Baked dumplings: A crispy twist to the classic holiday dish
Who can resist eating at least one dumplings in December? It's hardly possible. We all love them, and they often disappear from the table first during Christmas Eve dinner. My family also enjoys dumplings with borscht. I just prepare them a bit differently.
The most popular variety is boiled dumplings. However, that's not the only way to prepare this dish. An excellent alternative is dumplings baked in the oven. This method's worth considering because it is a great substitute for pastries or croquettes. They taste fantastic with red borscht.
Delicious and crispy crust
They are made from a slightly different dough than the boiled ones due to the yeast's inclusion, making them more fluffy. They pair well with a variety of fillings, both meat and vegetarian. The one we enjoy most during Christmas Eve dinner, based on sauerkraut, is also perfect.
Baked dumplings provide a different perspective on this dish. Firstly, their crispy form makes them a great addition to borscht. They can also be eaten with sauces, such as traditional tartar or a spicy tomato sauce.
Baked dumplings
Ingredients:
For the dough:
- 1 pound of flour,
- 1 egg,
- 2 tablespoons of sour cream,
- 1 cup of milk,
- 3.5 oz of oil,
- 0.7 oz of fresh yeast,
- 1 teaspoon of sugar,
- a pinch of salt.
For the filling:
- 1 pound of sauerkraut,
- 1.4 oz of dried mushrooms, pre-soaked,
- dried plums to taste, optional,
- 1 onion,
- 1 tablespoon of butter,
- salt and pepper to taste.
Additionally:
- milk and egg for brushing the dumplings.
Preparation method:
- Start by preparing the dough. Warm the milk and mix it with yeast and sugar. Set it aside for 15 minutes.
- Sift the flour into a bowl. Add the egg, sour cream, oil, salt, and the yeast mixture. Knead the dough by hand or using a mixer. Cover and set in a warm place for an hour to rise.
- Cook the mushrooms for 30-40 minutes. Finely chop the sauerkraut and onion.
- Sauté the onion in melted butter, then add the sauerkraut.
- Drain the mushrooms and slice them thinly. Prepare the plums the same way. Add them to the sauerkraut.
- Place the dough on a floured surface. Tear off pieces and roll them into small rounds. You can also roll out larger sections of the dough and cut out circles with a glass.
- Place the filling on each round and seal to form dumplings.
- Cover the dumplings with a cloth, and let them rise for another 20-30 minutes.
- Mix milk with egg and brush the dumplings using a pastry brush.
- Place them on a baking sheet lined with parchment paper and bake for about 20-25 minutes at 375 degrees Fahrenheit.
