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🍽️ Crispy Piroggen

629 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 50 g semolina
• salt
• nutmeg
• 3 eggs
• 350 g minced meat (mixed)
• 2 tbsp oil
• 314 ml sauerkraut (1 can)
• salt
• pepper
• 1 egg white
• fat (for frying)

Instructions

1. 1. Sift the flour onto a clean work surface.
2. 2. Press a small indentation into the center of the flour.
3. 3. Add the semolina, eggs, salt, and grated nutmeg into this well.
4. 4. Knead everything together into a smooth dough.
5. 5. Wrap the dough in plastic wrap.
6. 6. Place the dough in the refrigerator for at least 20 minutes.
7. 7. Fry the minced meat in oil until it breaks into small crumbles.
8. 8. Drain the sauerkraut well.
9. 9. Mix the drained sauerkraut with the fried meat.
10. 10. Roll out the dough on a lightly floured surface as thinly as possible.
11. 11. Cut the dough into strips.
12. 12. Place a spoonful of filling on one strip.
13. 13. Position the filling about 4 cm from the edge.
14. 14. Brush the exposed dough areas with beaten egg white.
15. 15. Cover the filled area with another dough strip.
16. 16. Press the edges firmly all around.
17. 17. Cut out the piroggen using a pastry wheel.
18. 18. Fry the piroggen in hot frying oil.
19. 19. Fry them until they are golden yellow.
20. 20. Let the piroggen drain on kitchen paper.
21. 21. Serve them hot with sour cream.

Nutrition per serving

• kcal: 629
• Protein: 31 g · Fett/Fat: 32 g · Carbs: 55 g