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🍽️ Crispy Dumplings with Tomato or Mushroom Filling

388 kcal · 30 min · 4 servings

Crispy Dumplings with Tomato or Mushroom Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put flour, egg, and 100 milliliters of water into a large bowl.
  2. 2. Knead the ingredients into a firm and smooth dough.
  3. 3. If the dough is too dry or too wet, add a little more flour or water as needed.
  4. 4. Cover the bowl and let the dough rest.
  5. 5. Chop the dried tomatoes into small pieces.
  6. 6. Melt ghee in a frying pan.
  7. 7. Add the tomato cubes to the pan and sweat them over low heat for 3 minutes.
  8. 8. Peel the onion and cut it into fine cubes.
  9. 9. Add the onion cubes to the tomato mixture in the pan.
  10. 10. Squeeze the sauerkraut well and add it to the tomato-onion mixture.
  11. 11. Mix everything well together.
  12. 12. Season the filling with the specified spices and white wine vinegar.
  13. 13. Let the filling simmer for about 10 minutes.
  14. 14. Remove the pan from the heat and set the filling aside.
  15. 15. Clean the mushrooms and dice them finely.
  16. 16. Heat 1 tablespoon of butter in a different frying pan.
  17. 17. Sauté the mushrooms over medium heat for 5 minutes until lightly browned.
  18. 18. Season the mushrooms with salt and pepper.
  19. 19. Remove the sauerkraut from the first pan (preferably without liquid) and add it to the mushrooms.
  20. 20. Mix the mushrooms and sauerkraut in a bowl.
  21. 21. Dust the work surface with a little flour.
  22. 22. Roll out the dough thinly.
  23. 23. Cut out circles with a diameter of 7 to 8 centimeters using a glass.
  24. 24. Brush the edges of the dough circles with a little water.
  25. 25. Place a heaped teaspoon of filling in the center of each dough circle.
  26. 26. Fold the dough into half-moons.
  27. 27. Press the edges carefully to seal them.
  28. 28. Bring plenty of salted water to a boil.
  29. 29. Cook the piroggen for 2 to 3 minutes.
  30. 30. Stir gently to prevent them from sticking.
  31. 31. Once the piroggen float to the surface, let them cook for another 2 to 3 minutes.
  32. 32. Melt the remaining butter in a large frying pan.
  33. 33. Remove the piroggen from the water with a slotted spoon.
  34. 34. Toss the piroggen in the hot butter.
  35. 35. Fry them lightly until golden brown.
  36. 36. Serve the piroggen hot.

Nutrition per serving