Sauerkraut and Bacon Filled Dumplings

Ingredients

• 350 g wheat flour (Type 405)
• 1 egg
• 1 tbsp Olive Oil
• flour for dusting
• 1 onion
• 80 g South Tyrolean bacon
• 1 tbsp butter
• 150 g canned sauerkraut
• 2 tbsp dry white wine
• Salt
• pepper (ground)
• 0.5 tsp caraway seeds
• 200 g well-drained sauerkraut
• 2 tbsp dry white wine
• 170 g ricotta
• 60 g Butter
• 50 g freshly grated Parmesan
• a handful of chive rolls

Instructions

1. 1.

   For the dough, knead the flour with egg, oil, salt and 100 ml lukewarm water into a smooth, supple dough. Add more water or flour if needed. Shape the dough into a ball, wrap in cling film and let rest for about 30 minutes.

2. 2.

   For the filling, peel and finely dice the onion. Dice the bacon small as well. Sauté both in butter. Drain and chop the sauerkraut. Briefly fry it, pour in wine, season with salt, pepper and caraway, and simmer gently for about 5 minutes. Let cool, then fold in the well-drained ricotta.

3. 3.

   Roll out the dough on a floured surface into two thin strips (you may use a pasta machine if you wish). Using a teaspoon, place small mounds of filling on one strip with some space between them. Lay the second strip over it and press firmly around each mound. Cut circles with an 8‑10 cm round cutter and press the edges again.

4. 4.

   Simmer the dumplings in a large pot of salted water for 8‑10 minutes. When they rise to the surface, remove with a slotted spoon and drain.

5. 5.

   Finally, toss them in a pan with browned butter. Serve on plates sprinkled with Parmesan and chive rolls.