Preparation

These dumplings are inspired by the Eastern European tradition of using fermented vegetables in hearty preparations, but simplified for the home cook. The sauerkraut provides all the funky tang you need—no additional fermentation required, though you're certainly welcome to use homemade kraut if you have it.

The magic happens when these hit the pan after boiling. The browned butter infused with caraway seeds creates a nutty, aromatic coating that makes the dumplings irresistible.

Making the Dough

1. Mix flour and salt in a large bowl. Make a well in the center and add egg and water.
2. Stir with a fork, gradually incorporating flour until a shaggy dough forms.
3. Knead on a floured surface for 5-7 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.

Preparing the Filling

1. Melt 2 tablespoons butter in a pan over medium heat. Sauté onion until translucent, about 5 minutes.
2. Add chopped sauerkraut and cook for another 5 minutes, allowing excess moisture to evaporate.
3. Season with black pepper. Let cool completely.

Assembly and Cooking

1. Roll dough on a floured surface until very thin, about 1/8 inch. Cut circles with a 3-inch cutter.
2. Place a teaspoon of filling in the center of each circle. Fold over and pinch edges firmly to seal.
3. Bring a large pot of salted water to a boil. Working in batches, boil dumplings for 3-4 minutes until they float, then cook 1 minute more.
4. Remove with a slotted spoon and set aside.
5. In a large skillet, melt 6 tablespoons butter over medium heat. Add caraway seeds and cook until butter turns golden brown and smells nutty.
6. Add boiled dumplings to the pan and toss gently to coat, cooking until lightly crisped on the edges.
7. Serve immediately with a dollop of sour cream and extra black pepper.