Sauerkraut & Dumplings

Yield 6 servings
Prep
Cook
Total

If your rise is not pleasing, put in more baking powder. Some recipes call for up to a tbsp of baking powder. Once it is the right consistency to drop and you do, close the pan and do NOT, I repeat, Do NOT look at the dumplings until done.

Nutritional Information (33g):

calories

90.1Cal

fat

1.1g

satur. fat

0.3g

cholesterol

35.6mg

sodium

461.4mg

carbs

16.3g

fiber

0.6g

sugar

0.1g

protein

3.3g

Ingredients

  • 1 egg

  • 1 tsp salt

  • 1 tbsp milk

  • 1 cup flour

  • 1 tsp baking powder

  • Sauerkraut

Directions

  • In a mixing bowl, lightly beat the eggs.

  • Add all other ingredients except for the sauerkraut; mix with a fork until all ingredients are combined. Dough should be stiff enough so a dumpling holds it shape fairly well when you drop it from a spoon. If the dumpling spreads too much, add a little more flour.

  • Add the sauerkraut to a large skillet and heat it until bubbling.

  • Turn it down to a simmer and then drop the dumpling dough from a large spoon by pushing it off with your finger. Make the dumplings any size you desire. Just know that the dumplings will almost double in size when they are cooked.

  • Once all the dumplings are on the sauerkraut, cover the pan and cook at a simmer for 12 minutes.

  • Serve the sauerkraut and dumplings together.

Category: entrée