This recipe came out pretty good, dough and all. But there are some issues I had with the recipe. First, 1/2 cup of water and 2 eggs is nowhere near enough to bring the dough together. You'll need to add some more water for the flour to come together. Second, the recipe tells you to use the juice from the kraut, but doesn't tell you a.) how much to use, and b.) whether to use it from the opened can or bag of kraut or from the simmering juices that naturally come from the cooked ingredients. I went with the cooked fluid. The only other thing I would say is that the taste of bacon, and apple got subsumed by the intensity of the saurkraut. Even with this however, the things were delicious, and we ate all of them. I am now "tweaking" the recipe, and going to try experimenting, and I'll post what I did, and if I thought it was worth the changes I am making.
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This recipe came out pretty good, dough and all. But there are some issues I had with the...