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Homemade dinner
Dumplings with potatoes and sauerkraut

Vareniki with Potato and Sauerkraut

Very tasty, homemade, hearty, with an unusual filling! These dumplings are a little out of the ordinary — filled with potato and sauerkraut. They're great to make ahead. When you need them, just boil them and a hot, tasty dinner is ready!

Nika

Recipe author

Composition / ingredients

Servings:

Water

200

Eggs

Sugar

0.3

Salt

0.3

Flour

440

Onion

Sauerkraut

300

Vegetable oil

Sugar

Potatoes

Salt

Onion

Vegetable oil

Sour cream

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 4 g

Fats 19 % 6 g

Carbohydrates 69 % 22 g

156 kcal

GI: 36 / 0 / 64

Cooking method

Step 1:

How do you make vareniki with potato and cabbage? Gather all the ingredients. Use all-purpose flour, a medium egg, medium potatoes, odorless vegetable oil, and fine (extra) salt.
Step 2:

Make the filling first. Peel the onion and cut it into cubes. You can also chop the onion in a blender, but don't cut it too coarsely. The vareniki are small, and the filling inside should be uniform.
Step 3:

Tip the sauerkraut into a colander, squeeze it lightly, and let the excess liquid drain. So the cabbage doesn't pull out in long strands from the finished vareniki, cut it into smaller pieces with scissors. If the cabbage is too sour, you can rinse it under water.
Step 4:

Pour vegetable oil into a skillet and sauté the chopped onion with the cut sauerkraut for 10–15 minutes, adding the granulated sugar.
Step 5:

Peel the potatoes and boil them in lightly salted water until tender. To cook them faster, cut them into several pieces. You can even slightly overcook the potatoes — that makes them easier to mash. When they're done, drain the water and mash the potatoes smooth with a potato masher. There shouldn't be any lumps left in the mash.
Step 6:

Combine the mashed potatoes with the sautéed onion and cabbage, adding the oil the vegetables were cooked in. That way the filling won't be dry. Season to taste with salt and stir. Now let the filling cool down a bit. Meanwhile, make the dough for the vareniki.
Step 7:

Pour the water into a mixing bowl, beat in the egg, and add the sugar and salt. Mix all the ingredients thoroughly.
Step 8:

Sift the flour through a sieve and add it to the egg-and-water mixture in batches. Sifting aerates the flour, which makes the dough more tender and soft.
Step 9:

Start kneading the dough. Once you can form it into a ball, transfer it to a floured work surface and knead by hand for 8–10 minutes. The dough should become elastic and soft, and not stick to your hands. Put the kneaded dough in a plastic bag and let it rest for 20 minutes. This bag trick lets the dough become even softer and more elastic.
Step 10:

After 20 minutes, take 1/3 of the dough, put it on a lightly floured work surface, roll it out into a sheet, and cut out circles using a cutter (a glass or a pastry ring). Put the cooled potato-and-cabbage filling in the center of each circle and form the vareniki, sealing the edges and giving them a nice shape. I made the traditional braided edge, but you can crimp them another way. Do the same with the remaining dough and filling.
Step 11:

You can boil as many vareniki as you need right away. Pour water into a pot, bring it to a boil, salt it, and drop the potato-and-sauerkraut vareniki into the boiling water. Once the vareniki float to the surface, cook them for another 3 minutes.
Step 12:

Lift the cooked vareniki onto a plate with a slotted spoon and, if you like, sprinkle them with sautéed onion; serve with sour cream. Freeze the rest of the vareniki.

Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use food-safe wash and a brush.
Be prepared for the possibility that you may need more or less flour than the recipe calls for. Go by the desired dough consistency rather than the exact amount of flour. To avoid mistakes, read up on flour and its properties!
To keep your eyes from stinging when you slice onions, rinse the onion and the knife with cold water. Your cutting board won't pick up the unpleasant onion smell if you rub it with a slice of lemon before cutting.