Kapusta and Dumplings

Kapusta (Sauerkraut)
1 large can (28 oz) of Sauerkraut

4 slices of Bacon
3 to 4 tablespoons of Flour
About 1/3 cup of Sugar (to taste)
1 pound of Potato Dumplings




Slice bacon into small pieces. Cook bacon in a large pot until well done. Stir in the flour and cook for 1 minute. Add the sauerkraut and 1 can of water. Stir in the sugar. Simmer over medium heat
for 30 minutes. Cook the dumplings in boiling water. Add the drained dumplings to the sauerkraut.
Continue cooking about 10 minutes.



Potato Dumplings

3 medium Potatoes
1 large Egg
3 + cups of All Purpose Flour

Peel, dice and boil the potatoes.
When they are done, mash them adding butter and milk.
Cool the mashed potatoes slightly.


Add the egg to the potatoes and mix well. Start adding flour a cup at a time until the dough forms a ball. Turn the dough out onto a floured work surface. Add more flour and knead to form a semi firm dough. DO NOT work the dough too long or add too much flour or you will have tough dumplings. Pat the dough into a flat disc about 1/2 inch thick. Cut into strips and then into bite size pieces using a pizza cutter. Place dumplings onto a floured cookie pan and freeze until firm. Transfer to a freezer bag and store in the freezer.

To cook just add dumplings to salted boiling water. Remove them when they float. May be tossed in a pan with melted butter to eat as a side dish or added directly to Kapusta

I am going to have to try this one. I think hubby would like it. When I make Kraut I take a can and shred a whole potatoe, half an onion and fry some bacon and put in it. I cook it down and serve it with dinner.

Amy that sounds good too. I think my aunt makes kraut like you do. After my mom passed away I started making it for the holidays like she always did. My brother would argue with me all the time that my mom put potato in hers. I made it with my mom on several occasions and she never put grated potato in it. lol

Keep a small pot of salted water boiling on the stove once you start making the dumpling dough. You can pinch off a bit of dough and drop it in to cook to see if the texture is correct, you don't want tough dumplings so don't add too much flour or work the dough too long.