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Potato Dumplings with Sauerkraut

Dumplings from potato dough prepared with sauerkraut and fried bacon.

 

No. of servings: 6

Ready in: 45 min.

    

Cook: 

Rating: 

 

Categories:   

 

 
 

1. 

potatoes 1.3 lb (600 g)  flour medium 10.5 oz (300 g)  chicken egg 1 pc  salt 1 tsp

Blend grated potatoes with flour, salt, egg and cook pressed through a special dumpling maker. You can find detailed recipe on our web site under the name "Potato dumplings - strapa─Źky".

2. 

bacon strips 10.5 oz (300 g)

Cube the bacon, fry in the skillet.

3. 

onion 1 pc

Remove out the bacon greaves into the bowl. Saute the onion on the rendered lard until translucent.

4. 

sauerkraut- finely chopped cabbage (fermented) 1.7 lb (750 g)  whole black pepper ¼ tsp  crushed cumin ¼ tsp

Add rinsed and squeezed sauerkraut into the onion and saute for a while. Add black pepper and caraway. Pour a water into the sauerkraut and steam for about 10 minutes.

5. 

sugar granulated 1 tbsp

Season the sauerkraut with sugar.

6. 

Blend dumplings with steamed sauerkraut and bacon greaves.

Bon appetit!

 

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