Dumplings with potatoes and sauerkraut

Step-by-step preparation

Cooking time: 1 hr 45 mins

1. STEP 1

   

   How to make dumplings with potatoes and cabbage? Prepare all ingredients. Use premium flour, a C1 category egg, medium-sized potatoes, odorless vegetable oil and finely ground salt (extra).

2. STEP 2

   

   First prepare the filling. Peel the onion and cut into cubes. You can also chop the onion using a blender, but you should not chop the onion coarsely. The dumplings are not large in size and the filling in them should be homogeneous.

3. STEP 3

   

   Place the sauerkraut in a colander, squeeze lightly and allow excess liquid to drain. To prevent the cabbage from sticking out from the prepared dumplings, cut it into smaller pieces with scissors. If the cabbage is too sour, you can rinse it under water.

4. STEP 4

   

   Pour vegetable oil into a frying pan and fry chopped onion with chopped sauerkraut for 10-15 minutes, adding granulated sugar.

5. STEP 5

   

   Peel the potatoes and boil in slightly salted water until tender. To make the potatoes boil faster, cut them into several pieces. You can overcook the potatoes a little, then it will be easier to crush. When the potatoes are ready, drain them and use a potato masher to puree the potatoes until smooth. There should be no potato lumps left in the puree.

6. STEP 6

   

   Combine the resulting mashed potatoes with fried onions and cabbage, adding the vegetable oil in which the vegetables were fried. This way the filling will not be dry. Season to taste with salt and stir. Now the filling should cool slightly. At this time, prepare the dough for dumplings.

7. STEP 7

   

   Pour water into the dough kneading container, beat in a chicken egg, add sugar and salt. Mix all ingredients thoroughly.

8. STEP 8

   

   Sifting the flour through a sieve, add it in parts into the egg-water mixture. The flour must be sifted so that it is saturated with oxygen, which will allow the dough to become more tender and soft.

9. STEP 9

   

   Start kneading the dough. When the dough can be formed into a ball, transfer it to a floured work surface and knead with your hands for 8-10 minutes. The dough should become elastic and soft and not stick to your hands. Place the kneaded dough in a plastic bag and let it rest for 20 minutes. This procedure with the bag will allow the dough to become even softer and more elastic.

10. STEP 10

    

    After 20 minutes, take 1/3 of the dough, place it on a lightly floured work surface, roll it out and use a mold (glass, pastry ring) to cut out circles. Place the cooled potato and cabbage filling in the center of the circles and mold the dumplings, connecting the edges and giving the dumplings a beautiful shape. I made a traditional braid, but you can use another type of modeling. Do the same with the remaining dough and filling.

11. STEP 11

    

    The required amount of dumplings can be boiled immediately. Pour water into a saucepan, bring it to a boil, add salt and place dumplings with potatoes and sauerkraut into boiling water. Once the dumplings float to the surface, cook them for another 3 minutes.

12. STEP 12

    

    Use a slotted spoon to place the finished dumplings on a plate and, if desired, sprinkle with fried onions and serve with sour cream. Freeze the remaining dumplings.

Comments on the recipe

Elena-Resnichka

02.11.2023

4.7

Dumplings with potatoes and sauerkraut are simply delicious! I did a little at first as a test. I liked it so much that I made the second batch three times as much and froze half of it. Thank you very much for the recipe!