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Christmas Eve Dumplings

christmas, ethnic

2 tablespoon vegetable oil
1 large onion, chopped
----FILLING----
3 tablespoon vegetable oil
1 onion, chopped
2 cup sauerkraut
1 salt and pepper
----DOUGH----
3 cup all-purpose flour
1 1/2 teaspoon salt
1 egg
3/4 cup (approx) water
4 teaspoon vegetable oil

Filling: In skillet, heat oil over medium heat; cook onion, stirring, for 5 minutes or until golden. Rinse, drain and chop sauerkraut. Add to skillet; cook for 15 minutes or until golden. Season with salt and pepper to taste. Set aside and let cool. Dough: Meanwhile, in bowl, combine flour with salt. Beat together egg, water and oil; stir into flour mixture to make soft, not sticky dough, adding more water, 1 tbsp. at a time, if necessary. Turn out onto lightly floured surface; knead 10 times or until smooth. Halve dough and cover with plastic wrap; let rest for 20 minutes. Divide each half into three. Roll out each portion on lightly floured surface to 1/16 inch thickness. Using 3 inch round cookie cutter, cut into rounds. Place 1 tsp. filling on each round; moisten edge of one-half of dough with water. Pinch edges to seal; crimp, if desired. Place on cloth; cover with damp towel to keep moist. In large pot of boiling salted water, cook dumplings, in batches, for 1 1/2 to 2 minutes or until they float to top, stirring gently to prevent sticking. Remove to colander to drain. Meanwhile, in skillet, heat oil over medium heat; cook onion, stirring occasionally, for 8 minutes, or until golden. In serving dish, toss dumplings gently with onions. Makes 36 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: The Canadian Living Christmas Book.

Yield: 36 dumplings

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