Sauerkraut and Dumplings are one of my favorite sides when eating pork. The dumpling is light and takes on the flavors of the sauerkraut and bacon. This dish is easy to make and can be made in advance. It's delicious!
Ingredients
3 medium potatoes cooked and mashed (white or red potatoes will work)
1 cup flour
1 egg
¼ teaspoon salt
8-10 slices of fried bacon, crumbled
2 cans sauerkraut (large 28 oz range is fine)
Instructions
Mash potatoes and add flour, egg, and salt and mix.
Shape by rolling into logs the size of your middle finger. (roll on floured surface)
Set aside while heating the sauerkraut.
Fry and crumble the bacon.
Drain the bacon and pour two tablespoons of the bacon drippings over the sauerkraut.
Slice dumplings into 1-inch lengths and cook in boiling salted water for 10 minutes.
When you first place the dumplings in the water, they will fall to the bottom and then float to the top as they cook.
Drain the dumplings and add to the sauerkraut.
Add the crumbled bacon.
This dish can be made the day before and reheated.
Enjoy!
Recipe by Sock Box 10 at https://sockbox10.com/recipes/sauerkraut-and-german-potato-dumplings/