Dumplings with sauerkraut
6 servings
60 minutes
Vareniki with sauerkraut is a traditional dish of Russian cuisine that combines the rich taste of tender dough and the tangy sourness of the cabbage filling. Historically, vareniki emerged as a simple and hearty dish for peasants, with fillings varying based on available ingredients. Sauerkraut gives the filling a rich, sharp flavor that pairs wonderfully with sour cream, softening its spiciness. These vareniki are perfect for winter days when you crave something warming and nourishing. They can serve as a main dish or a delightful addition to a festive table, surprising with their harmonious taste and texture.
1
Prepare all the ingredients.
2
Sift the flour into a large bowl.
- Wheat flour: 500 g
3
Add softened butter, sour cream, and salt (6 g) to the flour.
- Butter: 50 g
- Sour cream: 50 g
- Salt: to taste
4
Mix until crumbs form.
5
Pour boiling water and immediately start stirring with a wooden spoon to avoid burning your hands. The dough should come together into a ball without leftovers. If there are crumbs at the bottom of the bowl, add another 15-20 ml of boiling water and mix them in.
- Boiling water: 200 ml
6
When the dough gathers into a ball, continue kneading it on the table until it becomes smooth and homogeneous.
7
Wrap the prepared dough in plastic wrap and leave it at room temperature for half an hour. Dumpling dough can be stored in the refrigerator for up to two days.
8
Chop the onion into small cubes.
- Onion: 1 head
9
Heat vegetable oil in a pan and fry the onion until golden brown.
- Vegetable oil: 50 ml
10
Add squeezed sauerkraut to the onion and simmer covered until soft. At the end, taste and add salt or sugar if necessary. Let the filling cool before making dumplings.
- Sauerkraut: 500 g
- Salt: to taste
- Sugar: to taste
11
Roll out the dough into a thin layer and cut out circles using a glass or a special cutter.
12
Place a spoonful of filling in the center of the dough circle and tightly seal the edges of the dough. Do this with all the dough and filling.
13
Boil salted water in a large pot and add the dumplings. Once the dumplings float, cook them for another 2-3 minutes, then remove with a slotted spoon.
14
Serve dumplings with cabbage and sour cream.
- Sour cream: 50 g
