Swabian Sauerkraut Dumplings

Ingredients

• 250 g flour
• 2 Eggs
• 1 tbsp oil
• 0.5 tsp Salt
• 50 ml water
• 1 can sauerkraut (drained weight about 600 g), ready to eat
• Pepper
• 0.5 tsp caraway seeds
• 125 g diced bacon
• 0.25 l Vegetable broth
• oil (for frying)
• flour (for dusting)
• chopped parsley (for sprinkling)

Instructions

1. 1.

   Knead all dough ingredients together, wrap in cling film and let rest for about 30 minutes. In the meantime drain the sauerkraut and separate with two forks. Dice the bacon into small cubes. Roll out the dough on a floured surface into a rectangle. Spread the sauerkraut and bacon over it and season with pepper and caraway seeds. Fold in the sides slightly and roll up from the long side with the filling inside.

2. 2.

   Cut the finished roll into 8 equal pieces. Heat oil in a large pan and place the pieces, cut side down, side by side. Fry for about 2 minutes, then carefully flip and fry another 2 minutes. Add broth, cover and simmer over medium heat for about 20 minutes. Plate and sprinkle with parsley while hot.