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Sauerkraut Dumplings
Krenknodel are crispy on the outside and soft on the inside, with a strong sauerkraut flavor.
📷 DanielPenfield — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 20 min prep + 5 min cottura · 4 porzioni · facile
Ingredients
- 400g of sauerkraut
- 100g of buckwheat
- 100g of grana cheese
- 100g of smoked salmon
- 1 egg
- 1 tablespoon of oil
- Salt and pepper to taste
- 2 tablespoons of flour
- Water for boiling
Method
- Clean and blanch the sauerkraut, then let it cool down.
- Cut the smoked salmon into small pieces and mix it with the sauerkraut.
- In a bowl, mix the buckwheat, grana cheese, and oil.
- Add the egg and mix until you get a homogeneous dough.
- Add the sauerkraut and smoked salmon, and gently mix.
- Form small dumplings with the dough.
- Boil water and cook the dumplings for 5-7 minutes, until they easily come off the fork.
- Serve hot with a light sprinkle of salt.
The story
Krenknodel is a traditional dish from the Tirol region in Austria, where sauerkraut has been used for centuries as a way to preserve cabbage.
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