Bohemian Saurkraut & Dumplings

Peggy Tejrail

 

 

1 Quart sauerkraut (don’t drain)

1 quart water

½ - 1 pound slivered ham sliced or julienned

½-1 cup shredded carrots

2-3 Tablespoons minced onion

Mix all together in heavy Dutch oven pan.  Bring to a boil and let simmer while you make the dumplings.

Dumplings:

2 cups Bisquick

2/3 cup milk

Mix together and drop by small teaspoons or I use a small pampered chef scoop onto boiling sauerkraut mixture.

Dip scoop into hot liquid after each dumpling to avoid mixture  sticking to the scoop. This  should make about 24 small dumplings.

Cook for 10 minutes with the lid off, then put the lid on and cook for additional 10 minutes.  (Don’t take the lid off during last 10 minutes.) 

Optional:  you lightly sprinkle with pepper before cooking