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Sauerkraut dumplings

We present you a delicious and varied variation of the classic bread dumpling: Sauerkraut dumplings with LEIMER bread dice dumpling bread.

45 min
Sauerkraut Knödel

Ingredients (for 4 portions)

300 g
Smoked bacon
4 Piece
Onions
2 dsp
Oil for frying
770 g
Sauerkraut (drained weight)
250 g
LEIMER bread cubes, alternatively: gluten-free bread cubes
250 ml
milk
5 Piece
eggs
120 g
LEIMER breadcrumbs, alternatively: spelt breadcrumbs or gluten-free breadcrumbs
1/2 Bund
Chopped parsley
Muscat
salt and pepper
1 Bund
Chives
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Preparation

  • Add bacon and onions to the mixing bowl, chop for 5 sec/speed 10, and scrape down with a spatula.
  •  Add oil, sauté for 8 min/120°C/speed 1 without the measuring cup, and transfer to a bowl. 
  • Rinse the mixing bowl. 
  • Add parsley to the mixing bowl and chop for 5 sec/speed 10. 
  • Add milk and heat for 1 min 30 sec/60°C/speed 1. 
  • Add sauerkraut, bread cubes, eggs, breadcrumbs, nutmeg, salt, and pepper. Mix for 20 sec/reverse/speed 3 using the spatula to combine. 
  • Transfer to a bowl and let it sit for 5 - 10 minutes. 
  • With damp hands, form 16 dumplings, fill them with 2/3 of the bacon-onion mixture, and distribute them in the greased Varoma. 
  • Rinse the mixing bowl. 
  • Add water to the mixing bowl, place the Varoma on top, and cook for 20 min/Varoma/speed 1.
  •  Sprinkle the dumplings with the remaining bacon-onion mixture and chives before serving.