Dumplings & Saurkraut Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-3 cups warm Mashed potatoes--left over or make fresh! (I use left over)
1 egg (beaten) + 1 tsp salt
Approximately 1 cup flour for every cup of potatoes (give or take)
The trick to making good potato dumplings is getting dough the right consistency. Add flour to potatoes, egg, and salt until the dough becomes thick and more firm.
It should form a long thick rope which you need to roll out on the counter.
Cut into chunks and drop into boiling water for 10 minutes or until the dumplings are boiled. Set aside in a bowl while you make saurkraut or if not using immediately, freeze on a cookie sheet spread apart. Then store in freezer in freezer bag until ready to use.
Serve with chicken or roast beef.
SAURKRAUT RECIPE BELOW
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Directions: |
Directions:1 can saurkraut (either 1 regular can or 1 large can, including liquid) If using a quart, double other ingredients below.
¼ cup brown sugar
¼ cup chopped onion
¼ cup melted butter or margarine
1 large apple (grated)
½-1 Tbsp Caraway Seed
Brown onion in margarine. Add all ingredients and simmer in saucepan on stove for 15 - 20 minutes on low heat. Add boiled potato dumplings to saurkraut and serve with most any kind of meat. We also love it with either chicken or roast beef and gravy. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: I remember both our Iwanski and Jablonski grandmothers making this dumpling and saurkraut recipe. It's a holiday favorite!
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