Fried dumplings with sauerkraut and apple sauce
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Delicious homemade vareniki with a unique mushroom and applesauce filling are perfect for breakfast or a quick dinner if you make them ahead of time and freeze them. In addition to mushrooms and applesauce with apple pieces, the filling also includes onions, sauerkraut, and spices. The result is a very juicy dish with a stunning combination of flavors. Before serving, the boiled vareniki are fried in butter until golden brown and topped with applesauce and sour cream for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Vareniki
- 1/4 cup smooth applesauce or strained chunky applesauce, plus extra for serving
- 1 tbsp. vegetable oil
- 2 large eggs
- 2.5 cups flour + extra for dusting
- 4 tablespoons unsalted butter
- Sour cream, for serving
Filling
- 5 slices of bacon
- 220 g of mushrooms, sliced
- 1 small onion, chopped
- 220 gr. sauerkraut, rinse
- 2 tsp fresh thyme, chopped
- 2 tsp paprika
- 1 and 1/4 cups chunky applesauce
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Cooking the dish according to the recipe:
- Knead the dough for the dumplingsIn a bowl, combine the applesauce, vegetable oil, 1/2 teaspoon salt, 1 egg, and 1/2 cup warm water. Place the flour in another bowl and stir in the applesauce mixture. Turn the dough out onto a floured surface and knead until smooth, 1-2 minutes, sprinkling with flour as needed. Cover with plastic wrap and let rest for about 30 minutes.
- Meanwhile, prepare the filling.In a large skillet over medium heat, fry the bacon until crisp. Transfer to a paper towel. Drain most of the rendered fat from the skillet, reserving 2 tablespoons. Add the mushrooms, season with salt, and cook over high heat, stirring occasionally, until golden brown, about 4 minutes. Add the onion and cook until softened, about 4 minutes more.
- Add the sauerkraut, thyme, paprika, 1 cup applesauce, and 1/2 cup water. Bring to a boil, cover, and simmer until the mushrooms are tender, about 5 minutes, then remove the lid and cook until thickened, about 4 minutes. Chop the bacon into pieces and add to the pan along with the remaining 1/4 cup applesauce, seasoning with salt to taste.
- Prepare the dumplingsBring a large saucepan of salted water to a boil. Whisk the remaining egg with 1 tablespoon water in a bowl. Roll out half the dough to a thickness of less than 0.3 cm (cover the remaining dough with plastic wrap). Using a cookie cutter or a 9-cm glass, cut out circles from the dough. Spoon 1 tablespoon of mushroom filling into each circle, brush the edges of the dough with beaten egg, and fold in half; crimp the edges with a fork to seal. Repeat with the remaining dough and filling.
- In a large skillet, melt 4 tablespoons of butter over medium-low heat. Cook the vareniki in batches until tender, about 5 minutes. Then, using a slotted spoon, transfer them to the skillet and toss with the butter. Cook until golden brown. Serve with applesauce and sour cream.
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