Vareniki with fried cabbage and lard. Dumplings with sauerkraut, cabbage and potatoes, cabbage and lard: recipes with photos Dumplings with sauerkraut and lard recipe

Vareniki with cabbage - general principles of cooking

If used for stuffing fresh cabbage, then the vegetable is chopped and fried with butter in a pan. Sauerkraut is lightly squeezed out of the brine and also fried. Often add onions and carrots. But this is the simplest filling option. You can make things a lot more interesting.

What can be added to the filling:

Meat products;

Fish products, including canned food;

Mushrooms fresh, marinated, salted;

Various vegetables;

tomato paste;

All kinds of herbs, spices.

The dough is used fresh on water or milk. It can be kneaded in the usual way or custard. Cooking time depends on the filling. If raw meat is used for the supplement, then it can be up to ten minutes. For products with finished filling, a few minutes after boiling is enough.

Vareniki with cabbage (fresh) from choux pastry

A variant of the simplest and cheapest dumplings, which are made from fresh cabbage. They are easy to make, and they come out delicious. Choux pastry without eggs and even butter. Cool anti-crisis recipe.

Ingredients

2 cups of flour;

0.5 tsp salt;

1 cup boiling water.

For stuffing:

0.5 head of (small) cabbage;

1 onion;

1 carrot;

Oil and spices.

Cooking

1. Immediately prepare the filling, as it will be necessary to let the vegetables cool well before sculpting the dumplings. We cut the onion, transfer it to a frying pan with oil and fry a little.

2. Add grated carrots, and after a minute cabbage, which can be chopped by hand or grated. Fry a little, then cover and simmer until tender. At the end, salt and pepper. To taste, you can add a little tomato paste or just grated tomato to the filling.

3. While the cabbage is stewing, prepare the dough. Simply put flour and salt into a bowl, pour in boiling water and stir quickly with a spoon. As soon as it will be difficult to do, we take out cutlery and knead a lot with your hands. By this point, it will no longer be hot. We carefully knead the mass with our hands, send a lump under an inverted bowl and let it lie down for a quarter of an hour.

4. We take out the dough, the cooled filling and sculpt medium-sized dumplings.

5. Boil in boiling water for a couple of minutes after boiling. Served with cabbage dumplings with sour cream, butter. You can season them with fried onions.

Vareniki with sauerkraut classic test

Recipe for Ukrainian dumplings with sauerkraut. Products are prepared from the classic dough on water with an egg.

Ingredients

1 glass of water;

0.5 tsp salt;

2.5 cups flour plus dusting.

Filling:

5 tablespoons of oil;

700 grams of cabbage;

2 bulbs;

Cooking

1. Peel the onion, cut into cubes. Fry with oil for a couple of minutes.

2. Squeeze the sauerkraut and send it to the pan, cover the lid and simmer for ten minutes. Then fry until golden brown, transfer to a bowl and send the filling to cool.

3. Sift the flour into a large bowl, rake a small hole in the center.

4. Break the egg and add salt, then pour in water and begin to gently rotate in a circle with a spoon, kneading the dough. Gradually it will require more effort. So, it's time to remove the spoon and start kneading the mass with your hands. Then cover and leave the dough to “rest” for half an hour.

5. We take out the dough and the filling, we sculpt ordinary dumplings.

6. Cook in salted boiling water. After surfacing, two minutes is enough and can be removed with a slotted spoon.

7. Lubricate with oil, serve hot or cold.

Vareniki with cabbage and minced meat

For meat dumplings with cabbage, you can use ready-made minced meat or twist it yourself. Cabbage is taken sauerkraut. But if someone is against it, then you can use fresh vegetable in the same amount. The dough is made custard.

Ingredients

1.5 glasses of water;

3 cups flour;

2 tablespoons of oil.

For filling:

0.4 kg of minced meat;

2 bulbs;

0.4 kg of cabbage;

Spices at your discretion;

3 tablespoons of oil.

Cooking

1. First of all, we prepare the filling. To do this, fry chopped onion in oil, add cabbage to it, cover and simmer for about half an hour. The cabbage should become soft.

2. Add to the pan chopped meat and lightly fry. Pepper and put other spices to taste. We send the filling to cool, transferring it to a bowl.

3. Boil 1.5 cups of water with salt. Sift flour and divide in half. Add boiling water to half the flour and stir with a spoon. Gradually add the beaten egg and stir continuously. Add the remaining flour and, as you knead, pour in the prescription oil. Let the dough lie down for fifteen minutes before sculpting dumplings.

4. We take out the filling, dough and form medium-sized dumplings.

5. Run in salted boiling water and boil after surfacing for four minutes.

6. We catch with a slotted spoon, grease with oil and serve with fresh sour cream.

Vareniki with cabbage and mushrooms

For such dumplings with cabbage, we will use ordinary champignons. The filling is juicy and flavorful. Cabbage is used for fresh stuffing.

Ingredients

0.6 kg of unleavened dough;

0.5 kg of cabbage;

0.25 kg of champignons;

1 head of onion;

2 tablespoons of tomato paste or ketchup;

Salt and pepper;

40 ml of oil.

Cooking

1. Cut the onion head and send it to the pan. Fry a little, add shredded cabbage and bring to readiness.

2. Pour a little oil into another pan and also put it on the stove.

3. We wash the mushrooms, cut into small cubes and fry until tender. At the end, put the tomato, cover and simmer a little under the lid.

4. We combine cabbage with mushrooms, season with salt, put any spices, stir well.

5. We prepare the dough for dumplings in any way, let it rest and you can start modeling. We form dumplings of medium size.

6. Throw in a pot of boiling water and boil for three minutes. We take out with a slotted spoon, grease with oil and pour sour cream. We eat while hot.

Vareniki with cabbage and lard

The recipe for insanely delicious dumplings with cabbage, which are cooked with smoked lard. Of course, you can do it with ordinary lard, but it will turn out not at all such a dish. The dough for such dumplings can be kneaded any. Sauerkraut is used, but you can similarly fry a fresh head of cabbage.

Ingredients

700 grams of dough;

250 grams of smoked lard;

500 grams of cabbage;

100 grams of onion;

2 tablespoons of oil.

Cooking

1. You need to hold the lard in the freezer for a bit so that it becomes hard. Then we cut the product into small cubes and put it in a bowl. You can pass through a meat grinder, but in this case with a large mesh.

2. Fry the onion and cabbage in oil, simmer for twenty minutes under the lid. Then cool and combine with chopped lard. To taste, you can add garlic, herbs or tomato paste.

3. We take out the dough and make ordinary dumplings. No, not ordinary, but very fragrant.

4. Cook in boiling water for about three minutes. Serve with sour cream sauce. To prepare it, mix a clove of garlic, sour cream and red pepper, you can add chopped herbs. Mix everything and the sauce is ready!

Vareniki with cabbage and liver

For the filling, you can use chicken, beef or pork liver. Cabbage is used fresh. We will prepare the dough on a mixture of milk and water.

Ingredients

¾ cup milk;

¾ cup of water;

½ tsp salt;

Filling:

0.5 kg of cabbage;

0.15 kg of onion;

1 spoon of paste;

0.3 kg of liver;

0.05 kg of oil;

0.5 bunch of parsley.

Cooking

1. Cooking the dough. To do this, mix milk with water and an egg, dilute salt in a liquid. We add flour. Pour until the dough stops absorbing. We roll up a lump, remove to lie down in a bag.

2. Cut the liver into cubes, after washing and clearing the films. If pork offal is used, then it is advisable to soak the pieces for half an hour in milk. This technique will help get rid of bitterness.

3. Heat up the oil, fry the chopped onion.

4. Add liver cubes, fry, then cover and simmer until tender, but no more than 15 minutes. Cool down.

5. In another pan, fry the cabbage until soft. At the end we put tomato paste, salt, season with any spices. We cool the stuffing.

6. Twist the cooled liver with onions or chop in a food processor. We send to the cabbage. Add chopped parsley. We stir the filling.

7. We make dumplings, boil in the usual way for two minutes after surfacing.

Vareniki with cabbage and potatoes

To make these dumplings you will need mashed potatoes. We cook it on purpose or use the leftovers after lunch / dinner. Sauerkraut is used. We prepare the dough according to any of the recipes, in total it will take about 700 grams.

Ingredients

2 onion heads;

0.4 kg of sauerkraut;

0.4 kg puree;

Cooking

1. Peel the onions, cut into cubes and fry.

2. As soon as the onion becomes transparent, add sauerkraut to it. Simmer a little under the lid, then fry.

3. Add mashed potatoes. If it is fresh, then just stir it with cabbage. If the puree was cooked earlier, then first you need to knead it well and only then add it to the filling. Mix everything thoroughly and taste. Add spices if necessary.

4. We form dumplings and cook in the usual way in water. Three minutes is enough.

Vareniki with cabbage - helpful tips and tricks

Vareniki will be more fragrant if you add bay leaves and peppercorns to the water when boiling. Fans can throw in clove stars and coriander seeds.

If the dough for dumplings is prepared not in the custard method, but in the usual way, then the liquid should be ice cold. After kneading the custard method, the dough is also recommended to be cooled.

The filling dictates the taste of the dish. Do not be afraid to add spices and other aromatic additions to it. Garlic, different types peppers, fried onions, spices and herbs can change a boring dish beyond recognition and delight you with new tastes.

The dough is dry and doesn't want to merge? You can grease the edges of the cakes with water or an egg. And it is desirable to cover the rest of the dough so that it does not dry out.

Dumplings should be boiled in a wide, and not in tall saucepan. There should be enough water so that the products float freely.

So that the products do not become sour during cooking, bring them to a boil at maximum heat. And so that the dumplings do not fall apart, after boiling, the fire is reduced and boiled at a low boil. But in no case do we let the products ferment in boiling water.

Cabbage is one of the most valuable vegetables. It contains many vitamins and important trace elements, while it does not have a high calorie content. Despite its nutritional value, cabbage is quite inexpensive and available at any time of the year, as it is well stored and often harvested for the winter by the most different ways. It is not surprising that in different countries There are many dishes that are prepared on the basis of cabbage. In particular, many Slavic peoples honor dumplings with cabbage. This dish belongs to Ukrainian cuisine, but it is cooked not only in Ukraine.

Cooking features

Cabbage dumplings are tasty, satisfying, healthy. Yes, and they look appetizing, if only they are cooked correctly. For this it is not necessary to be professional culinary specialist and have a lot of experience, but still some knowledge is indispensable.

• The dough for dumplings should be soft and elastic. A hard dough will spoil the taste of the dish, and a fragile one will break through during the boiling of the products. Therefore, the issue of preparing dough for dumplings with cabbage should be taken seriously. Pay attention to what temperature it is recommended to use the ingredients for it. Sift the flour. Knead the dough thoroughly with your hands and be sure to give it time to “rest”. Keep in mind that with the addition of vegetable oil, the dough turns out to be more plastic, less likely to tear.
• When preparing the filling, pay attention to various seasonings, because the taste of the finished dish will largely depend on them.
• Boil dumplings only in boiling water. At the same time, the pan needs a wide one so that the products in it are spacious. Otherwise, they will stick together and look unattractive.
• Be sure to grease the finished dumplings with oil or roll in sour cream. Thanks to this, they will not only become tastier, but also retain an attractive appearance. Otherwise, you are unlikely to be able to prevent them from sticking together.
• Cabbage dumplings can be frozen and used within 3 months.

There are many recipes for making dumplings with cabbage. Both the dough and the filling can be different. Therefore, some subtleties of cooking may depend on a specific recipe.

Vareniki with fresh cabbage

• white cabbage - 0.5 kg;
• onions - 0.2 kg;
• carrots - 100 g;
• water - how much will go;
• flour - 0.5 kg;
• egg - 1 pc.;
• table vinegar (9 percent) - 10 ml;
• sugar - 5 g;
• salt, pepper - to taste;

Cooking method:

• Wash cabbage, remove wilted leaves. Finely chop the forks.
• Pour the cabbage with a small amount of water, simmer under the lid for 10 minutes after boiling. Drain in a colander, let the excess water drain.
• Peel and finely chop the onion, divide it into two approximately equal parts.
• Scrape the carrots, wash them and grate them with small holes.
• Heat the oil in a frying pan and put one part of the onion into it. When the onion turns golden, add carrots to it.
• Saute the vegetables together for 5 minutes, then add the cabbage and continue cooking for another 10 minutes.
• Add salt, pepper, vinegar, sugar. Stir. Remove from heat after a couple of minutes.
• Heat a new batch of oil in a frying pan, fry the remaining onion in it.
• Sift the flour and mix it with a pinch of salt.
• Boil a glass of water and cool. The colder the water, the better.
• Make a well in the flour, break the egg into it. Pour ice water into this. Stir everything with a spoon.
• Add 40 ml of oil, stir again.
• Transfer the dough to a floured board and knead it with your hands until you get an elastic mass that does not stick to your hands.
• Roll the dough into a ball, cover with cling film and set aside. The dough should “rest” for at least 20 minutes.
• Separate a large piece from the dough, roll it out and, using a cup, cut circles with a diameter of 7-8 cm from the resulting layer about 2 mm thick.
• Put the filling on each piece, fasten the edges well. For better gluing, the edges of the dough can be moistened with water or egg white.
• Boil water, salt it, if desired, add allspice and bay leaf to it.
• Dip the dumplings in boiling water, wait until they float to the top. After 3 minutes, remove the dumplings with a slotted spoon.
• Add a spoonful of onion frying with oil to the dumplings, mix.
• In the same way, form and boil the remaining dumplings.

Dumplings prepared according to this recipe will be delicious on their own, but if desired, they can be served with mayonnaise or sour cream.

Vareniki with sauerkraut in a slow cooker

• flour - 0.5 kg;
• water - 150 ml;
• chicken egg - 2 pcs.;
• sauerkraut - 0.5 kg;
• onions - 0.2 kg;
• carrots - 100 g;
• tomato paste - 30 ml;
• salt, pepper - to taste;
• vegetable oil - how much will it take.

Cooking method:

• Mix the sifted flour with half a teaspoon of salt. Add two eggs to it and pour in cold water.
• Knead the dough and, covering it with a film, put it aside for a while.
• Wash the sauerkraut, if necessary, and drain.
• Peel and finely chop the onion, fry it in a sufficient amount of vegetable oil.
• Mix half of the onion with sauerkraut.
• Finely grate the carrots. Mix it with the remaining onion. Saute vegetables together for 5 minutes. Then add the tomato paste and stew the carrots and onions in the tomato for 5 minutes.
• Roll out the dough and cut into 7–8 cm squares. Put a spoonful of filling in the center of each. Pin the edges of the squares together to make triangles. Connect the ends of the triangle along the fold line to each other and also blind.
• Grease the multicooker grate with oil and put a few dumplings on it. Pour water into the multicooker bowl. Run the machine in steam mode for 10 minutes.
• Put the dumplings in a bowl with fried vegetables, mix, remove and transfer to a dish.
• Steam the next batch of dumplings, roll them in the fry, transfer to the first batch. Prepare the rest of the dumplings in the same way.

Serve dumplings hot, pouring sour cream or mushroom sauce. However, they are also delicious cold.

Lean dumplings with cabbage and mushrooms

• flour - 0.5 kg;
• cabbage - 0.5 kg;
• mushrooms - 0.2 kg;
• carrots - 100 g;
• onion - 100 g;
• water - how much will go;
• salt, pepper - to taste.

Cooking method:

• Sift and mix flour with half a teaspoon of salt.
• Boil a glass of water, pour into a container with flour. Knead the dough. If desired, you can add a couple of tablespoons of vegetable oil to it.
• Chop the cabbage, grate the carrots, finely chop the onion.
• Mushrooms cut into thin plates.
• Put vegetables and mushrooms in a saucepan with a thick bottom, add salt, pepper, a glass of water. Simmer until done.
• Roll out the dough, cut into circles. Put the filling, form dumplings.
• Boil dumplings in boiling water.

Serve ready dumplings in fasting you can with mushroom sauce or lean mayonnaise. If you don't fast, then the best supplement they will have sour cream.

Vareniki with sauerkraut and bacon in milk

• flour - 0.5 kg;
• milk - 0.2 l;
• chicken egg - 1 pc.;
• lard - 100 g;
• sour cabbage - 0.3 kg;
• sour cream - 0.2 l;
• garlic - 4 cloves;
• salt, spices - to taste.

Cooking method:

• Knead the dough from flour, salt, eggs and milk.
• Crush the garlic, mix with sour cream.
• Finely chop the salo, mix with sauerkraut.
• Roll out the dough, cut out mugs with a cup. Start with cabbage with lard, fasten the ends.
• Boil dumplings in salted boiling water.

Serve dumplings made according to this recipe, best with sour cream and garlic sauce. If desired, the dish can be decorated with fresh herbs or pickled gherkins.

Cabbage dumplings can be very different, because cabbage goes well with many products: meat, lard, potatoes, mushrooms. Based on general principles cooking dumplings with cabbage, you yourself can create new recipes by varying the composition of the filling.

Description

Vareniki with cabbage and lard, which we will cook today, are somewhat different from classic recipe. Traditionally, dumplings were cooked during Lent. This dish is low-fat, does not contain meat, but it is very tasty and satisfying. We deviate a little from original recipe and cook dumplings with sauerkraut and pieces of smoked lard. Even if you have never cooked this wonderful dish, we will tell you how to properly knead the dough for such dumplings and make the filling.

This dish is very easy to prepare at home. Although the modeling process is not so fast, but the dumplings are worth it. The highlight of the recipe will be the filling and spicy sour cream sauce. Find out all the details below. There presented step by step recipe cooking dumplings with a photo that will help you quickly and easily understand all the intricacies of cooking delicious dumplings with cabbage and lard.

Ingredients

• 
  (1 PC.)
• 
  (500-600 g)
• 
  (how much dough will take)
• 
  (optional)
• 
  (optional)
• 
  (200 g)
• 
  (1 clove)
• 
  (a few drops)

Cooking steps

Before proceeding with the creation of the filling, it is necessary to knead the dough. We knead the simplest dough for dumplings, add an egg and milk or water to the flour. Knead not too much, until sticky, and send to the refrigerator, sprinkled with flour. For the filling, we need a piece of smoked lard. We cut it very finely on a cutting board and send it to a deep bowl.



Sauerkraut must first be rid of excess liquid, and when it has drained sufficiently, chop also into very small pieces.



Add cabbage to a bowl with previously chopped bacon and mix until smooth.



We take out the infused dough from the refrigerator and divide it into several equal parts, as it suits you. We roll out each part in turn and with the help of a glass or a jar we cut out the same circles of dough. Place a teaspoon of filling in the middle.



It is most convenient to close the dumpling, starting from the middle. Do not put too much filling, otherwise the dumplings may come apart during the cooking process.



Sprinkle all the dumplings with flour and put in the freezer to cool.



In addition to regular sour cream, the most popular sauce for dumplings, you can also use a mixture of sour cream, garlic and Tabasco sauce. Such sour cream will turn out pronounced and spicy. Just what you need for dumplings.



Bring salted water to a boil and drop some dumplings into it. Cook for 5-7 minutes until tender and serve with sauces. Vareniki with sauerkraut are ready.



Enjoy your meal!

Nutritionists say that successful food combinations, even if they are quite high in calories, cannot harm the figure. From a gastronomic point of view, dough and vegetables are just such a combination. Therefore, vareniki with sauerkraut, the recipe of which you can choose to your taste, is not only tasty, but also a very healthy dish.

Sauerkraut is a real treasure useful substances. In addition to the high content of vitamins (especially C), it contains fiber, which has a beneficial effect on the digestive tract. As for taste nuances, the combination of fresh thin dough and sauerkraut, fried in vegetable oil, will delight even the most fastidious eater.

Sauerkraut dumplings are just perfect with homemade sour cream, which can be served in two ways - either pour over hot dumplings or put on the table in a gravy boat. If you are not afraid of a pungent smell, then you can finely chop a clove of garlic into sour cream. In addition, cabbage dumplings can be served:

• with fried onions;
• with baked milk gravy;
• with mushroom sauce, etc.

And as an alcoholic accompaniment of food, starka, honey (or berry) tincture, is perfect.

Traditional Ukrainian dumplings have one secret: no matter what dough you knead, the taste of the dish will depend on 90% of the filling, which you put on a thin dough cake. Therefore, it is especially important to properly prepare the “contents” of sauerkraut.

Ingredients:

• 500 g sour cabbage;
• 2 large onions;
• vegetable oil.

Cooking:

1. Finely chop the onion.
2. Pour oil into a frying pan, heat well and spread the onion.
3. Drain the cabbage in a colander and rinse lightly with cold water.
4. Squeeze out the mass, finely chop and add to the onion.
5. Fry over low heat until the liquid has completely evaporated.

Fans of spicy, savory fillings can add to the vegetable ground pepper and other spices to your taste.

A quick recipe for your favorite dish with a photo

Recipe quick dumplings requires a few products that are almost always in the house, and a minimum of time.

Ingredients:

• 500 g fried sour cabbage;
• 3 art. wheat flour;
• 1 st. filtered water;
• 2 tbsp. l. olive oil (can be replaced with sunflower oil);
• table salt (to taste).

Cooking:

Vareniki with potatoes and sauerkraut: a simple but satisfying recipe

Favorite dumplings with potatoes will become even tastier if you add sauerkraut to them.

Ingredients:

• 3.5 st. sifted wheat flour;
• 1 chicken egg;
• 1 tsp table salt;
• 6 medium potatoes;
• 400 g sour cabbage;
• 60 g homemade butter creamy;
• 2 bulbs;
• olive oil for frying the filling.

Cooking:

1. We knead the dough. Break the egg into the flour, add water and salt.
2. We make a steep dough, wrap the workpiece in cellophane film and send it to a warm place for 20 minutes - walk.
3. Boil potatoes in salted water.
4. Finely chop the onion and olive oil fry it until browned.
5. We wash the cabbage, add to the onion, simmer for 10 minutes.
6. Mix it with potatoes, crush the mixture into a puree.
7. Add butter.
8. We divide the dough into small balls, from each we form a sausage.
9. Cut the sausages into pieces and level.
10. We put the filling on each blank, fasten the edges.
11. We throw dumplings into boiling salted water, but little by little, so that they do not stick together.
12. Cook for about 5-7 minutes. The dish is ready.

Juicy dumplings with lard

The second association with Ukrainian cuisine- this is fat (the first, of course, is borscht). You can add your favorite product to different dishes, including dumplings with sauerkraut. The dish is especially juicy and nutritious.

Ingredients:

• 500 g sour cabbage;
• 60 g of salted fat;
• 800 g wheat flour;
• 1 st. warm filtered water;
• ½ tsp salt;
• 2 eggs.

Cooking:

1. Carefully squeeze the juice from the cabbage.
2. In a meat grinder, we twist the lard along with cabbage.
3. We make dough. Pour the flour into a bowl, form a hole where we add water and break the eggs, add some salt.
4. We make a steep batch and let the dough rise for a few minutes.
5. We divide the workpiece from flour into portions, roll each into a sausage.
6. Cut into pieces and form them into cakes.
7. We impose the filling, fix the edges.
8. Boil dumplings in enough water, not forgetting to add salt, for about 5-7 minutes. The dish is ready.

Baking soda 1 pinch

food salt for the dough, 1 pinch + for the filling, to taste

Wheat flour 600 g

Carrot 100 g

Onion 3 pcs.

Tomato paste 3 tbsp. l.

Ground black pepper to taste

Vegetable oil 3 art. l.

Smoked lard 40 g

Cooking

To prepare dumplings with fresh cabbage and bacon at home, you first need to knead unleavened dough. Let's open little secret that the proposed idea of ​​a yeast-free test blank is universal, which can be used for dumplings and dumplings. First you need to pour kefir into a container, sift flour there, on top of which you need to pour soda. The components should be thoroughly mixed and kneaded uncooked dough for dumplings. Be prepared for the fact that you may need a little more than the indicated amount of flour, so keep this ingredient on hand just in case. AT ready-made the dough base should come out very soft, tender and elastic. The finished dough can be covered with a kitchen napkin or a thin towel so that it does not become weathered and covered with a hard crust from interaction with oxygen.





Following this, you need to grate the carrot on a medium-sized grater. Then it is necessary in a pan with the addition sunflower oil fry raw cabbage about 5-7 minutes, then pour in the grated carrots. Vegetables should be salted and seasoned with spices to taste. You also need to add tomato paste to the saucepan, and then continue to simmer the ingredients over low heat for about 20 minutes.



Ready hot stuffing should be put on a separate plate, and then cool.



In the meantime, you need to prepare a special device for sculpting dumplings and a rolling pin. The metal mold should be sprinkled with wheat flour.



Then you need to cut off a small piece from the dough, which is enough for one layer from the bottom. After that, you need to slowly roll out the dough with a rolling pin in a thin layer.



In each cell, you need to carefully lay out the cabbage filling so that the dough does not tear and it can be easily covered with a second layer of the workpiece. After that, in the same way, another layer of dough should be rolled out, which will play the role of a “lid”. From above, along the perimeter of the entire form, you need to walk with a rolling pin, applying force, and then gently push each copy of the dumpling out of the cell with your hands.



Semi-finished products from the dough must be laid out at a small distance from each other on a cutting board, on which flour was previously poured.



Next, you need to chop the lard into small squares, and the onion can be cut larger - in half rings. Then, in a frying pan, first fry the smoked bacon until a little golden, and then add the onion there. The components must be fried until a delicious golden hue.



Without wasting time on the fire, you need to put a pot of water. When the liquid boils, it is necessary to carefully lay out the semi-finished products in boiling salted water and boil them until fully cooked. Dumplings can also be placed in a double boiler and steamed.



The finished delicacy must be put on a plate with a slotted spoon, and then pour onion fried on bacon on top. The dish can be served hot, and then invite relatives for a tasting. The delicacy is perfectly complemented by sour cream and ground black pepper. delicious dumplings with cabbage and bacon, cooked at home, ready. As you can see, the recipe is very simple! Enjoy your meal!