Dumplings with sauerkraut
4 servings
60 minutes
Vareniki with sauerkraut are a classic dish of Russian cuisine, infused with the spirit of traditions. Their history dates back to times when housewives skillfully used sauerkraut to give the dough a special flavor. Vareniki have a rich, slightly sour taste that perfectly complements the softness of the dough. The uniqueness of this recipe is the diamond shape, which not only gives a unique appearance but also enhances the filling's flavor. They are traditionally served with butter or sour cream, creating a perfect combination of textures. These vareniki can be prepared in advance and frozen, making them a convenient option for family dinners or celebrations. Each serving is warmth and taste of home.
1
Preparing the dough: Break 1 egg into a glass, add half a teaspoon of salt and fill the glass with water. Pour into a bowl and beat with a mixer. Add a few drops of sunflower oil and about 500 g of flour, knead until the desired consistency. Let the dough rest for half an hour in a plastic bag.
- Chicken egg: 1 piece
- Water: 1 glass
- Salt: to taste
- Sunflower oil: 1 tablespoon
- Wheat flour: to taste
- Sauerkraut: 500 g
2
Chop the sauerkraut finely.
- Sauerkraut: 500 g
3
Roll out the dough into a large sheet and cut out circles with a glass.
4
Make dumplings in a diamond shape like in the photo, pinching them by hand on both sides. (It's tastier than the usual shape).
5
Put in the freezer overnight.
