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Ingredients
- 2 lb sauerkraut, I prefer the kind which is refrigerated, not canned.
- 3 lrg potatoes, plus 3 more potatoes
- 1 lb bacon
- 2 x Large eggs flour as needed salt and pepper
Directions
- Brown sauerkraut in butter, slowly. (I like to add in sliced onion to this.)Set aside. Can be done day before, and reheat before serving. Cook 3 potatoes, (boil), cold, peel and cube. Set aside. Can also be done day before, and then reheated. Grate 3 uncooked potatoes. Add in 2 Large eggs, salt and pepper. Add in sufficient flour to make mix VERY thick. Bring large pot water to boil. Put potato/flour mix on large dinner plate. With a small tsp., dip in boiling water and section small pcs of from plate and "plop"
- into water. stir occasionally. Dip spoon in water frequently to keep from sticking. Boil till dumplings rise to top. (This only takes a few min.) Drain Fry bacon and crumble. Reserve drippings.
- Fold in large bowl: cubed potatoes; sauerkraut; dumplings; bacon and drippings. I add in lots of freshly grnd pepper to the final product.
- *amounts of sauerkraut, bacon, drippings can be adjusted to personal taste.
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