Mincemeat Dumplings with Sauerkraut
- For the dough
- 6 White rolls
- 2 eggs
- 2 tablespoons chopped parsley
- 125 milliliters milk
- 3 tablespoons Pastry flour
- For the filling
- cooked Beef (The 150 g)
- cooked Pork (The 150 g)
- 1 onion
- 1 garlic
- freshly ground peppers
- chopped parsley
For the dough: Cut the rolls into slices and soak in milk, then mix with salt, parsley and eggs. Add flour to bind ingredients.
For the filling: Peel and finely chop the onion. Run the meat through a meat grinder and mix with the onion. Mince the garlic and add to the meat. Season meat mixture with remaining spices.
Form small dumplings and filled with the meat mixture. Bring a pot of water to a simmer and cook the dumplings for 20 minutes.
For the sauerkraut: Finely chop the onion. Heat the lard in a saucepan and sweat the onion until soft, then sprinkle with flour. Pour in a little broth and add the sauerkraut and spices. Cook for 15-20 minutes until tender.
Sprinkle the dumplings with chives and serve with the sauerkraut.