(by Loreen Equitz)
For the sauerkraut:
2 t. vegetable oil
1 small onion, chopped
2 oz. sauerkraut
1 t. caraway seeds
For the dumplings:
1 c. milk
10 oz. bread, cut into 1/2-in. cubes
2 T. butter, softened
5 oz. bacon, cubed
2 eggs
2 T. chopped parsley
1/2 t. salt
4 c. chicken or beef broth, heated
Heat oil over medium heat and fry onion until lightly golden.
Stir in sauerkraut and caraway seeds. Set aside.
Heat milk to simmering, and pour over bread.
Cover and let soak for 30 minutes.
Heat butter in a small, non-stick pan and add bacon, stirring until crispy, about 8 – 10 minutes.
Add mixture to soaked bread, along with eggs, parsley, salt, and sauerkraut, mixing gently.
Form dumplings about the size of golf balls.
Bring a pot of lightly salted water to a simmer and poach dumplings for 15 – 20 minutes, until they float to the surface.
Serve dumplings in chicken or beef broth.
Serves 4.
(Read Carpe Diem, the story that accompanies this recipe.)
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