Lenten vareniki with cabbage – a traditional Russian dish, which is suitable not only for fasting, but for ordinary everyday life.
Ingredients
Flour – 200 g
Vegetable refined oil – 50 ml
Boiling water – about 80 ml
Stewed cabbage – 400 g
Onions – 1 pc.
Salt, pepper – to taste
Cooking process
Brewed dough for dumplings – no eggs, vegetable oil – suitable for lean rations and fillings from vegetables, cereals, mushrooms. With the test it is easy to work, it quickly acquires plasticity, does not stick to your hands. The cooking time is noticeably less, in fact, the flour casing has already been scalded, and dumplings quickly float to the surface.
For cooking lenten vareniki with cabbage, we take wheat flour, vegetable refined oil, stewed cabbage, onions, salt, pepper, water.
Mix the flour with a pinch of salt, lean oil (30-40 ml).
Gradually pour in hot boiling water, mix with a spoon or spatula.
After a couple of minutes we work with our hands, we knead a soft dough for vareniki.
Roll out the layer and cut out the circles with a glass or stretch out the bar, divide it into equal transverse parts.
Each piece is rolled with a rolling pin or pulling fingers to a round flat cake, in the center we lay out a hill of stewed cabbage or other stuffing.
We form vareniki. Freeze or boil right away.
We lower a portion of lean dumplings with cabbage into salted boiling water, after 1-1,5 minutes after surfacing to the surface discarded in a colander or separately pinched by a noise. In parallel, in the remains of the oil, fry the finely chopped onion.
We pour lavender vareniki with cabbage golden onion, ground pepper and serve to the table – a pleasant appetite!
Lenten vareniki with cabbage
Lenten vareniki with cabbage – a traditional Russian dish, which is suitable not only for fasting, but for ordinary everyday life.
Ingredients
Flour – 200 g
Vegetable refined oil – 50 ml
Boiling water – about 80 ml
Stewed cabbage – 400 g
Onions – 1 pc.
Salt, pepper – to taste
Cooking process
Brewed dough for dumplings – no eggs, vegetable oil – suitable for lean rations and fillings from vegetables, cereals, mushrooms. With the test it is easy to work, it quickly acquires plasticity, does not stick to your hands. The cooking time is noticeably less, in fact, the flour casing has already been scalded, and dumplings quickly float to the surface.
For cooking lenten vareniki with cabbage, we take wheat flour, vegetable refined oil, stewed cabbage, onions, salt, pepper, water.
Mix the flour with a pinch of salt, lean oil (30-40 ml).
Gradually pour in hot boiling water, mix with a spoon or spatula.
After a couple of minutes we work with our hands, we knead a soft dough for vareniki.
Roll out the layer and cut out the circles with a glass or stretch out the bar, divide it into equal transverse parts.
Each piece is rolled with a rolling pin or pulling fingers to a round flat cake, in the center we lay out a hill of stewed cabbage or other stuffing.
We form vareniki. Freeze or boil right away.
We lower a portion of lean dumplings with cabbage into salted boiling water, after 1-1,5 minutes after surfacing to the surface discarded in a colander or separately pinched by a noise. In parallel, in the remains of the oil, fry the finely chopped onion.
We pour lavender vareniki with cabbage golden onion, ground pepper and serve to the table – a pleasant appetite!