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🍝 Ukrainian-style filled pasta pockets

767 kcal · 30 min · 4 servings

Ingredients

• 375 g flour
• 0.5 tsp salt
• 3 eggs
• 1 tbsp vegetable oil
• 100 g bacon
• 1 tbsp ghee
• 1 onion
• 150 g sauerkraut
• 2 cloves
• 3 juniper berries
• 1 bay leaf
• 2 tbsp dry white wine
• 100 g mushrooms (e.g. button mushrooms)
• 1 tbsp butter
• salt
• pepper (from the mill)
• 1 egg white
• 3 tbsp butter
• 2 tbsp freshly chopped herbs (dill and parsley)

Instructions

1. 1. Put flour, salt, eggs, and oil into a bowl.
2. 2. Knead everything into a firm, smooth dough.
3. 3. If the dough is too dry, add a little water.
4. 4. Cover the bowl and let the dough rest for 30 minutes.
5. 5. Put bacon and rendered pork fat into a frying pan.
6. 6. Render the bacon over medium heat.
7. 7. Peel the onion and cut it into fine dice.
8. 8. Add the onion dice to the bacon in the pan.
9. 9. Squeeze the sauerkraut well to remove excess liquid.
10. 10. Add the squeezed sauerkraut to the bacon and onion mixture.
11. 11. Mix the ingredients well together.
12. 12. Add the spices and white wine.
13. 13. Simmer the filling for about 10 minutes.
14. 14. Remove the pan from the heat and set the filling aside.
15. 15. Clean the mushrooms and slice them or cut them into quarters.
16. 16. Heat butter in a separate frying pan.
17. 17. Lightly brown the mushrooms in the hot butter.
18. 18. Season the mushrooms with salt and pepper.
19. 19. Remove the sauerkraut from the first pan, leaving the liquid behind.
20. 20. Mix the sauerkraut in a bowl with the mushrooms.
21. 21. Sprinkle some flour on your work surface.
22. 22. Roll out the dough thinly.
23. 23. Cut out circles with a diameter of 5 to 6 cm.
24. 24. Brush the edges of the dough circles with egg white.
25. 25. Place one teaspoon of filling in the center of each circle.
26. 26. Fold the dough over the filling to form a half-moon shape.
27. 27. Press the edges carefully to seal them.
28. 28. Press the two tips of the half-moons together.
29. 29. Bring salted water to a boil.
30. 30. Cook the pasta pockets for 3 to 4 minutes over low heat.
31. 31. Lift the finished pockets out of the water with a slotted spoon.
32. 32. Let them drain.
33. 33. Toss the pockets in hot butter with herbs.
34. 34. Serve the pasta pockets on plates.

Nutrition per serving

• kcal: 767
• Protein: 18 g · Fett/Fat: 46 g · Carbs: 70 g