoon;

- salt;

- ground pepper;

- soy sauce;

- ginger.

Cooking process

So, for a start, pour the Peking cabbage with boiling water for a few minutes. So the inflorescence will become soft. Next shred 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 the mugs, spread out the filling, we form pelmeni. The most interesting lies ahead. Dumplings will be very tasty if you fry them in a frying pan or bake in the oven. You can serve this dish with herbs or your favorite sauce. Bon Appetit!

Apparently, cabbage dumplings are prepared in different ways, the main thing is that this dish was prepared with a soul and love.