Dumplings with sauerkraut

Description

In childhood these dumplings I spoiled my grandmother, especially in winter, when sauerkraut very much. However, I allowed myself to change the dough recipe. And have never regretted it. Dumplings are lush, tender and have a fresh sour taste

Ingredients

Flour

400 g
Yogurt

500 ml
Salt

5 g
Soda

5 g
Vegetable oil

2 Tbsp
Sauerkraut

400 g
Onion

3 piece

Cooking

Shred the cabbage (dumplings easier to mold), put in a pan, add a little vegetable oil and water, and simmer until tender (stirring occasionally) for about 30 min.

While the cabbage cooked, make the dough: in kefir add 2 tbsp Oil, a pinch of salt and soda, mix. Add the sifted flour.

Knead the dough. It is soft and lush. The dough recipe was taken from Ruslana Pysanka, in Time for Lunch and there is flour added to the eyes, so do not judge strictly, if grams don't exactly have

Form the dough balls and with your hands mash them into cakes

In the center of each tortilla put the cabbage, staple the edges. ( don't forget the cabbage to cool in advance)))

Here such I turned the dumplings. Do not judge strictly! Well, I am not able to sculpt them nicely... Maybe with time you'll learn))) of this amount, the test I have 40 PCs

Boil in salted water 3-5 minutes after surfacing

Separately fry the finely chopped onion until Golden brown. In bow I do not regret the vegetable oil, because it will serve as the filling for our dumplings

Ready dumplings dressed with fried onions and butter. Bon appetit!!!

Comments and reviews

Leave a comment or a recipe review