Some time ago we wrote about Bryndza dumplings and today we have another delicious meal for you – dumplings with sauerkraut, a commonplace hearty and healthy dish served in homes of Central Europe.
Sauerkraut is a raw winter white cabbage that is cut finely and fermented by lactic acid bacteria. It is very healthy food rich in probiotics, fiber, iron and vitamines Cand K2 Its English name is taken from German and it means sour cabbage.
Serves 4
Ingredients
3-5 large uncooked potatoes
170g / fine whole wheat flour
salt
1kg / saurkraut
1/ onion
lard
100g / smoked bacon
Instructions
1/ Peel and finely grate the potatoes.
2/ Add flour in order to make a dough or mixture which is not too
tough but also not to watery. Some people add milk and an egg to the mixture
but it is not necessary to do so.
3/ Add salt to taste.
4/ Boil enough water in a large saucepan with 2 tbsp of salt.
5/ Then form the dumplings with a knife or teaspoon on, with cold water washed, wooden platter and thrown them into the bubbling salted water. (There is now special equipment with which you can form halusky more easily and which can be bought in shops.)
6/ Boil the dumplings a little.
7/ When the dumplings are done they will float on the surface of the water. Pick them out with a strainer, rinse with cold water.
8/ Mix the dumplings with the washed sauerkraut which can be shortly braised using the onion and lard.
9/ Cut up little pieces of smoked bacon and fry them. Then put the fried bacon pieces on top of the meal.
