Dumplings with sauerkraut

Dumplings with sauerkraut are an excellent hearty dish made from soft thin dough and filling with a deliciously bright and rich taste.

• Recipe author: Irina Sakharova
• After preparation, you will receive 6 servings
• Total recipe preparation time: 90 minutes

Ingredients

• Onion 3 pieces
• Sauerkraut 500 g
• Vegetable oil 80 ml
• Sugar 2-3 pinches
• Water 240 ml
• Salt ½ tsp spoons
• Egg 1 piece
• Vegetable oil 1 tbsp. the spoon
• Flour 450-480 g

Cooking method

• Cut the onion into small pieces. Squeeze the cabbage to remove excess moisture.

• Heat oil in a skillet over medium heat. Fry the onion for 5-6 minutes.

• Add cabbage, stir, sprinkle with sugar and cook over low heat, covered for 25-30 minutes, stirring occasionally. Cool it down.

• Dissolve the salt in water, mix with a lightly beaten egg and a spoonful of butter.

• Pour the liquid into the sifted flour. Knead to a soft, elastic dough that does not stick to your hands. Wrap the dough in plastic and leave for 20-30 minutes.

• Roll out the dough into a layer and cut round blanks out of it, the easiest way to do this is with a glass or other utensil.

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• Place the filling in the middle of each piece and seal the edges tightly.

  Make sure that the oil from the filling does not get on the edges of the workpieces.

• Cook the dumplings in salted water for about 4-5 minutes after boiling again.

  The thicker the dough, the longer the dumplings will take.

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