|Egg||1 , slightly beaten|
|Water||1 Cup (16 tbs)|
|Vegetable oil||3 Tablespoon|
|All purpose flour||3 Cup (48 tbs)|
|Vegetable oil||2 Tablespoon (For Dough)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Sauerkraut||2 Can (20 oz), drained|
|Chopped onion||1 Cup (16 tbs)|
In a large bowl, combine egg, water, 3 tablespoons oil and salt.
Stir in flour, making a stiff dough.
Let dough rest 5 minutes.
Knead until smooth, 10 minutes.
Brush top lightly with vegetable oil.
Cover and let stand 1 hour.
Prepare Sauerkraut Filling; set aside.
On a lightly floured surface, roll out dough 1/8 inch thick.
With a biscuit cutter, cut into 3 inch circles.
Stretch each circle slightly with your hands.
Place 2 teaspoons Sauerkraut Filling on half of each circle.
Fold other half over the filling.
Seal edges by crimping with a fork, being careful not to puncture the dough.
Appetizers may be made several hours ahead and refrigerated before frying or they may be kept frozen up to 3 months, and thawed before frying.
In a heavy deep pot, heat deep frying oil to 375Â°F (190Â°C).
At this temperature, a 1 inch cube of bread will turn golden brown in 40 seconds.
Deep fry several ravioli at a time until golden, 2 minutes.
Drain on paper towels.
Serve at once.
Makes about 48 appetizers.