Dumplings are a Ukrainian national dish that is known all over the world. Dumplings are probably prepared in every home, and are also served in cafes and restaurants. Also, frozen dumplings can be bought in a store or supermarket and simply cooked at home. All this indicates the great popularity of this dish. There are many types of fillings for dumplings, they are made with potatoes, cabbage, buckwheat, meat, liver, mushrooms, cottage cheese, cherries, blueberries, apples, poppy seeds, this list can be extended indefinitely, it all depends on taste preferences. Dumplings can be both salty and sweet, in principle, this can be understood by reading the list of fillings. We'll talk about this a little later in more detail.

Dumplings, as everyone knows, are a dish of dough inside with filling, which is boiled in boiling water. And of course, the preparation of dumplings from the dough begins. How the dough turns out directly determines how the dumplings turn out. After all, the dough is one of the important components of this dish. To prepare the dough you will need: wheat flour (it is better to take the best quality so that the dough turns out light), chicken eggs, water, salt. Be sure to sift the flour through a sieve, maybe even twice. You can add whole eggs to the dough; it is not necessary to beat them with a whisk. The water for the dough should be super cold or ice cold, it will help you knead a nice and elastic dough that will be soft after you cook it.Another advantage of preparing the dough in ice water: it will be easier to make dumplings, since the dough will not stick to your fingers. Watch how much flour you add to the dough, do not add all the flour at once. First you need to knead it well. This is easy to check: if the dough is good, then it comes off the dishes and fingers without effort. .

Since today’s article is dedicated to cabbage dumplings, we will share with you tips on how to prepare incredibly tasty cabbage for the filling. For the filling, it is best to use sauerkraut. First, rinse it well so that the cabbage is not too sour. After this, cover the cabbage with water and let it cook until it is soft in the dumplings. After the cabbage is cooked, drain the water, chop the cabbage and fry it in a frying pan. Add a small amount of vegetable oil to the frying pan (this is important, because if you add a lot of oil, the cabbage will be too wet and the dumplings will fall apart), fry a little onion and place the cabbage on it.