Dumplings with cabbage
4 servings
80 minutes
The recipe is taken from the book "Ural cuisine.
1
Prepare the dough. Pile the flour on the table and make a well in it.
- Wheat flour: 500 g
2
Pour in salted water, add eggs and oil.
- Water: 250 ml
- Chicken egg: 2 pieces
- Vegetable oil: 1.5 tablespoon
3
Mix gradually, taking flour from the edges to the center until a stiff dough forms.
4
Continue kneading the dough until it becomes smooth.
5
Prepare the filling. Wash and dry the pork meat.
- Pork: 350 g
6
Peel and wash the onion, then pass it through a meat grinder with the meat.
- Onion: 1 head
- Pork: 350 g
7
Add chopped cabbage, season with salt and pepper to taste, pour in water (1/4 cup), and mix everything.
- White cabbage: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Water: 250 ml
8
Roll the dough into a thin layer.
9
Cut circles from the dough with a glass.
10
Place filling on one half of the circle with a teaspoon, fold the circle in half and pinch the edges.
11
Place the ready dumplings on a floured cutting board and put them in the freezer.