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Tyrolean Krautkrapfen with Minced Meat | Crispy & Juicy
(0)
65 min
Under an hour
Gurkerl Küche
Traditionelle Tiroler Hausmannskost: Zarter Nudelteig, gefüllt mit saftigem Faschierten und würzigem Sauerkraut, im Reindl knusprig angebraten und im Backrohr in kräftiger Rinderbrühe gegart.
Preparation method
Prepare the pasta dough & let rest
Mix the wheat flour with a pinch of salt in a bowl. Add the eggs and approx. 2 to 3 tablespoons of cold water. Quickly knead everything into a smooth, elastic dough.
Shape the dough into a smooth ball, wrap in a damp tea towel, and let rest at room temperature for at least 30 minutes.
Prepare the hearty cabbage and minced meat filling
Finely chop the onion and garlic. Drain the sauerkraut thoroughly in a sieve and cut into smaller pieces if needed.
Chef's tip
The secret to perfect Krautkrapfen lies in the crispy bottom: let the pinwheels brown undisturbed in the clarified butter before pouring in the beef broth. The crispy crust gives the dish its irresistible roasted aroma.
To prevent the dough from tearing when rolling up, the cabbage and minced meat mixture should be well squeezed out and not too hot. If needed, you can brush the edge of the dough with a little beaten egg to seal the roll tightly.
Ingredients
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