Dumplings with potatoes and sauerkraut
Description
The recipe won't take much time. You can ferment the cabbage beforehand or use the one you've already had sitting for a while. Today, we'll use cabbage as a filling for dumplings. You can mix the cabbage with meat mince or other vegetables. Serve hot.
Instructions
- 1
Step 1
1. Peel the potatoes and slice them into rounds, then cover with water, bring to a boil, add salt, and cook until done.
- 2
Step 2
2. Drain the water from the boiled potatoes, add rinsed and chopped sauerkraut, olive oil (1 tablespoon), salt and black pepper to taste.
- 3
Step 3
3. Mix the filling thoroughly, cover it with a lid or plastic wrap, and set aside.
- 4
Step 4
4. Sift the flour into a bowl, add the whole egg and egg yolk, as well as sour cream, baking powder, and salt.
- 5
Step 5
5. Mix all the ingredients and knead the dough, then let it rest for 5-10 minutes.
- 6
Step 6
6. Divide the dough into portions, and roll each portion into a thin layer.
- 7
Step 7
7. Using cookie cutters or a regular glass, cut out circles.
- 8
Step 8
8. Place 1 tablespoon or teaspoon of filling in the center of each to make it easy to seal the edges.
- 9
Step 9
9. Carefully pinch all the edges to prevent the filling from leaking during cooking. Boil the dumplings in salted water until cooked through.
- 10
Step 10
10. Peel the onion and sauté it in a hot skillet with the remaining tablespoon of olive oil.
- 11
Step 11
11. Mix the vareniki with the fried onion and serve immediately.