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Little russian dumplings with sour cabbage
1 serving
Go through the shredded sour cabbage, fold into a wide saucepan, cook until soft. When the cabbage is ready, tip it into a colander and cool, then massage finely chopped onions in sunflower oil, fold the cabbage cooked and squeezed dry, stir, taste salt, pepper, spices. Cook lean dough, roll thinly, and cut out small circles, put on each cabbage, lower it into salty boiling water and, when the dumplings pop up, choose with a colander spoon, pour melted butter. You can fry finely chopped onions in oil for gravy.
Go through the shredded sour cabbage, fold into a wide saucepan, cook until soft. When the cabbage is ready, tip it into a colander and cool, then massage finely chopped onions in sunflower oil, fold the cabbage cooked and squeezed dry, stir, taste salt, pepper, spices. Cook lean dough, roll thinly, and cut out small circles, put on each cabbage, lower it into salty boiling water and, when the dumplings pop up, choose with a colander spoon, pour melted butter. You can fry finely chopped onions in oil for gravy.
sauerkraut to taste, sunflower oil to taste, onion to taste, salt to taste, pepper to taste, spices to taste, flour to taste, water to taste
