Dumplings with Sauerkraut

Drain the curd well in a sieve. Stir thoroughly in a baking bowl with the egg. Mix wholemeal rye flour and rye meal and gradually add to the curd form. Salt. (If the dough becomes too firm: add 2-3 tablespoons of lukewarm water). Cut the cold butter into small pieces and knead well with the dough.

Wrap in plastic wrap and let rest in the refrigerator for about 1 hour.

Peel the garlic clove and chop it finely. Remove the skin from the onion, cut in half and chop very finely. Cut the peppers into very fine strips. Heat the oil in a frying pan and sauté for 3 to 4 minutes until soft. Put the sauerkraut in a suitable bowl. Mix with the steamed vegetables and the fresh cream. Add salt and pepper. Roll out the dough to a thickness of 3 to 4 millimeters and cut out circles, e.g. with a baking bowl of about 12 cm ø. (the amount of dough is then enough for 10 circles). Form 1 heaped tablespoon of sauerkraut on each dough plate, brush the edges of the dough with a mixture of lemon juice and honey. Fold the dough over the filling, firmly smoothing the edge. Preheat the oven to 200 degrees. Place the dumplings on a baking sheet lined with parchment paper and brush with juice of one lemon. Bake for 15 to 20 minutes until golden brown.

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