Dear friends,
how are you doing?
Today I would love to share you a popular Ukrainian dish - Vareniki with sauerkraut, which recipe I found on the net. Vareniki with cherries or potatoes are beloved in Russia. With sauerkraut, I never tasted though.

Melt 1 tablespoon of butter in a heavy 10- to 12-inch enameled or stainless steel skillet and add the sauerkraut. Fry over low heat, stirring occasionally with a fork, for 3 to 5 minutes, or until the sauerkraut is almost completely dry and has begun to stick lightly to the pan. Then scrape in into a bowl.
Melt 3 tablespoons of butter in the skillet and add the onions. Stirring occasionally, fry over moderate heat for 5 to 8 minutes, or until the onions are soft but not brown. Return the sauerkraut to the pan, stir in the sugar, salt and a few grindings of black pepper and cover tightly. Cook over low heat for 10 to 15 minutes, then, off the heat, stir in the 2 tablespoons of sour cream. Taste for seasoning.
Pour the flour into a large mixing bowl and make a deep well in the center. Drip in the egg, milk and salt. With your fingers or a large spoon, slowly mix the flour into the liquid ingredients, then mix vigorously until the dough is stiff enough to be gathered into a compact ball. If the dough crumbles add additional 1 to 2 teaspoons of milk to make the particles adhere. Dust the ball with flour, wrap in wax paper, and chill 30 minutes.
Roll out the dough and cut into 3 1/ 2- to 4-inch circles. Fill each circle with 1 tablespoon of the sauerkraut mixture and fold up and cook as directed. To serve, arrange the dumplings side by side on a heated platter and pour the melted butter over them. Serve with a bowl of sour cream.
http://russia-in-us.com/