Sauerkraut Dumplings

Ingredients

• 400 g spelt whole‑grain flour
• Salt
• 3 eggs
• 2 tbsp oil
• 5 tbsp cold water
• 250 g turkey bacon
• 2 onions
• 4 tbsp butter
• 500 g fresh sauerkraut
• ground pepper
• 1 tsp Caraway seeds
• 1 tsp Honey
• 3 tbsp sour cream (10% fat)
• 1 l meat broth

Instructions

1. 1.

   Knead spelt flour, salt, eggs, oil and water in a bowl into a smooth dough; cover and rest for about 30 minutes.

2. 2.

   Meanwhile dice the bacon. Peel and finely cube the onions. Sauté both in a pan with 2 tbsp butter.

3. 3.

   Coarsely chop the sauerkraut (rinse and drain if too sour), add to the bacon and onions, season with salt, pepper, some caraway and honey; sauté for about 10 minutes while stirring, then stir in sour cream and let cool.

4. 4.

   Roll out the dough on a floured surface, divide into two pieces and roll each very thin into long rectangles.

5. 5.

   Spread the prepared sauerkraut onto the dough halves, leave a small margin at the edges, roll up from the long side and place seam‑side down on the work surface. Cut the rolls into about 5 cm thick slices and arrange tightly in a heat‑proof dish.

6. 6.

   Pour broth over until the dumplings are almost covered. Cover with foil and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 35 minutes. Remove foil, melt remaining butter and brush the dumplings with it just before serving.