Vareniki with cabbage on scalded dough
Un recipe for making these soft and tender vareniki is quite simple. The dough for vareniki turns out to be very tasty. Working with it is very easy, it is soft, flexible and does not stick to your hands. The finished vareniki are soft and tender, as if they were steamed.
For the dough:
Water
1 cup
Flour
3 cups
Butter
50 g
Eggs
2 pcs
Salt
a pinch
For the filling:
White cabbage
1-1.5 kg
Tomato juice
1 cup
Sunflower oil
Salt
to taste
Black pepper
ground
To start, let's prepare the filling for vareniki on scalded dough. Pour vegetable oil into a deep frying pan, heat it up and add shredded cabbage. Allow the cabbage to fry a little, then add tomato juice (or you can use tomato paste), salt, pepper, cover with a lid and simmer until ready. If necessary, add a little water.
Prepare the scalded dough for vareniki with cabbage, pour water into a saucepan, add oil, salt and place on the heat. The butter should melt and the water should boil. Pour a cup of flour into the boiling water and quickly mix to avoid lumps.
Remove from heat and let the dough cool slightly, then beat the eggs one by one, mixing thoroughly after each one. Add the remaining flour and knead the dough.
Roll out the dough into a sheet and cut out circles with a glass or convenient mold. Place the filling in the middle and seal the edges tightly.
Boil the vareniki in boiling water for about 4-5 minutes.
Sprinkle the ready vareniki with cabbage on scalded dough with fried onions and serve at the table.
© Наталья Лиханова
(5/5)
