Festive Cream Dumplings

Ingredients

DOUGH:

400 g plain flour
1 pc egg
100 ml SABI whipping cream
100 ml water (as needed)
pinch of salt

FILLING:

300 g potatoes cooked in their skins
200 g sauerkraut
1 pc onion
oil, salt, ground black pepper

Procedure

1. Mix flour, egg, whipping cream, and a pinch of salt in a bowl. Gradually add water and knead a soft but firm dough by hand. Wrap it in foil and let it rest for 20 minutes.

2. Finely chop the onion and fry it in oil. Add chopped and squeezed sauerkraut (not rinsed) and fry until golden. Finally, add mashed cooked potatoes, sauté briefly, season with salt and pepper, remove from heat, and let cool.

3. Roll out the dough thinly and cut out circles. Place a little filling in the center of each circle, fold the dough in half, and press the edges firmly between your fingers.

4. Boil the dumplings in salted boiling water until they float to the surface. Serve drizzled with melted butter.