Klärchen's Kneading

Ingredients for 4 servings:

• 1 kg potatoes
• 1 jar sauerkraut
• 125 g butter
• 100 g streaky bacon
• 100 g pork back bacon, fat
• 3 eggs
• 2 onions
• 150 g flour
• 1 pack of feta cheese, optional

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Peel the potatoes, finely grate three-quarters, chop the remaining quarter, and cook separately in salted water until al dente. Mix the grated potatoes with the flour and eggs and season with salt and pepper. You want a thin batter. If it forms small bubbles when stirred, it’s perfect. Bring a large pot of water to a boil. Place the batter in portions onto a board and scrape it into the boiling water with a spoon. Be careful not to form large lumps. Stir frequently, otherwise the dough will settle to the bottom and clump together. Cook the dough for about 5-8 minutes. If making large quantities, repeat the process several times, skimming off any dough that floats to the top and setting it aside. Top up the cooking water as needed. Dice both types of bacon, removing the rind first but not discarding it! Peel and dice the onions. First, fry the bacon and rind, then the onions together in the butter for a long time, then keep it hot over reduced heat. Meanwhile, in another small pot, sauté the sauerkraut in its own juices. Dice the feta. Now you have to move quickly! Mix the diced feta with the dough. Add the drained potatoes and sauerkraut. Then pour the onions and bacon, along with the butter from the hot pan, over the dough and stir to combine! It should sizzle! Serve immediately! The dough tastes even better the next day!