Dumplings with potatoes and sauerkraut: how to cook?

Why do dumplings with sauerkraut have no competitors?

Sauerkraut is a real storehouse of nutrients. In addition to the high content of vitamins (especially C), it contains fiber, which has a beneficial effect on the functioning of the digestive tract. As for the flavor nuances, the combination of unleavened thin dough and sour cabbage fried in vegetable oil will delight even the most picky eater.

Dumplings with sauerkraut are simply ideally complemented with homemade sour cream, which can be served in two ways - either pour over hot dumplings, or put on the table in a gravy boat. If you are not afraid of a strong smell, then you can finely chop a clove of garlic into the sour cream. In addition, cabbage dumplings can be served:

• with fried onions;
• with baked milk gravy;
• with mushroom sauce, etc.

And as an alcoholic accompaniment to food, starka, honey (or berry) tincture is perfect.

Sauerkraut filling for dumplings

Peel the onion and cut it very finely. Sauté the onion in hot vegetable oil until translucent and lightly golden.

Finely chop the sauerkraut into pieces up to about 1 cm. Add the sauerkraut to the onion and mix. Fry for 15-20 minutes until the cabbage is ready. Transfer the cabbage from the pan to a bowl or plate and set aside to cool.

How to prepare a delicious filling?

Traditional Ukrainian dumplings have one secret: no matter what kind of dough you knead, the taste of the dish will depend 90% on the filling that you put on a thin piece of dough. Therefore, it is especially important to properly prepare the “contents” of sauerkraut.

Ingredients:

• 500 g sauerkraut;
• 2 large onions;
• vegetable oil.

Preparation:

1. Finely chop the onion.
2. Pour oil into a frying pan, heat well and add onions.
3. Place the cabbage in a colander and rinse lightly with cold water.
4. Squeeze out the mass, chop finely and add to the onion.
5. Fry over low heat until the liquid has completely evaporated.

Fans of hot, piquant fillings can add ground pepper and other spices to the vegetable to suit their taste.

Step-by-step preparation

Let's prepare the filling

1. First of all, put 400 g of sauerkraut in a colander, and then place it over a deep bowl. This is done in order to get rid of excess brine, which is always present in sauerkraut.
2. Pour 30 ml of vegetable oil into a well-heated frying pan.
3. Once the oil is hot, place the sauerkraut on top of it.
4. Cover the pan with a lid and simmer its contents over medium heat for several minutes until the product becomes soft and lightly browned.
5. Meanwhile, peel one large onion and then finely chop it on a cutting board.
6. Pour 10-15 ml of vegetable oil into another small frying pan.
7. Place chopped onion in hot oil and fry until it turns amber.
8. Mix fried onions with stewed sauerkraut.
9. Pepper the resulting vegetable mixture to taste.
10. Set the finished filling aside, allowing it to cool to room temperature.

Forming dumplings

1. Take dough weighing about 700 g and cut off a small piece from it. We wrap most of it in a plastic bag so that the dough does not dry out.
2. Roll out a small piece of dough into a rope with a diameter of 3-4 cm.
3. Cut the formed roll into small pieces of the same size.
4. Take one piece of dough and roll it into a flat cake.
5. Place the sauerkraut filling in the center of the flatbread.
6. Carefully seal the edges of the dough, forming a standard dumpling. We decorate the dumpling with a braid, which, by the way, additionally performs a strengthening function - it does not allow the filling to fall out during the cooking process.
7. Place the finished product on a cutting board, which we first cover with film or generously sprinkle with flour. We make dumplings in the same way until the dough or filling runs out.

The final stage

• Place the formed dumplings in salted boiling water.
• Cook the products until tender for approximately 7-10 minutes.
• Place the finished dumplings on a plate and add a large amount of butter to them.
• We serve the treat hot.

A quick recipe for your favorite dish with photos

A recipe for quick dumplings requires a few ingredients that you almost always have in the house, and a minimum of time.

Ingredients:

• 500 g fried sauerkraut;
• 3 tbsp. wheat flour;
• 1 tbsp. filtered water;
• 2 tbsp. l. olive oil (can be replaced with sunflower oil);
• table salt (to taste).

Preparation:

1. We heat the water to room temperature.
2. Pour the flour into a bowl and form a “well”.

3. Add some salt, water and oil.
4. Knead the stiff dough, let it rest for 15-20 minutes so that the gluten swells.

5. Let's prepare the filling.
6. Divide the dough into small portions.
7. We make a sausage from each part, cut it into small slices and form the future dumpling from them.

8. Place a vegetable in the middle of each piece and seal the edges, pulling out the “ears.”

9. Cook the dumplings in lightly salted water over low heat for 3-4 minutes after they float to the surface. A hearty dish is ready.

Dumplings with potatoes and sauerkraut: a simple but satisfying recipe

Your favorite dumplings with potatoes will become even tastier if you add sauerkraut to them.

Ingredients:

• 3.5 tbsp. sifted wheat flour;
• 1 chicken egg;
• 1 tbsp. warm filtered water;
• 1 tsp. table salt;
• 6 medium potatoes;
• 400 g sauerkraut;
• 60 g homemade butter;
• 2 onions;
• olive oil for frying the filling.

Preparation:

1. Mix the dough. Break the egg into the flour, add water and salt.
2. We make a stiff dough, wrap the dough in cellophane film and send it to a warm place for 20 minutes - walk.
3. Boil potatoes in salted water.
4. Finely chop the onion and fry it in olive oil until golden brown.
5. Wash the cabbage, add to the onion, simmer for 10 minutes.
6. Mix it with potatoes and mash the mixture into a puree.
7. Add butter.
8. Divide the dough into small balls and form each into a sausage.
9. Cut the sausages into pieces and level them.
10. Place the filling on each piece and seal the edges.
11. Add the dumplings into boiling salted water, but little by little so that they don’t stick together.
12. Cook for about 5-7 minutes. The dish is ready.

Lenten dough

The recipe for dumplings with potatoes and sauerkraut will be very useful for people who fast. But in this case it is worth using lean dough. His recipe is similar to the classic one. However, I suggest you try lean choux pastry for dumplings and dumplings.

To prepare it you will need:

• A glass of boiling water, it can be replaced with potato broth.
• Three glasses of wheat flour.
• A tablespoon of vegetable oil.
• A teaspoon of fine table salt.

Pour boiling water into a deep bowl, add salt and stir with a fork until completely dissolved. Next, add a spoonful of vegetable oil. Then, constantly stirring the mixture with a fork, we begin to add flour in small portions. Try to mix so that there are no lumps. Cover the still hot dough with a towel in a bowl and let it cool for fifteen minutes.

Afterwards, sprinkle the table with flour and begin to knead the dough on it. You can start preparing dumplings with potatoes and sauerkraut.

Juicy dumplings with lard

The second association with Ukrainian cuisine is lard (the first, of course, is borscht). You can add your favorite product to various dishes, including dumplings with sauerkraut. The dish turns out to be especially juicy and nutritious.

Ingredients:

• 500 g sauerkraut;
• 60 g salted lard;
• 800 g wheat flour;
• 1 tbsp. warm filtered water;
• ½ tsp. salt;
• 2 eggs.

Preparation:

1. Carefully squeeze the cabbage from the juice.
2. Grind the lard and cabbage in a meat grinder.
3. Let's make the dough. Pour the flour into a bowl, form a hole, add water and break the eggs, add some salt.
4. Make a steep knead and let the dough rise for a few minutes.
5. Divide the flour mixture into portions and roll each into a sausage.
6. Cut the pieces and form them into flat cakes.
7. Add the filling and secure the edges.
8. Cook the dumplings in enough water, not forgetting to add salt, for about 5-7 minutes. The dish is ready.

How to cook correctly?

The technology for making dumplings with potatoes and sauerkraut is simple, but sometimes the most banal things can cause difficulties. So, for example, dumplings or dumplings can be overcooked. Then they will boil and the filling will fall out. It also happens that dumplings stick together during cooking. This also makes them not entirely appetizing.

To prevent this from happening, it is enough to follow simple but very important boiling rules. First of all, you only need to throw dumplings into boiling water. It should be salted in advance. It is also important to stir the food being prepared from time to time. It is better to do this not with a metal spoon, but with a wide plastic one. You can use a culinary silicone spatula for this.

Before throwing the dumplings into boiling water, add a little vegetable oil to the water and mix thoroughly. This reduces the risk of dumplings sticking together during cooking.

The method of throwing it into boiling water will also help to avoid this. Don't fall asleep all at once. It's better to throw them one at a time. Once the required number of dumplings are in the pan, immediately stir them.

For ease of cooking, you should take a large saucepan. Please note that homemade dumplings increase in size by almost one and a half times when cooked.

That's all the subtleties that can be useful.

The article presents delicious photos of dumplings with sauerkraut and potatoes; if you follow the above simple rules, your dish will not lag behind them.