Happy New Year Dumplings and Sauerkraut

 

 

Grandma's Dumplings

These are the small, thick, spaetzle dumplings that are thick and hearty. I make them the way my grandma taught me. It's a little bit of work, dropping the dumplings in one at a time but they are so good and very filling. They almost magically end up with channels and bumps that hold on to whatever gravy or sauce that is poured over them. 

Ingredients

1 Cup flour

1 egg

1/2 tsp salt

fresh ground pepper
warm water

Mix together all ingredients except water. Add a little water slowly so your dough is very thick but not runny.

Heat some water until simmering.

Drop spoonfuls into simmering water, dipping your spoon as well (so your dough doesn't stick)

When the dumplings float and cook for a minute, they are done.

You can then leave them as they are OR

saute them in a bit of butter and paprika.

Grandma's Sauerkraut

This recipe requires the use of a pressure cooker. I have an older 6 quart, jiggle top pressure cooker, so there is definitely a loss of liquid with this recipe (as is common I think with some older models) and when cooking under pressure, it's exactly 15 minutes. My own pressure cooker usually leaves me no room for error so I try to make sure the sauerkraut is a little more moist by drizzling a bit of water on it. This recipe can also be cooked in the oven at 325 for 2 hours, basting with wine. 

Ingredients

2 lbs sauerkraut, drained and rinsed

1/2 lb bacon fried and chopped (save the grease)

1/3 cup brown sugar 

 1 1/2 or 2 granny smith apples, peeled, cored and chopped

(depending how big they are)

1/4 c wine

1 tsp caraway seeds (not pictured)

Mix all ingredients together

Seal pressure cooker and cook for 15 minutes.

Use the quick release or run under cold water to release immediately.

This is what it looks like when the pressure is release. The apples are dissolved. The sauerkraut is a golden brown and fragrant.

You can enjoy the kraut as it is OR you can heat a bit of the bacon grease and crisp up the sauerkraut before serving. I eliminate the last step most of the time just to save on a few calories and the flavor is just as good either way.

The finished sauerkraut.

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