Today I’m bringing you recipe very close to my heart!
This is one of my mom’s favorites and absolutely classic in our family. They are delicious just cooked but if you have leftovers the best thing to do is to fry them in a bit of oil without disturbing them.
That is maybe my preferred way of eating them actually, the bottom gets very crispy and the top is still soft. The filling is very delicious as well mushrooms give meatiness and there is still a slight crunch from sauerkraut and very pleasant tangy note.
The most fun part of making them always was to make one “lucky” dumpling with a slightly different filling. The mean thing would be to put inside a few whole peppercorns but that day I decided to be nice and simply filled it with sauerkraut only:) And to my surprise when I bit a test dumpling open to show you the inside I got the lucky one. I felt that this was the sign so this is the one that I’m showing you! Let’s hope that this will bring us all a lot of goodness:)
Vareniki with cabbage
- 1 cup of flour all purpose gluten free or regular
- 1/3 cup of cold water
- 1/2 tsp of salt
- 1 tbsp of oil
For the filling
- 200 grams of white mushrooms
- 1 small onion
- 200 grams of sauerkraut
- Add flour and salt to the bowl and slowly pour water over mixing it with a spoon first.
- Add 1 tbsp of oil and start kneading it with your hands till you get an elastic dough.
- Let it rest while you prepare the filling.
For the filling
- Finely slice an onion and fry it in 1 tbsp of oil till golden.
- Meanwhile, mince mushrooms(you can do it by hand or in a small food processor)
- Add mushrooms to the onion, sprinkle with a good pinch of salt and continue cooking till most of they shrink in size.
- Stir in sauerkraut and remove from the heat.
- Let it cool slightly before making your dumplings.
- When ready to assemble
- Roll the dough into a long log and slice it into equal size portions.
- Roll each one into a circle and place 1 tbsp of the filling in the center.
- Start pinching the sides together rolling the edges in.
- When ready to cook
- Bring a big saucepan with salted water to the rolling boil
- Carefully place enough dumplings in the pan to loosely cover the bottom (make sure not to overcrowd the pan )
- Wait for them to float, cook one more minute and remove with a slotted spoon.
- Toss them in a bit of oil to prevent them from sticking.
- You can also fry them straight after if desired.