#What to prepare for Christmas Eve. Lean dumplings with sauerkraut: a simple step-by-step recipe with photos

Varenyky with Sauerkraut — a traditional Ukrainian dish that holds a special place on Christmas Eve among 12 lean dishes. On December 24, the day before Christmas, dishes are prepared without meat and other animal products, so it is the lean varenyky that become a symbol of family warmth and unity (they are often made in a family circle on the same day). The filling made from sauerkraut gives the varenyky a slight sourness. Traditionally, the cabbage is fermented in advance so that it can fully impart its flavor and aroma to the dish, creating a sense of celebration and authentic Ukrainian cuisine. We have already shared how to prepare sauerkraut right here.

So in this post, we will tell you how to prepare the perfect elastic choux pastry for varenyky, and we will also share our experience in preparing the filling. In general, we concluded that making varenyky is a very meditative process, as during it all negative thoughts are set aside, leaving a clear, pure, and peaceful mind.

For the filling:

First, we will prepare the choux pastry, as it needs to “rest” for about 30 minutes after kneading.

In a deep bowl, sift the flour. Add salt, oil, and pour in the boiling water. Start mixing with a spoon, as the mixture will be very hot. We also used a mixer with hook attachments for this stage, and then switched to hand kneading when the dough cooled slightly.

Knead the dough by hand until elastic. The indicator of readiness is that the dough does not stick to your hands, it is firm and elastic. With these proportions of flour, no extra flour should be needed for dusting. But just in case, if the dough seems too thin, you can add a few tablespoons of flour.

After the dough is kneaded, form it into a ball, wrap it in cling film, and let it rest for 30 minutes. We placed it in a bowl and left it in the kitchen, not hiding it in the refrigerator. During this time, we will prepare the filling.

During this time, we will prepare the filling. First, we chop the onion.

Heat the pan, add a SMALL (very small) amount of oil. Slightly fry the onion until it becomes transparent and takes on a light golden color.

Add the sauerkraut (it is important that it is pressed, i.e., without excess moisture), tomato paste, and mix the mass.

If the cabbage is cut into long strips, we can chop it with a knife; otherwise, it may be difficult to form the varenyky. Fry on low heat for about 10 minutes until the cabbage softens slightly. Turn off the heat, transfer to a container, and let cool.

When the dough has rested, we can continue working with it. Cut off a piece about 5-6 cm in diameter (something between a ping-pong ball and a tennis ball), roll it out to a thickness of about 2 mm, then use a glass (or any other device, such as a culinary ring) to cut out circles.

Gently flatten the circle in your hand, place a small amount of filling, fold it in half, and carefully seal the edges. We can form a beautiful “top” for the varenyky.

Place on a floured board. The ready varenyky are boiled in boiling water for a few minutes (until they float). They can also be frozen and stored in the freezer for several months.Bon appétit!;)