Pinzgauer meat doughnuts Ruhrpott style

Ingredients for 4 servings:

• 150 g rye flour
• 150 g wheat flour
• 40 g butter
• 200 ml milk
• 1 shot of vinegar
• 1 pinch of salt
• Flour for the work surface
• 1 large onion(s)
• 1 garlic clove(s)
• 250 g smoked pork
• 250 g smoked bacon
• 1 egg(s)
• pepper
• Caraway powder
• Nutmeg, freshly grated
• Oil for frying (e.g. rapeseed or sunflower oil or similar)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

For the dough, sift the rye and wheat flour together with a pinch of salt into a food processor. In a saucepan, combine the milk, butter, and vinegar, and bring to a boil while stirring. Then add to the flour. Knead thoroughly in the food processor for about 10 minutes. Wrap the dough in foil and let it rest for at least 30 minutes. In the meantime, prepare the filling. Peel the onion and garlic, finely dice them, and sauté them lightly in a pan with a little oil over low heat. Chop the smoked pork loin and smoked bacon as finely as possible (diced bacon is too coarse). Add both to the pan with the onion and fry over medium heat, preventing the onions from over-browning. Season with pepper, caraway seeds, and nutmeg. Salt is not absolutely necessary due to the bacon. Set the filling aside and let it cool slightly. Roll out the dough thinly on a floured surface and cut out circles about 10 cm in diameter (use a dessert plate or similar as a measuring cup). Spread about two tablespoons of the filling on the dough disc, brush the edges with beaten egg, fold it over, and press the edges together with a fork. Heat about 3 cm of oil in a deep pan and deep-fry the dumplings until golden brown. Serve the finished meat doughnuts with sauerkraut. Tip: Ideally, Tyrolean bacon is used for the filling, but belly bacon will also do. Note: The original Pinzgau meat doughnuts are filled with smoked meat. Since this is generally very difficult to obtain outside of Austria, I used ingredients for the filling that are available at any butcher or supermarket in the Ruhr region.