Vareniki à la Nellski

Ingredients for 4 servings:

• 500 g wheat flour, type 405
• 2 eggs
• ¼ liter of milk
• 150 g sauerkraut
• 200 g potatoes, about 3 medium-sized
• 1 tsp sugar
• salt and pepper
• Caraway powder
• Parsley
• 1 pinch of medium-hot mustard
• e.g. cumin
• e.g. fenugreek
• 3 tbsp butter or margarine
• 1 liter of broth
• 2 bay leaves
• Salted butter, melted
• Parsley, chopped
• ½ cup sour cream
• 1 tsp cream cheese
• 1 dashes lemon juice
• Milk or water

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Ukrainian dumplings with sauerkraut and mashed potatoes filling

Combine the flour, salt, 2 eggs, and 200 ml of milk to form a dough and knead thoroughly. The dough will feel very sticky at first, but will become smooth later; if not, adjust with a little milk or flour. Cover and refrigerate for 30 to 60 minutes. Meanwhile, boil the peeled and finely chopped potatoes until tender, then mash them. Rinse the sauerkraut, chop it finely, mix it with the puree, and return it to the pot on the stove over low heat. Slowly add 50 ml of milk, add the butter or margarine, and stir until a soft paste forms. Add a teaspoon of sugar (more if needed) and a little mustard, and season with ground caraway seeds, salt, and pepper. (I also add a little cumin and fenugreek seeds.) Let the paste cool. Roll out the dough to a thickness of 1 to 2 mm on a floured surface. Use a large glass to cut out circles. Place 1 heaped teaspoon of filling onto each circle. Press the edges of the dough together firmly with your thumb and index finger to form half-moons, starting in the center. (A serrated or wavy pastry wheel would be useful for decorative purposes.) Knead the remaining dough and roll it out again. Be careful not to smear the filling on the edges, or they may open during cooking. Add the finished vareniki to the boiling broth with the bay leaves. Once they float to the top, cook for another 3 minutes, making sure none stick to the bottom. Total cooking time: approximately 8 minutes. Then pour melted salted butter over the dish, sprinkle with finely chopped parsley, and garnish with the following dip: Stir half a cup of sour cream with a teaspoon of cream cheese and a squeeze of lemon juice, adding a little milk or water to create a creamy consistency. Vodka is traditionally recommended as a digestif.