Vareniki with cabbage
Today we are cooking delicious and beautiful vareniki with cabbage. The dough made with boiling water is soft and elastic, it's a pleasure to work with, and the filling of fried sauerkraut is fragrant and piquant.
Equipment
- 2 mix bowl
- 1 chopping board
- 1 knife
- 1 saucepan
- 1 rolling pin
- 1 slotted spoon
- 1 tablespoon
Ingredients
- 300 g flour
- 3 tbsp vegetable oil
- 90 ml boiling water
- ¼ tsp salt
- 1 pc onion
- 300 g cabbage sauerkraut
Instructions
- Prepare everything necessary. If the cabbage is too sour, rinse it in water and drain in a colander.
- For the dough, pour flour and salt into a bowl. Make a well in the center and in 3-4 stages add just-boiled water, mixing with a fork.300 g flour, ¼ tsp salt, 90 ml boiling water
- Add 2 tbsp. of vegetable oil.3 tbsp vegetable oil
- Knead a soft, but not sticky dough. It is warm and pleasant to the touch. Do not add extra flour; the mass will become a bit firmer as it cools. Cover with a towel and leave for 15 minutes.
- For the filling, pour a tablespoon of oil into a frying pan, add diced onions and chopped sauerkraut. Fry for a couple of minutes until the liquid evaporates.1 pc onion, 300 g cabbage
- From the dough, make a rope and cut it into pieces depending on the desired size of the dumplings. Roll out into a thin circle, place a teaspoon of cabbage filling. Fold in half, firmly pressing the edges together. Turn the free edge into beautiful twists.
- In total, 20 rather large dumplings were made. In this form, the blanks can be frozen.
- Drop them into boiling water and cook for a minute after they float to the surface.
- The dumplings with cabbage are ready. They are delicious served with sour cream.
Nutrition
Calories: 298kcalCarbohydrates: 62gProtein: 9gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gTrans Fat: 0.01gSodium: 40mgPotassium: 208mgFiber: 4gSugar: 3gVitamin A: 74IUVitamin C: 27mgCalcium: 42mgIron: 4mg