Noodle Sauerkraut Dumplings

Ingredients

• 300 g flour
• 3 eggs
• 2 EL plant oil
• Salt
• flour (for work surface)
• liquid butter (for pan and drizzling)
• 1 onion
• 1 apple
• 1 EL Butter
• 200 ml dry white wine
• 600 g sauerkraut (canned)
• 2 Bay leaves
• 3 Juniper berries
• 2 allspice berries
• 1 TL caraway seeds
• Salt
• pepper (ground)

Instructions

1. 1.

   For the dough sift flour onto the work surface and form a well in the center. Add eggs, oil and salt and knead into a firm, smooth dough. If too dry, add a little cold water. Cover and rest for about 30 minutes.

2. 2.

   Meanwhile peel and finely chop the onion. Peel the apple, quarter it, remove seeds and dice quarters small. In a pot sauté onion cubes in hot butter 2-3 minutes. Deglaze with wine. Drain sauerkraut well and add bay leaves, juniper, allspice and caraway to the pot. Season with salt and pepper, cover and simmer for about 30 minutes, stirring occasionally. Remove bay leaves, juniper and allspice, taste and let cool.

3. 3.

   Preheat oven to 180°C (350°F) fan or conventional heat.

4. 4.

   Roll dough on floured surface to a 3-4 mm thick rectangle about 30x50 cm.

5. 5.

   Spread sauerkraut evenly over the dough (no liquid), leaving a ~2 cm border along the top edge. Brush border with cold water and roll dough into a roulade up to the edge. Press wet edge firmly, cut roll into eight pieces. Arrange side by side in a buttered baking dish, brush with liquid butter, pour a little sauerkraut juice over them and bake for about 40 minutes until golden brown, spooning liquid occasionally.