Dumplings with Sauerkraut and Duck Cracklings
Baking and Desserts | Russian cuisine
⏳ Time
2 hours 10 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
Dumplings with sauerkraut and duck cracklings
Ingredients
- Wheat Flour - 2 cups
- Dry yeast - 1 teaspoon
- Salt - to taste
- Sugar - 1 tablespoon
- Vegetable Oil - 2 cups
- Chicken Egg - 1 piece
- Milk - 1 cup
- Duck Breast - 2 pieces
- Sauerkraut - 10.6 oz
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Sift the flour and mix it with the yeast. Beat the egg with sugar and salt, add the oil (2 tablespoons) and warm milk; add the flour and knead the dough. Cover with a towel and place in a warm place for 1.5 hours to rise.
Step 2
Remove the skin with fat from the duck breasts and chop it. Cut the fillet into small cubes.
Step 3
Thoroughly squeeze the sauerkraut.
Step 4
Heat oil in a skillet and fry the duck skin until crispy. Then transfer the cracklings to a plate using a slotted spoon.
Step 5
In the rendered fat, add the cubed fillet and fry, stirring, for 2-3 minutes. Add the sauerkraut, mix, and cook until the cabbage is soft, about 5-7 minutes. Season with salt and pepper, and mix with the cracklings.
Step 6
Roll out the prepared dough to a thickness of 1.5 cm and cut out circles using a glass. Place 1 tablespoon of filling on each circle and pinch the edges.
Step 7
In a deep pot, heat oil (1.5 cups) and fry the dumplings on both sides until golden brown.
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