Dumplings with potatoes and sauerkraut are one of the most beloved dishes in Russian families. It is easy to prepare, and the ingredients included in the composition are available to absolutely everyone. But despite this, dumplings are not only a very satisfying dish, but also one of the most delicious. And you can choose the filling for every taste: cottage cheese, cherries, potatoes with mushrooms. Let's look at a recipe for making dumplings with sauerkraut and potatoes.
Dough for dumplings and dumplings
For dumplings and dumplings, the dough is prepared the same. It can be prepared in two types: traditional and lean. The technology for their preparation is similar.
In order to prepare a classic dough for dumplings with potatoes and sauerkraut, you will need:
- One glass of warm boiled water, it can be replaced with kefir, diluted with water. So the dough will turn out more tender.
- Two chicken eggs. If they are small, then it is better to take three.
- Three or three and a half cups of wheat flour.
- Two dessert spoons of any vegetable oil. It doesn't matter if it’s olive or sunflower, the main thing is that it is odorless.
- A teaspoon of table salt.
Sift the flour into a deep bowl, add salt and mix. In the middle we make a small depression. We break eggs into it and pour water. It is also worth adding two dessert spoons of vegetable oil. Mix everything carefully and begin to revenge the dough with your hands. Do this until it no longer sticks to your hands. If necessary, add flour. Wrap the finished dough in cellophane and put it in the refrigerator for fifteen to twenty minutes.
After you can start sculpting.
Lean dough
The recipe for dumplings with potatoes and sauerkraut is very useful for people who observe the fast. But in this case, you should use lean dough. His recipe is similar to the classic. However, I suggest you try lean choux pastry for dumplings and dumplings.
To prepare it you will need:
- A glass of boiling water, it can be replaced with potato broth.
- Three glasses of wheat flour.
- A tablespoon of vegetable oil.
- A teaspoon of shallow table salt.
Pour boiling water into a deep bowl, pour salt into it and mix with a fork until completely dissolved. Next, pour a spoonful of vegetable oil. Then, constantly stirring the mixture with a fork, we begin to pour flour in small portions. Try to mix so that there are no lumps. Cover the still hot dough with a towel in a bowl and give it fifteen minutes to cool.
After sprinkle flour on the table and begin to knead the dough on it. You can start cooking dumplings with potatoes and sauerkraut.
Ingredients for Dumplings
Recipes with photos of dumplings with potatoes and sauerkraut are presented in the article. But despite this, the ingredients for them remain standard.
Products for the test are indicated above. They are selected based on the type of test: lean or classic. It is safe to say that there is no difference in taste.
Well, for the filling you will need about six hundred grams of potatoes (about seven to eight potatoes) and three hundred grams of sauerkraut.
If desired, you can prepare sour cream and greens for serving the finished dish. For those who fast, it is recommended to arrange the dish with fried onions. It will be enough two heads of onions.
Cooking technology
We prepare the filling for dumplings with sauerkraut and potatoes.
To do this, boil the potatoes in salted water. It can be cut into cubes or mashed. Next, pour vegetable oil into the pan and fry finely chopped onions. When it becomes transparent, add sauerkraut to it. Cover the pan with a lid and simmer, stirring occasionally, for fifteen minutes.
Roll out the finished dough for dumplings with sauerkraut and potatoes on a table sprinkled with flour. The thickness of the layer should not be more than three millimeters, otherwise it may not boil.
Next, we proceed to cutting the dumplings themselves. To do this, use a cooking ring or a glass with a wide diameter. Put the filling into the cut circles. One dessert spoon is enough. We tighten the edges tightly.
How to cook?
The technology for making dumplings with potatoes and sauerkraut is simple, but sometimes the most commonplace things can cause difficulties. So, for example, dumplings or dumplings can be digested. Then they will boil, and the filling will fall out of them. It also happens that dumplings stick together during cooking. This also makes them not quite appetizing.
In order to prevent this from happening, it is enough to observe simple but very important rules for boiling. First of all, throw dumplings only in boiling water. It is worth salt in advance. It is also important to stir the prepared dish from time to time. It is better to do this not with a metal spoon, but with a wide plastic one. You can use a culinary silicone spatula for this.
Before pouring dumplings into boiling water, add a little vegetable oil to the water and mix thoroughly. This reduces the risk of adhesion of dumplings during cooking.
The method of pouring into boiling water will also help to avoid this. You should not fall asleep at once. Better throw them one at a time. After the required number of dumplings is in the pan, immediately mix them.
For the convenience of cooking, you should take a large saucepan in volume. Please note that home-made dumplings increase in size during cooking by almost one and a half times.
That's all the subtleties that may be useful.
The article presents delicious photos of dumplings with sauerkraut and potatoes, subject to the above simple rules, your dish will not lag behind them.
Some useful tips
In the end, I want to give some useful tips. Do not be afraid to cook too many dumplings. They can be frozen, and you will always have in stock a blank for a tasty and satisfying dinner.
To make the dough easier to roll, it should be kept in the refrigerator for about fifteen minutes.
Dumplings are very tasty if you fry them a little after boiling.
Sprinkle dumplings with finely chopped herbs before serving.