Cabbage Dumplings with Yeast Dough
The recipe for making these soft and tender dumplings is quite simple. The dough for the dumplings turns out very tasty. It is very easy to work with, soft, pliable, and does not stick to your hands. The finished dumplings are soft and tender, as if they were steamed.
For the dough:
Water
1 cup
Flour
3 cups
Butter
1/4 cup
Eggs
2
Salt
a pinch
For the filling:
White cabbage
1-1.5 lbs
Tomato juice
1 cup
Sunflower oil
Salt
to taste
Black pepper
ground
To begin, let's prepare the filling for the cabbage dumplings with yeast dough. Pour vegetable oil into a deep skillet, heat it up and add shredded cabbage. Let the cabbage sauté a bit, then add tomato juice (you can use tomato paste), salt, pepper, cover with a lid and simmer until ready. If necessary, add a little water.
Let's prepare the yeast dough for the cabbage dumplings. Pour water into a pot, add butter, salt, and place on the heat. The butter should melt, and the water should boil. Pour a cup of flour into the boiling water and quickly mix to avoid lumps.
Remove from heat and let the dough cool slightly, then beat in the eggs one by one, thoroughly mixing after each addition. Add the remaining flour and knead the dough.
Roll out the dough into a sheet and cut out circles with a glass or a convenient cutter. Place the filling in the middle and seal the edges well.
Boil the dumplings in boiling water for about 4-5 minutes.
Sprinkle the finished cabbage dumplings with yeast dough with fried onions and serve.
© Наталья Лиханова
(5/5)
