Fried Ground Meat Dumplings

Sift the flour over work surface, make a well in the middle. Place the semolina, eggs, salt and nutmeg into the well and process all ingredients to a smooth dough. Divice the dough, wrap in plastic wrap or a damp cloth, and refrigerate for at least 20 minutes in the refrigerator.

Heat oil in a pan and fry the ground meat in it until crumbly. Drain the sauerkraut well and mix into the ground meat. Roll out the dough portions thinly on a lightly floured surface and cut into strips. Place teaspoonfuls of filling at a distance of about 4 cm over half of the dough strips. Brush the edges of strips with beaten egg white and cover with the remaining strips of dough. Press down the dough between the filling and cut with a pastry cutter to form the dumplings.