Vareniki with sauerkraut on choux pastry
8 servings
90 minutes
Vareniki with sauerkraut is a traditional dish of Russian cuisine, with roots going back centuries. The dough makes them especially tender and elastic, while the filling of sauerkraut adds a tangy sourness and rich flavor. This combination of ingredients not only delights the taste buds but is also healthy due to the probiotics found in cabbage. Vareniki can be served with chilled sour cream to soften their bold taste and fresh herbs for an aromatic finish. They are perfect for both everyday dinners and festive gatherings, conveying the warmth of home and the comfort of traditional cuisine.
1
Prepare all the ingredients.
2
Beat the egg with a pinch of salt lightly with a fork or mixer.
- Chicken egg: 1 piece
- Salt: to taste
3
Add sifted flour and 1 tablespoon of vegetable oil, mix well.
- Wheat flour: 3 glasss
- Vegetable oil: 30 tablespoons
4
Pour boiling water and knead an elastic dough.
- Boiling water: 1 glass
5
Wrap the dough in plastic and let it cool.
6
For the filling, rinse the sauerkraut and dry it in a sieve.
- Sauerkraut: 1 kg
7
Fry the sauerkraut in vegetable oil.
- Sauerkraut: 1 kg
- Vegetable oil: 30 tablespoons
8
Dice the onion, sauté in vegetable oil in a separate pan until soft, and add to the cabbage.
- Onion: 1 head
- Vegetable oil: 30 tablespoons
9
Roll out the cooled dough into a thin layer and cut out circles of the same size. They can be covered with plastic wrap to prevent drying.
10
Place filling in the center of the round dough with a spoon and tightly seal the edges. This way, make all the dumplings.
11
Put the dumplings in boiling salted water and cook for 3 minutes after they float.
- Salt: to taste
12
Serve the dumplings with cabbage with sour cream, garnished with chopped greens.
- Sour cream: to taste
- Green: to taste