Ingredients
For the dough:
350 g flour
200 ml hot water
3 tbsp sunflower oil
1 pinch of salt
For the filling:
400 g sauerkraut
1 onion
2 tbsp sunflower oil
2 tbsp linseed oil (to coat the vareniki)
Prepare the dough
Knead the dough for the vareniki. Pour 200 ml of hot water into a pan and heat it to 70-80 degrees. If you don’t have a thermometer, use the steam rising above the surface of the water as a guide. Put 300 g of flour in a bowl and add hot water, a pinch of salt and 3 tbsp of oil. Stir with a spoon at first. Once the mixture has cooled slightly, knead the dough with your hands. You can also use a food processor with a dough hook.
Leave the dough to rest
Shape the dough into a ball, wrap it in cling film and leave it to rest in the fridge for 20-30 minutes.
Prepare the filling
Prepare the filling. Peel and dice the onion. Heat a pan with 2 tbsp sunflower oil and fry the onion until golden brown.
Steaming sauerkraut
Add 400 g of sauerkraut. If the cabbage is long, chop it into small pieces before frying so that it is easier to wrap in the vareniki. Stew it for 10-15 minutes.
Roll out the dough
Take the dough out of the fridge and roll it out very thinly, about 2 mm thick.
Cut out circles
Take a glass and cut out circles.
Form Wareniki
Put some filling in each circle and shape the vareniki.
Cooking Wareniki
Cook the vareniki with sauerkraut in salted water. Add 2 tablespoons of linseed oil to the cooked vareniki to prevent them from sticking together.
