Dumplings with cabbage

Cookinero 21 Mar 2025

Cabbage dumplings can be made with any cabbage: fresh, pickled, and even Chinese cabbage. You can also mix different types of cabbage. For example, you can add half fresh and half pickled. You will get a very tasty filling, where fresh cabbage slightly softens the taste of pickled cabbage. You can also add carrots, eggs, or meat to the filling of cabbage dumplings. We tell you how to make dumplings quickly and easily in this step-by-step recipe.

How to cook Dumplings with cabbage

Step 1

Dumplings with cabbage

Prepare the dough. In a bowl, thoroughly mix water, eggs and salt until smooth, beating them with a fork for about 4-5 minutes. Start adding flour, stirring the dough with each new portion: first with a spoon, and when it begins to thicken - with your hand. The dough must be thoroughly kneaded, grabbing from the edges to the center. After that, cover it with a towel and put it in the refrigerator for 30 minutes. During this time, it will become elastic and pliable.

Step 2

Dumplings with cabbage

While the dough is in the refrigerator, prepare the filling. Shred the cabbage, finely chop the onion, grate the carrot on a coarse grater. Fry the onion over medium heat until translucent, about 4 minutes. Add the carrots, fry for another 2-3 minutes. Put the cabbage in the pan, season with bay leaf and spices. Fry the vegetables until the cabbage is soft. The time depends on the variety. Usually about 15-20 minutes. At the end, add a clove of garlic, grated on a fine grater. Remove the filling from the heat and cool.

Step 3

Dumplings with cabbage

Start making the dumplings. Sprinkle a little flour on the table, take the dough out of the fridge, roll it out with a rolling pin into a layer about 1 mm thick. Take a glass or cup and cut small circles. Roll the rest of the dough into a "sausage", cut into small pieces and roll out the circles by hand. Put the filling in the center of each circle and pinch the edges. The seam should be tight enough so that the dumpling does not fall apart.

Step 4

Dumplings with cabbage

Boil the dumplings. Throw them into the water and stir with a slotted spoon so that they do not stick to the bottom. After about 2 minutes, as soon as the dumplings float to the surface, take them out and serve.

Step 5

Dumplings with cabbage

The finished dish can be served with sour cream. Also try frying some onions in a frying pan, mixing the frying with vegetable oil and pouring over the dumplings, sprinkling chopped green onions on top.

Dumplings with cabbage - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option, but note that the dough may be less pliable. For a gluten-free version, try a gluten-free flour blend, but you might need to adjust the water slightly.
Store cooked dumplings in an airtight container in the refrigerator for up to 3 days. To reheat, steam or pan-fry them for best texture. Avoid microwaving, as they can become rubbery.
For a vegetarian version, the recipe already works as-is. To make it vegan, replace the eggs in the dough with a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) and serve with a plant-based sour cream alternative.
Arrange uncooked dumplings on a parchment-lined tray, freeze until solid (about 1 hour), then transfer to a freezer bag. They'll keep for 2-3 months. Cook from frozen, adding 1-2 minutes to boiling time.
Ensure your dough is well-rested (chilled for 30 minutes) and rolled thinly but not too thin (about 1mm). If it dries out while working, lightly moisten it with water. Don't overfill the wrappers - about 1 tsp filling per circle is ideal.
Yes! Brush with oil and bake at 400°F (200°C) for 15-20 minutes until golden. For crispier results, boil first for 1-2 minutes, then bake or pan-fry.
This versatile dough pairs well with mushroom-onion, potato-cheese, or minced meat fillings. Adjust cooking times accordingly based on your filling choice.
For smaller dumplings, use a shot glass to cut circles; for larger ones, use a wider glass. Adjust boiling time - smaller dumplings cook faster (about 90 seconds after floating), larger ones may need 3-4 minutes.

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