Dumplings with sauerkraut
Description
The dish is prepared without unnecessary complications. This wonderful recipe for dumplings with sauerkraut is widely spread in Ukrainian, Russian, and Belarusian cuisines. In the past, this dish was usually made for major holidays, but now dumplings have become an everyday meal for us. There are several variations of the classic dumpling filling, and cabbage is one of them. Some people use fried cabbage, but I prefer sauerkraut, and since I make it myself, I always have delicious filling on hand. If you don't already have sauerkraut ready, you can buy it from grandmothers at the market, or as a last resort, in a store—dumplings made with store-bought sauerkraut turn out excellent too. The finished dish can now be served.
Instructions
- 1
Step 1
So, drain the water from the cabbage, squeeze it out, place it in a frying pan, and fry until golden brown with the addition of oil.
- 2
Step 2
Transfer the cabbage to a plate, peel the onion and cut it into cubes, then fry it in a pan until golden brown.
- 3
Step 3
Transfer the sautéed onions to the cabbage, add dill, parsley, ground pepper, and salt, then mix everything together.
- 4
Step 4
Now let's move on to the dough: sift the flour into a deep bowl, add sour cream, eggs, sugar, and salt.
- 5
Step 5
From these ingredients, knead a thick and elastic dough.
- 6
Step 6
Wrap the dough in plastic wrap and let it rest for half an hour.
- 7
Step 7
After 30 minutes, remove the dough and knead it thoroughly once again.
- 8
Step 8
Roll out the prepared dough into a thin layer and cut out circles using a glass.
- 9
Step 9
Place the sauerkraut filling in the center of each circle.
- 10
Step 10
Then tightly seal the edges of the dough.
- 11
Step 11
Now we only need to boil the vareniki or freeze them in the freezer.
- 12
Step 12
If you decide to eat them right away, boil the vareniki in salted water for 5 minutes from the moment it starts boiling. Serve the dish with sour cream, onions, or fried pork cracklings.