Meatless dumplings

Mix the lean dumpling paste from flour, water, salt and sunflower oil. Dough until Ingredients:

• Sauerkraut - 500 Grams
• Radish - 500 Grams
• Flour - 500 Grams
• Water - 1 glass
• Sol - 1 Pinch
• Sunflower oil - 100 Grams

Instructions

Mix the lean dumpling paste from flour, water, salt and sunflower oil. The dough should turn out steep, do not stick to your hands. We roll the ball out of the dough, we send it to the fridge for 1 hour, after which we take out, roll out a large sausage, cut out small dumplings from the sausage, and roll each dumpling into a flat dough for pelmeni. You can do otherwise: just roll the whole ball of dough into a thin layer and cut it out with a glass. Measure the amount of cabbage, squeeze it out of excess brine. Radish rub on a small grater, squeeze from the liquid. Further - the most fascinating. We make dumplings. We put a little cabbage filling on the dough ... ... or a little stuffing from the radish ... We turn the juice in half so that the filling is inside, and then we form a beautiful dumpling. Similarly, we make lean dumplings from the remaining dough and stuffing. Ready dumplings we throw in boiling salted water and cook until ready (about 5 minutes). All - to the table! ;) Dumplings are ready, pleasant appetite!

Servings: 5