VARENIK WITH MUSHROOMS AND CABBAGE

VARENIK WITH MUSHROOMS AND CABBAGE

You will need
36 pcs (6 servings):
360 plain flour
1 egg
240 ml of hot water
3/4 tsp salt
1 tsp vegetable oil

For filling:
2 tbsp vegetable oil
15 g of butter
1 onion, finely chopped
250 grams of mushrooms, finely chopped
300 g sauerkraut (without the weight of the fluid)

Top:
2 large onions, shredded
20 g butter

How to cook
The dough can be prepared 3 hours before cooking dumplings. Instead of fried onions on top you can sprinkle with toasted white bread crumbs. Molded varenik can be frozen for up to 3 months. Before cooking you need to thaw completely.

1. Wash the cabbage in a colander under running water. Drain. Heat 1 tbsp oil in a large frying pan and add the onion and a pinch of salt. Cook, stirring, over medium heat for 5 minutes. Add the mushrooms and cook for 5 minutes until tender. Tilt Add cabbage and cook for 10 minutes. The pan should not be liquid. Season to taste with salt and pepper and set aside.

2. Measure the flour, pour into a large bowl and make a well in the middle. Break an egg into it, mix with hot water, salt and butter. Quickly stir the ingredients with a fork and mix.

3. Knead about 8 minutes until smooth and elastic dough, adding a little flour if the sticks. Divide dough into 3 parts and cover with a towel, so as not dried up.

4. Roll out the first part of the dough to a thickness of 3 mm. Simple molds with a diameter of 7 cm cut of about 12 cm. Cover the slices with a towel, so they do not dry. Repeat with remaining batter, and should have 36 circles.

5. Put a slice of dough on the palm in the middle of the spoon cabbage filling. Moisten the edges with water and close zaschipnut varenik. Sprinkle the table with flour varenik and cover with a towel, so as not dried up.

6. Fry the chopped onion in butter with a pinch of salt for 15 minutes until golden brown and tender. Reduce the heat and hold it for a few minutes to caramelize.

7. Boil a pot of boiling water, boil half varenik for 5 minutes, stirring so they do not stick. Get a slotted spoon, keep in a warm oven, so as not to cool down while preparing the second portion.

Serve the varenik can be just sprinkled with fried onions, or to heat the remaining butter and the olive oil and fry the dumplings with both sides. Serve sprinkled with onions on top.

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