Tyrolean Dumplings Filled with Sauerkraut

01Method

1. 1

   Sift both flours into a bowl, add the salt, and stir to combine. Mix in the lukewarm water and oil, then add the egg and knead the dough until it's smooth, elastic, and no longer sticky. Wrap in plastic wrap and let it rest in the fridge for 30 minutes.

2. 2

   Peel and finely chop the onion. Cut the bacon into small cubes and fry together with the onion in a skillet over medium heat until golden. If the bacon doesn't release enough fat, add a splash of oil or a little lard.

3. 3

   Drain the sauerkraut in a colander and roughly chop it. Add it to the pan, season with cumin, add a pinch of salt, and let it bubble away for 5 minutes. Remove from the heat and add a touch of sugar to taste if needed.

4. 4

   Once the sauerkraut mixture has cooled, stir in the cream cheese and season with salt and pepper to taste. Bring at least 3 liters of salted water to a boil in a large pot.

5. 5

   On a lightly floured surface, roll the rested dough out to a sheet about 5 mm thick. Use a round cookie cutter or a large glass to cut out circles. Place a teaspoon of filling in the center of each circle, fold the dough in half, and press the edges firmly together to seal tightly.

6. 6

   Drop the dumplings into the boiling salted water in batches and cook for about 8 minutes, until they float to the surface. Remove with a slotted spoon and serve immediately with sour cream and chives.