Sauerkraut Dumpling Pan

Name: Sauerkraut Dumpling Pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g ready dumpling dough "Thuringian style" (for 4-6 dumplings; cooling shelf); 1 small red, yellow and green peppers; 4 (approx. 600 g) Pork escalope; 2 TABLESPOONS Oil; 2 stem(s) Parsley; 1 glass (425 ml) ready seasoned sauerkraut; 75 ml low-fat cooking cream; 7-10 Tbsp Flour

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g ready dumpling dough "Thuringian style" (for 4-6 dumplings; cooling shelf)
1 small red, yellow and green peppers
4 (approx. 600 g) Pork escalope
2 TABLESPOONS Oil
2 stem(s) Parsley
1 glass (425 ml) ready seasoned sauerkraut
75 ml low-fat cooking cream
7-10 Tbsp Flour

Directions

1
Form the dumpling dough into a roll on a floured work surface, then cut it into slices about 1 cm thick. Quarter the peppers, clean and wash them. Cut the quarter into strips. Wash the cutlets, dab dry and cut into strips. Heat 1 tablespoon of oil in a large frying pan and fry the dumpling slices in it from both sides until golden brown. Take the slices out of the pan and keep them warm. Heat another 1 tablespoon of oil.
2
Put the meat into the hot pan. Sauté briefly, then add strips of paprika and continue frying for 1-2 minutes. Wash the parsley, dab dry and cut the leaves into thin strips. Add sauerkraut to the meat and after about 3 minutes add cream. Bring to the boil briefly, add dumplings and serve. Sprinkle with parsley