Dumplings with Cabbage and Cucumbers

Ingredients

for the dough:

2 cups flour

1/2 cup milk

2 eggs

A pinch of salt

For the filling:

500 g sauerkraut

2 pickled cucumbers

2 tbsp vegetable oil

Place the flour in an enamel bowl or a deep plate suitable for kneading the dough. Separately, beat the egg, pour in the milk, and add salt. Pour the milk into the flour and knead thoroughly until the dough begins to come away from your hands and the bowl.

Roll it out thinly to a thickness of about 2-3 mm, cut out circles with a glass, fill each with the filling, and pinch the edges tightly.

 To prepare the filling, fry the sauerkraut in vegetable oil with peeled, finely chopped cucumbers, drained in a sieve to remove excess moisture.

Lower the vareniki into a pot of boiling salted water. When they float to the surface, remove them with a slotted spoon or drain in a colander. Serve hot with melted butter or sour cream.

Enjoy!