Fleischkrapfen

Combine rye flour and wheat flour in a large bowl, then add a pinch of salt and work in softened butter or shortening with enough warm water to form a smooth, pliable dough. Knead well, wrap in a clean cloth, and let rest for 30 minutes.

Finely dice the onion and bacon, then sauté them together in a pan over medium heat until the onion is translucent and the bacon is lightly crisped. Set aside to cool.

If using potatoes, boil them until tender, drain, and mash or finely chop them. Combine with the cooked ground or finely chopped pork meat, sauerkraut, sautéed onion and bacon, chopped parsley, marjoram, salt, and pepper, mixing thoroughly to create a uniform filling.

On a lightly floured surface, roll out the rested dough to a thickness of about 3–4 mm and cut into circles or squares approximately 10–12 cm in diameter.

Place a generous spoonful of filling in the center of each dough piece, fold the dough over to enclose the filling, and press the edges firmly together, crimping or pinching to create a tight seal so no filling escapes during cooking.

Heat ghee or shortening in a deep heavy pan or fryer to 170–180°C (340–355°F). Deep-fry the Fleischkrapfen in batches for 4–5 minutes, turning once, until they are golden brown and cooked through.

Remove the Fleischkrapfen with a slotted spoon and drain on paper towels to remove excess fat. Season lightly with salt while still hot.

Serve hot, garnished with fresh chopped parsley, accompanied by sour cream, a green salad, or additional sauerkraut on the side.