← All recipes

🍽️ Sauerkraut Piroggen

293 kcal · 30 min · 4 servings

Ingredients

• 500 g flour
• 400 ml lukewarm milk
• 30 g yeast
• 1 tbsp oil
• 2 egg yolks
• 1 tbsp sugar
• 1 pinch salt
• 1 kg sauerkraut
• 2 onions
• 2 tbsp oil
• 2 eggs
• salt
• pepper (from the mill)

Instructions

1. 1. Dissolve the yeast in 50 milliliters of warm milk.
2. 2. Mix the milk-yeast mixture with flour, oil, egg yolks, sugar, and salt.
3. 3. Knead the ingredients into a smooth dough.
4. 4. Make sure the dough pulls away from the sides of the bowl.
5. 5. Add a little more or less milk if necessary.
6. 6. Let the dough rise in a warm place for about 30 minutes.
7. 7. Finely chop the drained sauerkraut.
8. 8. Peel the onions and dice them finely.
9. 9. Sauté the onions in hot oil until soft.
10. 10. Add the sauerkraut and let it simmer for about 5 minutes.
11. 11. Remove the pan from the heat.
12. 12. Let the filling cool down to lukewarm.
13. 13. Knead the yeast dough briefly again.
14. 14. Flour a work surface.
15. 15. Roll out the dough on the floured surface to a thickness of about 1 to 2 millimeters.
16. 16. Cut out squares with a side length of about 12 centimeters.
17. 17. Place a portion of sauerkraut on one half of each square.
18. 18. Beat the remaining eggs.
19. 19. Brush the edges of the dough squares with the beaten eggs.
20. 20. Fold the empty half of the dough over the filling.
21. 21. Press the edges firmly together to form a rectangle.
22. 22. Brush the surface of the piroggen with the remaining egg.
23. 23. Place the piroggen on a baking sheet lined with baking paper.
24. 24. Preheat the oven to 200 degrees Celsius fan-forced.
25. 25. Bake the piroggen for 25 to 30 minutes until golden brown.

Nutrition per serving

• kcal: 293
• Protein: 11 g · Fett/Fat: 8 g · Carbs: 42 g