Jams with sauerkraut on milk

Method

1. 01

   Beat the egg with a fork. In a glass of warm milk, pour an egg, add a little salt and mix thoroughly. Mix the flour gradually to get a soft, not very steep dough.

2. 02

   Wrap the dough in a food film or put in a bowl and cover with a wet napkin. Leave the dough to rest for 30 minutes at room temperature.

3. 03

   Cut the onions in small pieces and roast in vegetable oil.

4. 04

   Fill the cabbage.

5. 05

   In a large pan, put fresh cabbage, sauerkraut, pour some water and stew over a slow heat for 20 minutes. Add the roast, tomato paste, salt, pepper the cabbage, stir well and stew until ready. If the cabbage is very acidic, you can add a little sugar. Put the cabbage ready to cool.

6. 06

   Take a little piece off the test. Roll the dough on a sprinkled flour table with a roller-coaster. With a glass, cut the circles from the dough.

7. 07

   Put a teaspoon in each circle of dough, put the filling.

8. 08

   Plug the edges of the dumpling with your fingers.

9. 09

   The edge of the dumpling should be well closed so that they do not open in water when cooking. It is advisable to make a few more pinches in another plane.

10. 10

    Put the dishes on a flour-sprinkled dish. In this form, they can be put in the freezer. When they are cold, they will be stored in a long-term storage package.

11. 11

    Throw the dumplings into boiling salted water. Stir with a spoon so that they do not sink. Cook for 3-4 minutes. Ready-made dumplings will float up.

12. 12

    With noise, take out the dumplings from the pan. Lubricate them with butter or sprinkle them with fried onions. You can sprinkle the dumplings with greens and pour sour cream.