Name: Potato dumplings with fried onions in lard and tangy sauerkraut
Prep time: 65 min
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 800 g cooked cold potatoes, grated; 350 g coarse flour; 2 eggs; 1 teaspoon Solamyl (cornstarch); 1 teaspoon salt; 2 tablespoons lard; 1 larger onion, finely chopped; 500 g sauerkraut (from a bag); 1 tablespoon lard; 1 teaspoon caraway seeds; 100 ml water

Dumpling dough In a bowl, mix the grated potatoes with the Solamyl and salt. Add the eggs and gradually stir in the coarse flour until a smooth, non-sticky dough forms.

Shaping and cooking Divide the dough into 12 equal pieces, shape into ovals and drop them into boiling water. Cook for 20–25 minutes, until the dumplings float and are firm.

Fried onions Heat the lard in a pan, add the onion and fry until golden. Serve the dumplings topped with the fried onions and lard.

Preparing the cabbage Heat a tablespoon of lard in a pot, fry the caraway seeds and add the sauerkraut. Add water, simmer for 15–20 minutes until the cabbage softens.

Thickening the cabbage Prepare a light roux: heat a tablespoon of lard in a pan, stir in the flour and cook briefly. Mix the sauerkraut with this roux and let it cook for 2–3 minutes.