Flake Potato Dumplings and Sauerkraut
"A very old recipe that uses duck fat, I'm sure you could use butter or chicken fat, 1976 Dodge Extension cook book"
Original is 4 servings
Ingredients
-
-
-
-
-
-
- SAUERKRAUT
-
-
- SAUERKRAUT DRESSING
-
-
-
-
Nutritional
- Serving Size: 1 (306.5 g)
- Calories 476.6
- Total Fat - 18.3 g
- Saturated Fat - 6.4 g
- Cholesterol - 123.7 mg
- Sodium - 782.5 mg
- Total Carbohydrate - 63.8 g
- Dietary Fiber - 3.7 g
- Sugars - 4.2 g
- Protein - 13.6 g
- Calcium - 371.1 mg
- Iron - 2.6 mg
- Vitamin C - 12.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Beat eggs; add milk, salt, flour, baking powder, and potato flakes. Mix to form soft dough.
Step 2
Divide into 8 parts.
Step 3
Roll each into long bun or round ball.
Step 4
Put sauerkraut and water in a large kettle and bring to a boil.
Step 5
Lay dumplings on sauerkraut and steam 8 minutes.
Step 6
Test by cutting in 2 with thread or pricking to center with fork.
Step 7
Put dumplings in a bowl.
Step 8
DRESSING: Put duck fat in skillet; when hot add flour and brown.
Step 9
Add onion flakes (she says they can be fresh onion) and caraway seed to sauerkraut; thicken with browned flour.
Tips
No special items needed.