Email to Linda Carnation      

Bacon + Sauerkraut Dumplings

Source of Recipe

billk54


Recipe Link: www.recipecircus.com/recipes/billk54/ETHNIC/Austrian_Bacon_Dumplings_.html

Bacon + Sauerkraut Dumplings, Austrian

5 slices thick cut bacon, cut in 1/3 inch squares
chicken broth
6 slices slightly stale white bread, trimmed,
...and cut into 1/2 inch cubes
1/3 cup light cream
2 Tablespoon butter
1/2 cup flour
1/2 teaspoon baking powder
1/4 heaping teaspoon caraway seeds
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/2 teaspoon or salt to taste
yolk of 1 large egg
1 Tablespoon unsalted butter
1/2 cup sliced white onions
1/2 pound sauerkraut, rinsed and drained
1 teaspoon dried parsley

Saute bacon pieces in a large frying pan, using a
medium heat, for about 5 minutes. Drain on paper
towels and pat dry.
Pour 3 inches of water or chicken broth in a wide
bottomed pot. Cover and let simmer.
Place bread cubes in the bacon grease and brown
for 3 to 5 minutes. Then place in a large bowl.
Add the cream to the bowl. Gently toss the bread
until it absorbs all the cream. Add to this mixture,
the bacon, flour, baking powder, caraway seeds,
thyme, pepper, and 1/4 teaspoon of the salt.
Beat the egg yolk and add it to the bowl. Gently
blend all the ingredients.
Roll the mixture into 1 1/4 inch balls with your hands.
(If your mixture is too dry, moisten it with a little
more cream.)
Place the balled dumplings on a plate as they are
being made, arranging in one layer so they do not
touch each other.
Melt the butter in a clean large skillet. Add the onions
and saute for 2 minutes.
Add the sauerkraut and the remaining salt and blend
the mixture. Cover, and cook for 12 minutes.
Cook the dumplings in the simmer water for about 10
minutes. No need not turn dumplings as they will do
that by themselves.
Transfer the cooked 'speckknoedel' to a warm bowl.
Cover with the onion/sauerkraut mixture.
Serve immediately.
Serves 3 to 4.