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Allgäu Krautkrapfen | Traditionally & Savourily Rolled
(0)
70 min
Under an hour
Knuspr-Küche
Allgäuer Krautkrapfen sind ein uriger süddeutscher Klassiker: Feiner Nudelteig wird mit herzhaftem Sauerkraut und krossem Speck gefüllt, zu Schnecken gerollt und in der Pfanne erst kross angebraten und dann in Brühe geschmort. Ein echtes Wohlfühlessen!
Ingredients
Preparation method
Prepare the pasta dough
Knead the wheat flour, eggs, a pinch of salt, and about 80–100 ml of lukewarm water into a firm, smooth pasta dough. Shape into a ball, cover, and let rest at room temperature for 30 minutes.
Prepare the cabbage filling
Finely dice the pork belly bacon and the onion. Gently render the bacon in a pan, add the onions, and sauté until golden.
Squeeze the sauerkraut well to drain, chop slightly, and add to the pan along with the caraway and freshly ground pepper. Sauté everything for 5 to 8 minutes until excess liquid has evaporated, then let cool briefly.
Chef's tip
For an extra crispy crust, remove the lid during the last 3 minutes of cooking so the krapfen gently roast further on the bottom of the pan.
Traditionally served with a crisp green leafy salad or a cold Bavarian beer.
30 min
Under an hour
