Cabbage Rolls ('Krautkrapfen')

Prepare the pasta dough:

In a large bowl, mix together the flour and salt. Slowly incorporate the eggs and begin kneading the dough. If it doesn't come together, add 1-2 tablespoons of water and continue kneading with your hands until the dough is completely smooth and doesn't stick to your hands. Wrap the dough tightly in cling film and leave to rest in the fridge for at least 30 minutes.

Prepare your filling:

Add the bacon cubes into a large nonstick saute pan and heat over medium-low heat. Let the bacon fat render out completely, about 5 minutes. The bacon cubes are done once they start to turn crispy and golden brown. Stir in the caraway seeds. Fry for 30 seconds, then add your sauerkraut. Mix everything well and add the sugar. Set aside.

Assemble your dumplings:

Divide your dough into two pieces and, on a large working surface, roll it out into two large rectangular pieces. The dough should be as thick as if you were making noodles. Not paper thin but also not too thick as it will get thicker once cooked. Take your filling and spread it generously across the dough sheets. Then roll the dough into a large sausage and cut the sausage into smaller pieces, about 2 inches (5 cm) long.

Cook and serve the dumplings:

In a small nonstick pan, heat 1 tablespoon of clarified butter over medium heat. Add in the dumplings, cut side down and sear them in the hot pan for 3-4 minutes. Add the beef broth, bring it to a simmer, then cover the pan with a lid and turn the heat down to the lowest setting. Let the dumplings steam until all the broth has disappeared and they are crispy on the bottom, about 20 minutes. Open the lid and sprinkle generously with minced chives. Serve immediately with a green salad on the side.