Dumplings with Sauerkraut

Ingredients

• Boiling water 5 fl oz
• Butter 0 oz
• Sour Cream 0 oz
• Wheat Flour 20 oz
• Sauerkraut 20 oz
• Onion 1 head
• Vegetable Oil 0 fl oz
• Salt to taste
• Sugar to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Sift the flour into a large bowl.

Step 3

Add softened butter, sour cream, and salt (6 g) to the flour.

Step 4

Mix until crumbly.

Step 5

Pour in boiling water and immediately start stirring with a wooden spoon to avoid burning your hands. The dough should come together into a ball without any remnants. If there are crumbs left at the bottom of the bowl, add another 15-20 ml of boiling water and incorporate them.

Step 6

Once the dough has come together into a ball, continue kneading it on the countertop until it becomes smooth and uniform.

Step 7

Wrap the prepared dough in plastic wrap and let it sit at room temperature for half an hour. The dough for dumplings can be stored in the refrigerator for up to two days.

Step 8

Chop the onion into small cubes.

Step 9

Heat vegetable oil in a skillet and sauté the onion until golden brown.

Step 10

Add the sauerkraut, after squeezing out the excess water, to the onions and simmer covered until tender. At the end, taste and add salt or sugar if necessary. Allow the filling to cool before shaping the dumplings.

Step 11

Roll out the dough into a thin sheet and cut out circles using a glass or a cookie cutter.

Step 12

Place a spoonful of filling in the center of the dough circle and seal the edges tightly. Repeat this process with the remaining dough and filling.

Step 13

In a large pot, bring salted water to a boil and add the dumplings. Once the dumplings float to the surface, cook them for an additional 2–3 minutes, then remove them with a slotted spoon.

Step 14

Serve the dumplings with cabbage topped with sour cream.