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Sauerkraut & Dumplings - Sauerkraut un' Knedla

by Anne Dreer, October 6, 2014 Syrmia

Comment: 

INGREDIENTS:

  • 2  28 oz. cans sauerkraut       
  • 1 smoked pork hock or smoked bacon
  • 3 tbsp. vegetable oil or lard
  • 3 tbsp. flour
  • enough water to cover pork hock
  • salt to taste

INGREDIENTS:

  • 2  28 oz. cans sauerkraut       
  • 1 smoked pork hock or smoked bacon
  • 3 tbsp. vegetable oil or lard
  • 3 tbsp. flour
  • enough water to cover pork hock
  • salt to taste
Dumplings:          
  • Approx. 10 slices stale (or toasted) bread      
  • 2 cups flour
  • 4 eggs
  • tbsp. paprika
  • 1 tsp. salt
  • milk as needed
  • tbsp. salt in pot of boiling water

Directions (steps, cooking time & temperature, servings, additional notes):

Dumplings: Cut bread into cubes, put into a bowl, add flour and sprinkle with the 1 tsp. salt.  Mix the  eggs with eggs with about a half cup of milk and pour over the bread cubes.  Stir, adding a bit more milk if needed  needed to make needed to make a medium soft dough.  Bring a pot of salted water to a simmer.  With a large spoon,  scoop up some dough scoop up some dough a little larger than a tennis ball.  Wet your hands with cold water and shape into a smooth ball. Gently drop into the simmering water and slowly cook for about 10 to 15 minutes.

Remove one dumpling with a slotted spoon and cut it in half.  If it is still doughy inside, simmer a little  longer.  When done, remove all the dumplings from the water and serve with the sauerkraut.

Note: The dumplings can be made while the sauerkraut is cooking, before making the roux.

[Edited by Rose Vetter. Published at DVHH.org 22 Oct 2014 by Jody McKim Pharr, ]

 
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