- Water - 0.5 cups
- Flour - 1 Glass
- Salt - To taste
- Vegetable oil - 2 Art. spoons
- Sour cabbage - To taste (filling)
1. First of all, prepare the dough. In a bowl, mix salt and flour, pour two tablespoons of vegetable oil into boiling water, and brew this with boiling water. Stir sufficiently vigorously, form a ball and then put it in a cellophane bag. Leave it to cool. Then, the size of a walnut tear off the balls from the dough, and each of them roll out. 2. The filling is served by sauerkraut. We put cabbage on the edge of a flat cake, and then turn into a roll. We do this with every loaf. 3. In a heated frying pan with vegetable oil (it is desirable that the frying pan was deep), fry the crock. Fry until golden brown. 4. Then pour boiling water into the frying pan and cover it with a lid. For about five to ten minutes we extinguish. Now prepare the sauce for the dumplings. We clean and finely chop the onion, until golden-brown it is fried, we pour tomato juice here and cook until thick. Spices are added at the very end. 5. Dumplings dumplings are ready. Bon Appetit!
Servings: 6