Now is the time for such dumplings. I tried a new filling. It turned out to be unusual and tasty. I have already cooked it several times. I serve it with butter, then with fried onions, then with pieces of fried bacon. Even my husband appreciated it, although he doesn't really like dumplings with cabbage. Try these dumplings. Tasty!
HOW TO COOK:
You can take any dough for this recipe. I usually cook with custard. I like it very much. It is soft, elastic and does not need to be added with additional flour. There is this recipe in the video at the end of the article.
But today I will show you the recipe for milk dough. I like it too. Can be cooked with milk only or water only. But I usually take water and milk in half.
Sift flour into a bowl (not all, about 2.5 cups), add salt, an egg, warm water and warm milk. I knead the dough.
At the end I add vegetable oil. I make holes in the dough with my fingers and pour in the oil. I knead it into the dough. Little by little I add more flour and knead the dough until it stops sticking to my hands.
I give the dough to "rest" under a towel for about half an hour. And you can sculpt dumplings.
For the test:
• Flour - 3 cups (you may need less!)
• Milk - 100 ml
• Water - 100 ml
• Egg - 1 pc.
• Vegetable oil - 1 tbsp.
• Salt - 1 tsp.
I prepare the filling in advance. I showed the recipe in detail HERE. But I will repeat it briefly.
In a small amount of vegetable oil, fry the onion until transparent. I add sauerkraut. Precisely pickled! And the more sour the cabbage, the tastier the filling. I pour in some water, cover with a lid and carcass for 10-15 minutes.
Then I add the pumpkin grated on a coarse grater (you can use the Korean carrot grater).
I add black pepper, salt to taste, a little water. And I am still carcassing for 10-15 minutes. You can, of course, not add salt if the cabbage is too salty. But I like it when the filling is a little too salty.
Everything! The filling is ready. It is imperative to cool it down.
For filling:
• Pumpkin - 500-550 g
• Sauerkraut (better if strongly sour) - 250-300 g
• Onions - 1-2 pcs.
• Ground black pepper
• Salt
I make dumplings. I roll out the dough with "sausage", then cut into equal pieces. Using a rolling pin, I roll each piece into a cake, put the filling in the middle and connect the edges.
I cook in salted water for 4-5 minutes. And I serve. Today with butter. #dumplings kitchen inside out
In the video, I showed 5 dough recipes and 5 filling options. Look, you will definitely like it:
#dumplings dough kitchen inside out