Jams with cabbage in the pan: dough is lush as down, none will boil

Today I offer you a way to cook dumplings that will save you from the tedious washing of the pot. You don’t have to boil water and wait for it. Just put gauze on the bottom of the pan, add a little water... After 5 minutes. cabbage dumplingsYou candy, handsome people will try to jump right on the plate, on a soft pillow of toasted onions!

Filling for dumplings with cabbage will prepare a more satisfying, giving strength - with boiled eggs. Exhausted by a long working day home will appreciate! Extremely tasty will be such jams, if served with mushroom sauce.



Jams with cabbage Ingredients for dough

• 2.5 tbsp wheat flour
• 200ml kefir
• 1 tsp soda
• 3/4 tsp salt

Filling ingredients

• 1 small head of white cabbage
• 2 boiled eggs
• 1 small carrot
• 1 medium onion
• sunflower
• 3 bay leaf pieces
• salt, ground black pepper

Preparation

1. Add salt to the warm kefir. Mix flour and soda, carefully, in several stages add them to kefir. Mix the dough, make sure it's not clogged. Put the dough aside, let him rest. 20 minutes will be enough.
   
   
   Peels
2. Prepare the cabbage filling while the dough rests. First fry the cabbage in vegetable oil, on a strong fire without salt. Then stew on sunflower oil cabbage with carrots and onions. Be sure to add bay leaf, salt and pepper. You can roast a little more onion so you can serve some dumplings with it. In the stewed spicy cabbage enter finely chopped boiled eggs. Such filling for dumplings is more satisfying. Besides, it's delicious.
   
   
   
3. Blind the fat dumplings, do not spare the fillings. Fold the gauze in four layers, place it at the bottom of the pan. Pour about 150 ml of water into the pan, wait until the water boils. Put raw dumplings on gauze and boil under the lid for about 5 minutes. Jamies will not stick to the bottom, do not worry: gauze is great for cooking! Cooked in this way, as if for a couple, jarenics do not boil.
   
   
   
4. You can speed up the process of cooking dumplings on gauze in a pan, using several pans at once. When the water in the pan boils, just add a new one.
   
   
   

I advise you to prepare such dumplings with a reserve and freeze for the future. It is convenient when there are treasures in the freezer that can please a sudden and very hungry guest.



In the filling for kale dumplings, many housewives add finely sliced mushrooms. The dish is even more fragrant! For spiciness and exotic taste, you can add a drop of soy sauce, it is perfectly combined with cabbage and mushrooms. If you like to follow traditions, don’t forget about squarks. Bon appetit, dear reader. Thank you for staying with us!