Dumplings with Potatoes and Sauerkraut
Very tasty, homemade, filling, with an unusual filling! These dumplings aren’t quite the usual kind: potatoes and sauerkraut. They’re great to make ahead. When needed, just boil them - and a hot, delicious dinner is ready!
Updated : 05 January, 2026
Easy
About 1 hour.
Ingredients
Dough
200 milliliters
Water
1
Eggs
0.3 teaspoon
Sugar
0.3 teaspoon
Salt
440 grams
Wheat flour
Filling
1
Onion
300 grams
Sauerkraut
3 tablespoon
Vegetable oil
1 teaspoon
Sugar
5
Potato
to taste
Salt
Serving
1
Onion
2 tablespoon
Vegetable oil
200 grams
Sour cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make dumplings with potatoes and cabbage? Prepare all ingredients. Use premium flour, a large egg, medium potatoes, neutral vegetable oil, and fine salt.
Step 2
First make the filling. Peel the onion and dice it. You can also chop it with a blender, but don’t leave large pieces - the dumplings are small and the filling should be uniform.
Step 3
Put the sauerkraut in a colander, squeeze lightly, and let excess liquid drain. To keep strands from pulling out of cooked dumplings, snip the cabbage into smaller pieces with scissors. If it’s too sour, rinse it under water.
Step 4
Pour vegetable oil into a skillet and sauté the chopped onion with the sauerkraut for 10-15 minutes, adding granulated sugar.
Step 5
Peel the potatoes and boil in lightly salted water until tender. To cook faster, cut them into a few pieces. You can slightly overcook them - then they mash easier. Drain and mash into a smooth puree; there should be no lumps.
Step 6
Combine the mashed potatoes with the fried onion and cabbage, adding the oil used for frying so the filling isn’t dry. Season with salt to taste and mix. Let the filling cool a bit. Meanwhile, make the dough.
Step 7
In a mixing bowl, pour in water, add the egg, sugar, and salt. Mix thoroughly.
Step 8
Sift the flour and add it in portions to the egg-water mixture. Sifting aerates the flour and makes the dough more tender and soft.
Step 9
Start kneading. Once you can form a ball, transfer to a floured surface and knead by hand for 8-10 minutes. The dough should become elastic, soft, and not stick to your hands. Put it in a plastic bag and let it rest for 20 minutes (this helps it become even softer and more elastic).
Step 10
After 20 minutes, take 1/3 of the dough, roll it out, and cut circles with a cutter (a glass or ring). Place the cooled potato-cabbage filling in the center and shape the dumplings, sealing the edges and making a nice shape. I made a classic braid edge, but you can use any seal. Repeat with the remaining dough and filling.
Step 11
You can boil the needed amount right away. Bring a pot of water to a boil, salt it, and add the dumplings. After they float to the surface, cook for 3 more minutes.
Step 12
Remove the cooked dumplings with a slotted spoon and place on a plate. If you like, sprinkle with fried onions and serve with sour cream. Freeze the remaining dumplings.
Author note
Share the recipe
