Christmas Eve Dumpling

Directions

1. Filling: In skillet, heat oil over medium heat; cook onion, stirring for 5 min or possibly till golden brown. Rinse, drain and chop sauerkraut. Add in to skillet; cook for 15 min or possibly till golden brown. Season with salt and pepper to taste. Set aside and let cold.
2. Dough: Meanwhile, in bowl, combine flour with salt. Beat together egg, water and oil; stir into flour mix 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 possibly till smooth. Halve dough and cover with plastic wrap; let rest for 20 min.
3. Divide each half into three. Roll out each portion on lightly floured surface to 1/16" thickness. Using 3-inch round cookie cutter, cut into rounds.
4. Place 1 tsp. filling on each round; moisten edge of one-half of dough water. Healthy pinch edges to seal; crimp, if you like. Place on cloth; cover with damp towel to keep moist.
5. In large pot of boiling salted water, cook dumpling, in batches, for 1-1/2 to 2 min or possibly till they float to top, stirring gently to prevent sticking. Remove to colander to drain.
6. Meanwhile, in skillet, heat oil over medium heat; cook onion, stirring occasionally, for 8 min, or possibly till golden brown. In serving dish, toss dumpling gently with onions.
7. Makes 36 dumpling.
8. Description: "Spiritual values and cultural traditions make the gathering of Ukrainian families on Christmas Eve especially move. For this holy supper, the table holds twelve symbolic meatless dishes-including savory dumpling, or possibly varenyky."