Sauerkraut and bacon dumplings

Name: Sauerkraut and bacon dumplings
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 Bread rolls from the previous day (approx. 50 g each); 200 ml Milk; 2 medium-sized onions; 75 g streaky smoked bacon; 2 TABLESPOONS Oil; 3 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 can(s) (850 ml; 720 g by weight) Sauerkraut; 100 ml White wine; 100 ml clear broth (instant); 2 Bay leaves; 5 Cloves; 5 Juniper berries; 1 (approx. 100 g) medium potato; 7-10 Tbsp Parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 Bread rolls from the previous day (approx. 50 g each)
200 ml Milk
2 medium-sized onions
75 g streaky smoked bacon
2 TABLESPOONS Oil
3 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 can(s) (850 ml; 720 g by weight) Sauerkraut
100 ml White wine
100 ml clear broth (instant)
2 Bay leaves
5 Cloves
5 Juniper berries
1 (approx. 100 g) medium potato
7-10 Tbsp Parsley

Directions

1
Cut the rolls into medium-sized cubes. Warm the milk in a pot lukewarm. Sprinkle the milk on the rolls, mix carefully and let it stand for about 10 minutes. In the meantime peel onions. Dice one finely, cut the other into fine strips. Cut the bacon into fine cubes.
2
Heat 1 tablespoon of oil in a frying pan, sauté the bacon and diced onion in it. Add about 2/3 of the bacon and onion mixture and the eggs to the rolls. Season with salt, pepper and nutmeg. Mix everything carefully and let it stand for about 20 minutes. In the meantime drain the sauerkraut. Heat the remaining oil in a pot and sauté the onion strips in it. Add the sauerkraut, white wine, stock, bay leaf, cloves and juniper. Season with salt and pepper and braise covered for about 30 minutes. In the meantime, form about 12 dumplings with moistened hands. Let them simmer in boiling salt water for about 20 minutes. Peel and wash the potatoes and grate them finely with a kitchen grater.
3
Heat the remaining oil in a pot and sauté the onion strips in it. Add the sauerkraut, white wine, stock, bay leaf, cloves and juniper. Season with salt and pepper and braise covered for about 30 minutes. In the meantime, form about 12 dumplings with moistened hands. Let them simmer in boiling salt water for about 20 minutes. Peel and wash the potatoes and grate them finely with a kitchen grater. Add to the sauerkraut about 10 minutes before the end of the cooking time and thicken. Arrange bacon dumplings with sauerkraut on plates, sprinkle with remaining bacon-onion mixture and garnish with parsley