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.