Name: Krautkrapfen (sauerkraut pasta rolls)
Prep time: 40 min
Cook time: 25 min
Total time: 95 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 250 g plain flour; 2 eggs; 1 tbsp oil; 0.5 tsp salt; 50 ml lukewarm water; flour (for the work surface); 1 onion, diced; 100 g diced streaky bacon; 400 g sauerkraut (drained); 1 small apple (peeled and finely diced); 0.5 tsp caraway seeds; 1 bay leaf; freshly ground pepper; 100 ml clear vegetable stock (for cooking the filling); 2 tbsp oil (for frying); 250 ml clear vegetable stock (for pouring over)

Preparation

Knead the flour, eggs, oil, salt and lukewarm water into a smooth noodle dough, wrap in cling film and rest for 30 minutes at room temperature.
For the filling, render the bacon in a pot, sweat the onion in the fat, then add the sauerkraut, apple, caraway, bay leaf and pepper. Pour in 100 ml of the stock and simmer for about 15 minutes. Remove the bay leaf, drain the sauerkraut and loosen it with two forks.
Roll the dough out thinly on a floured surface into a rectangle, spread the filling evenly over it and fold in the short sides by a narrow margin. Roll up tightly from the long side and cut into pieces about 4 cm wide, roughly 8 in all.
Heat the oil in a large non-stick frying pan and stand the pieces cut-side down next to each other. Fry for about 2 minutes, turn carefully and fry for another 2 minutes.
Pour in the stock, put on the lid and cook the Krautkrapfen over medium heat for about 20 minutes, until the dough is cooked through and has formed a crust. Serve hot.

Drink with it

White wine · excellent match
Grüner Veltliner, dry, from Kamptal or Weinviertel
The acidity of the Veltliner stands up to the sauerkraut, and its white pepper picks up the caraway and pepper in the filling and cuts through the bacon and frying fat.
Which wine pairs with food? A simple approach to choosing
Pale lager · excellent match
Austrian Märzen or Bavarian Helles
With bacon, cabbage and pan-fried dough, a Märzen is the classic inn companion: malt sweetness rounds off the acidity of the cabbage, and the carbonation refreshes after the fried crust.
Pils or Helles: What's the Difference?
Herbal liqueur · good match
Kräuterbitter (herbal bitters) or caraway liqueur, ice cold and neat as a digestif
Bitter herbs and caraway echo the spice of the filling and add a sharp full stop after the fatty bacon.
What is Amaro? Understanding Italian bitter liqueurs
Fruit brandy · good match
Pear or plum brandy (Zwetschgenbrand), neat as a digestif
The dry fruit brandy adds a clear fruit note after sauerkraut and bacon that matches the apple in the filling.
What is Calvados? Apple brandy with origin

Preparation

Knead the flour, eggs, oil, salt and lukewarm water into a smooth noodle dough, wrap in cling film and rest for 30 minutes at room temperature.
For the filling, render the bacon in a pot, sweat the onion in the fat, then add the sauerkraut, apple, caraway, bay leaf and pepper. Pour in 100 ml of the stock and simmer for about 15 minutes. Remove the bay leaf, drain the sauerkraut and loosen it with two forks.
Roll the dough out thinly on a floured surface into a rectangle, spread the filling evenly over it and fold in the short sides by a narrow margin. Roll up tightly from the long side and cut into pieces about 4 cm wide, roughly 8 in all.
Heat the oil in a large non-stick frying pan and stand the pieces cut-side down next to each other. Fry for about 2 minutes, turn carefully and fry for another 2 minutes.
Pour in the stock, put on the lid and cook the Krautkrapfen over medium heat for about 20 minutes, until the dough is cooked through and has formed a crust. Serve hot.

Drink with it

White wine · excellent match
Grüner Veltliner, dry, from Kamptal or Weinviertel
The acidity of the Veltliner stands up to the sauerkraut, and its white pepper picks up the caraway and pepper in the filling and cuts through the bacon and frying fat.
Which wine pairs with food? A simple approach to choosing
Pale lager · excellent match
Austrian Märzen or Bavarian Helles
With bacon, cabbage and pan-fried dough, a Märzen is the classic inn companion: malt sweetness rounds off the acidity of the cabbage, and the carbonation refreshes after the fried crust.
Pils or Helles: What's the Difference?
Herbal liqueur · good match
Kräuterbitter (herbal bitters) or caraway liqueur, ice cold and neat as a digestif
Bitter herbs and caraway echo the spice of the filling and add a sharp full stop after the fatty bacon.
What is Amaro? Understanding Italian bitter liqueurs
Fruit brandy · good match
Pear or plum brandy (Zwetschgenbrand), neat as a digestif
The dry fruit brandy adds a clear fruit note after sauerkraut and bacon that matches the apple in the filling.
What is Calvados? Apple brandy with origin

Krautkrapfen (sauerkraut pasta rolls)

Preparation

Drink with it

Grüner Veltliner, dry, from Kamptal or Weinviertel

Austrian Märzen or Bavarian Helles

Kräuterbitter (herbal bitters) or caraway liqueur, ice cold and neat as a digestif

Pear or plum brandy (Zwetschgenbrand), neat as a digestif

This pairs well too.

Alsatian Flammkuchen (tarte flambée)

Butter Chicken

Chicken Gyros with Tzatziki

Chicken Katsu Curry

Krautkrapfen (sauerkraut pasta rolls)

Preparation

Drink with it

Grüner Veltliner, dry, from Kamptal or Weinviertel

Austrian Märzen or Bavarian Helles

Kräuterbitter (herbal bitters) or caraway liqueur, ice cold and neat as a digestif

Pear or plum brandy (Zwetschgenbrand), neat as a digestif

This pairs well too.

Alsatian Flammkuchen (tarte flambée)

Butter Chicken

Chicken Gyros with Tzatziki

Chicken Katsu Curry