Russian dumplings with sauerkraut filling – Wareniki

Ingredients for 4 servings:

• 2 eggs
• 1 pinch of salt
• 200 ml milk
• 500 g flour
• Flour for the work surface
• 300 g savoy cabbage
• Oil for frying
• 300 g sauerkraut (can), squeezed
• pepper
• e.g. parsley, chopped or roasted onions for sprinkling
• e.g. sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Whisk together eggs, salt, and milk, add flour in portions, knead thoroughly, wrap in plastic wrap, and refrigerate for 30 minutes to make the dough more even. Meanwhile, cut the savoy cabbage into thin strips, fry in oil until golden brown, add the sauerkraut, stir well, cook for another 10-15 minutes, season with pepper, and let cool. Roll out the dough to a thickness of 2 mm on a floured surface and cut out several circles using a glass. Place 1 tablespoon of the cabbage filling on each circle and press the edges together firmly with your thumb and index finger. This is best done with a gentle twisting motion, so that the “half-moons” have slightly wavy edges. Knead the leftover dough again and roll it out. Be careful not to smear the oil from the filling on the edges of the dough, otherwise the vareniki may open during cooking. Cook in boiling salted water for 7-10 minutes. Then remove and sprinkle with chopped parsley or roasted onions. Serve warm with sour cream or sour cream. Tip: Vareniki are also great for freezing. To do this, simply roll them in flour and place them on a floured board in the freezer overnight, then store them in the bags.