Dumplings with Sauerkraut in Choux Pastry

Ingredients

• Chicken Egg 1 piece
• Wheat Flour 3 glasses
• Boiling water 1 glass
• Onion 1 head
• Sauerkraut 0 lbs
• Vegetable Oil 30 teaspoons
• Salt to taste
• Herbs to taste
• Sour Cream to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Lightly beat the egg with a pinch of salt using a fork or a mixer.

Step 3

Add the sifted flour and 1 tablespoon of vegetable oil, and mix well.

Step 4

Pour in boiling water and knead into a smooth, elastic dough.

Step 5

Wrap the dough in plastic wrap and let it cool.

Step 6

Rinse the sauerkraut and drain it in a colander.

Step 7

Sauté the sauerkraut in vegetable oil.

Step 8

Dice the onion and sauté it in vegetable oil in a separate pan until soft, then add it to the cabbage.

Step 9

Roll out the cooled dough into a thin sheet and cut out circles of the same size. You can cover them with plastic wrap to prevent them from drying out.

Step 10

Place a spoonful of filling on the dough circle and seal the edges tightly. Repeat this process to shape all the dumplings.

Step 11

Place the dumplings in boiling salted water and cook for 3 minutes after they float to the surface.

Step 12

Serve the dumplings with cabbage with sour cream, garnished with chopped herbs.