Dumplings & Sauerkraut

Potato Dumplings
1 1/2 C real, mashed potatoes
1 1/2 C flour
2 eggs
salt to taste

Sauerkraut Mixture
1-1 lb jar/can sauerkraut, undrained
1 tsp caraway seed
1 T lard
1 medium onion, chopped
1 T flour

Potato Dumplings
Combine all ingredients, and form into balls.  Drop into boil water, and cook on stovetop for 20 minutes. (When cut in half, the center feels dry to the touch.)  Remove and cool on wax paper.  When cool, cut into small cubes.

Sauerkraut mixture

Sauté onion in lard until transparent.  Thicken with one rounded tablespoon of flour.  Add sauerkraut and caraway seed.  Heat through.  Combine dumpling cubes with sauerkraut mixture, and place into a two-quart casserole.  Cover and bake at 350 degrees for 35 minutes.

Variation:  Fry 1/2-pound bacon.  Cut into small pieces.  Replace lard with 1/4 cup bacon drippings.  Add bacon pieces when combining sauerkraut and caraway seed.