Thuringian pan

Ingredients for 4 servings:

• 1 pack of Thuringian-style dumpling dough, 750 g
• 500 g sauerkraut
• 100 g bacon, diced
• 300 g Hackepeter (seasoned minced meat)
• 350 ml milk
• 3 eggs
• 1 onion(s)
• salt and pepper
• nutmeg
• Sugar
• Caraway seeds
• margarine

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Baking dumpling, quick to make

Grease a round baking pan or an ovenproof casserole dish (not too shallow) with margarine. Pour half of the dumpling mixture into the pan and press down evenly. The dumpling mixture should be the same height throughout. Spread 50g of bacon evenly on top. Dice the onion, fry in a pan with margarine until golden brown, and finally caramelize with sugar. Spread the onions on the dumpling dough. Add a thin layer of sauerkraut and a little caraway seeds. Form the minced meat into small dumplings and spread them on top of the sauerkraut. Add the remaining sauerkraut to the dumplings and finally spread the dumpling mixture over them. Press everything down gently in the dish with your hand. Sprinkle the remaining ham cubes on top. Whisk the milk with the eggs and season with salt, pepper, and nutmeg, then fill the dish. Bake at 170°C (convection oven) for about 90 minutes. The top layer should be nicely browned. Cut open the dumpling and serve, accompanied by a cold beer if you like. Tip: If you prefer the sauerkraut to be softer, boil it for about an hour beforehand.