Ingredients : Bestandele:
Pastry Deeg
2 eggs 2 eiers
140 ml Sour Cream 140 ml Suurroom
500 ml flour 500 ml Koekmeel
2 ml salt 2 ml Sout
10 ml Baking Powder 10 ml Bakpoeier
Filling Vulsel
2 medium potatoes, peeled and chopped 2 Med aartappels, geskil en gekap
15 ml butter 15 ml Botter
1 onion, chopped 1 ui, gekap
½ can Saurkraut drained 1/2 blikkie Suurkool, dreineer
Pinch fine coriander Knypie fyn koljander
Pinch pine cloves Knypie fyn Naeltjies
Salt and peper Sout en Peper
Method: Methode:
Pastry: Deeg:
1. Mix eggs and Sour cream until 1. Klits eiers en suurroom saam.
blended 2. Roer koekmeel, sout en bakpoeier by.
2. Add flour, salt and baking powder 3. Knie tot 'n sagte elastiese deeg vorm.
mix until a dough forms. Vulsel:
3. Knead the dough until smooth 1. Kook aartappels tot baie sag, maak fyn met
and elastic. Let rest aartappel drukker
Filling: 2. Verhit botter en braai ui tot sag. Roer kool,
1. Cook potatoes until soft and mash aartappels en geurmiddels by. Laat afkoel
fine. Bymekaarsit:
2. Fry onions in butter until soft. 1. Rol deeg omtrent 2-3 mm dik uit. Druk
Add sauerkraut, potatoes and sirkels van omtrent 7-9 cm wyd.
seasoning. Let cool. 2. Skep teelepels vol op elke sirkel. Maak
Assembly: rant nat met bietjie water. Vou deeg om
1. Roll dough until very thin about en seel deur met vurk die rante te druk.
2-3 mm thick. Press rounds of 3. Laat groot pot met water kook. Kook
7-9 cm wide. kluitjies vir omtrent 3 minute of tot dryf.
2. Spoon 1 teaspoon of filling in
middle of each round.
3. Wet edge of pastry and fold over.
Press closed with fork.
4. Boil a big pot of water and cook
dumplings for about 3 minutes
or until floating.
