Pennsylvania Dutch Krautkrapfen [fried sauerkraut dough noodles]
Pennsylvania Dutch Krautkrapfen [fried sauerkraut dough noodles]

Pennsylvania Dutch Krautkrapfen [fried frank’s kraut dough noodles]

By The Krautfather  

October 1, 2012


For the dough you need:

4 cups of wheat flour

5 large eggs

1/2 cup of milk

1 tbsp. vegetable oil

1/8 tsp. fresh ground nutmeg

1 tbsp. salt

For the stuffing you need:

2 pounds of braised Frank's Kraut

8 ounces of Pennsylvania Dutch grated Colby cheese

2 cups of diced yellow onions

½ cup vegetable oil

½ cup of butter


For the dough

1Mix all ingredients on a clean cutting board to form a dry pasta dough Now knead the dough until smooth Cover the dough with a clean towel and let rest for 30 minutes at room temperature

For the stuffing

1Heat the butter in a deep sauté pan and caramelize the onions over low heat, this will take about 15 minutes, keep stirring the onions.

2While the onions caramelize roll out the noodle dough to an 18 by 12 sheet.

3First spread the cheese over the sheet and then the cold Frank's Kraut over the cheese.

4Roll up the noodle sheet and pinch the overlapping ends together.

5Cut the Kraut Krapfen into 2 inch slices.

6Now remove the onions from the pan and heat the vegetable oil over medium heat and place the Kraut Krapfen into the skillet and fry for 2 minutes on each side.

7After you turned them over place a lid on the pan, turn the heat to low and let sit for 5 minutes.

8Then move the Kraut Krapfen onto a nice platter and top them with the caramelized onions.

9Garnish with fresh chopped scallions and serve with apple sauce or serve them cold with a bowl of your favorite soup.


2 Reviews


June 21, 2017

We had this again tonight at party. Simply awesome


June 21, 2017

I have used this recipe about 3 time now. always liked it.

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