Dumplings with Sauerkraut and Duck Cracklings
Baking and Desserts • Russian
Description
Dumplings with sauerkraut and duck cracklings
Ingredients
- Wheat Flour 2 cups
- Dry yeast 1 teaspoon
- Salt to taste
- Sugar 1 tablespoon
- Vegetable Oil 2 cups
- Chicken Egg 1 piece
- Milk 1 cup
- Duck Breast 2 pieces
- Sauerkraut 10 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Sift the flour and mix it with the yeast. Beat the egg with sugar and salt, add the oil (2 tablespoons) and warm milk; add the flour and knead the dough. Cover with a towel and place in a warm place for 1.5 hours to rise.
Step 2
Remove the skin with fat from the duck breasts and chop it. Cut the fillet into small cubes.
Step 3
Thoroughly squeeze the sauerkraut.
Step 4
Heat oil in a skillet and fry the duck skin until crispy. Then transfer the cracklings to a plate using a slotted spoon.
Step 5
In the rendered fat, add the cubed fillet and fry, stirring, for 2-3 minutes. Add the sauerkraut, mix, and cook until the cabbage is soft, about 5-7 minutes. Season with salt and pepper, and mix with the cracklings.
Step 6
Roll out the prepared dough to a thickness of 1.5 cm and cut out circles using a glass. Place 1 tablespoon of filling on each circle and pinch the edges.
Step 7
In a deep pot, heat oil (1.5 cups) and fry the dumplings on both sides until golden brown.
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