An amazing dish – vareniki!Vareniki can be made with almost any filling: with meat and fish, with vegetables and herbs, with cottage cheese and cheese, with berries and fruits. And even from the same product, the filling for vareniki turns out very, very different. For example, vareniki with cabbage! One recipe involves using fresh white cabbage, another recipe suggests making vareniki with sauerkraut, and the third (fourth, fifth, etc.) recipe generally includes some additional ingredients for the filling in addition to cabbage. In short, each recipe is good in its own way, and each will find its fans. And all that remains for us to do is to get to know them and choose our own recipe, which may become a signature one.
Simple vareniki with cabbage
The simplest and perhaps the most common recipe for making dumplings with cabbage. However, we will still present it to you - what if this particular recipe is not familiar to you yet? Ingredients:
- 2 cups of wheat flour;
- 1 chicken egg;
- 2 pinch of salt;
- 2 pinches of sugar;
- About a glass of water.
For the filling:
- White cabbage;
- Bulb onions;
- Black pepper and salt.
Preparation: First, prepare the dough.Sift the wheat flour into a bowl and mix it with salt and sugar. Then break one raw egg into it and start kneading the dough, gradually adding water (boiled and slightly warm). Make a fairly steep dough and leave it for half an hour in a bowl covered with a towel or cling film. During this time, the dough will rise (the gluten in the flour will swell) and become softer and more elastic. While the dough is ripening, shred the cabbage and fry it together with the onion cut into half rings. Fry everything in vegetable oil, and at the end of cooking, add ground black pepper and salt. Place the prepared filling in a colander so that the oil and juice drain off, and the filling itself cools. Roll out the dough into a layer on a table sprinkled with flour and cut out circles from it. Place the cooled cabbage filling in the middle of each piece and pinch the edges, folding the dough circle into a semicircle. Boil the dumplings by placing them in boiling water, which we add a little salt. Serve the dumplings with cabbage, seasoning them with butter, sour cream or mayonnaise.
Vareniki with cabbage minced meat
What are cabbage dumplings?This is a boiled piece of dough with cabbage filling wrapped in it. It would seem simple, but no! Just cabbage is too simple, so let's complicate the task and prepare cabbage mince for the filling. Ingredients:
- Flour - 2 cups;
- Water is an incomplete glass;
- Egg - 1 piece;
- Salt - half a teaspoon;
- Sugar is half a teaspoon.
For the filling:
- Fresh cabbage - 1 head of medium size;
- Eggs - 2 pieces;
- Ghee - 2 tablespoons;
- Salt, pepper, sugar - to taste.
Preparation:Dissolve salt and sugar in lukewarm boiled water. Combine sifted wheat flour with one raw egg and gradually add water to it, kneading a fairly stiff dough, which we leave to rise for half an hour. While the dough is rising, prepare the mince. For it, we chop the cabbage very, very finely, pour boiling water over it and leave for five minutes under a covered lid. Now drain the water, let the cabbage cool down a little and make the mince. Put eggs and butter in the cabbage and knead like regular mince. At the same time, do not forget to salt it, season with black pepper and any other spices at your discretion. Roll out the dough into a layer, cut out circles and make dumplings. Boil them in salted water and serve with sour cream or mayonnaise.
Vareniki from sauerkraut
Vareniki with sauerkraut are also prepared in different ways. We offer you one of the versions of this dish. Ingredients:
- flour - 3 cups;
- water - half a glass;
- eggs - 2 pieces;
- salt - to taste.
For the filling:
- sauerkraut - 4 cups;
- onions - 2 heads;
- carrots - 1 piece;
- parsley root - 1 piece;
- vegetable oil - 2 tablespoons;
- tomato puree - one and a half tablespoons;
- ground black pepper - to taste;
- salt - to taste.
Preparation:First, pour the sifted flour into a bowl, add the egg and salt, and then gradually add water to knead the dough. Cover the dough with a towel and leave it for about thirty minutes. Meanwhile, prepare the filling. Fry the cabbage (lightly!) in vegetable oil, put it in a bowl, and fry the chopped onion, carrot and celery root in the remaining oil in the pan. After that, add the cabbage to the frying mixture again, add the tomato paste, salt and pepper. Mix everything and simmer over low heat until the liquid evaporates. Cool the filling, roll out the dough and make dumplings. Boil them, dipping them in boiling salted water, and serve with fried onions.
Vareniki with cabbage and meat
As we have already said, you can make dumplings with cabbagediversify by adding something else to the filling. Here is a recipe for a hybrid of pelmeni and vareniki, where cabbage is combined with minced meat. A very interesting recipe, and a very tasty result. Try it! Ingredients:
- Flour;
- Egg;
- Salt;
- Water.
For the filling:
- A pound of ground beef;
- Half a kilo of sauerkraut;
- 3 heads of onions;
- Salt and spices to your taste.
Preparation:Mix regular unleavened dough from flour, water, egg and salt. Leave the dough to mature for half an hour, and then make the filling. To do this, mince the meat or take half a kilo of ready-made lean mince. Mince the sauerkraut and all three onions. Combine the cabbage, onion and meat and mix well, seasoning with salt, black pepper or other spices to your taste. Roll the dough, which has matured by this point, into a sausage, which we cut into pieces. Roll each piece of dough in flour, flatten it and roll it into a circle. Put the filling in the middle of the piece and pinch the edges, forming a dumpling in the shape of a semicircle. Boil the dumplings in boiling salted water, serve with butter, sour cream and herbs. Choose a recipe and try cooking dumplings with cabbage. This dish is filling, economical and very tasty. Cook with pleasure, and bon appetit! We recommend reading:
