Directions: |
Directions:Over the stove or crockpot to cook.
Dumplings first:
Put 1 ˝ -2 cups of flour in a mixing bowl. Add a tiny pinch of baking powder and salt. Make a well in the center of the flour.
Beat 3 eggs and 1 cup of milk together
Put the egg/milk mixture in the flour well and stir the dough until mixed. DO NOT OVERBEAT! You will make very tough dumplings if you do and they will make better bouncy balls then something good to eat.
Let dough rest for 15 minutes. It gets pretty tired out from all the mixing.
Put water and about a tsp of salt in a large pot and bring to boil.
When it is boiling, drop dumpling dough by teaspoonfuls into the boiling water. Cook for about 5 minutes. When they float on top, take them out with a slotted spoon and put in a strainer. Clean your large pot.
Sauerkraut:
Buy a can (one big can or two small ones) of your favorite kraut. I use Frank’s.
Drain the can and put in the large pot. Add the dumplings and mix a bit.
If too dry add a little bit of water. If too sour, add some brown sugar.
Cut up polish sausage and put it in the pot.
Heat over stove until warm enough to serve or put it in a crockpot on low for a couple of hours.
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Personal
Notes: |
Personal
Notes: Being from a Polish family, this dish always made an appearance at weddings, funerals, Thanksgivings, Christmases, and Easters. Might as well throw in christenings and graduation, too. So I have to include this in the Fonzen Food Favorites. I believe Grandpa and Grandma Fonzen liked it just as well as anyone. When Grandma Wyrostek made it at home, Uncle Steve, Uncle Mike, Aunt Michele, and Uncle John and myself would hold our noses when the can of sauerkraut was opened. Made the house smell pretty “farty” as Grandpa would say.
Of course the smell didn’t last long and we ate it without complaint when it was done.
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This recipe for SAUERKRAUT AND DUMPLINGS (BIGOS-POLISH STEW) is from