Swabian liver dumplings drifting on top of a clear sauerkraut broth

A recipe by Peter Mehrfeldt

For the dough: Combine 250 g of flour, 2 eggs, and salt, well. Knead the dough until completely smooth and allow it to rest for half an hour. Cut the dough into two equal rolls and roll them into flat skins.
For the broth: Let sauerkraut and juniper berries simmer for an hour in a rich beef stock, add a good dash of Riesling, then strain the kraut (and save it for … the main course).

For the filling: Chop spinach, shallots, parsley, and fresh marjoram and braise the ingredients lightly in butter. Add fine breadcrumbs, egg, and liver sausage (or pâté) and mix it in together, season with salt, pepper, and nutmeg.
Brush one skin with eggyolk, place a teaspoonful of the filling into the center of each square inch, put the second skin on top of the first, press together, especially in the gaps, then cut the ‘pockets‘ out along the gaps and let them steep for ten minutes in the sauerkraut broth, add finely chopped chives.