Yield: 16 servings
|1 pounds||Sauerkraut, washed, squeezed dry, finely chopped|
|1 cup||Onion; finely chopped|
|Black pepper; freshly ground|
|2 tablespoons||Sour cream|
|¼ cup||Butter; melted, hot|
|1 cup||Sour cream|
Recipe by: Recipes: Russian Cooking - Foods of the World - Time-Life Melt 1 Tbs butter in a heavy 10- to 12-inch enameled or stainless-steel skillet and add the sauerkraut. Fry over low heat, stirring occasionally with a fork, for 3 to 5 mins, or until sauerkraut is almost completely dry and has begun to stick lightly to the pan. The scrap it into a bowl. Melt 3 Tbs of butter in the skillet and add the onions. Stirring occasionally, fry over moderate heat for 5 to 8 mins, or until the onions are soft but not brown.
Return the sauerkraut to the pan, stir in the sugar, slat and a few grindings of pepper and cover tightly. Cook over low heat for 10 to 15 mins, then, off the heat, stir in the 2 Tbs of sour cream. Taste for seasoning.
Following the instructions in the varenyky recipe, roll out the dough and cut it into 3½ to 4-inch circles. Fill each circle with 1 Tbs of the sauerkraut mixture and fold up and cook as directed. To serve, arrange the dumplings side by side on a heated platter and pour the melted butter over them. Serve with a bowl of sour cream.
from my kitchen to------------------------------->yours..... Dan Klepach