Knead a firm dough from flour, egg, butter, salt and milk, let rest for 20 minutes.
In the meantime, prepare the filling. Lightly fry chopped onion and bacon in lard, deglaze with white wine and boil down until firm. Add the sauerkraut, cook briefly and season with salt, pepper and a little caraway.
Roll out the dough and cut it with a pastry wheel into squares of 5 cm length. Place a nut-sized piece of filling on half of the dough sheets and cover with the other half and press down well all around.
Heat clarified butter in a large frying pan and fry the Tirtln until they float. Lift out finished Tirtln and pat well with paper towels or drain before serving.
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