Pennsylvania Dutch Krautkrapfen fried sauerkraut dough noodles

Another fantastic lost German recipe from Josef Karst, Artia's Executive Chef, from sauerkrautrecipes.com, your source for sauerkraut recipes from some of the top chefs in the country.

Pennsylvania Dutch Krautkrapfen [fried sauerkraut dough noodles] Atria's Pittsburgh, PA.

For the dough you need:

4 cups of wheat flour
5 large eggs
1/2 cup of milk
1 tbsp. vegetable oil
1/8 tsp. fresh ground nutmeg
1 tbsp. salt

Procedure:

Mix all ingredients on a clean cutting board to form a dry pasta dough
Now knead the dough until smooth
cover the dough with a clean towel and let rest for 30 minutes at room temperature

For the stuffing you need:

2 pounds of braised sauerkraut
8 ounces of Pennsylvania Dutch grated Colby cheese
2 cups of diced yellow onions
½ cup vegetable oil
½ cup of butter

Procedure

Heat the butter in a deep sauté pan and caramelize the onions over low heat, this will take about 15 minutes, keep stirring the onions.
While the onions caramelize roll out the noodle dough to an 18 by 12 sheet.
First spread the cheese over the sheet and then the cold sauerkraut over the cheese.
Roll up the noodle sheet and pinch the overlapping ends together.
Cut the Kraut Krapfen into 2 inch slices.
Now remove the onions from the pan and heat the vegetable oil over medium heat and place the Kraut Krapfen into the skillet and fry for 2 minutes on each side. After you turned them over place a lid on the pan, turn the heat to low and let sit for 5 minutes. Then move the Kraut Krapfen onto a nice platter and top them with the caramelized onions.
Garnish with fresh chopped scallions and serve with apple sauce or serve them cold with a bowl of your favorite soup.

Category:

Howto & Style

Tags:

• sauerkraut
• kraut
• recipes
• dinner ideas
• nutrition
• health
• Pittsburg
• Pennsylvania
• lunch food
• easy recipe
• quick recipe
• quick food
• vegetables
• canned vegetables
• veggies
• inexpensive food
• gourmet
• Dutch
• fried

[FranksKraut]

Marylou, we appreciate your loyalty and comment! We love our Frank's Kraut lovers!

ChefCommons, we are honored and appreciative! Love your site.

[havonalm]

i'm german and i've never heard of this...

[Jazp0r]

hmm lekker

[binaryf00l]

Just fascinating how the german accent can still be recognized after such a long time. Sehr sympatisch! I once ate something very similar a guy from poland gave me. It was very good.

[joklangpwns]

huh? The dough will be uncooked on the inside.. This looks terrible!

Don't know what you idiots eat -.-

[AcidburnDork]

Mmmm.. Yum

[hakhzor]

bavarian alternative would be schupfnudeln mit kraut ;p

[Fersomling]

I hope a lot of Dutch will upload their family recipes for Pa Dutch Pot Pie, both for beef and chicken.

Other recipes would be good, too.

When I was a kid, I took it for granted that you always had sauerkraut with pork chops and pork roast, but I realized as an adult than "the English" don't like kraut so much. Well nau, that's their loss.

Machs guud.

[rogerverna]

This is so good and so easy to make.

[patrick10001]

Dat ziet er lekker uit :o! Kan het ook zonder ei?

[criminydutchess]

Very interesting! Thank you!