Flake Potato Dumplings and Sauerkraut
Created by dienia b on December 16, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Recipe #16360
Ingredients
- 2 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 2 cups all-purpose flour (sifted)
- 3 teaspoons baking powder
- 1 cup instant potato flakes
- SAUERKRAUT
- 1 quart sauerkraut
- 1 cup water
- SAUERKRAUT DRESSING
- 1/4 cup duck fat
- 2 1/2 tablespoons all-purpose flour
- 1/2 teaspoon dry onion flakes
- 1 teaspoon caraway seed
How to Make
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Step 1: Beat eggs; add milk, salt, flour, baking powder, and potato flakes. Mix to form soft dough.
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Step 2: Divide into 8 parts.
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Step 3: Roll each into long bun or round ball.
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Step 4: Put sauerkraut and water in a large kettle and bring to a boil.
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Step 5: Lay dumplings on sauerkraut and steam 8 minutes.
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Step 6: Test by cutting in 2 with thread or pricking to center with fork.
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Step 7: Put dumplings in a bowl.
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Step 8: DRESSING: Put duck fat in skillet; when hot add flour and brown.
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Step 9: Add onion flakes (she says they can be fresh onion) and caraway seed to sauerkraut; thicken with browned flour.
Nutritional Facts
- 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