Lenten dumplings

Lenten dumplings with two types of turnip and sauerkraut fillings are a budget dish that can feed a horde of hungry adults. A fantastically tasty dish, despite its cheapness.

Ingredients

• Sauerkraut - 500 Grams
• Radish - 500 Grams
• Flour - 500 Grams
• Water - 1 Glass
• Salt - 1 Pinch
• Sunflower oil - 100 grams

Directions

1. We knead the lean dumpling dough from flour, water, salt and sunflower oil. The dough should be cool and not sticky to your hands. We roll a ball out of the dough, send it to the refrigerator for 1 hour, after which we take it out, roll a large sausage out of it, cut out small dumplings from the sausage, and roll each dumpling into a flat juicer for dumplings. You can do it differently: just roll the whole ball of dough into a thin layer and cut it out with a glass. You need to measure the amount of cabbage, squeeze out excess brine.
2. Rub the radish on a fine grater, squeeze it out of the liquid. Further - the most exciting. We make dumplings. Put a little cabbage filling or a little radish filling on the top of the dough.
3. We fold it in half so that the filling is inside, and then we form a beautiful dumpling from it. In a similar way, we make lean dumplings from the remaining dough and filling. Throw the finished dumplings into boiling salted water and cook until tender (about 5 minutes).
4. Everything - to the table! ;) Lean dumplings are ready, bon appetit!