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🍽️ Crispy Bacon Dumplings with Tangy Wine Sauerkraut

450 kcal · 30 min · 4 servings

Ingredients

• Rolls 6 pcs
• Milk 400 ml
• Onions, yellow 2 pcs
• Bacon strips 150 g
• Butter 1 tbsp
• Soup vegetables 200 g
• Oil 2 tbsp
• Sauerkraut 400 g
• Dry white wine 100 ml
• Vegetable broth 500 ml
• Dried bay leaves 1 pc
• Salt pinch
• Pepper, black ground pinch
• Brown sugar 3 tsp
• Parsley, fresh 0.5 bunch
• Eggs 3 pcs
• Breadcrumbs 40 g
• Crème fraîche 4 tsp

Instructions

1. 1. Slice the rolls into thin pieces and place them in a large bowl.
2. 2. Heat the milk in a pot and pour it hot over the bread slices.
3. 3. Let the bread cool down and absorb the milk completely.
4. 4. Halve the onions, peel them, and dice them into small cubes.
5. 5. Preheat the oven to 180 degrees Celsius with top and bottom heat.
6. 6. Melt the butter in a frying pan over medium heat.
7. 7. Sauté half of the onion cubes together with the bacon for about four minutes until soft and translucent.
8. 8. Remove the pan from the heat and let the onion-bacon mixture cool down.
9. 9. Peel the soup vegetables and dice them finely.
10. 10. Heat the oil in a pot over medium to high heat.
11. 11. Sauté the remaining onions together with the soup vegetables in the pot.
12. 12. Add the drained sauerkraut to the vegetables and fry it for about three minutes.
13. 13. Deglaze the sauerkraut with the wine and 250 milliliters of broth.
14. 14. Season the mixture with bay leaf, salt, pepper, and sugar.
15. 15. Place the pot in the oven and let the sauerkraut braise for about 45 minutes.
16. 16. Remove the pot occasionally, stir, and add more broth if necessary.
17. 17. Bring about five liters of salted water to a boil in a large pot.
18. 18. Wash the parsley, shake it dry, and pluck the leaves from the stems.
19. 19. Finely chop the parsley leaves.
20. 20. Pour off the excess milk from the soaked bread.
21. 21. Add the eggs, the cooled onion-bacon mixture, and the chopped parsley to the bread mixture.
22. 22. Mix all the dumpling ingredients well together.
23. 23. Season the mixture with salt and pepper.
24. 24. Add breadcrumbs if the mixture is too wet.
25. 25. Wet your hands with water so the dumplings do not stick later.
26. 26. Shape the dumplings into balls with a diameter of about five centimeters.
27. 27. Place the dumplings in the boiling salted water and cook them for about 15 minutes.
28. 28. Taste the wine sauerkraut one last time to adjust the seasoning.
29. 29. Remove the bay leaf from the sauerkraut.
30. 30. Let the finished dumplings drain in a colander.
31. 31. Plate the dumplings and serve the warm wine sauerkraut alongside.
32. 32. Add one teaspoon of crème fraîche to the dumplings per serving.
33. 33. Enjoy your meal!

Nutrition per serving

• kcal: 450
• Protein: 18 g · Fett/Fat: 22 g · Carbs: 37 g