Summary

Ingredients

For the dough:

• 500g flour
• 1 egg (s)
• 250 ml water
• 0.5 teaspoon ½ salt

For the filling:

• 500 g reaves (reaves)
• 1 medium onion (s), finely diced
• salt
• Pepper, colored, freshly ground
• 0.5 ½ bunch parsley, smooth, chopped

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Instructions

1. For the filling, roughly chop the grams, mix with the finely diced onion and season with salt and pepper. Now form about 12 dumplings out of it and place in the refrigerator for 30 minutes so that they become a little firmer.
2. In the meantime, mix all the ingredients for the dough with the dough hook of the hand mixer, knead by hand if necessary. Also divide the dough into 12 pieces and flatten them so that you can wrap the greens in them and form dumplings out of them.
3. Bring plenty of salted water to the boil in a large saucepan and simmer the dumplings in it for about 15 minutes. When they swim up afterwards, they are done. Remove with the slotted spoon, drain well and serve with sprinkled parsley.
4. Sauerkraut is best served as a side dish.