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🍽️ Polish dumplings with sauerkraut and mushroom filling

759 kcal · 30 min · 4 servings

Ingredients

• 375 g flour
• 0.5 tsp salt
• 2 eggs
• 1 tbsp oil
• 80 g bacon
• 1 tbsp ghee
• 1 onion
• 200 g sauerkraut
• 2 cloves
• 3 juniper berries
• 1 bay leaf
• 2 tbsp white wine
• 150 g mushrooms (e.g. button mushrooms)
• 3 tbsp butter
• salt
• pepper (from the mill)
• 2 sprigs thyme
• 1 egg white
• 40 g butter (for frying)

Instructions

1. 1. Put flour, salt, eggs, oil, and 60 milliliters of water into a large bowl.
2. 2. Knead the ingredients into a smooth dough.
3. 3. Let the dough rest, covered, for 20 minutes.
4. 4. Put bacon and clarified butter into a frying pan and let them melt.
5. 5. Peel an onion and cut it into fine cubes.
6. 6. Add the onion cubes to the bacon in the pan.
7. 7. Squeeze sauerkraut well and add it to the bacon-onion mixture.
8. 8. Mix everything well together.
9. 9. Add the spices and white wine.
10. 10. Simmer the mixture for about 10 minutes.
11. 11. Set the filling aside.
12. 12. Clean mushrooms and cut them into cubes.
13. 13. Heat butter in a different frying pan.
14. 14. Fry the mushroom cubes lightly.
15. 15. Melt butter in a frying pan.
16. 16. Fry the dumplings until golden brown.
17. 17. Serve the dumplings in small bowls.

Nutrition per serving

• kcal: 759
• Protein: 17 g · Fett/Fat: 45 g · Carbs: 70 g