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.

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    Serves: 4 

    • 1 can (410g) sauerkraut, well drained
    • 2 rashers of bacon, diced
    • 1 medium onion, diced
    • 2 cups plain flour
    • water as needed

    Preparation:30min  ›  Cook:10min  ›  Extra time:2hours cooling  ›  Ready in:2hours40min 

    1. In a large frypan, cook the bacon, onion and sauerkraut for 15 minutes or until all are golden brown.
    2. Set aside to cool for 2-3 hours.
    3. Make the flour and water into a dough and using a cookie cutter, cut 7cm circles, about 40.
    4. Place a teaspoon full of sauerkraut mixture in the centre of dough circle and fold in half pressing together the edges.
    5. Repeat for all dough circles.
    6. Once they are all made, boil a large saucepan full of water and immerse the parahai.
    7. Boil for 3 minutes or until they rise to the surface.
    8. Serve hot with a little butter.
    9. Garnish with a little reserved bacon and onion if you wish.
    10. As a variation, substitute sauerkreut with mashed potato or even cheese.

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