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🍽️ Sauerkraut and Ham Piroggen

399 kcal · 30 min · 4 servings

Sauerkraut and Ham Piroggen Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Warm the milk in a pot until it is lukewarm.
  2. 2. Crumble the yeast into the warm milk and stir in the sugar.
  3. 3. Cover the pot and let the mixture rest for ten minutes.
  4. 4. Add flour, salt, and one egg to a bowl.
  5. 5. Stir the yeast milk into the dry ingredients until a smooth dough forms.
  6. 6. Cover the bowl and let the dough rise in a warm place for about one hour.
  7. 7. Place the sauerkraut in a sieve and let it drain well.
  8. 8. Halve the onion, peel it, and chop it finely.
  9. 9. Heat oil in a pan over medium heat.
  10. 10. Sauté the ham in the hot oil for about two minutes until translucent.
  11. 11. Add the drained sauerkraut to the pan.
  12. 12. Season the mixture with salt and pepper.
  13. 13. Cook the sauerkraut for six to eight minutes, stirring occasionally.
  14. 14. Let the filling cool down and taste it to adjust the seasoning.
  15. 15. Place the quark in a clean kitchen towel.
  16. 16. Squeeze the quark until about 90 grams remain.
  17. 17. Separate one egg and mix the yolk with the quark in a bowl.
  18. 18. Gently fold the quark mixture into the cooled sauerkraut filling.
  19. 19. Preheat the oven to 200 degrees Celsius (fan).
  20. 20. Knead the dough briefly one more time.
  21. 21. Divide the dough into 16 equal portions.
  22. 22. Dust a work surface with flour.
  23. 23. Roll each dough portion into a thin circle about 11 centimeters in diameter.
  24. 24. Distribute the filling onto the dough circles.
  25. 25. Fold the dough over the filling to form a half-moon shape.
  26. 26. Press the edges firmly together to seal them.
  27. 27. Place the piroggen on baking sheets lined with baking paper.
  28. 28. Bake the piroggen in the oven for about 15 minutes.
  29. 29. Remove the finished piroggen from the oven.
  30. 30. Enjoy them hot or cold.

Nutrition per serving