Grammel dumplings on sauerkraut salad

Ingredients for 3 servings:

• 500 g potato(s), floury
• 1 tsp salt
• 3 tbsp semolina
• 100 g flour, strong or potato starch flour
• 250 g cracklings, lard (or minced smoked meat or blood pork)
• 2 cloves garlic, peeled and finely chopped
• Parsley, finely chopped
• pepper
• 1 small onion(s), finely chopped
• 500 g sauerkraut, good
• 1 large apple, sour
• 5 tbsp sweet cream
• 2 tbsp vegetable oil, good, neutral
• ½ lemon(s), the juice
• 1 tbsp horseradish, grated
• some sugar
• 1 carrot(s), grated (optional)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

…a special taste experience – interchangeable with other savory fillings

For the dough: Steam the potatoes with their skins on, peel them, and press them into a bowl while still warm. Mix in the semolina loosely with a fork and let stand until done. Then quickly knead with the remaining ingredients until a smooth dough and fill immediately. For the filling: Briefly roast the cracklings with the vegetables without fat and then let cool. Form the potato dough into a roll about the thickness of your arm. Then cut slices, add 1 tbsp. of the filling, and press together with the dumpling mixture, rotating it. There should be no holes in the dough and no air pockets in the dumpling. Making small dumplings (about 2 euro size) from the crackling mixture and freeze it makes rolling the dumplings easier. Cook the dumplings in gently simmering salted water for about 15-20 minutes until tender. Serve on sauerkraut salad and drizzle with some nut-brown hot butter. Sauerkraut salad: Pour the cream into a bowl, whisk in the remaining dressing ingredients in the order listed, and season to taste. Loosen the sauerkraut and chop it slightly; coarsely grate the apples, including the skin, and mix both with the salad dressing. Season the salad again and serve.