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Dumplings with cabbage

Pelmeni (Dumplings) with Cabbage

Tasty, fragrant homemade dumplings with cabbage! Pelmeni don't have to be filled with meat. Cabbage makes for a surprisingly tasty, filling dumpling — especially if you chop the cabbage the way our grandmothers did, with a hand chopper in a wooden trough. Chopped that way, the cabbage seems to come out softer and more tender, and the dumplings taste all the better for it. But modern kitchen gadgets make the job quicker and easier — you can chop the cabbage in a food processor.

Snezhana

Recipe author

Composition / ingredients

Servings:

Salt

Bay leaf

Allspice

Sour cream

Wheat flour

3.5

Water

Eggs

Salt

Eggs

White cabbage

300

Table salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 7 g

Fats 8 % 3 g

Carbohydrates 74 % 29 g

159 kcal

GI: 7 / 0 / 93

Cooking method

Step 1:

Gather the ingredients. The sour cream is for serving — cabbage pelmeni are tastier with sour cream, but you can serve them with mayonnaise or a sauce instead. The bay leaf and allspice go into the cooking water; they give the dish a lovely aroma and flavor.
Step 2:

Let's make the filling. It's best to use a young cabbage with a firm head, so the dumplings come out tastier. Finely chop the cabbage or process it in a food processor, then salt it lightly so it releases its juices and turns soft and tasty. Crack one egg into the bowl of cabbage and mix well.
Step 3:

Crack an egg into a deep bowl — if the eggs are small, use two. Add a pinch of salt and beat well with a fork until smooth.
Step 4:

Pour in a cup of water and stir.
Step 5:

Add the sifted wheat flour, working it in a little at a time as you knead. You may need a bit more or less — go by the dough. Knead it well; it should be firm and not stick to your hands. Shape the dough into a ball.
Step 6:

Wrap the ball of dough in plastic wrap and chill it in the fridge for half an hour.
Step 7:

Take the dough out of the fridge and dust the counter with flour. Roll the dough into a rope and cut it into small pieces with a knife. Roll each piece into a ball, then flatten each into a small round. For cabbage pelmeni, you can make the rounds a bit bigger and thicker than for meat ones, since cabbage is a coarser filling than meat and can tear dough that's too thin while cooking.
Step 8:

Put a teaspoon of cabbage filling on each round and pinch it closed into a dumpling.
Step 9:

Set the shaped dumplings on a floured board, but don't leave them in the warmth too long or they'll start to leak. You can freeze them for later. In a pot, bring water to a boil with salt, bay leaf, and allspice. Drop in the dumplings and stir right away with a wooden spoon so they don't stick to the bottom. Cook about 20 minutes from the time the water returns to a boil — that's enough for cabbage pelmeni.
Step 10:

Serve the hot dumplings with sour cream and fresh herbs. Enjoy!