Sauerkraut & Dumplings
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