John Myers
Ingredients for 4 servings:
- 400 g flour
- 3 eggs
- 500 g sauerkraut
- some milk
- 1 garlic clove(s)
- Beef broth
- salt and pepper
- oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
steamed pasta rolls with sauerkraut filling
Heat the sauerkraut in a pot and cook with the finely chopped garlic, salt, and pepper for about 10 minutes; allow as much liquid as possible to evaporate. Let cool. Meanwhile, knead the eggs with flour, a pinch of salt, a little oil, and a little milk into a smooth dough. If the dough is too hard, add a little more milk. Roll out the dough on a floured surface into a rectangle about the thickness of a finger (about 20 x 30 cm) and spread the cooled sauerkraut on top. Then roll the dough into a sausage shape, starting from the longer side. Cut slices about 5 cm thick; now we have snails. Heat a little oil in a large pan (it needs to be higher than the snails lying there), place the snails in it, tightly packed, and fry briefly on both sides. Pour the hot broth over them until they are completely covered. Bring to a boil once, then reduce heat to medium, cover, and simmer for about half an hour, until all the liquid is absorbed (careful not to burn!). It is best served with salad.
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