There are plenty of recipes for dumplings, but it is not without reason that traditional ones, such as our grandmothers prepared.
This recipe belongs to such – a unique, aromatic stuffing makes you can get addicted to them. Do grandmother dumplings with cabbageand your household members will beg for an addition.
To prepare this provision you will need:
Cake:
- 500 g of wheat flour,
- 200 ml of water,
- 1 teaspoon of salt.
Stuffing:
- 300 g of white cabbage,
- 300 g of sauerkraut,
- 1 large onion,
- 1 large carrot,
- 50 g of smoked bacon in slices,
- 4 tablespoons of olive oil,
- 1 tablespoon of fresh, chopped dill,
- 1 tablespoon of tomato concentrate,
- 1 teaspoon of white pepper,
- 1 teaspoon of brown sugar,
- 1 teaspoon of sweet pepper,
- ½ teaspoon of ground allspice,
- ½ teaspoon of ground cumin,
- 2 bay leaves,
- ½ teaspoon salt.
Prepare the stuffing the day before than the dumplings themselves.
Finely chop both types of cabbage and squeeze out of excess water. Transfer them to a large bowl.
Chop the onion and grate the carrots on a large grater. If you use sauerkraut with carrots, you can skip this ingredient.
Heat 2 tablespoons of olive oil in a large frying pan or in a pot and fry the onion. Then add the carrot (if you use) and fry the whole for a few minutes. Transfer the vegetables to the cabbage.
Cut the slices of bacon into small cubes. Put it in a hot frying pan with the addition of another tablespoon of olive oil. Fry to melting fat. Add tomato paste and all spices. Mix the whole well and transfer to the other ingredients.
Transfer the entire contents of the bowl to a large pot and cook to lightly brown the cabbage, add a little water if necessary. Then reduce the fire to the small, cover the pot with a lid and simmer for about 25 minutes, until tender.
Remove the lid and evaporate excess water. Season to taste if necessary. Finally, add chopped dill.
Put the stuffing into a bowl and leave to cool, then put in the fridge overnight.
Prepare the cake.
Pour the flour into a large bowl. Make a hole in the middle, add salt and gradually pour in water – 100 ml each. Mix with a fork to combine the ingredients. After another portion of water, form a thick dough and transfer it to a flour -dusted top.
Knead the dough for 5 minutes, controlling the consistency with water and flour. Put them back in a bowl, cover with a cloth and set aside for about 30 minutes.
Divide the dough into 4 parts. At the same time, work only on one of them, the others under cover.
Roll out the mass into a cake about 2 mm thick. Using a mold or a glass, cut circles with a diameter of about 7 cm. Lold 1-2 tablespoons of stuffing in the middle-it should be a lot of it, but it can’t go beyond the edges.
Click the edges with each other and press them with a fork. You can make a decorative frill. Put grandma’s dumplings with cabbage on the tray so that they do not touch each other.
Boil a large pot with salted water. Cook dumplings in batches, about 12 pieces. Ease them with a slotted spoon 3-4 minutes after sailing. Put them on a plate smeared with butter and gently shake it to spread the fat well.
Before each subsequent batch, add a spoonful of butter to a plate.
Serve the dumplings right away.
Source: NowowoPuje.pl
