Filled Dumplings with Sauerkraut and Creamy Bacon Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet dough (dumpling dough), half and half
- 1 large can sauerkraut
- 250 g bacon, mixed
- 1 cup cream
- 250 g liver sausae
- 0.5 ½ teaspoon, heaped caraway seeds
- salt and pepper
- 50 grams flour
- 100 g butter for the sauce
- water (salt water)
- some water
Print Recipe
Pin Recipe Instructions
- Lightly brown about 50 g butter and sugar, then add the sauerkraut with the liquid and a little water and the caraway seeds. Simmer over a low heat for approx. 1 hour.
- Mix the dumpling dough as instructed and let it steep, then form large dumplings, making a small hollow in each dumpling. Press the desired amount of liver sausage (about 20 g per dumpling) into the cavity and seal the dumpling. Let them steep in boiling salted water until they float on top. This takes about 20 minutes, depending on the size of the dumplings.
- Cut the streaky bacon into cubes and fry until crispy in a saucepan, then remove. Melt 50 g butter in the same saucepan, add the flour and stir well so that there are no lumps. Slowly stir in the cream. Add the bacon again and let it steep for about 10 minutes at low heat. Season to taste with salt and pepper.
- Serve the dumplings with the bacon sauce and sauerkraut.
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