Krautkrapfen

Instructions

1. 1 Make dough by combining flour, eggs, oil, and salt with enough warm water to form a smooth, elastic dough. Knead ten minutes and rest thirty minutes.
2. 2 Sauté diced onion in butter until golden. Add shredded cabbage and caraway seeds, cook until wilted and lightly caramelized, about fifteen minutes. Season well.
3. 3 Roll dough thin and cut into squares about ten centimeters across. Place a spoonful of cabbage filling on each square.
4. 4 Fold dough over filling to form half-moon or triangular pockets, pressing edges firmly to seal. Ensure no air pockets remain inside.
5. 5 Boil filled pasta pockets in salted water for eight minutes until dough is tender. Remove with a slotted spoon and drain well.
6. 6 Brown butter in a skillet, fry sliced onions until crispy, and spoon both over the hot pasta pockets before serving immediately.