Stuffed dumplings with sauerkraut and bacon cream sauce

Ingredients for 4 servings:

• 1 package of dough (dumpling dough), half and half
• 1 large can of sauerkraut
• 250 g bacon, streaky
• 1 cup of cream
• 250 g liver sausage
• ½ tsp, heaped caraway seeds
• salt and pepper
• 50 g flour
• 100 g butter for the sauce
• n. B. Water (salt water)
• some water

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Lightly brown about 50g of butter and sugar, then add the sauerkraut with the liquid, a little water, and the caraway seeds. Simmer over low heat for about 1 hour. Mix the dumpling dough according to the instructions and let it rest, then form large dumplings, making a small hollow in each one. Press the desired amount of liverwurst (about 20g per dumpling) into the hollow and seal the dumpling. Let it rest in boiling salted water until it floats to the top. This takes about 20 minutes, depending on the size of the dumplings. Dice the streaky bacon and fry in a saucepan until crispy, then remove from the pan. Melt 50g of butter in the same pan, add the flour, and stir well to avoid lumps. Slowly stir in the cream. Return the bacon to the pan and let it rest over low heat for about 10 minutes. Season with salt and pepper. Serve the dumplings with the bacon sauce and sauerkraut.