Sauerkraut and Dumplings
Ingredients
1 jar Sauerkraut
2 hot dogs or Polish sausage links
-=[ Dumplings ]=-
1 egg, beaten
1/2 cup milk
1 cup flour
1/8 teaspoon baking powderDirections
In a skillet or wide pan over medium high heat lightly brown two hot dogs. This helps develop extra flavor. Don't worry if they are not yet hot all the way through. Add Sauerkraut and cover with a lid until Sauerkraut is hot all the way through and steam is visible. Avoid letting all of the liquid evaporate. Add a little hot water if needed. The steam is important to cook the dumplings.
In a bowl mix egg, milk, flour and baking powder just until combined and no more dry flour remains. Immediately add by spoonfuls to top of boiling Sauerkraut and cover. Don't peek for at least 15 minutes. Dumplings are done when they are firm like a cooked noodle in the center. Serve hot.
Serves: 2 to 4
In a bowl mix egg, milk, flour and baking powder just until combined and no more dry flour remains. Immediately add by spoonfuls to top of boiling Sauerkraut and cover. Don't peek for at least 15 minutes. Dumplings are done when they are firm like a cooked noodle in the center. Serve hot.
Serves: 2 to 4
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Note
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.
