Polish-Style Dumplings

Ingredients

• 375 g wheat flour type 1050
• ½ tsp salt
• 3 eggs
• 1 tbsp Rapeseed Oil
• 2 onions
• 2 tbsp clarified butter
• 250 g sauerkraut
• 2 cloves
• 3 Juniper berries
• 1 bay leaf
• 2 tbsp dry white wine
• 150 g mushrooms (e.g., button mushrooms)
• 5 tbsp butter
• Pepper
• 4 sprigs thyme
• 1 Egg white

Instructions

1. 1.

   In a large bowl combine flour, ½ tsp salt, eggs and oil. Knead into a firm smooth dough; add a little water if needed. Cover the dough and let it rest until the filling is ready.

2. 2.

   Peel and finely chop one onion. Heat 1 tbsp clarified butter in a pan and sauté the onions. Add well-drained sauerkraut, mix thoroughly. Add spices and white wine, then simmer for about 10 minutes; set aside.

3. 3.

   Clean mushrooms and slice or quarter them. In another pan heat 1 tbsp butter and lightly brown the mushrooms, seasoning with salt and pepper. Wash thyme, shake dry and pluck leaves from two sprigs, adding them to the mushrooms. Remove sauerkraut from the pan as much as possible and mix with the mushrooms in a bowl.

4. 4.

   Roll out the dough on a floured surface into thin sheets. Cut circles of 7–8 cm diameter using a glass. Brush edges with a little egg white.

5. 5.

   Bring salted water to a boil in a large pot.

6. 6.

   Place a heaping teaspoon of filling in the center of each dough circle, fold the dough into half-moons and press edges carefully together.

7. 7.

   Cook dumplings in boiling salted water for 2–3 minutes. Gently stir; when they float on the surface, let them cook another 2–3 minutes.

8. 8.

   Peel the remaining onion and dice it, then brown it in leftover clarified butter.

9. 9.

   Melt the remaining butter in a large pan until slightly browned. Use a slotted spoon to lift dumplings from the water and toss them in the butter. Sprinkle with browned onions, remove thyme leaves from the sprigs, and garnish the dough pockets accordingly.