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Ingredients
Mushroom and sauerkraut filling
- 500 g sauerkraut
- 1000 g water
- 1 tbsp grapeseed oil
- 1 onion (approx. 150 g), cut into halves
- 500 g button mushrooms, cut into halves
- 1 ½ tsp sea salt, to taste
- ¼ tsp ground black pepper, to taste
Dough
- 250 g warm water, plus extra to seal
- 1 egg
- 2 tbsp grapeseed oil
- 560 g plain flour, plus extra to dust
- 1 - 2 pinches sea salt, plus extra to boil
- water, to boil
Topping
- 120 g salted butter, cut into cubes
- 1 large onion, diced
- sour cream, to serve
- fresh chives, finely chopped, to serve
- Nutrition
- per 1 portion
- Calories
- 2007.8 kJ / 478.1 kcal
- Protein
- 10.9 g
- Carbohydrates
- 54.5 g
- Fat
- 22.8 g
- Saturated fat
- 10.4 g
- Fiber
- 5.4 g
- Sodium
- 844 mg
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