Sauerkraut And German Potato Dumplings Food

SAUERKRAUT AND GERMAN POTATO DUMPLINGS

Steps:

• 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!

SAUERKRAUT AND POTATO DUMPLINGS

Steps:

• Grate raw potatoes and drain.
• Add salt, eggs, and flour to grated potatoes and mix well (mixture will be fairly solid).
• Form dumplings into balls (desired size, I usually get about 20-25 good sized dumplings) and drop into boiling water.
• Allow to cook for 8-10 minutes making sure they do not stick to bottom of pan.
• Remove dumplings with a skimmer and set aside.
• In a large pan heat approximately 6 tbsp oil over medium heat.
• Add diced ham, caraway seeds, and pepper and allow to cook 10 minutes.
• Increase heat to high, add sauerkraut (drain about half the juice before adding) and mix well with ham.
• Allow this to cook for about 20 minutes stirring often.
• Add sour cream (the amount can definitely be adjusted to your taste) and mix well until creamy.
• Reduce heat to low, add dumplings and cover.
• Cook for 20-30 minutes stirring periodically.

FLAKE POTATO DUMPLINGS AND SAUERKRAUT

Steps:

• Beat eggs; add milk, salt, flour, baking powder, and potato flakes.
• Mix to form soft dough.
• Divide into 8 parts.
• Roll each into long bun or round ball.
• Put sauerkraut and water in a large kettle and bring to a boil.
• Lay dumplings on sauerkraut and steam 8 minutes.
• Test by cutting in 2 with thread or pricking to center with fork.
• Put dumplings in a bowl.
• DRESSING:.
• Put duck fat in skillet; when hot add flour and brown.
• Add onion flakes (she says they can be fresh onion) and caraway seed to sauerkraut; thicken with browned flour.

GERMAN POTATO DUMPLINGS

Steps:

• Cook the potatos in their skins for 30 minutes and leave to cool in the refrigerator for several hours.
• then peel the potatos and mash them.
• mix the eggs into the flours and add the mashed potatos, season with salt and nutmeg.
• kneed into a dough.
• the dough should be quite dry otherwise the dumplings will fall apart when cooked.
• shape the dough on a floured surface with floured hands into a roll and cut into 8.
• make them into balls.
• drop the dumplings into boiling salted water and simmer the dumplings for 20 odd minutes.

GERMAN SAUERKRAUT AND POTATO BALLS

Steps:

• Place potatoes in a medium sized saucepan and cover with water; salt lightly.
• Bring to a boil over medium heat and cook until fork-tender; drain.
• Place potatoes in a large bowl and mash; then allow to cool for 5-10 minutes.
• Stir onions, drained sauerkraut, egg, salt, pepper, caraway, flour, and breadcrumbs into potatoes, forming a thick mixture.
• Pour some flour in a small bowl; do likewise to some bread crumbs.
• Beat 2 eggs in a small bowl also, set aside (Add more egg later if necessary).
• Heat deep fryer or oil (several inches deep in a frying skillet) to a temperature of 350 degrees.
• Take heaping tablespoonfuls of the potato mixture and roll in flour.
• Then coat with egg, then roll in bread crumbs.
• Do the same with several others.
• Fry balls (which should be the size of large meatballs) in small batches for 2-4 minutes or until golden brown.
• Drain on paper toweling, and serve hot.
• Makes 25 extra-large balls, or enough to serve about 6 people.