Fried dumplings with sauerkraut and apple sauce

Ingredients:

Vareniki

• 1/4 cup smooth applesauce or strained chunky applesauce, plus extra for serving
• 1 tbsp. vegetable oil
• 2 large eggs
• 2.5 cups flour + extra for dusting
• 4 tablespoons unsalted butter
• Sour cream, for serving

Filling

• 5 slices of bacon
• 220 g of mushrooms, sliced
• 1 small onion, chopped
• 220 gr. sauerkraut, rinse
• 2 tsp fresh thyme, chopped
• 2 tsp paprika
• 1 and 1/4 cups chunky applesauce

Preparation:

1. Knead the dough for the dumplingsIn a bowl, combine the applesauce, vegetable oil, 1/2 teaspoon salt, 1 egg, and 1/2 cup warm water. Place the flour in another bowl and stir in the applesauce mixture. Turn the dough out onto a floured surface and knead until smooth, 1-2 minutes, sprinkling with flour as needed. Cover with plastic wrap and let rest for about 30 minutes.
2. Meanwhile, prepare the filling.In a large skillet over medium heat, fry the bacon until crisp. Transfer to a paper towel. Drain most of the rendered fat from the skillet, reserving 2 tablespoons. Add the mushrooms, season with salt, and cook over high heat, stirring occasionally, until golden brown, about 4 minutes. Add the onion and cook until softened, about 4 minutes more.
3. Add the sauerkraut, thyme, paprika, 1 cup applesauce, and 1/2 cup water. Bring to a boil, cover, and simmer until the mushrooms are tender, about 5 minutes, then remove the lid and cook until thickened, about 4 minutes. Chop the bacon into pieces and add to the pan along with the remaining 1/4 cup applesauce, seasoning with salt to taste.
4. Prepare the dumplingsBring a large saucepan of salted water to a boil. Whisk the remaining egg with 1 tablespoon water in a bowl. Roll out half the dough to a thickness of less than 0.3 cm (cover the remaining dough with plastic wrap). Using a cookie cutter or a 9-cm glass, cut out circles from the dough. Spoon 1 tablespoon of mushroom filling into each circle, brush the edges of the dough with beaten egg, and fold in half; crimp the edges with a fork to seal. Repeat with the remaining dough and filling.
5. In a large skillet, melt 4 tablespoons of butter over medium-low heat. Cook the vareniki in batches until tender, about 5 minutes. Then, using a slotted spoon, transfer them to the skillet and toss with the butter. Cook until golden brown. Serve with applesauce and sour cream.