Description
27.11. 2016 began the first stage of the biathlon World Cup, which means it's time to remember the recipe brought from Siberia-dumplings with a filling of sauerkraut and bacon. If you do not like pogrustnevshy cabbage, before cooking the stuffing the cabbage need a little put out, though when the dumplings she is dark in color. The original recipe used salty bacon, but our homemade bacon with garlic, and I don't really like the taste of cooked garlic, so I made adjustments.
Ingredients
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Dough dumplings
250 g
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Sauerkraut
200 g
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Fat
40 g
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Soy sauce
1 Tbsp
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Flour
Cooking
The products that we need.
In the first place the diced bacon pour soy sauce and leave for at least 2 hours, preferably overnight, try a few times to turn what would bacon like to be soaked.
Scrollable bacon and sauerkraut in a meat grinder
To test the prescription of a respected cook Natalijmar http://www.povarenok .ru/recipes/show/120 169/. This time I have frozen the dough, lain in the freezer for 2 weeks. The dough was quite well preserved, not changed, compared to fresh or at work or in the finished product.
Thinly roll out the dough on a floured surface, cut out circles, put the filling and shape the dumplings.
Finished dumplings boil in salted water about 7 minutes after boiling.
Serve, sprinkled with black pepper, sour cream
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