Easy Homemade Cabbage Dumplings

From simple products, you can cook for the whole family for future use! Homemade fresh cabbage dumplings are very appetizing and filling. The choux pastry is kneaded in boiling water. Itʼs a pleasure to work with him. Elastic, soft, easy to roll out, does not tear. Not a single dumpling got overcooked during boiling!
cook time: 1h 30 min
Gavin Tanner
Easy Homemade Cabbage Dumplings

Nutrition Facts (per serving)

166
Calories
6g
Fat
22g
Carbs
5g
Protein

Ingredients (7 portions)

For dough:

Wheat flour 400 g
Chicken eggs 1 pc
Water 200 ml
Vegetable oil 1 tbsp
Salt 0.5 tsp

For filling:

White cabbage 500 g
Bulb onions 1 pc
Carrot 1 pc
Salt 1.3 tsp
Sugar 0.5 tsp
Ground black pepper to taste
Vegetable oil 3 tbsp

Recipe instructions

Step 1

Step 1
How to make dumplings with fresh cabbage? I recommend starting by preparing the filling, as it will need time to cool. Prepare the ingredients according to the list. Take one large or two medium-sized onions. Peel the cabbage from the top leaves that are damaged and unsuitable for consumption (usually 2-3 leaves). Wash and dry with a paper towel.

Step 2

Step 2
Chop the cabbage into thin strips and knead it a little with your hands. It will become softer and cook faster. Pour refined vegetable oil into a deep frying pan and heat well. Lay out the cabbage. Fry for about 7-10 minutes over low heat, covered, until soft.

Step 3

Step 3
Wash and peel the carrots. Grate it on a coarse grater and add it to the cabbage. Stir and simmer covered for about 10 minutes.

Step 4

Step 4
Finely chop the peeled onion into cubes (the finer it is chopped, the tastier it will be). Add to the rest of the vegetables in the pan and stir. Simmer covered for another 10 minutes. Then add sugar, salt, ground black pepper. Simmer for another 5-7 minutes. Check the cabbage for doneness using the thickest pieces. They should become soft. Transfer the finished filling into a suitable container and leave to cool.

Step 5

Step 5
While the filling is cooling, prepare the choux pastry for dumplings. Prepare all the necessary ingredients. Use premium quality wheat flour, as the quality of the dumplings depends on this. Sift the flour into a wide bowl or onto a prepared work surface. Make a depression in the middle. Please note that you may need more or less flour than I did. Focus on the consistency of the dough.

Step 6

Step 6
Wash the egg well with soda and wipe dry. Break it into a separate container, add a pinch of salt and a spoonful of odorless vegetable oil. Lightly whisk the egg mixture with a fork. Pour into flour, stir with a spoon. Carefully, so as not to burn yourself, pour in the boiling water, actively kneading the dough with a spoon. Under the influence of hot water, gluten will quickly release in the dough and the dough will be smooth and elastic.

Step 7

Step 7
When the dough has cooled, continue kneading the dough with your hands to better feel its consistency. The dough should be soft, not sticky. Add a little flour if necessary. Cover the container with the dough with a towel or film and leave to rest for 20-40 minutes. During this time it will become very pliable and easy to work with.

Step 8

Step 8
Dust your work surface (I have a silicone mat) with flour. Place some of the dough on the work surface and knead well again. Roll it out to a thickness of a few millimeters (about 4-5 mm). Using a suitable notch, press the dough into circles.

Step 9

Step 9
Place a teaspoon of filling in the middle of each circle. Make crescent-shaped dumplings. The edges can be covered with a curly braid. Boil water in a large saucepan. There should be a lot of water so that the dumplings float freely and do not stick together. Salt it. Place the dumplings into a pan of water and stir them immediately so they don’t stick to the bottom. When they boil, reduce the heat to low and simmer for about 5 minutes.

Step 10

Step 10
Serve the finished dumplings with butter, sour cream or fried onions. Bon appetit!

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