Krautkrapfen

Bayerisch-Schwaben tourism presents Schwäbische Krautkrapfen as a regional speciality of Bavarian Swabia and the Allgäu. Their own wheat-and-egg dough rolls around sauerkraut, onion and supplied cubed Bauchspeck, then stands upright in a pot to fry and steam in meat broth.

Wheat flour, dough salt, two whole eggs and dough water knead into a dough that rests briefly. The onion is finely chopped and sautéed with the supplied cubed Bauchspeck. Sauerkraut, the selected optional cloves, juniper and caraway, and a shot of separate water join it for about twenty minutes of gentle cooking.

The dough rolls into a thin rectangle on the selected floured kitchen cloth. The sauerkraut is tasted, adjusted with its listed filling salt as needed and spread over the dough. The cloth rolls it up, and the roll is cut into pieces five to six centimetres long.

Clarified butter melts in a flat pot. The rolls are arranged upright, close together, and lightly fried. Ready meat broth covers their lower three centimetres, and the lid closes for about thirty minutes of steaming over low heat.

The lid opens for the last few minutes. The source’s selected presentation serves the Krautkrapfen directly from the pot.