Kitchen appliances and utensils:
- cutting board;
- a knife or a special secateurs for shredding cabbage;
- deep bowl;
- grater;
- pan;
- scapula;
- teaspoon and tablespoon;
- plate.
Ingredients
| Ingredients | amount |
| White cabbage | ½ heads |
| Small carrots | 1 PC. |
| Salt | 1 tsp |
| Onion | 1 PC. |
| Celery root | 1/4 part |
| Vegetable oil | 2 tbsp. l |
| Fat | 200 g |
| Sugar | 1 tsp |
| Ground black pepper | taste |
| Dried basil | taste |
| Tomato Sauce / or Tomato Paste | 3-4 tbsp. l / 1 tbsp. l |
| Medium sized potatoes | 3 pcs. |
| Water | 0.7 L |
| Fresh dill | 5-8 branches |
| Garlic | 1 clove |
Step cooking
Cooking cabbage stuffing
- Cut the forks of cabbage in half. With a knife or a special secateurs, chop the cabbage not very thinly, but not thickly. The width of the strips should be about 5 mm. Put the cabbage in a deep bowl.
- Grate medium-sized carrots (1 piece) on a grater with medium holes directly into a bowl of cabbage.
- Peel a piece of celery (1/4 part of a tuber) and grate it on the same grater as a carrot, directly in a bowl with cabbage.
- Peel the middle onion (1 piece) and cut into thin half rings. Add to cabbage.
- Salt the vegetables by adding about a teaspoon of salt.
- Add sugar (a teaspoon) and first mix the contents of the bowl, and then squeeze and unclench your hands, stir the cabbage with vegetables until it becomes a little softer and doesn't let out a little juice.
- Pepper the cabbage, add the dried basil or your favorite spices and mix.
- Cut the fat (200 grams) into medium-sized cubes and fry them in a pan until cracklings form. Drain the resulting fat and leave the greaves in a pan.
- Pour in vegetable oil (2 tablespoons), let it heat, and put the cabbage in a pan. Cover the pan immediately and simmer over low heat. Stir the cabbage periodically with a spatula.
- When the cabbage changes color, add either tomato sauce (3 tablespoons) or tomato paste (1 tablespoon) to it and mix.
- After adding the tomato sauce or pasta, do not reheat the cabbage, it should remain dense and slightly crispy, since then the cabbage as a filling for dumplings will still be cooked in the product.
- Try cabbage filling for salt, sugar and acid, and if necessary, add what is missing to your taste. Stir and remove the pan from the stove. Cabbage filling is ready.
Cooking Potato Filling
- Peel medium-sized potatoes (3 pieces), peel, rinse, cut into large pieces, fill with water (about 0.7 liters to completely cover the potatoes) and set to boil. When the potatoes are almost ready, salt them using a teaspoon of salt.
- Put lard in the pan (1 dessert spoon is enough), melted during the frying of bacon, and heat it.
- Peel and onion (1 piece) and cut into small cubes.
- Put the onions in a pan with lard and fry them until transparent over low heat, stirring occasionally.
- Peel the garlic (1 clove), finely chop it and add to the onion for frying.
- Drain the water completely from the finished potato, add the fried onions and garlic to it, and knead all together. The filling should be dry and uniform, without lumps and clots.
- Rinse fresh dill (5-8 branches), dry and chop finely. Add to the crushed potatoes and mix.The filling is ready.
Did you know? In order to start the dumplings, the filling must be completely cooled, otherwise, if you put it hot, the dough at the place of contact with the filling will remain moist after boiling the dumplings.
Video recipe
How to cook aromatic cabbage stuffing with greaves and potato stuffing with lard and fresh dill, see the video.
You have learned the recipe for preparing two options for filling for dumplings: cabbage and potato. You should not have any difficulties in cooking, because both options are simple and affordable. Optionally, you can add your favorite spices to the filling, and those who do not like tomato can also do without adding it to the cabbage filling. Cook and write in the comments if you liked the recipe.
Other recipes for dumplings
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