Dumplings with potatoes and sauerkraut

Homemade dumplings with potatoes and sauerkraut are a delicious, quite hearty dish. Sauerkraut gives the filling a pleasant tangy taste. If you drizzle the ready dumplings with fragrant sunflower oil in which the onions were fried, they will be even more delicious.

Caloric content: 142 kcal per 100 grams of the dish.

Cooking time: 90 minutes.

Yield: 40 pieces.

Cuisine: Ukrainian.

Ingredients

For the dough:

• water - 200 ml;
• all-purpose flour - 2.5 cups (200-gram cup);
• egg - 1 piece;
• vegetable oil - 1 tbsp;
• salt - 0.3 tsp;
• sugar - 0.3 tsp.

For the filling:

• sauerkraut - 300 g;
• vegetable oil - 3 tbsp;
• sugar - 1 tsp;
• potatoes - 5 pieces (750 g);
• salt.

For serving:

• fragrant sunflower oil - 3 tbsp;
• onion - 1 piece.

Preparation

1. Prepare the ingredients for the dumplings.

2. First, prepare the filling. Peel the onion and chop it into small pieces.

3. Place the sauerkraut in a colander. Slightly squeeze out the excess liquid. Then transfer the cabbage to a board and chop it into smaller pieces with a knife.

4. Heat vegetable oil in a skillet. Now add the sauerkraut with the chopped onion, add sugar. Stirring, sauté for 10-15 minutes.

5. Peel and rinse the potatoes, then boil them in salted water until soft, about 20 minutes. To speed up cooking, cut the potatoes into pieces before boiling.

6. Drain the cooked potatoes, and mash them into puree using a potato masher.

7. Combine the potato puree and the sautéed cabbage with onion. Also add the oil in which the vegetables were sautéed to the filling. Salt the filling to taste - and the potato-cabbage filling for the dumplings is ready. Set the filling aside to cool.

8. Prepare the dough for the dumplings. Pour 1 cup of water into a deep bowl, add salt, sugar, 1 egg, and now mix the ingredients until smooth using a whisk.

9. Sifted flour is added in portions to the liquid ingredients and mixed.

10. During kneading, add 1 tbsp of vegetable oil to the dough, which will make the dough more elastic.

11. Knead the dumpling dough for 10 minutes, cover with a cloth, and let it rest for 30 minutes.

12. While the dough is "resting," prepare the sauté of sunflower oil with onion for serving the dumplings. Peel the onion, cut it into small cubes, and fry in a large amount of sunflower oil until the desired golden color is achieved. Set aside.

13. After 30 minutes, take about 1/3 of the dough, place it on a floured surface, and roll it out into a thin layer (thickness - 3 mm). Use a glass to cut out circles with a diameter of 7 cm.

14. Place the cooled potato-cabbage filling in the center of each dough circle.

15. Pinch the edges of the dough over the filling tightly with your fingers. Repeat with the remaining dough circles.

16. Pour water into a pot and bring it to a boil. Add the prepared batch of dumplings to the boiling water. Stir gently with a spoon and cook the dumplings for 5 minutes. Remove the cooked dumplings from the pot using a slotted spoon and place them in a deep bowl. Drizzle the dumplings with a spoonful of sunflower oil with the fried onion and cover to prevent drying out. Proceed to prepare the next batch of dumplings.

17. Dumplings with potatoes and sauerkraut are now ready.

Bon appétit!