Dumplings with bacon and sauerkraut will surprise, perhaps, only modern people, and earlier it was considered a common dish in the Ural and Siberian regions. It is customary to sculpt such dumplings in large sizes and in considerable quantities at once, then the whole family can get enough of a delicious dish. Nowadays, dumplings with fresh lard and sauerkraut can be served as a traditional and as a festive dish.
It is necessary
- Products for the test:
- • 450 grams of flour
- • 0.5 tsp table salt
- • 1 egg
- • 210 ml of water
- Filling products:
- • 1 kg of sauerkraut
- • 300 grams of fresh lard
- • 2-3 onions
- • 1-2 eggs
- • Salt
- • Ground black pepper
Instructions
Step 1
Preparation of dumplings begins with kneading dough. Mix flour, egg, water and add salt. Knead the dough thoroughly and leave on the table, sprinkled with flour, for 30 minutes. Cover the dough with a bowl or towel on top.
Step 2
While the dough components are connected, the filling is prepared. To do this, sauerkraut is passed through a meat grinder and squeezed out of the juice. Onions and bacon are also passed through a meat grinder. Combine all the ingredients together and mix the filling thoroughly. Add salt and black pepper to taste.
Step 3
Roll out the dough and form the dumplings, carefully pinching the edges. Boil dumplings with sauerkraut and lard for 10 minutes after boiling over low heat. Served traditionally, with butter or sour cream.
