Otherby Wikibooks CookbookFleischkrapfenCook45 minTotal45 minServes4Keep screen onSaveShareIngredients200 g rye flour200 g wheat flourSalt to taste40 g butter¼ litres milk400 g potatoes100 g bacon400 g smoked meat1 onionSaltPepperMarjoramParsley4 tbsp butterShortening or oil for deep fryingStepsStep-by-step0 of 6 done1For the dough, mix the two kinds of flour, and season the mixture with a pinch of salt.2Boil up milk and butter, then pour it over the flour and knead it quickly.3For the stuffing, chop the onion and brown it in butter. Add the chopped bacon, the smoked meat, and the boiled and chopped potatoes. Season with salt, pepper, marjoram, and parsley, and let it cool down a little.4Roll the dough into one 4 cm thick piece. Cut it into 2 cm thick slices, and roll into a circle with a rolling pin. Overlay one half of each dough circle with a medium amount of the filling and put the other half over it. Press the edges firmly together.5Heat the oil or shortening to 180°C (350°F). Deep fry the Fleischkrapfen in hot oil until golden brown on all sides.6Serve with sauerkraut on the side (see image).Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
