Draniki with sauerkraut
An interesting take on a familiar dish - potato dumplings with sauerkraut. The quite traditional combination of potatoes and sauerkraut in these original dreniki opens up a new side. Thick and juicy potato dumplings look more like meat patties and turn out with a nice crispy crust and tender inside. Easy, tasty and on the budget! Ingredients (for 3 servings)
Sour cabbage - 400 g
Potatoes - 130 g (100 g peeled)
Onions - 80 gr
Flour - 50 gr (1/3 cup of 250 ml)
Milk - 40 ml
Egg - 1 egg.
Salt - to taste
Ground black pepper - to taste
Vegetable oil (for frying) - 4-5 tbsp (60 ml
Prepare the necessary ingredients.
Squeeze the sauerkraut from the brine and put it in a bowl. If the cabbage is shredded in long strips, you can chop it additionally.
In a bowl with the sauerkraut, beat the egg, pour in the flour and milk.
Mix the cabbage with the egg, milk and flour with a spoon.
Peel onion and cut into small cubes.
Peel and grate potatoes on a coarse grater.
Put onions and potatoes in a bowl with cabbage mass.
Add ground black pepper and salt (taking into account saltiness of sauerkraut).
Mix the mass until all ingredients are evenly distributed.
Heat sunflower oil in a frying pan. With a tablespoon put the cabbage-potato mixture in oil in the form of flat flapjacks, like pancakes or ordinary dumplings.
Fry the sauerkraut dumplings over medium heat for 4 minutes on each side, until browned.
Fry all the dumplings in this manner. From the number of ingredients listed in the recipe, I got 12 pieces.
Sauerkraut dumplings with potatoes are ready.
Serve the cabbage-potato draniki warm with sour cream or other sauce of your choice.
Bon appetit