Steamed dumplings with cabbage (with sautéed topping)
Description
The recipe won't take much time. Usually, dumpling dough is made with water, but in this recipe the dough is unusual—its base is kefir. It's best to use two-day-old kefir, so the baking soda reacts well and the dough rises slightly after cooking. You can roll the dough either thin or thick, depending on your preference. The filling can be any kind, but the meat and onion should definitely be chopped coarsely for better flavor. Serve these dumplings not only with sautéed onions but also with sour cream. Serve hot.
Instructions
- 1
Step 1
1. Prepare the filling for the dumplings: cut the pork belly into small cubes and place it in a heated skillet with vegetable oil.
- 2
Step 2
2. Season with salt and pepper to taste, sauté over high heat for several minutes, stirring occasionally. Coarsely chop the onion and add it to the meat; cook over medium heat until the onion softens. Set aside half of the filling for serving.
- 3
Step 3
3. Add the remaining sautéed mixture to the multicooker and mix with the finely shredded cabbage. Add salt to taste and simmer in the multicooker (or over low heat) at 120 degrees for 20-30 minutes.
- 4
Step 4
4. Mix the kefir with baking soda until foam forms. Add sugar and salt, sifted flour, and mix well. Pour the remaining flour (200 g) onto the table, place the dough on top, and knead until soft and elastic.
- 5
Step 5
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Knead the dough for 2 minutes, then roll it out on a floured surface into a 5-7 mm thick sheet.
- 6
Step 6
6. Cut out circles, slightly stretch them and fill with filling. Pinch the edges of the dumplings so that the filling does not get on them. Pour 2 liters of water into a steamer, bring to a boil, and steam cook the dumplings for 15 minutes.
- 7
Step 7
7. For serving, mix half of the remaining fried onion mixture with chopped herbs. Pour the filling over the hot cooked dumplings.