4 tbsp butter
400 g sauerkraut, washed under cold running water, squeezed dry and finely chopped
1 c of finely chopped onions
1/4 tsp sugar
1/2 tsp salt
freshly ground black pepper
2 tablespoons of sour cream
1/4 c melted butter, hot
1 c of sour cream
2 cups of all-purpose flour
1/2 cup of milk
teaspoon of saltmeasures conversion [+]
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.
Olga Timokhina's collectionRecipe category: Vegetable-Dishes > Cabbage
, Breads-and-Pastry > Dumplings