Sauerkraut Dumplings

Tasty steamed little pockets

The dumpling dough can be filled with an assortment of different fillings, sweet or savory. They can be topped with a multitude of sauces and resemble Italian Ravioli just much thicker.

For this recipe I made a simple buttermilk-yogurt sauce and served it cold as a dipping sauce with the hot dumplings.

Varenyky z Kvashenoiu Kapustoiu

• 1 lb raw sauerkraut
• 2 sweet or spicy bratwurst
• 1 cup finely diced onion
• 1 tbsp caraway seeds
• 1 cup chicken stock
• 2 tbsp fresh sage chopped fine
• salt/pepper
• 2 cups flour
• 1 egg
• 1/2 cup buttermilk
• 1 tsp salt
• 1 egg white mixed with 1 tbsp milk
• 2 tbsp bacon fat or butter

Drain sauerkraut and soak in cold water for 30 minutes. Squeeze all excess liquid from cabbage. In a large saute pan melt bacon fat and saute onion until golden brown. Add caraway seeds and sauerkraut and cook over medium heat stirring constantly until fat has coated everything evenly. Add stock and deglaze pan. Add sausage, bring to a simmer and cover partially. Cook down until thick. Remove sausage and slice into small pieces. Return to cabbage and stir well. Set aside to cool. To make dough mix flour, egg, milk and salt quickly until a rough mass forms. Knead into a smooth ball, adding more milk or flour if required. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out dough 1/8″ thick and cut as many 4″ circles as possible. Repeat until all dough is cut. Brush each circle with egg wash, place a tbsp of filling in center and fold and pinch closed. Cover loosely with a towel and continue. Bring a large pot of salted water to a boil and drop in finished dumplings 6-7 at a time. Cook until they rise and float at the surface, about seven minutes. Remove to a heated platter and continue to cook raw ones. Serve hot or cold.