Christmas Eve Dumplings Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 Large, chopped | |
| Vegetable oil | 3 Tablespoon (Filling) | |
| Onion | 1 , chopped (Filling) | |
| Sauerkraut | 2 Cup (16 tbs) (Filling) | |
| Dough | ||
| All purpose flour | 3 Cup (16 tbs) (Filling) | |
| Salt | 1/2 Teaspoon (Filling) | |
| Egg | 1 (Filling) | |
| Water | 3/4 Cup (16 tbs) (Filling) | |
| Vegetable oil | 4 Teaspoon (Filling) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
FILLING: In skillet, heat oil over medium heat; cook onion, stirring, for 5 minutes or until golden.
Rinse, drain and chop sauerkraut.
Add to skillet; cook for 15 minutes or until golden.
Season with salt and pepper to taste.
Set aside and let cool.
DOUGH: Meanwhile, in bowl, combine flour with salt.
Beat together egg, water and oil; stir into flour mixture to make soft, not sticky dough, adding more water, 1 tbsp (15 mL) at a time, if necessary.
Turn out onto lightly floured surface; knead 10 times or until smooth.
Halve dough and cover with plastic wrap; let rest for 20 minutes.
Divide each half into three.
Roll out each portion on lightly floured surface to 1/16 inch (1.5 mm) thickness.
Using 3 inch (8 cm) round cookie cutter, cut into rounds.
Place 1 tsp (5 mL) filling on each round; moisten edge of one-half of dough with water.
Pinch edges to seal; crimp, if desired.
Place on cloth; cover with damp towel to keep moist.
In large pot of boiling salted water, cook dumplings, in batches, for 1-1/2 to 2 minutes or until they float to top, stirring gently to prevent sticking.
Remove to colander to drain.
Meanwhile, in skillet, heat oil over medium heat; cook onion, stirring occasionally, for 8 minutes, or until golden.
In serving dish, toss dumplings gently with onions.
Rinse, drain and chop sauerkraut.
Add to skillet; cook for 15 minutes or until golden.
Season with salt and pepper to taste.
Set aside and let cool.
DOUGH: Meanwhile, in bowl, combine flour with salt.
Beat together egg, water and oil; stir into flour mixture to make soft, not sticky dough, adding more water, 1 tbsp (15 mL) at a time, if necessary.
Turn out onto lightly floured surface; knead 10 times or until smooth.
Halve dough and cover with plastic wrap; let rest for 20 minutes.
Divide each half into three.
Roll out each portion on lightly floured surface to 1/16 inch (1.5 mm) thickness.
Using 3 inch (8 cm) round cookie cutter, cut into rounds.
Place 1 tsp (5 mL) filling on each round; moisten edge of one-half of dough with water.
Pinch edges to seal; crimp, if desired.
Place on cloth; cover with damp towel to keep moist.
In large pot of boiling salted water, cook dumplings, in batches, for 1-1/2 to 2 minutes or until they float to top, stirring gently to prevent sticking.
Remove to colander to drain.
Meanwhile, in skillet, heat oil over medium heat; cook onion, stirring occasionally, for 8 minutes, or until golden.
In serving dish, toss dumplings gently with onions.
Chef
