Vareniki is a cult dish of Ukrainian cuisine, popular also among other peoples. Vareniki are piece goods like pelmeni, they are prepared from an unleavened dough with a variety of fillings. Varieties of fillings for vareniki are known to be numerous, a variety of products can be used: cottage cheese, boiled potatoes, mushrooms, vegetables, boiled minced meat and even fruits. Vareniki (as well as pelmeni and other similar products) are cooked and served with sour cream and / or butter or savory sauces, fries and gravies, dessert dumplings with fruit can be served with fruit syrups.
We will tell you how to cook vareniki with sour sauerkraut. Of all the traditional pickles, sauerkraut is one of the most useful to make a stuffing for dumplings from it, it is usually washed and stewed with onions, adding sometimes other products with which sauerkraut is harmoniously combined.
Dough for dumplings with cabbage can make the most simple fresh (flour + water) or knead the dough with egg on milk or kefir.
Lenten dumplings with sauerkraut - recipe
Ingredients:
- wheat flour - about 2 cups;
- water - no more than 1 cup;
- salt - 1 pinch;
- vegetable oil - 3 tbsp. spoons;
For filling:
- sauerkraut - about 400 g;
- onion - 1-2 pcs.
Preparation
From flour and water with the addition of a pinch of salt we knead the dough, roll in the com and set "rest".
We put in a colander sauerkraut, wash and squeeze lightly, let the water drain.
Finely chop the peeled onion and lightly fry it in a frying pan in vegetable oil. Add the cabbage and simmer on low heat for no more than 20 minutes under the lid, sometimes stir.
We roll the dough into a thin layer, cut out the substrate with a round glass or punching form. In the center of each substrate, put a lump of filling and tightly tear the edges of the dumpling. You can immediately prepare and more vareniki, then they must be frozen, laying on a plate in one layer, in the freezer (frozen can be transferred to the package).
We boil the water in a saucepan, lay the dumplings not tightly and boil after ascending for 2-3 minutes.
Served with lean oil, seasoned with chopped garlic, salt and chopped greens.
Varenyky stuffy with sauerkraut, onions and mushrooms - recipe
Ingredients:
- Wheat flour - about 2 cups or slightly more;
- milk - 2/3 cup;
- egg of chicken - 1 piece;
For filling:
- sauerkraut - about 400 g;
- fresh champignons - 5-8 pieces;
- onion - 1 pc .;
- butter, melted butter or fat (goose, chicken, pork);
- spices ground (pepper black and red, coriander, cloves, nutmeg);
For sauce:
- sour cream;
- garlic;
- Fresh greens.
Preparation
We wash sauerkraut in a colander and leave, let it drain. We knead the dough from sifted flour, milk and eggs. While the dough dissolves, in a frying pan on melted butter or fat fry the finely cut onions and mushrooms, then lay cabbage and stew with spices for 20 minutes, stirring occasionally.
The dough is rolled into a layer, a piercing form or a round glass is cut down the substrates. In the center of the substrate lay a lump of filling and tightly tear the edges of the dumpling.
We throw dumplings in a pan with boiling water and boil 3-5 minutes after surfacing. We extract with a large noise. Serve with sour cream, seasoned with chopped garlic, and sprinkle with fresh chopped greens. You can lightly cook the dumplings in melted butter before this. Under such a wonderful dish, it is good to serve a glass of another tasty honey gorilka with horseradish, slicks or other strong bitter or berry tincture. But you do not need to give bread to the vareniki.