Sauerkraut Rolls Krautkrapfen Dumpling Recipe
One of my favorite recipes from my grandma or oma as it is known in German is sauerkraut rolls aka krautkrapfen recipe. A simple recipe consisting of sauerkraut, flour, water, and butter but don’t be fooled it is extremely flavorful and tangy. If you like sauerkraut pierogies this sauerkraut rolls krautkrapfen dumpling recipe is very similar. And by the way these are way better than cabbage rolls. The open structure of it makes it better, in my option, since it allows some of the kraut to get browned adding another dimension of flavor. And since they are not boiled but steamed in a small amount of water the kraut does not get diluted and loose it’s flavor. All the flavor from the sauerkraut stays with the dumplings since the water is reduced the flavors get absorbed. Don’t get me wrong I traveled to Poland and absolutely fell in love with pierogies. But I found the sauerkraut ones did not pack as much zing for me. I also have a excellent recipe for potato filled pierogis like the ones I’ve eaten at Polish restaurants. You can search for those in the search bar.
They start out with a dough that is similar to pierogi dough. You will use hot water to make the dough more pliable and easy to roll out. Then spread a thick layer of sauerkraut over your dough and roll it like a cinnamon roll.
Cut it into 4 inch pieces. Add a little sauerkraut water and plain water to a nonstick pan with butter. You will then steam them and when the water is evaporated you will brown them. After you flip the krapfen don’t worry if some of the kraut falls out it will only make it more delicious when some of the sauerkraut gets caramelized.
You can always add more butter if you like. The more the better!