Vareniki stuffed with cabbage
8 servings
60 minutes
Dumplings filled with cabbage are a classic dish of Russian cuisine rooted in peasant traditions where cabbage was a staple food. These dumplings captivate with their soft, elastic dough and delicate, aromatic filling. The filling of sautéed cabbage with onions, dill, and eggs gives them a slight sweetness and zest, while butter adds a creamy finish to the flavor. They are served hot with sour cream that complements their tender texture and highlights the rich taste. Cabbage dumplings are not only cozy food but also a versatile dish – they are perfect for both everyday dinners and festive tables. They are loved for their simplicity in preparation, heartiness, and harmonious balance of flavors.
1
Prepare dough for dumplings. Sift 3 cups of flour (250 ml each) into a bowl. Add half a teaspoon of salt and mix. Beat one egg with a fork, add to the flour, and mix.
- Wheat flour: 3 glasss
- Chicken egg: 4 pieces
- Salt: to taste
2
Pour 200 ml of boiling water into the flour, add 2 tablespoons of vegetable oil, and knead the dough. Grease your hands with 1 tablespoon of vegetable oil and form the dough into a ball.
- Boiling water: 200 ml
- Vegetable oil: 6 tablespoons
- Vegetable oil: 6 tablespoons
3
Put the dough in a bag for 30-40 minutes. During this time, it will become elastic.
4
While the dough rests, prepare the filling for the dumplings. Finely chop the cabbage. Peel and finely chop the onion.
- White cabbage: 350 g
- Onion: 1 head
5
Heat 3 tablespoons of vegetable oil in a pan, add onion, and sauté for 3-4 minutes.
- Vegetable oil: 6 tablespoons
- Onion: 1 head
6
Add cabbage, mix, salt, pepper, and fry the cabbage for about 7-8 minutes.
- White cabbage: 350 g
- Salt: to taste
- Ground black pepper: to taste
7
Add chopped dill and mix.
- Dill: 40 g
8
Beat three eggs in a bowl with a fork. Pour the eggs and quickly mix the cabbage with the eggs to let them set. Place the filling on a flat dish to cool faster.
- Chicken egg: 4 pieces
9
Dust the table with flour, take the dough out of the bag, knead it and roll it into a sausage shape, divide it into four parts. Set three parts aside and cover with a towel to prevent drying out.
10
Roll the remaining part into a rope, cut into pieces, and roll out flatbreads.
11
Place 1 heaping teaspoon of filling in the center of each flatbread, join the edges, seal, and make a decorative braided edge.
12
Boil the dumplings by dropping them one by one into salted boiling water, adding a tablespoon of vegetable oil and 2 bay leaves. Gently stir with the back of a spoon to avoid damage. When the dumplings are cooked, they will float. After that, boil them for another 3-4 minutes and remove with a slotted spoon.
- Salt: to taste
- Vegetable oil: 6 tablespoons
13
Add a small piece of butter to the cooked dumplings, gently shake to prevent them from sticking. Serve hot with sour cream.
