Sauerkraut and Potato Dumplings

Description
A great recipe I remember my Czech grandmother making. I played around with it until it tasted familiar

Ingredients

 * 2 lbs peeled potatoes
 * 1 teaspoon salt
 * 2 eggs
 * 3 cups instantized flour
 * 1/2 lb diced Ham
 * 1 teaspoon caraway seeds
 * 1/2 teaspoon black pepper
 * 1 (32 ounces) jar sauerkraut
 * 1 cup sour cream (approximately)

Directions

 * Grate raw potatoes and drain.
 * Add salt, eggs, and flour to grated potatoes and mix well (mixture will be fairly solid).
 * Form dumplings into balls (desired size, I usually get about 20-25 good sized dumplings) and drop into boiling water.
 * Allow to cook for 8–10 minutes making sure they do not stick to bottom of pan.
 * Remove dumplings with a skimmer and set aside.
 * In a large pan heat approximately 6 tbsp oil over medium heat.
 * Add diced Ham, caraway seeds, and pepper and allow to cook 10 minutes.
 * Increase heat to high, add sauerkraut (drain about half the juice before adding) and mix well with Ham.
 * Allow this to cook for about 20 minutes stirring often.
 * Add sour cream (the amount can definately be adjusted to your taste) and mix well until creamy.
 * Reduce heat to low, add dumplings and cover.
 * Cook for 20–30 minutes stirring periodically.