Stuffed dumplings with sauerkraut à la Bine

Ingredients for 3 servings:

• 1 pack of dumpling dough from the refrigerated section
• 250 g liver sausage (homemade liver sausage)
• 2 small onions
• salt and pepper
• Maggi
• 1 tsp vegetable stock
• nutmeg
• 1 pack of sauerkraut
• 300 g dried meat
• 1 tsp caraway powder
• 1 cup of cream
• 5 juniper berries
• 1 bay leaf
• 1 jar water

Instructions

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

quick and easy

For the sauce, cut 150g of dried meat into small cubes and fry in a pan with a little oil. Add cream and season with salt, pepper, nutmeg, and Maggi. Cut the dumpling dough into 4 pieces and fill with homemade liverwurst. For the sauerkraut, fry the onions with the remaining dried meat in a large pan. Add the sauerkraut. Cook with 1 teaspoon of vegetable stock, pepper, caraway seeds, juniper berries, bay leaf, and 1 glass of water until tender. Bring salted water to a boil in another large pan and let the dumplings simmer. Pour the sauce over the dumplings and sauerkraut.