Flatbread dumplings with oriental sauerkraut

Ingredients for 4 servings:

• 200 ml milk
• 100 ml tomato(s), pureed
• 400 ml vegetable stock
• 500 g sauerkraut
• 300 g flatbread(s), Turkish
• 1 vegetable onion(s)
• 1 garlic clove(s)
• 50 g butter
• 2 sprigs of parsley
• 100g halloumi
• some salt
• 2 tbsp flour
• 2 eggs
• 3 tbsp brown sugar
• 1 tsp cumin
• 1 tsp turmeric
• 50 g raisins
• some pepper
• 1 ½ tsp coriander powder

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

vegetarian

First, preheat the oven to 220°C (fan oven 200°C). Then, cut the flatbread into thin slices and bake in the center of the oven for 10 minutes, until lightly browned. Meanwhile, bring the sauerkraut, broth, and passata to a boil, then simmer in a covered pan. Finely dice the flatbread and soak it in a bowl of milk. Peel and finely dice the onion and garlic. Sauté the onions in butter until translucent. Add the garlic, sauté briefly, and then remove from the heat. Wash the parsley and shake dry. Pluck the leaves from the stems and finely chop. Finely dice the halloumi and add it to the flatbread along with the eggs, flour, 1/2 teaspoon salt, 1/2 teaspoon coriander, parsley, and a little pepper, and knead well. Add 1 teaspoon of coriander, brown sugar, turmeric, raisins, and cumin to the sauerkraut and continue simmering. Bring a large pot of salted water to a boil. Meanwhile, form 12 dumplings from the bread mixture and cook them in two batches in the boiling water for about 10 minutes. Cover and keep the finished dumplings warm in the oven and return them to the hot dumpling water for another minute before serving. Season the sauerkraut with a little more sugar to taste and serve with the flatbread dumplings.