Filled Yeast Dumplings with Paprika Sauerkraut

Crumble the yeast into a bowl, add the sugar and lukewarm milk and stir gently. Cover and let rise in a warm place for 15 minutes. Then mix the flour with salt, add the egg yolk, half of the butter in flakes and the yeast milk and knead everything with the dough hook of the hand mixer into a smooth dough in about 5 minutes. Shape the dough into a ball and cover in a bowl and let rise in a warm place for 45 minutes.

Then peel the onions and garlic, halve the onions lengthways and cut into fine strips, finely dice the garlic. Halve the leek lengthways, wash, clean and cut into fine strips. Wash the thyme and shake dry, pluck the leaves off and chop finely. Melt the remaining butter in a pan and sauté the onions and garlic until golden. Add the leek and stir-fry over a medium heat until it browns slightly. Stir in the thyme, season with salt, pepper and paprika powder. Take it from the stove and let it cool off.

Put the sauerkraut in a colander and allow to drain. Peel and finely dice onions and garlic. Heat the oil in a large, wide saucepan and sauté the onions and garlic until golden. Add tomato paste and briefly toast while stirring, stir in paprika and chili powder, add sauerkraut and broth. Stir everything thoroughly, season with salt, pepper, 1-2 teaspoons of sugar and herb salt and cook covered over a medium heat for 30 minutes.

Debark the cheese, cut into fine cubes and mix with the cooled leek mixture. Knead the yeast dough again vigorously, shape into a roll and divide into 12 portions. Shape each piece of dough into a small, thick flatbread and add some of the leek filling to each. Cover the dough, press firmly and shape into dumplings. Place the dumplings on a floured work surface, cover with a kitchen towel and let rise for 15 minutes.

Stir the sour cream into the sauerkraut and smooth the cabbage. Spread the dumplings on top with the seam side down. Put the lid on the pan and cover and cook for another 30 minutes on a low heat. Spread the cabbage and dumplings on plates and sprinkle with chives rolls before serving.