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Vareniki with cabbage

Prep Time 35 mins
Cook Time 20 mins
Total Time 55 mins
Course Main Dish
Servings 3 people


  • 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


  • Preparation
  • 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.