Pennsylvania Dutch Krautkrapfen [fried sauerkraut dough noodles]

By Josef Karst of Pittsburgh, PA
Date: 01/12/2009

Ingredients

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 sauerkraut
8 ounces of Pennsylvania Dutch grated Colby cheese
2 cups of diced yellow onions
½ cup vegetable oil
½ cup of butter

Directions

For the dough:

Mix 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:

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

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

First spread the cheese over the sheet and then the cold sauerkraut over the cheese.

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

Cut the Kraut Krapfen into 2 inch slices.

Now 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. After you turned them over place a lid on the pan, turn the heat to low and let sit for 5 minutes. Then move the Kraut Krapfen onto a nice platter and top them with the caramelized onions.

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

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7997 views
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353 votes

Comments

That really sounds delicious!

Bruce on 01/13/2009

I made this for New Years day for my family. We all enjoyed it very much.

Teresa on 01/01/2010

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