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 (like Wondra)
 * ½ lb diced ham
 * 1 teaspoon caraway seeds
 * ½ teaspoon black pepper
 * 1 (32 ounces) jar sauerkraut
 * 1 cup sour cream (approximately)

Directions

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