Filled Yeast Dumplings on Sauerkraut
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g flour
- 0.5 ½ pack dry yeast
- liter ⅛ milk, lukewarm
- a bit salt
- 40 g butter
- 375 g minced beef
- 1 egg (s)
- 1 onion (s), diced
- salt and pepper
- 1 bunch parsley, chopped
- 100 grams bacon
- 1 onion (s)
- 1 can sauerkraut
- 1 red pepper (s)
- 0.5 liter ½ broth
- salt and pepper
- Juniper berry
Print Recipe
Pin Recipe Instructions
- Knead the flour, dry yeast, lukewarm milk, a little salt and butter and let rise for 30 minutes. In the meantime, knead the minced meat with the egg, diced onion, salt, pepper and chopped parsley.
- Form eight dumplings out of it. Divide the yeast dough into eight pieces, press flat. Put a meatball on each, pull the dough over and shape into a dumpling.
- Brown the bacon and onion cubes in a saucepan. Add the sauerkraut, paprika strips, stock and spices. Add the dumplings and cook covered for approx. 20 minutes.
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