Grammel dumplings

Ingredients for 4 servings:

• 250 g bread roll(s), very finely chopped
• 300 ml milk
• 3 eggs
• 1 onion(s)
• Parsley
• 200 g cracklings, finely chopped
• salt and pepper
• 4 tbsp semolina
• 2 tbsp butter
• some flour, for rolling dumplings
• 750 g sauerkraut
• 2 onions
• Flour
• Water
• possibly curry
• some fat

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

light and fluffy, makes 12 pieces

Mix the milk with the eggs and pour over the dumpling bread, season with salt and pepper. Heat the butter and fry the finely chopped onion until golden brown. Pour it over the bread cubes. Finely chop the parsley and add it to the bread dumpling mixture along with the finely chopped cracklings and semolina. Mix well and let it sit for about 10 minutes. Form dumplings (with wet hands), coat them in a little flour and place them in boiling water. Cook for about 3 minutes, then reduce the heat and let it sit for about 20 minutes. Sauerkraut goes best with this: for example, burnt sauerkraut. Sauté the onion, dust with a little flour, fry, add a little water and add the sauerkraut, and simmer for about 15 minutes. You can also add curry powder (it tastes wonderful) and goulash or gravy.