Dumplings with pork and sauerkraut

Description

I want to tell you about our family recipe for the dumplings. These dumplings I first tried visiting their uncle and aunt about 20 years ago. And preparing them uncle. Along with real Siberian dumplings, these take in our menu at least an honorary place! I'll tell you not only the recipe for the dumplings, but one of the ways of cooking them, you may be not met.

Ingredients

Flour
Chicken egg

1 piece
Water

250 ml
Salt

0.5 tsp
Vegetable oil

0.5 tsp
Minced meat

1 kg
Sauerkraut

400 g
Onion

300 g
Soy sauce

3 Tbsp
Water

0.5 cup
Black pepper

Cooking

For the dough - sift the Cup of flour. Whisk egg whisk with salt, butter and cold water, pour in the flour

Knead the dough, roll it into a ball, wrap the dough with foil... and put in the freezer for a few hours. This is my little secret elastic dough. The dough should freeze. By the way, it can be frozen for future use. Kept well up to 2 weeks. Longer recommend - the dough may start to darken. Frozen dough, remove from the freezer and leave it to defrost at room temperature. Ebonite the dough on the table, you may have to add a bit of flour, maybe not. It is very elastic.

For the filling, you need ground pork, if it is a little fatty - it's good! But if you have minced meat mixed (pork+beef), I recommend adding finely chopped or minced pork fat (not salted). To the stuffing add finely chopped sauerkraut and onion.