Waldviertler Grammel dumplings with sauerkraut

Ingredients for 4 servings:

• 1 kg potato(s), floury (potatoes)
• 200 g potato flour
• 1 handful of wheat semolina
• Salt
• 500 g cracklings
• salt and pepper
• 3 cloves garlic
• 3 eggs
• 750 g sauerkraut
• oil
• 1 onion(s)
• Sugar
• Salt
• Juniper berry(s)
• 1 bay leaf
• 1 potato(s), raw (potato)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Boil the peeled potatoes until soft and then press them through a potato ricer while still warm. Mix them with potato flour, semolina, and salt to form a dough. Heat the cracklings in a pan, add salt, pepper, crushed garlic, and the eggs. Mix everything together and leave on the stove until the eggs are set. Form the dough into a roll and cut into 8 pieces. Flatten the pieces of dough. Place some of the cooled filling on the dough and form dumplings. Add the dumplings to boiling water, bring to a boil, and let stand, covered, for about 20 minutes. In a pan, fry the finely chopped onion in a little oil. Add the sauerkraut, a little sugar if needed, salt, juniper berries, and bay leaf, and simmer for about 30 minutes until soft. Peel the raw potato and roughly tear it with a grater. Stir enough into the steamed cabbage until it thickens. Arrange sauerkraut on plates and place the grammel dumplings on top.