Combine the salt and flour and mix well.
Add the evaporated milk and softened butter to the flour and incorporate until all the liquid is absorbed.
Begin to knead the dough, adding water as needed to form a dough that sticks together.
Continue to knead for 4-5 minutes until you have a well-kneaded mass of dough that stays together.
Place the dough ball into a bowl greased with butter
Cover with plastic wrap.
Allow the dough to rest for 30 minutes.
For the filling, slowly cook the onions in 3 Tbsp butter on medium-low heat until tender and translucent, or roughly 15 minutes.
Add the garlic and cook for another 2 minutes.
Add the sauerkraut, cabbage, and chicken stock
Cook until the liquid from the mixture has evaporated.
Add the fresh chives and dill, and season with salt and black pepper.
When the mixture has cooled, incorporate the cheddar cheese and mix to combine.
Roll out the dough on a floured surface until it reaches a thickness slightly less than 1/8”.
Cut circles into the dough that are roughly 3” in diameter.
Insert a small spoonful of filling into the center of each dumpling
Gently folder over one side onto the other, sealing the edges of the dumplings tightly.
Boil the dumplings in batches in salted water for roughly 4-6 minutes
Until the dough is cooked.
Remove the dumplings from the water
Let rest on an oiled plate so that they don’t stick together.
Serve hot, with sour cream.
