Flake Potato Dumplings And Sauerkraut Recipes

POTATO DUMPLINGS II

Steps:

• In a mixing bowl, mix together potato flakes, water and salt. Allow the mixture to cool for 10 minutes. Stir in the eggs and flour.
• On a lightly floured surface, knead the dough until no longer sticky.
• Bring a large saucepan of water to a boil. Separate the dough into approximately 6 dumplings. Carefully drop the dumplings into water and boil approximately 20 minutes until they rise to the top. Remove from water and drain.

SAUERKRAUT AND GERMAN POTATO DUMPLINGS

Steps:

• Mash potatoes and add flour, egg, and salt and mix.
• Shape by rolling into logs the size of your middle finger. (roll on floured surface)
• Set aside while heating the sauerkraut.
• Fry and crumble the bacon.
• Drain the bacon and pour two tablespoons of the bacon drippings over the sauerkraut.
• Slice dumplings into 1-inch lengths and cook in boiling salted water for 10 minutes.
• When you first place the dumplings in the water, they will fall to the bottom and then float to the top as they cook.
• Drain the dumplings and add to the sauerkraut.
• Add the crumbled bacon.
• This dish can be made the day before and reheated.
• Enjoy!

SAUERKRAUT AND POTATO DUMPLINGS

Steps:

• Grate raw potatoes and drain.
• Add salt, eggs, and flour to grated potatoes and mix well (mixture will be fairly solid).
• Form dumplings into balls (desired size, I usually get about 20-25 good sized dumplings) and drop into boiling water.
• Allow to cook for 8-10 minutes making sure they do not stick to bottom of pan.
• Remove dumplings with a skimmer and set aside.
• In a large pan heat approximately 6 tbsp oil over medium heat.
• Add diced ham, caraway seeds, and pepper and allow to cook 10 minutes.
• Increase heat to high, add sauerkraut (drain about half the juice before adding) and mix well with ham.
• Allow this to cook for about 20 minutes stirring often.
• Add sour cream (the amount can definitely be adjusted to your taste) and mix well until creamy.
• Reduce heat to low, add dumplings and cover.
• Cook for 20-30 minutes stirring periodically.

FLAKE POTATO DUMPLINGS AND SAUERKRAUT

Steps:

• Beat eggs; add milk, salt, flour, baking powder, and potato flakes.
• Mix to form soft dough.
• Divide into 8 parts.
• Roll each into long bun or round ball.
• Put sauerkraut and water in a large kettle and bring to a boil.
• Lay dumplings on sauerkraut and steam 8 minutes.
• Test by cutting in 2 with thread or pricking to center with fork.
• Put dumplings in a bowl.
• DRESSING:.
• Put duck fat in skillet; when hot add flour and brown.
• Add onion flakes (she says they can be fresh onion) and caraway seed to sauerkraut; thicken with browned flour.

POTATO DUMPLINGS

Steps:

• Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the thyme, garlic and onion. Cook, stirring, until the onions are golden, about 10 minutes.
• Meanwhile, bring a large pot of salted water to a gentle boil.
• Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside.
• Working one at a time, lay out a wonton wrapper and use your finger to dampen the edge of the wrapper with water. Place 1 tablespoon of the potato mix in the center of the wrapper. Fold into a triangle, sealing the edges and pushing out as much air as possible. Set aside and repeat with the remaining wrappers and filling.
• Drop the dumplings into the salted water and cook until they rise to the surface, 2 to 3 minutes. Remove with a slotted spoon and add to the skillet with the onions. Cook until the dumplings are golden, 2 to 3 minutes. Deglaze with the white wine, allowing it to boil and reduce, about 1 minute. Remove from the heat and stir in the parsley and remaining 5 tablespoons butter. Continue to stir until the butter is melted and you have a glossy sauce. Serve immediately garnished with more parsley.