Summary

Ingredients

• 200 ml milk
• 100 ml tomato (s), passed
• 400 ml vegetable stock
• 500 g sauerkraut
• 300 g flat bread (s), Turkish
• 1 vegetable onion (s)
• 1 clove garlic
• 50 g butter
• 2 stalks parsley
• 100 g halloumi
• a bit salt
• 2 tablespoon flour
• 2 egg (s)
• 3 tablespoon sugar, brown
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 50 g raisins
• some pepper
• 1 ½ teaspoon coriander powder

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Instructions

1. First preheat the oven to 220 ° (fan oven 200 °). Then cut the flatbread into thin slices and bake in the oven (center) for 10 minutes until it is lightly browned.
2. Meanwhile, bring the sauerkraut with the broth and the tomato strain to the boil and let it boil in a closed pot.
3. Finely dice the flatbread and soak in a bowl with milk. Peel onion and garlic and chop finely. Sweat the onions in butter until translucent. Add the garlic, sauté briefly and then remove from the hob.
4. Wash the parsley and shake dry. Pluck the leaves from the stems and chop finely. Finely dice the halloumi and add the eggs, flour, 1/2 teaspoon salt, 1/2 teaspoon coriander, parsley and a little pepper to the flatbread and knead vigorously.
5. Add 1 teaspoon coriander, brown sugar, turmeric, raisins and the cumin to the sauerkraut and let simmer.
6. Put on a large saucepan of salted water. In the meantime, form 12 dumplings from the bread mass and let them simmer in the boiling water for about 10 minutes. Cover the finished dumplings and keep them warm in the oven and add them to the hot dumpling water for another 1 minute before serving.
7. Add a little sugar to the sauerkraut to taste and serve with the flatbread dumplings.