Tomato Dumplings with Cabbage Filling
by Editorial Staff
What is to cook for lunch or dinner to surprise everyone at the table? Try our recipe for tomato dumplings. The filling is made from sauerkraut, which I love very much in pies and dumplings! Well, the dough today is very beautiful and delicious!
Ingredients
For the dough:
- Flour – 3 cups
- Tomato paste – 5-6 teaspoon
- Egg – 1 pc.
- Water (boiling water) – 6-8 tbsp
- Salt – 1/2 teaspoon + for cooking dumplings
For filling:
- Sauerkraut – 700 g
- Bulb onions – 2 pcs.
- Vegetable oil – 2-3 tbsp (for frying)
- Sour cream – to taste
- Freshly ground pepper – to taste
Directions
- Combine tomato paste and hot water, add salt and mix well.
- Add the egg and tomato paste to the sifted flour.
- We knead the dough.
Hot water (boiling water) may take a little more or less. Focus on your flour and tomato paste consistency.
Cover the finished dough with a foil or a damp towel and let it rest for 30 minutes.
- During this time, we will prepare the filling.
- Fry the onion, cut into small cubes, until golden brown.
- Add cabbage to the onion, fry until tender (about 20 minutes) over a fairly high heat (I love fried cabbage).
- The filling has cooled down, the dough has settled down.
Cut a piece from the dough, roll a tourniquet out of it, divide it into small pieces. - We form dumplings with cabbage filling. Dumplings can be made with a nice pinch (I love such a pinch very much).
- Boil the dumplings in boiling (salted) water for 3-4 minutes. When boiling, the dumplings become even brighter! Very tasty!
- Serve the dumplings with sour cream, sprinkle with freshly ground pepper.
Enjoy cooking!
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