Summary

Ingredients

• 1 large can sauerkraut, mild
• 100 g bacon, fat or streaky, diced
• 1 large onion (s), diced
• 1 shot white wine
• 3 bay leaves
• 3 clove (s)
• 3 juniper berries
• 1 pinch (s) sugar
• Salt and pepper, freshly ground
• some water
• 1 pack ready mix for potato dumplings, half and half
• 1 onion (s), diced
• 1 nutmeg
• possibly marjoram
• 500 g minced meat
• 1 roll soaked in water from the day before
• 1 egg (s)
• 1 large onion (s), diced
• Breadcrumbs
• 500 ml milk
• 2 tablespoon vegetable broth, grained
• 2 rolls, from the day before
• some lovage
• 100 g bacon, fat or streaky, diced
• 200 ml milk

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Instructions

1. For the sauerkraut, leave 100 g of bacon in a large saucepan, add onions and allow to translate. Squeeze out the sauerkraut, catching the juice, put the sauerkraut in the saucepan and fry. Add the sauerkraut juice, white wine, juniper berries, cloves, bay leaves, salt, pepper and sugar and simmer the cabbage on a low level until the rest of the food is ready. If necessary, add a little water, the sauerkraut should just be covered.
2. For the dumplings, measure the water according to the instructions on the package (I use a little less), put in a bowl, stir in the onion, nutmeg, possibly marjoram and the dumpling powder and let it swell. Fill a very large saucepan 2/3 full with water, bring to the boil, add 2 teaspoons of salt.
3. For the dumpling filling, squeeze out the soaked bread roll, mix with the minced meat, egg, onion and breadcrumbs and season with salt and pepper. Shape 16 small dumplings out of it (8 are used for the dumplings, 8 for the milk soup).
4. In the meantime, the dumpling dough has swollen, form 8 dumplings with wet hands, press them flat on the palm or worktop, fill each with a meat dumpling, close the potato dumplings well with damp hands (you must not see any gaps in the meat filling, otherwise they will open later) . The filled potato dumplings are placed in the large pot of boiling salted water with the remaining meat dumplings (for the soup). The water must now no longer bubble! When it bubbles, all the dumplings will rise! Let the dumplings simmer in gently simmering water until they all float on top.
5. For the milk soup, cut the two rolls into smaller cubes. Put these in a saucepan, add 500 ml of milk, vegetable stock powder and 500 ml of the dumpling boiling water, bring to the boil, season with a little lovage and add vegetable stock powder to taste. Put in the meat dumplings.
6. For the bacon sauce, finely dice 100 g bacon, leave out in a saucepan or small pan, pour 200 ml milk on top. Serve with the dumplings with sauerkraut.
7. Tip: This dish is particularly suitable for cold days because it heats you up.