Cabbage and Ground Meat Dumplings (Vareniki)
Super tasty, made from simple ingredients - perfect for lunch as a main! You can make cabbage and ground meat vareniki ahead of time, then freeze them and boil as needed. You’ll get a super quick, tasty, filling family dinner!
Updated : 24 December, 2025
Easy
About 1 hour.
Ingredients
250 milliliters
Water
4 tablespoon
Vegetable oil
450 grams
Wheat flour
1
Chicken eggs
1.33 teaspoon
Salt
300 grams
Ground meat
1
Onions
250 grams
White cabbage
to taste
Nutmeg
to taste
Ground pepper mix
to taste
Greens
to taste
Ground coriander
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make vareniki with cabbage and ground meat? First, prepare the necessary ingredients and spices. Use any ground meat you like.
Step 2
Take a deep bowl and pour in 250 ml of boiling water (about 1 cup + 1 tbsp). Add 2 tbsp vegetable oil and 1 tsp salt, and mix.
Step 3
Sift 450 g all-purpose wheat flour and add most of it to the bowl. Keep in mind you may need a little more or less flour - go by the dough texture.
Step 4
Mix everything in the bowl and start kneading the dough.
Step 5
During kneading, add 1 egg to the bowl.
Step 6
Add the remaining flour and continue kneading.
Step 7
Knead the dough thoroughly by hand in the bowl for about 5 minutes, until smooth and uniform.
Step 8
Gather the dough into a ball and place it in a plastic bag for 30 minutes.
Step 9
For the filling, pour about 2 tbsp vegetable oil into a skillet on the stove, then add 300 g ground meat.
Step 10
Turn the heat to high and fry the ground meat, stirring.
Step 11
Finely chop 1 onion and add it to the skillet. Mix well and continue frying over high heat.
Step 12
Slice about 250 g white cabbage into thin strips, add it to the skillet, stir everything together, and keep frying for 4-5 minutes.
Step 13
Season to taste with salt, ground nutmeg, coriander, dried herbs, and a mix of red and black pepper. Mix well.
Step 14
Cover the skillet with a lid, reduce the heat to low, and cook the filling for 5 minutes until done. Transfer the filling to a bowl and let it cool.
Step 15
After 30 minutes, dust the table with a little flour, place the dough on it, and divide it into 2 pieces.
Step 16
Roll each piece into a fairly thin sheet, about 1.5–2 mm thick (about 1/16 inch).
Step 17
Use a cutter of a suitable size to cut out dumpling rounds.
Step 18
Place 1 heaping teaspoon of filling onto each round.
Step 19
Seal the edges well and place the formed vareniki on a floured surface.
Step 20
To cook the vareniki, bring a pot of water to a boil. Add a bay leaf, salt to taste, and the needed number of vareniki.
Step 21
After they float to the surface, cook for about 2-3 minutes, stirring occasionally.
Step 22
Serve the cooked vareniki in individual plates with butter or sour cream, to taste. Enjoy your meal!
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