Defrost the puff pastry squares. Separate the egg. Brush the edges of the pastry with egg white. Drain the sauerkraut. Remove the skin from the onion, dice and sauté in the butter. Dice the cured pork, add and sauté briefly. Add the sauerkraut, season with salt, season with pepper and season with caraway seeds, cool. On each dough square put about 1 tbsp of the filling form and fold together. Press edges smooth with a fork and brush dumplings with egg yolk. Form on a baking tray lined with parchment paper, bake at 200 degrees (gas mark 3) for about 20 minutes.
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