Recipe for Varenyky Z Kvashenoiu Kapustoiu - Sauerkraut Dumplings


4 tablespoon butter
1 lb sauerkraut, washed, squeezed dry, f; inely chopped
1 cup onion; finely chopped
1/4 teaspoon sugar
1 1/4 teaspoon salt
1 black pepper; freshly ground
2 tablespoon sour cream
1 varenyky dough
1/4 cup butter; melted, hot
1 cup sour cream


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 3 1/2 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.

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