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Old World Bohemian Dumplings with Sauerkraut

This recipe is the ultimate side dish with Hungarian Goulash or Bohemian Pork Loin
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Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups all-purpose flour  
  • 1/2 cup water     
  • 1 tsp salt    
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground white pepper   
  • 3 large beaten eggs
  • 3 cups stale bread diced into small cubes
  • 4 sliced bacon, sliced into small strips 
  • 1 16 ounce jar sauerkraut-rinsed and drained 
  • 1 onion diced
  • salt and pepper to taste 
  • 1 tsp caraway seeds 
  • 2 tsp cold water
  • 1 tsp cornstarch, or more as req. to thicken

Equipment

  • 1 cutting board
  • 1 bread knife
  • 1 cutting board
  • 1 set of measuring spoons and cups
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 large saute pan

Method
 

  1. Prior to preparing the main course, place four slices of bread on the cutting board. Stale bread is best, but leaving it out will dry it.
  2. Mix the flour, water, salt, white pepper, nutmeg, and eggs in a medium bowl. Fold in bread cubes and let stand for 30 to 40 minutes. 
    Bring a large pot of salted water to a boil. Use a large spoon the size of the desired dumpling, dip the spoon into boiling water, scoop out the dough, and slip into the water. Repeat with the remaining dough. 
  3. When dumplings rise to the surface, simmer for 5 to 10 minutes until dumplings are cooked through. Remove with a slotted spoon to a buttered bowl or serving dish. Serve with the main course and top with sauerkraut.
  4. Sauerkraut with Bacon
  5. Saute the bacon and diced onion until the bacon is crispy and the onions golden brown. Set aside.
  6. Rinse and drain the sauerkraut in a colander. Add to a saucepan, and add enough water to cover the surface. Bring the heat to medium and simmer.
  7. Add bacon, season with salt and pepper, and caraway seeds. Dissolve the cornstarch and water, mix with the sauerkraut, and simmer for a few minutes from the heat. 
  8. The dumplings will be irregular in shape and, if large, can be sliced in half. Serve with sauerkraut.