Flake Potato Dumplings and Sauerkraut

15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #16360

December 16, 2014



"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
  • 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.

0 Reviews

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