INGREDIENTS:

• 2  28 oz. cans sauerkraut       
• 1 smoked pork hock or smoked bacon
• 3 tbsp. vegetable oil or lard
• 3 tbsp. flour
• enough water to cover pork hock
• salt to taste

INGREDIENTS: 2  28 oz. cans sauerkraut        1 smoked pork hock or smoked bacon 3 tbsp. vegetable oil or lard 3 tbsp. flour enough water to cover pork hock salt to taste

Dumplings:           Approx. 10 slices stale (or toasted) bread       2 cups flour 4 eggs ½ tbsp. paprika 1½ tsp. salt milk as needed ½ tbsp. salt in pot of boiling water

Directions (steps, cooking time & temperature, servings, additional notes):

Dumplings: Cut bread into cubes, put into a bowl, add flour and sprinkle with the 1½ tsp. salt.  Mix the  eggs with eggs with about a half cup of milk and pour over the bread cubes.  Stir, adding a bit more milk if needed  needed to make needed to make a medium soft dough.  Bring a pot of salted water to a simmer.  With a large spoon,  scoop up some dough scoop up some dough a little larger than a tennis ball.  Wet your hands with cold water and shape into a smooth ball. Gently drop into the simmering water and slowly cook for about 10 to 15 minutes.

Remove one dumpling with a slotted spoon and cut it in half.  If it is still doughy inside, simmer a little  longer.  When done, remove all the dumplings from the water and serve with the sauerkraut.

Note: The dumplings can be made while the sauerkraut is cooking, before making the roux.

[Edited by Rose Vetter. Published at DVHH.org 22 Oct 2014 by Jody McKim Pharr, ]