Ukrainian-Style Stuffed Pasta Pockets

Ingredients

• 375 g flour
• 0.5 tsp Salt
• 3 eggs
• 1 tbsp Vegetable oil
• 100 g bacon
• 1 Tbsp clarified butter
• 1 onion
• 150 g sauerkraut
• 2 cloves garlic
• 3 Juniper berries
• 1 bay leaf
• 2 tbsp dry white wine
• 100 g mushrooms (e.g., button mushrooms)
• 1 tbsp butter
• Salt
• pepper (ground)
• 1 Egg white
• 3 tbsp butter
• 2 tbsp freshly chopped herbs (dill and parsley)

Instructions

1. 1.

   Knead flour, salt, eggs and oil in a bowl into a firm smooth dough. If needed, add a little water. Cover the dough and let it rest for about 30 minutes.

2. 2.

   For the filling, put bacon and clarified butter in a pan and render fat. Peel the onion, dice finely and add to the pan. Add well‑pressed sauerkraut to the bacon–onion mixture, mix well. Add the spices and white wine and simmer everything for about 10 minutes; set aside.

3. 3.

   Clean mushrooms and slice or quarter them. In another pan heat butter and lightly brown the mushrooms, seasoning with salt and pepper. Remove sauerkraut from the pan as dry as possible and combine it with the mushrooms in a bowl.

4. 4.

   Roll out the dough on a floured surface thinly. Cut circles of 5–6 cm diameter with a glass or ring cutter. Brush the edges with a little egg white.

5. 5.

   Place a teaspoon of filling in the center of each dough circle, fold into half‑moons and press the edges carefully together. Press the tips together. Boil in salted water for 3–4 minutes until cooked through.

6. 6.

   Lift with a slotted spoon, drain, then toss in hot butter with herbs. Serve on bowls or plates.