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🍽️ Sauerkraut and Bacon Pockets with a Butter Finish

698 kcal · 30 min · 4 servings

Ingredients

• 350 g wheat flour (Type 405)
• 1 egg
• 1 tbsp olive oil
• flour (for working)
• 1 onion
• 80 g South Tyrolean bacon
• 1 tbsp butter
• 150 g sauerkraut (can)
• 2 tbsp dry white wine
• salt
• pepper (from the mill)
• 0.5 tsp caraway seeds
• 200 g well-drained sauerkraut
• 2 tbsp dry white wine
• 170 g ricotta
• 60 g butter
• 50 g freshly grated parmesan
• 1 handful chive rings

Instructions

1. 1. Put flour, egg, oil, salt, and 100 milliliters of lukewarm water into a bowl.
2. 2. Knead everything into a smooth and elastic dough.
3. 3. If the dough is too dry, add a little more water, or if it is too sticky, add a little flour.
4. 4. Shape the dough into a ball.
5. 5. Wrap the dough ball in cling film.
6. 6. Let the dough rest for 30 minutes.
7. 7. Peel an onion and dice it very finely.
8. 8. Dice the bacon into small pieces as well.
9. 9. Melt butter in a pan and sauté the onions and bacon in it.
10. 10. Drain the sauerkraut and chop it roughly.
11. 11. Add the sauerkraut to the pan and fry it briefly.
12. 12. Deglaze the mixture with wine.
13. 13. Season with salt, pepper, and caraway seeds.
14. 14. Let the filling simmer gently for 5 minutes.
15. 15. Let the filling cool down completely.
16. 16. Add well-drained ricotta to the cooled filling and mix it in.
17. 17. Dust a work surface with flour.
18. 18. Roll the dough out thinly into two long strips.
19. 19. Take small portions of the filling with a teaspoon.
20. 20. Place the filling mounds on one of the dough strips with some space between them.
21. 21. Place the second dough strip over the filling.
22. 22. Press the dough firmly around the filling to seal the pockets.
23. 23. Cut out the pockets using a round cutter (8 to 10 centimeters in diameter).
24. 24. Press the edges of the pockets firmly again.
25. 25. Bring a large pot of salted water to a boil.
26. 26. Cook the pockets in the salted water for 8 to 10 minutes.
27. 27. Remove the pockets with a slotted spoon as soon as they float to the surface.
28. 28. Let the pockets drain.
29. 29. Melt butter in a pan until it turns brown.
30. 30. Toss the pockets briefly in the brown butter.
31. 31. Distribute the pockets onto plates.
32. 32. Sprinkle them with grated Parmesan and chive rings.
33. 33. Serve the dishes immediately.

Nutrition per serving

• kcal: 698
• Protein: 25 g · Fett/Fat: 34 g · Carbs: 70 g