Dumplings with sauerkraut

Step-by-step cooking

1. Step 1:

   

   How to make dumplings with sauerkraut? First prepare the necessary ingredients for the filling. Take sauerkraut delicious, preferably homemade, as the taste of future dumplings will depend on it.

2. Step 2:

   

   Peel the onion, rinse with cold water. Cut into cubes.

3. Step 3:

   

   Pour vegetable oil into the pan. I used olive oil, but you can take refined sunflower oil. Heat well and lay out the chopped onion. Fry with constant stirring for about 6-7 minutes, until the onion turns golden.

4. Step 4:

   

   Sauerkraut is well squeezed out of excess liquid through several layers of gauze or just with your hands. Send it to the onion in the frying pan. Add 2-3 pinches of sugar. Mix it up. Simmer on low heat under the lid for about 25-30 minutes. Stir from time to time. Transfer the finished filling to a bowl and leave to cool.

5. Step 5:

   

   While the filling is cooling, you can knead the dough. Prepare the ingredients. Take the flour of the highest grade. Sift it to saturate it with oxygen. Eggs and water should be at room temperature.

6. Step 6:

   

   Beat an egg into a suitable container, add water, 1 table. l of vegetable oil. Use a fork to mix until smooth and pour into the flour.

8. Step 7:

   

   Knead a cool dough that does not stick to your hands. Since flour is different for everyone, its amount may need more or less than indicated in the recipe, see the consistency of the dough. Cover with a towel and leave for 40 minutes.

9. Step 8:

   

   Dumplings can be formed in a way familiar to many. Roll out the dough into a circle, cut out the circles using a mold. And you can roll part of the dough into a sausage 1-1.5 cm thick. Cut it into pucks of the same size with a thickness of about 6 cm.

10. Step 9:

    

    Next, roll each piece of dough in flour and roll out into circles 1-1.5 mm thick. The thinner the dough is, the tastier the dumplings will be. Put about 1 chine in the middle of each circle. l fillings and blind the edges. Try not to get cabbage or fat on the edges of the dough, otherwise the dough is poorly molded and the dumplings will fall apart when cooking.

11. Step 10:

    

    Grease the bottom of the pan with vegetable oil so that the dumplings do not stick to the bottom when cooking. Pour water (about 3 liters) and put it on the fire. When the water boils, add salt (0.5 tablespoons). With a spoon, create a funnel in the water, turn it in a counterclockwise direction. Put the dumplings (15 pieces) in a saucepan. When they boil, reduce the heat to low and cook for about 4-6 minutes. The thicker the dough for dumplings, the longer they will cook.

12. Step 11:

    

    Ready-made dumplings with a slotted spoon, flip them into a colander to drain the water. Now transfer to a bowl, add butter or toasted onions. Serve dumplings with sauerkraut hot with sour cream or garlic sauce. Bon appetit!