Dumplings with cabbage
6 servings
60 minutes
Vareniki with cabbage is a classic dish of Russian cuisine that embodies comfort and homely warmth. Its history roots in the Slavic tradition of making dough products with various fillings. The tender dough, made from flour, butter, and sour cream, wraps around a flavorful filling of stewed cabbage with tomato paste, carrots, and onions. Vareniki are soft and rich in flavor, combining the sweetness of vegetables with a slight tanginess of cabbage. They are served hot, usually with sour cream that adds tenderness and creamy texture to the taste. Perfect for family lunches or cozy evenings, creating an atmosphere of traditional home gatherings.
1
Prepare all the ingredients.
2
Sift the flour into a large bowl.
3
Add softened butter, sour cream, and salt to the flour.
- Butter: 50 g
- Sour cream: 50 g
- Salt: to taste
4
Mix until crumbs form.
5
Pour boiling water and immediately start stirring with a wooden spoon to avoid burning your hands. The dough should come together into a ball without leftovers. If there are crumbs at the bottom of the bowl, add another 15-20 ml of boiling water and mix them in.
- Boiling water: 200 ml
- Boiling water: 200 ml
6
Once the dough gathers into a ball, continue kneading it on the table until it becomes smooth and homogeneous.
7
Wrap the prepared dough in plastic wrap and leave it at room temperature for half an hour. Dumpling dough can be stored in the refrigerator for up to two days.
8
Finely chop the onion and grate the carrot.
- Onion: 1 head
- Carrot: 1 piece
9
Chop the cabbage finely.
- White cabbage: 500 g
10
In a large skillet, heat vegetable oil and sauté the onion until lightly golden. Add the carrot and fry for another 2-3 minutes.
- Vegetable oil: 50 ml
11
Add cabbage and tomato paste to the pan, simmer over medium-low heat, stirring for about 15 minutes. Season with salt and pepper to taste. Let the filling cool before making dumplings.
- Tomato paste: 50 g
- Salt: to taste
- Ground black pepper: to taste
12
Roll out the dough into a thin layer and cut out circles using a glass or a special cutter.
13
Place a spoonful of filling in the center of the dough circle and tightly seal the edges of the dough. Do this with all the dough and filling.
14
Boil salted water in a large pot and add the dumplings. Once the dumplings float, cook them for another 2-3 minutes, then remove with a slotted spoon.
15
Serve dumplings with cabbage with sour cream.