+ 2 hours to rest the dough
Ingredients for the filling
Ingredients for the filling
| Ingredients (4 servings) |
| 10.5 |
oz |
light-coloured cracklings |
| 1 |
piece(s) |
onion |
| 1 |
pinch |
of sweet paprika powder |
| 1/2 |
piece(s) |
bread roll, stale, or some breadcrumbs |
|
|
Fresh parsley |
|
|
Pepper to taste |
|
|
Salt |
Ingredients for the dough
Ingredients for the dough
| Ingredients (4 servings) |
| 4 |
cup(s) |
all purpose wheat flour |
| 1 |
cup(s) |
water |
| 50 |
ml |
canola oil |
|
|
Salt |
Ingredients for the sauerkraut
Ingredients for the sauerkraut
| Ingredients (4 servings) |
| 1 |
piece(s) |
onion, chopped |
| 3.5 |
oz |
pancetta, warm-smoked |
| 1 |
kg |
sauerkraut |
| 3-4 |
piece(s) |
bay leaves |
| 10 |
piece(s) |
juniper berries |
| 10 |
piece(s) |
peppercorns |
|
|
Lard |
|
|
Salt |
|
|
Beef broth or water (optional) |
- For the filling, chop the cracklings and finely dice the onion. Slowly fry in a pan until browned. Remove from the stove and allow to cool. Then season the mixture with paprika, pepper, salt and chopped parsley. Use the bread or breadcrumbs to bind the mixture, chill briefly, then form into walnut-sized balls. Allow to freeze slightly in the freezer.
- For the dough, knead all the ingredients by hand for at least 10 minutes until a homogeneous, tough dough is formed – a little softer than pasta dough but a little harder than pizza dough. Wrap in cling film and allow to rest in the refrigerator for 2 hours or preferably overnight.
- To make the dumplings, tear off a piece of dough, flatten it in your hand, wrap it around a frozen crackling ball and roll it into a dumpling. The trick is to make sure you don‘t use too much or too little dough, which takes a little practice. The ideal thickness is slightly less than a quarter inch (5 mm).
- Cook the dumplings in boiling, lightly salted water until they float and spin on their own.
