Varenyky with bigos
Dumplings made of thin dense dough with sweet and sour bigoso
Ingredients
| BATTER: |
| eggs 4 pcs |
| flour 360 g |
| salt a pinch |
| vegetable oil 40 g |
| BIGOS: |
| sauerkraut 250 g |
| cooked smoked meat or sausage 100 g |
| water 100 g |
| onion 50 g |
| carrot 50 g |
| bay leaf 1-2 pcs |
| sugar 1 tsp. |
| prunes 2 pcs |
| tomato paste 1/2 tsp. |
| vegetable oil 1 tbsp. |
| salt, pepper to taste |
Instructions
Step 1
Prepare the dough. Mix the flour, salt, eggs and start kneading the dough. Then add 20 grams of vegetable oil and continue kneading. Wrap the finished dough in foil and leave it in the refrigerator for 30 minutes.
Step 2
Prepare bigos. Shred the sauerkraut, put it in a pot, pour water, bring to a boil and stew under a lid for 20 minutes.
Step 3
Finely dice the onion, meat and carrots, then alternately fry in vegetable oil. Add tomato paste, sugar, mix and stew for a few minutes. Then pour all the contents of the pan into the pan with cabbage, add chopped prunes, salt, pepper and bay leaf. Stew everything together for 15 minutes, then let the bigosu cool down a bit.
Step 4
Prepare the dumplings. Roll out the dough to 2 mm. Cut out rounds with a glass, moisten the edges with water, put a little bigos in the center of each, fold in half and seal the edges. Cook in salted water after boiling for 3 minutes.
Step 5
Pour the remaining vegetable oil over the finished dumplings. If desired, serve the dumplings with fried onions and sour cream.
