Cabbage Dumplings

Ingredients

For the dough:

2 cups flour

1 egg

100 ml water

50 ml milk

1 tbsp vegetable oil

1/2 tsp salt

1 pinch of sugar

For the filling:

500 g sauerkraut

4 cloves garlic

1 pinch of salt

1/2 tsp ground black pepper

1/2 tsp allspice

1 tsp marjoram

Sift the flour into a bowl, make a well, pour in the water, milk, and butter, add the egg, salt, and sugar. Gradually knead the dough, starting from the edges. Transfer it to a floured surface, adding more flour as needed until the dough is elastic and springy. Cover it with a bowl and let it rest for 30-40 minutes. During this time, the dough should firm up. Stir once.

Drain the sauerkraut and chop finely. Fry the garlic in butter in a frying pan, add the cabbage, season with spices, and simmer until the cabbage is soft.

Fill the vareniki with the prepared cabbage, boil in salted water, or freeze for later.

Enjoy!