Dumplings with sauerkraut - a step by step recipe

If you forgot a package of milk on the shelf of the refrigerator, and it acidified, do not rush to pour the product. Better get the dough and cook delicious, juicy dumplings with sauerkraut. Today I will share a simple recipe for this dish.

Important points:

1. For the preparation of dumplings, you can use only slightly acidified product. If there is a sharp putrid smell, it is unsuitable.
2. Do not start the dough in cold milk - get it in advance so that it warms up to room temperature.

• Cooking time: 1 hour 30 minutes.
• Servings Per Container: 5-6.

Ingredients for the dough:

• sour milk (or kefir) - 1 liter;
• egg - 1 pc.;
• flour - 600-700 g (see the state of the test);
• soda - 1 tsp. with a slide;
• salt - 1 tsp.

Ingredients for the filling:

• sauerkraut - 700 g;
• onion - 1 pc.;
• vegetable oil - 2 tbsp. l .;
• hot pepper - on the tip of a knife;
• salt to taste.

Roasting Ingredients:

• onion - 2 pcs.;
• garlic - 3 prongs;
• vegetable oil - 3 tbsp. l

Note. You can do the frying in fat. For the indicated amount of onion, approximately 70-80 g will be needed.

Step by step recipe:

1. I start with the preparation of the filling. I fry the onion for 3-4 minutes in vegetable oil, then introduce sauerkraut, salt, season with pepper.
2. Cook over medium heat, stirring regularly, 15 minutes. Then I put it in a colander so that the glass is excess liquid.
3. I start a dough: I drive an egg into sour milk, pour soda and salt, shake a little with a fork.
4. I introduce flour in portions, kneading the mass with a spoon and then with my hands. The base for the dumplings should remain soft and supple, but not stick to the palms.
5. I roll the dough into a long "sausage" with a diameter of 5 cm. I cut it into pieces 2-3 cm wide.
6. I roll the resulting circles a little with a rolling pin. Their thickness should be at least 0.7-0.8 cm. If made thinner, the juice from the filling will quickly permeate the dough, and the products will begin to creep.
7. In the center of each blank I put about 1 tbsp. l fillings, form dumplings.I pinch them twice: first I connect the edges, pressing them with my fingers, and then I turn the resulting “seam” by about 0.5 cm and press it with a fork.
8. I put on a stove a large pot of water, waiting for boiling.
9. At this time, fry the whole cloves of garlic in vegetable oil until brown, then remove them and fill in the chopped onion. I cook 5-7 minutes on medium heat until golden brown.
10. I put molded products into boiling water, constantly mix them with a slotted spoon, lifting them from the bottom until boiling resumes. Then cook for 10 minutes.
11. I catch the dumplings, put them in another pan, pour the roast. Then I close the dish with a lid and, holding it with my fingers so that it does not fly off, shake the container vigorously several times. This will help the onion-oil mass to evenly distribute.
12. Serving hot dish with sour cream.

If you made dumplings, but are going to cook later, put them in the refrigerator, laying them on a tray dusted with flour or covered with a linen towel. This will help products not to get wet, and in this form they will be able to survive for several hours. But if more time is left before the intended preparation, it is better to freeze them. In this case, the tray must be covered with cling film so that the dough does not stick.

Dumplings with sauerkraut

If you forgot a package of milk on the shelf of the refrigerator, and it acidified, do not rush to pour the product. Better get the dough and cook delicious, juicy dumplings with sauerkraut. Today I will share a simple recipe for this dish.

Training30 mins

Cooking1 hr

Total time1 hr 30 mins

Dish on: Lunch, Dinner

Kitchen: Russian

Persons: 6

Calories 2845.02kcal

Ingredients

• 1 l Sour milk (or kefir)
• 1 PC. Egg
• 600-700 g. Flour
• 1 tsp with a slide Soda
• 1 tsp Salt
• 700 g. Sauerkraut
• 1 PC. Onion
• 2 tbsp Vegetable oil
• on the tip of a knife Hot pepper
• taste Salt

Step-by-step instruction

• I start with the preparation of the filling. I fry the onion for 3-4 minutes in vegetable oil, then introduce sauerkraut, salt, season with pepper.
• Cook over medium heat, stirring regularly, 15 minutes. Then I put it in a colander so that the glass is excess liquid.
• I start a dough: I drive an egg into sour milk, pour soda and salt, shake a little with a fork.
• I introduce flour in portions, kneading the mass with a spoon and then with my hands. The base for the dumplings should remain soft and supple, but not stick to the palms.
• I roll the dough into a long "sausage" with a diameter of 5 cm. I cut it into pieces 2-3 cm wide.
• I roll the resulting circles a little with a rolling pin. Their thickness should be at least 0.7-0.8 cm. If made thinner, the juice from the filling will quickly permeate the dough, and the products will begin to creep.
• In the center of each blank I put about 1 tbsp. l fillings, form dumplings. I pinch them twice: first I connect the edges, pressing them with my fingers, and then I turn the resulting “seam” by about 0.5 cm and press it with a fork.
• I put on a stove a large pot of water, waiting for boiling.
• At this time, fry the whole cloves of garlic in vegetable oil until brown, then remove them and fill in the chopped onion. I cook 5-7 minutes on medium heat until golden brown.
• I put molded products into boiling water, constantly mix them with a slotted spoon, lifting them from the bottom until boiling resumes. Then cook for 10 minutes.
• I catch the dumplings, put them in another pan, pour the roast. Then I close the dish with a lid and, holding it with my fingers so that it does not fly off, shake the container vigorously several times. This will help the onion-oil mass to evenly distribute.
• Serving hot dish with sour cream.

Video

Final word

If you made dumplings, but are going to cook later, put them in the refrigerator, laying them on a tray dusted with flour or covered with a linen towel. This will help products not to get wet, and in this form they will be able to survive for several hours. But if more time is left before the intended preparation, it is better to freeze them.In this case, the tray must be covered with cling film so that the dough does not stick.