John Myers
Ingredients for 4 servings:
- 400 g sauerkraut (wine sauerkraut, e.g. from a can)
- 250 g bacon, diced
- 2 eggs
- 250 g flour
- 1 tsp sugar
- Salt
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Bacon dumplings of a special kind
Place the wine sauerkraut in a sieve and press out a little of the water. The cabbage doesn’t need to be completely dry, just not quite so wet. Chop the cabbage as finely as possible and place it in a bowl. Melt the diced bacon in a little oil or clarified butter in a pan and fry. When it’s golden brown, add a knob of butter and toss to coat the bacon with the butter. Sprinkle the bacon over the cabbage, mix well, and let cool slightly. Mix in the egg and seasonings and season to taste. When adding the salt, remember that the bacon already adds flavor! Add about 250g of flour until you have a medium-firm, pliable dough. You may not need all of the flour, but you may need a little more – depending on how wet the sauerkraut is. With floured hands, form small dumplings and cook in boiling salted water for about 15 minutes. After about 5 minutes, reduce the heat slightly so the water is just boiling or simmering gently. When the dumplings rise to the surface, they’re done. The dumplings make a delicious side dish with meat, but they also taste delicious sliced and fried. They can also be served basted with a little melted butter and golden-brown onions.
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