Currently, stores are oversaturated with an abundance of semi-finished products and not everyone probably already knows how to make dumplings or dumplings. But before it was almost a tradition, the whole family gathered together in the kitchen and, distributing responsibilities, were engaged in molding dumplings.
Ingredients:
- Fat cottage cheese - 1 pack (250 g);
- Water or milk - ½ cup;
- Cabbage - 800 g;
- Wheat or rye flour - 300 g;
- Chicken egg - 3 pcs;
- Butter - 50 g;
- Vegetable oil - ¼ cup.
- Salt.
Preparation:
- Rinse the white cabbage under running water, remove the outer leaves, cut out the stump, and cut the head of cabbage into three to four parts. Dip the chopped cabbage in water for half an hour and rinse again.
- Pour water into a saucepan, add salt and boil the cabbage over low heat. Drain the broth, and squeeze the cabbage and chop in a blender or meat grinder, adding cottage cheese.
- Peel the onion and cut into half rings. Then, fry in sunflower oil, add to the curd and cabbage mixture, add salt and stir thoroughly.
- Heat the milk and add to the sifted flour. Drive in chicken eggs there and add salt to taste. Knead like dumplings, it should fall well off the hands and not stick.
- Roll out the finished dough and cut out circles with a diameter of about five centimeters. The circles can be cut with a faceted glass. Put the prepared filling in the center of each flat cake, then fold them in half and pinch the edges so that the finished dumpling will have a crescent shape.
- Put a pot of water on the stove, add salt and bring to a boil. Dip ready-made dumplings into boiling water, stir and cover with a lid. When the dumplings float up, open the lid and cook in boiling water until tender.
Put the prepared dumplings on a saucepan, put them on portioned plates and serve hot, adding butter, previously melted.
