Polish Dumplings with Sauerkraut and Mushroom Filling

Ingredients

• 375 g flour
• 0.5 tsp Salt
• 2 Eggs
• 1 tbsp oil
• 80 g bacon
• 1 Tbsp clarified butter
• 1 onion
• 200 g sauerkraut
• 2 cloves of peppercorns
• 3 Juniper berries
• 1 bay leaf
• 2 tbsp white wine
• 150 g mushrooms (e.g., button mushrooms)
• 3 tbsp butter
• Salt
• ground black pepper
• 2 sprigs thyme
• 1 Egg white
• 40 g butter (for frying)

Instructions

1. 1.

   In a large bowl combine flour, salt, eggs, oil and 60 ml water. Knead into a smooth dough. Cover and let rest for 20 minutes. For the filling, place bacon and clarified butter in a pan and render fat. Peel the onion, dice finely and add to the pan. Add well-drained sauerkraut to the bacon-onion mixture and mix thoroughly. Add spices and white wine, then simmer for about 10 minutes. Set aside. Clean and cube mushrooms. In another pan heat butter and lightly brown mushrooms, season, and add thyme leaves. Remove sauerkraut from the pan as much as possible and mix with mushrooms in a bowl. Roll dough thin on a floured surface. Cut circles of 7-8 cm diameter with a glass. Brush edges with egg white. Bring a large pot of salted water to boil. Place a heaping teaspoon of filling in the center of each dough circle, fold into half-moons and press edges carefully so filling does not leak out. Cook dumplings in plenty of boiling salted water, stirring gently; when they float, cook for another 2-3 minutes.

2. 2.

   Melt butter in a pan and fry dumplings until golden brown. Serve on plates.