Parahai
2 hours 40 minutes
This sauerkraut and bacon dumpling recipe is from my Ukranian Father in Law taught to him as a child. He called it "Parahai" and I have no idea how to spell it - forgive me if it's wrong, but the recipe has been enjoyed by my family and my grandkids as a favourite.
Hans Speek
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Ingredients
Serves: 4
- 1 can (410g) sauerkraut, well drained
- 2 rashers of bacon, diced
- 1 medium onion, diced
- 2 cups plain flour
- water as needed
Directions
Preparation:30min ›
Cook:10min ›
Extra time:2hours cooling ›
Ready in:2hours40min
- In a large frypan, cook the bacon, onion and sauerkraut for 15 minutes or until all are golden brown.
- Set aside to cool for 2-3 hours.
- Make the flour and water into a dough and using a cookie cutter, cut 7cm circles, about 40.
- Place a teaspoon full of sauerkraut mixture in the centre of dough circle and fold in half pressing together the edges.
- Repeat for all dough circles.
- Once they are all made, boil a large saucepan full of water and immerse the parahai.
- Boil for 3 minutes or until they rise to the surface.
- Serve hot with a little butter.
- Garnish with a little reserved bacon and onion if you wish.
- As a variation, substitute sauerkreut with mashed potato or even cheese.
